Routine: Eat Veggies or Fruit  with Every Meal or Snack
Meeting Topic: Produce Power

Katie Merkel

My name is Katie Merkel and I am a substitute leader in the Valencia store who has worked for Weight Watchers for 3 years. What I love most about Weight Watchers is that it's a program that WORKS!!! The program promotes such a healthy, flexible lifestyle that it has allowed me to keep off 70 pounds for 25 years. I love to share this amazing program with others so that they, too, can experience the life-changing events that the Weight Watchers program has provided me!
My favorite recipe is so very simple...throw boneless, skinless chicken breast in the crockpot all day with a jar of salsa. Delicious for burritos, tacos, enchiladas, salad, etc. Count the PointsPlus value on the chicken. Yum!

getting to know our leaders

My name is Tricia Turner and I work at the Ridgecrest store. I have worked for Weight Watchers for 2 years.
The thing I love most about my job is celebrating the members milestones.
Weight Watchers changed my life and it can do the same for you! I am down 45 pounds and I have kept it off for 2 1/2 years, because Weight Watchers is not a crash diet it is a way of life. Another great thing about Weight Watchers is you can eat what you want. My favorite recipe is the vegetable soup or wait.... Is it the orange chicken? I will let you decide for yourself.

Fresh vegetable soup (1 point plus)

 2 clove(s) (medium) garlic clove(s), minced  
      2 medium uncooked carrot(s), diced  
      2 small uncooked zucchini, diced  
      2 cup(s) (shredded) uncooked savoy cabbage, or other variety, shredded  
      2 cup(s) uncooked Swiss chard, chopped  
      2 cup(s) uncooked cauliflower, small florets  
      2 cup(s) uncooked broccoli, small florets  
      1 medium uncooked onion(s), diced  
      1 medium sweet red pepper(s), diced  
      1 rib(s) (medium) uncooked celery, diced  
2 tsp fresh thyme, chopped  
      6 cup(s) vegetable broth  
2 Tbsp fresh parsley, or chives, fresh, chopped  
1/2 tsp table salt, or to taste  
1/4 tsp black pepper, or to taste  
2 Tbsp fresh lemon juice, optional  
Instructions
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
Notes


Orange chicken (6 points plus)
2 tsp dark sesame oil  
2 tsp orange zest, strips  
      1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces  
1/8 tsp table salt, or to taste  
1/8 tsp black pepper, or to taste  
15 oz canned mandarin oranges in light syrup  
      1/2 cup(s) reduced-sodium chicken broth  
1 Tbsp low-sodium soy sauce  
1 Tbsp orange zest, finely grated, or to taste  
2 tsp cornstarch  
Instructions
Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

our new product

 It looks and tastes just like a birthday cake!

Beef and Broccoli Stir-Fry

Weight Watchers Recipe

Ratings (3790)
5PointsPlus Value
Prep time: 12 min
Cook time: 12 min
Other time: 0 min
Serves: 4
This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*
Ingredients
2 1/2 Tbsp cornstarch, divided  
1/4 tsp table salt  
      3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain  
2 tsp canola oil  
      1 cup(s) reduced-sodium chicken broth, divided  
      5 cup(s) uncooked broccoli, florets (about a 12 oz bag)  
1 Tbsp ginger root, fresh, minced  
2 tsp minced garlic  
1/4 tsp red pepper flakes, or to taste  
4 cup(s) water  
1/4 cup(s) low-sodium soy sauce  
Instructions
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
Notes
*Could affect PointsPlus value.