SET A GOAL AND WATCH YOURSELF CHANGE

Hi Everyone,

Weight loss and Football. What could they have in common?

Well, the first thing is that when you play football you have a team, and when you come to Weight Watcher you have team. You have a meeting with all the team members each week and together we discuss how to get to goal and stay there.

You have the resources you need - a program that is the best there is along with products to help you. When was the last time you read that week one book - and the ten weeks of materials that followed. You will be amazed at what you find in those informative books that will help you in your day to day program.

One thing is different though, in football only one team wins at Weight Watchers we can all get to goal and we can all win!!!

So step one is to set your goal - make a commitment to yourself to come to your meetings each week and watch yourself change.

BELIEVE IN YOUR ABILITIES AND NEVER QUIT!!!!!!!!!

Try this stew recipe.

PROVENCAL BEEF STEW

Serves 6 - points value 4

1 pound lean beef round, cut into 1 inch cubes (London Broil)
nonstick cooking spray
1 small onion, chopped
2 cups mushrooms, sliced
2 medium garlic cloves, minced
2 large carrots, sliced
15 oz canned pinto beans, drained and rinsed, divided
1 1/2 cups canned beef broth, divided
14 1/2 oz canned crushed tomatoes
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp thyme, or 2 whole sprigs for garnish (optional)

Place beef in a 5 quart slow cooker.

Coat a 12 inch nonstick skillet with cooking spray. Add onion, mushrooms and garlic; saute over medium high heat for 5 minutes. Add onion mixture to slow cooker; add carrots.

Place half of beans in slow cooker; place remaining beans in a blender. Add 1/2 cup of broth to blender and puree; spoon mixture into slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.

Cover slow cooker and cook on high setting for 6 to 7 hours. Garnish with fresh thyme before serving. Yields about 1 1/4 cup per serving.