Hi Everyone,
I hope all of you enjoy the rest of the holiday season. The new year is coming fast and as Weight Watchers we have been planning to make it a happy and healthy one.
By popular demand I am giving you all the words to last week's intro. I hope you enjoy this song as much as I do. I will be spending the holidays in Florida, so will see you on my return after New Year's day.
IT'S THE MOST FATTENING TIME OF THE YEAR
(parody of It's the Most Wonderful Time of the Year - I don't know who sings it)
IT'S THE MOST FATTENING TIME OF THE YEAR
WITH THAT PUMPKIN PIE FILLING
AND EVERYONE SWILLING
DOWN EGGNOG AND BEER
IT'S THE MOST FATTENING TIME OF THE YEAR
IT'S THE LIP-SMAKINIST SEASON OF ALL
WHILE YOU'RE SHOPPING YOU'RE CHEATING
IMPULSIVELY EATING
THAT JUNK AT THE MALL
IT'S THE HEAV-HEAVIEST SEASON OF ALL
THERE'LL BE TURKEYS FOR BASTING
AND STUFFING FOR TASTING
AND GIBLETS AND GRAVY WILL FLOW
THERE'LL BE COOKIES THAT MOM BAKED
AND LEFT OVER FRUITCAKE
FROM A CHRISTMAS A LONG TIME AGO
IT'S THE SCALE FLATTENING TIME OF THE YEAR
WHILE YOUR DIET YOU'RE BLOWING
THERE'S CALORIES GOING
STRAIGHT DOWN TO YOUR REAR
IT'S THE SCALE FLATTENING TIME OF THE YEAR
THERE'LL BE AFTER MEAL DOZING
AND ARTERIES CLOSING
CHOLESTEROL LEVELS WILL GROW
IT'S TOO COLD TO GO JOGGING
TOO BRISK FOR TOBOGGANING
SO PASS ME A HOT BUTTERED ROLL
IT'S THE MOST FATTENING TIME OF THE YEAR
ALL THOSE GINGERBREAD SHINGLES
AND CHOCOLATE KRIS KRINGLES
WILL TREMBLE IN FEAR
IT'S THE MOST FATTENING TIME
IT'S THE BELT LOOSENING TIME
IT'S THE MOST FATTENING TIME OF THE YEAR
Boy am I glad we have the Weight Watchers healthy habits and tools for living in our new week three book Stay Ahead of Hunger to help us through. This book can really make a difference in our scale outcome!!
See you at the meeting!!!
Lorraine
Sunday, December 21, 2008
Friday, December 12, 2008
IT'S THE MOST FATTENING TIME OF THE YEAR
Hi Everyone!
We are certainly in full holiday mode this week. It is not uncommon for the holiday season with all its challenges to interrupt our weight loss efforts from time to time. So now is the time when we have to redouble our efforts to make sure we make time in our busy schedules for ourselves.
I think the introduction of our new 2009 program can help keep us motivated and get us back on track. I hope you are having fun reading through our new week one book and checking out the pocket guide. The pocket guide is perfect for taking along with us so we always have our food lists handy and our points finder within reach.
I think the recipes in the week one book are really family friendly comfort food. Check them out and maybe try a new recipe this week. Let us know at the meeting which ones your families liked.
Take the holidays one day at a time and ask yourself - What can I do today, to help my weight loss effort? Keep track of your comfort zone each day and look at the filling foods list to add these foods whenever you can.
Inch by Inch, it's a cinch!!
See you at the meeting.
Lorraine
We are certainly in full holiday mode this week. It is not uncommon for the holiday season with all its challenges to interrupt our weight loss efforts from time to time. So now is the time when we have to redouble our efforts to make sure we make time in our busy schedules for ourselves.
I think the introduction of our new 2009 program can help keep us motivated and get us back on track. I hope you are having fun reading through our new week one book and checking out the pocket guide. The pocket guide is perfect for taking along with us so we always have our food lists handy and our points finder within reach.
I think the recipes in the week one book are really family friendly comfort food. Check them out and maybe try a new recipe this week. Let us know at the meeting which ones your families liked.
Take the holidays one day at a time and ask yourself - What can I do today, to help my weight loss effort? Keep track of your comfort zone each day and look at the filling foods list to add these foods whenever you can.
Inch by Inch, it's a cinch!!
See you at the meeting.
Lorraine
Sunday, December 7, 2008
MOMENTUM IS HERE
Hi Everyone,
Well today is December 7th and the launch of our new 2009 Momentum plan is here!!
In our meetings this week we will go over the momentum plan and how it can help us get to our weight goals and stay there.
The momentum plan combines the best of the flex plan and the core plan. It teaches us how to chose more satisfying foods, so we can eat in a way that keeps us feeling fuller longer.
I hope you are as excited as I am about a new program with all new materials!!!
See you at the meeting this week and we will go over all the specifics.
Lorraine
Here's a Macaroni and Cheese recipe the whole family will love.
MACARONI AND CHEESE
serves 8 points value 5 each serving
1/2 pound multigrain or whole wheat elbow macaroni
3 tablespoons unsalted butter
1 small onion chopped
2 tablespoons all purpose flour
2 cups fat free milk
2 cups shredded fat free cheddar cheese
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (14 1/2 ounce) can diced tomatoes with their juice
1/4 cup plain dried bread crumbs
1. Preheat the oven to 350. Spray 8 (1 cup) baking dishes with nonstick spray, place on a baking sheet.
2. Cook the macaroni according to package directions, omitting the salt if desired.
3. Meanwhile, melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until slightly thickened, 3 - 4 minutes. Whisk in the cheddar cheese, parmesan cheese, salt and pepper. Cook whisking occasionally until the cheeses melt. about l minute.
4. Remove the saucepan from the heat; stir in the macaroni and the tomatoes with their juice. Divide the mixture among the baking dishes. Melt the remaining 1 tablespoon of butter in a small nonstick skillet over medium heat. Add the bread crumbs and cook, stirring constantly until they are evenly coated, about l minute. Sprinkle over dishes and bake until bubbly and the tops are golden, about 25 minutes.
Well today is December 7th and the launch of our new 2009 Momentum plan is here!!
In our meetings this week we will go over the momentum plan and how it can help us get to our weight goals and stay there.
The momentum plan combines the best of the flex plan and the core plan. It teaches us how to chose more satisfying foods, so we can eat in a way that keeps us feeling fuller longer.
I hope you are as excited as I am about a new program with all new materials!!!
See you at the meeting this week and we will go over all the specifics.
Lorraine
Here's a Macaroni and Cheese recipe the whole family will love.
MACARONI AND CHEESE
serves 8 points value 5 each serving
1/2 pound multigrain or whole wheat elbow macaroni
3 tablespoons unsalted butter
1 small onion chopped
2 tablespoons all purpose flour
2 cups fat free milk
2 cups shredded fat free cheddar cheese
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (14 1/2 ounce) can diced tomatoes with their juice
1/4 cup plain dried bread crumbs
1. Preheat the oven to 350. Spray 8 (1 cup) baking dishes with nonstick spray, place on a baking sheet.
2. Cook the macaroni according to package directions, omitting the salt if desired.
3. Meanwhile, melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and cook, stirring constantly, about 1 minute. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until slightly thickened, 3 - 4 minutes. Whisk in the cheddar cheese, parmesan cheese, salt and pepper. Cook whisking occasionally until the cheeses melt. about l minute.
4. Remove the saucepan from the heat; stir in the macaroni and the tomatoes with their juice. Divide the mixture among the baking dishes. Melt the remaining 1 tablespoon of butter in a small nonstick skillet over medium heat. Add the bread crumbs and cook, stirring constantly until they are evenly coated, about l minute. Sprinkle over dishes and bake until bubbly and the tops are golden, about 25 minutes.
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