Sunday, December 7, 2008


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.


Here's a Macaroni and Cheese recipe the whole family will love.

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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