Saturday, January 10, 2009


Hi Everyone

Eating within your points budget can be a real balancing act. We need to eat foods that satisfy us, but we also need to be full. Feelings of hunger and deprivation are two big reasons we sometimes don't stick with our program. Our weight loss is an ongoing process and is not going to happen overnight, so we need to make sure we learn to incorporate our favorite foods into our program.

Studies show that a successful weight-loss plan incorporates the concept of flexible restraint. Flexible restraint includes enough structure to limit our food intake and enough flexibility to keep the foods we love in our program.

The Momentum Plan helps us do this by giving us the filing foods list to keep us full - and the Weekly Points allowance to fit in those favorite foods. The balance is important and planning can make it all happen.

Remember -

Success is a journey, not a destination - Ben Sweetland

Here is a list of the Traditional meetings I do in case you need to go to a different meeting:

Monday - Hyannis Center 5:30 and 7:00 pm
Tuesday - Plymouth VFW - 8:30, 10:00 and 12:00 noon
Halifax - St. David's Church - 4:30 and 6:00pm
Wednesday - Buzzards Bay K of C 9:30am
Hanover Center 5:30pm
Thursday - Hyannis Center - 8:30am
Sandwich American Legion 5:30pm
Saturday - Falmouth Beach House - 8:00 and 9:30 am

Try this new recipe to add some variety to your menu


4 (1/4 pound)boneless center cut pork loin chops, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 Tablespoons all purpose flour
2 teaspoons olive oil
1 1/2 tablespoons chopped fresh rosemary
1/2 cup dry red wine

1. Season the pork with the salt and pepper. Spread the flour on a sheet of wax paper. Coat the pork with the flour, shaking off the excess; discard any leftover flour.

2. Heat the oil in a large nonstick skillet set over medium high heat. Add the pork and rosemary; cook until the pork is golden brown and until an instant read thermometer inserted in the side of a chop registers 160 F, 4-5 minutes on each side. Transfer the pork to a platter; keep warm.

3. Add the wine to the skillet; bring to a boil. Cook, stirring to scrape up the browned bits from the bottom of the skillet, until reduced to 1/4 cup, 2 to 3 minutes; pour over the pork.

Have a great week and I will see you at the meeting.


No comments: