Sunday, September 28, 2008

Learn from the Past!

I don't think there is anything that beats this beautiful fall weather! My friend Kim and I found a wonderful trail that took us on the most beautiful adventure. Take advantage of these great temperatures and get out there. Maybe go for a walk or a bike ride. Who knows where you'll end up :)
This week in meeting we are going to be looking a ways that our past experiences can help up attain our current weight loss goals. We have all had successes and mistakes in our past that can help us succeed RIGHT NOW! Please come in this week and learn how our past flubs are not failure- just feedback!
Be sure to stop by a fruit stand and take advantage of all of the wonderful peaches and apples. WOW are they good. My favorite peaches right now are the Diamond Princess. They are WONDERFUL!!!
See you soon!
Peach Cobbler

Was POINTS® Value: 7
Now POINTS® Value: 3
Servings: 8
Preparation Time: 18 min
Cooking Time: 26 min
Level of Difficulty: Easy
Take advantage of sweet summer peaches with our delicious cobbler. It's even more flavorful when made with white-variety peaches.


  • 6 medium peach(es), peeled, pitted and sliced
  • 6 1/3 Tbsp sugar, divided
  • 1 Tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 3 Tbsp reduced-calorie margarine
  • 1/2 cup fat-free skim milk


  • Preheat oven to 375ºF.

  • In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice and cinnamon; toss to coat peaches. Set pan over medium heat and bring to a boil; cook until mixture thickens, about 1 minute. Remove pan from heat; transfer mixture to an 8-inch square baking pan.

  • To make topping, combine flour, remaining tablespoon of sugar, baking powder and salt in a large bowl. Work in margarine with a fork until mixture resembles coarse crumbs. Add milk; stir until flour mixture is evenly moistened.

  • Drop 8 tablespoons of topping mixture over peach mixture. Bake until topping is golden brown and filling is bubbly, about 20 to 25 minutes. Cut into 8 pieces and serve.


  • You can enhance the peach flavor of this recipe by swapping 1 teaspoon of almond extract for the lemon juice. And stir 2 tablespoons of sliced almonds into the topping, if desired (does not affect POINTS value).

Monday, September 22, 2008

Let's Dance!!!

Happy First Day of Fall!
Yes, for real, summer is over, and now it's fall. Should we have a moment of silence ;)

Hey, I think I hear something... is it music? Yeah, it's music! LET'S DANCE!!! Come in this week and see how music and dancing can really motivate us all to move more and have a GREAT time!
Have a wonderful day and enjoy this beautiful fall weather! Have a try at the two yummy recipes below! They sound so YUMMY!!!

Roasted Vegetable Lasagna
Points -5
3 medium raw eggplant, cut into 1/2-inch pieces
3 medium sweet red pepper(s), chopped
4 small tomato(es), plum, seeded and chopped
4 medium garlic clove(s), peeled and chopped
2 tsp olive oil
1 tsp table salt, or more to taste
1/4 tsp black pepper, or more to taste
9 serving dry lasagna noodles, 9 noodles, cooked and drained
1/4 cup grated Parmesan cheese
3/4 cup part-skim mozzarella cheese, shredded


  • Preheat oven to 425°F.
  • In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
  • Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
  • Spoon 1/2 cup of vegetable purée into bottom of a 9 X 13-inch baking dish.
  • Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
  • Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.
Mama Mia Vegetable Pie
Points- 3
Servings- 6
  • 1 tsp olive oil
  • 1 medium bell pepper(s), chopped
  • 1 small onion(s), chopped
  • 3 medium portobello mushroom(s), (equivalent to 1/2 cup) chopped
  • 12 oz canned tomato sauce
  • 6 oz firm tofu, drained and crumbled
  • 1 sprays cooking spray
  • 2 cup cooked spaghetti
  • 3/4 cup part-skim mozzarella cheese, shredded


  • Preheat oven to 375ºF.
  • Heat oil in nonstick skillet over medium-high heat. Add pepper, onion and mushroom; sauté until vegetables are tender, about 5 minutes. Stir in tomato sauce and tofu (be sure to thoroughly drain the tofu before crumbling it up and adding it to the sauce). Bring to a boil. Reduce heat and simmer mixture, uncovered, for 10 minutes.
  • Meanwhile, coat a 9-inch-deep pie plate with cooking spray. Arrange spaghetti in bottom and up sides of pie plate. Pour tofu mixture over spaghetti; sprinkle with cheese.
  • Bake for 20 minutes. Let stand 5 minutes before slicing into 6 pieces.

Tuesday, September 16, 2008

Team Never Surrender!

The 2008 Making Strides Against Breast Cancer Event is coming up quick, October 11th at Liberty Park in Salt Lake City. We would love for you to join our team or make a donation if you like :).
I was having some kind of a brain freeze and the T-shirt order is due today! EEK! If you would like a t-shirt, it is $6 and I need your size and money TODAY! EEK again :) You can still walk with us on October 11th without a t-shirt. To join the team or make a donation, please click the link below. Please email me with any questions you may have.

Monday, September 15, 2008


I had to say "Hola" because my good friend, Kim, made the best salsa yesterday. If you are looking for a fun new flavor, try roasting your tomatoes, peppers, garlic and onions on the grill before you make it. WOW it was unbelievable! We have been making the same salsa for years and this new twist made a huge difference. She also substituted lime juice for the vinegar and Holy Smokes! So, there is your recipe/tip for the week! Don't forget that salsa makes the best 0 POINT salad dressing!
This week in meeting we are going to be tackling the voice inside our heads! It is helping us or hindering us? Come to meeting this week and see how learning how to talk and treat ourselves can make a bid difference in out weight loss!
Don't forget if you would like a team t-shirt for the Making Strides Against Breast Cancer Event, I need your t-shirt size and $6 by tomorrow! Please click on the link below to join our Team Never Surrender!

Sunday, September 7, 2008

Zero Isn't Zero???

Hello Weight Watchers!
I hope this email finds you all well and rested for the week! I love Sundays! Great day to regroup for the week a head. I sure hope in all of your planning and plotting, you have taken the time to make sure you have scheduled your weekly meeting! If you have maybe lagged behind a bit and let your membership laps, we have the New Monthly Pass now! The Monthly Pass comes with FREE registration, FREE eTools and the flexibility of attending how often you choose! It is a great new option to help us meet YOUR needs better than ever before!!! Come on in and get back on the program! We miss you!!! Current members & paying Lifetime members may also chose the Monthly Pass as well. Please ask the meeting staff for details!
This week we are going to be talking about the ever infamous ZERO point foods! Why does zero plus zero not always equal zero? How do I figure the POINTS for multiple servings? Come in and get some GREAT answers to these baffling questions that will help to reboot your weight losses!!!
Speaking of losses! How is your Lose For Good, going? Have you created a monument to yourself of dry canned foods? Don't forget to pick up a pamphlet and sign up for this WONDERFUL program that not only helps you lose, but helps to feed the hungry of our world and community!
Now this week I will be having a sign up sheet for the t-shirts for the Making Strides Against Breast Cancer Event, October 11th in SLC at Liberty Park. We had a wonderful time last year and really would love to see you there! The t-shirts are light blue this year and $6. Please make your checks out to the ACS. To sign up, please click the link to the side. This is a great family event, so feel free to sign them up and bring them for the walk. It is VERY low key and SUPER fun! There is no cost to participate, and the t-shirts are optional, but cute :)
I think that is all! Phew!! Please send me some of your favorite zucchini recipes! I think there is more of that stuff around than ever before! Take care and SEE YOU IN THE MEETINGS!!!

Tuesday, September 2, 2008

Lose for Good

Hello my Dear Friends!
I just realized that I skipped last week. I guess with school getting back in session, I have lost a bit of time :)
I hope you have been able to embrace the last two meeting topics. Learning how to set small goals, stepping stones if you will, make every journey much more enjoyable and attainable. Making interim goals keeps success very close and much more motivating. You are never far away from the next success!
Last week we talked about the "zones" we find ourselves in. Have you learned to live in the Comfort Zone, not too full or too hungry? Have you learned to spend less time in the sedentary zone, and get out and enjoy this beautiful weather? Take some time to read pages 52-59 of your week one Eating Wisely booklet and really learn more about living in the Comfort Zone!
Now this week we are introducing a wonderful new program to Weight Watchers that will not only help you to "Lose for Good," but this campaign will help the weight we lose, help others for good! This is really exciting and very timely! Come and join us in a great movement to help yourself and others all over the world!!
Roasted Green Beans and Fresh Tomato
POINTS® Value: 0
Servings: 44

Sometimes simple is best. Just a few fresh herbs are all you need to accentuate the natural flavors of sweet tomatoes and roasted green beans.


  • 3 sprays olive oil cooking spray
  • 4 cup green snap beans, trimmed
  • 2 cup grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
  • 1/4 cup basil, fresh, cut into ribbons, divided
  • 2 tsp minced garlic, or less to taste
  • 1/2 tsp table salt, or more to taste
  • 1/4 tsp black pepper, freshly ground, or more to taste


  • Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
  • Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
  • Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
  • When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.


  • This is the perfect side for a burger, grilled chicken or steak. It's equally delicious served on mixed greens drizzled with balsamic vinegar, with herbed brown rice, or added to marinara sauce and then tossed with pasta and topped with shredded cheese.