Sunday, December 14, 2008

Surviving the Holiday's PART I

Happy SNOW! You know, for as much as I am not a big fan of the cold, I DO LOVE SNOW!! It is so pretty and peaceful! I have to confess, I even like driving in it! I know I am NUTS!!!
So, how is the Momentum Plan going for you all? Did you read your materials as if you were a new member seeing it for the first time? Are you adding in those filling foods? Are you seeing GREEN DIAMONDS? What are your bodies hunger signals saying to you? The new Momentum Plan is a sustainable and healthy plan. As you live the Momentum Plan, it will become, over time, second nature for you. You can do this!
Now, I imagine that most all of you have already experienced a party or two so far. I bet many of you have made some great choices and some not so perfect choices
. This week in meeting we are going to make some plans to survive these wonderful Holidays and come out on top! I'll give you a hint, by attending your meeting this week, you are 1/2 way there!!! I can't wait to see you all!!!
This is not the time of year to be skipping meetings! I CANT WAIT TO SEE YOU!!! Be sure to check out the recipes below!

Festive Feta Spread



7 oz roasted red peppers

1 pound(s) 1/3 less-fat cream cheese

4 oz reduced-fat feta cheese

1 large garlic clove(s)

1/4 tsp black pepper

3 tbsp dill

1/4 cup(s) dill

10 1/2 oz baked low-fat tortilla chips


  • Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.

  • Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.

  • To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a "wreath;" cut reserved piece of roasted pepper into tiny "berries" and place on wreath. Or create any other decorative pattern you desire. Yields about 3 tablespoons of spread and 8 chips per serving.


  • This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for those unexpected holiday guests. Serve with pita wedges, whole grain crisp breads or crackers and/or raw vegetables. (The dip alone is 2 POINTS values for 3 tablespoons.)

Slow Cooker Lentil Soup
Slow Cooker Lentil Soup


POINTS® Value: 4
Servings: 8
Preparation Time: 12 min
Cooking Time: 480 min
Level of Difficulty: Easy
So comforting on cold winter days. Lean Canadian bacon gives a hint of smokiness but we give vegetarian tips below, too.


2 medium carrot(s)

2 medium celery

1 medium onion(s)

2 medium garlic clove(s)

2 cup(s) dry lentils

3 piece(s) bay leaf

1/2 tsp dried thyme

1/2 tsp table salt

1/4 tsp black pepper

8 cup(s) canned chicken broth

4 oz Canadian-style bacon


  • Place ingredients in a 4- to 5-quart slow cooker in the following order: carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper and broth. Cover slow cooker; cook on low setting for 6 hours. Uncover, stir in bacon and heat for 30 minutes more; remove bay leaves. Yields about 1 1/2 cups per serving.


  • To thicken soup, remove 1 cup of cooked lentils and puree in food processor; stir back into soup.

    For a lighter flavor, replace 4 cups of chicken broth with 4 cups of water.

    To make this vegetarian, substitute a cup of sliced shiitake mushroom caps for the Canadian bacon and use vegetable broth (could affect POINTS values).

    For additional flavor, top each serving with a splash of white wine vinegar.

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