Sunday, May 30, 2010

No Monday Meetings :(

I hope that you are all enjoying this WONDERFUL Memorial Day weekend.  What GREAT weather we are having!!!  Now, just in case any of you have forgotten, there are no meetings for Monday, May 31st.  Please get into another meeting this week.  YOU ARE SO NOT GOING TO WANT TO MISS THIS ONE!!!
You see….when we are checking out at the store and look at the magazine racks, we see MILLIONS of magazines (okay...maybe not millions) that promote amazing weight-loss with quick gimmicks and tricks.  But really?  I mean REALLY!?  THERE ARE NO TRICKS OR GIMMICKS THAT CAN MAKE WEIGHT LOSS THAT LASTS POSSIBLE!!!  This week's meeting reminds us- focuses on- and gets us into the BRILLIANCE that is WEIGHT WATCHERS!!  WE KNOW WHAT WE'RE DOING AND WE BRING THE RESULTS!!  LIFETIME RESULTS!!  Don't EVER be fooled.  Don't EVER buy in to the gimmicks…the thinking that "you can't eat after 7:00 PM" or " you have no control over your metabolism."  It's energy in vs. energy out.  GET INTO A MEETING so that you can stop the craziness, trust in Weight Watchers, and WATCH YOURSELF CHANGE!!

Visit my blog at
My Meetings- Provo Center: Monday 10am, Tuesday 5:30pm.  Payson: Wednesday 6pm
***If you would like to be removed from this e-mail list, please reply to this e-mail with "unsubscribe" in the subject line.***

Points Value: 2

Serves: 12 

Serving size: 1 muffin


2 cups whole wheat pastry flour

1/2 teaspoon salt

1 tablespoon baking powder

2 large bananas

1/3 cup applesauce

1/4 cup honey

1/2 cup milk


Preheat oven to 350 degrees.

In a large bowl, combine the flour, salt, and baking powder.

In a blender, puree the bananas; add the applesauce, honey, and milk.  Blend well.

Pour the banana mixture into the dry ingredients and stir until just moistened

Line muffin tins with paper muffin cups, pour in batter, and bake 30 minutes or until tops are lightly brown and slightly springy.

NOTE:  Make sure you use whole-wheat PASTRY flour or you'll produce golf balls, NOT MUFFINS!  I also used unsweetened applesauce and fat-free milk.  These are a dense muffin.


Pork Fajita Wraps

Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavor in these no-fuss "fajita-wiches".

Prep Time: 10 min

Total Time: 36 min

Makes: 4 servings 

1/4 cup lime juice

1 1/2 teaspoons ground cumin

3/4 teaspoon salt

4 garlic cloves, finely chopped

1/2 pound pork tenderloin, cut into 2x1/2-inch strips

1 large onion, thinly sliced

3 medium bell peppers, thinly sliced

4 cilantro-flavored flour tortillas, (8 inches in diameter)

1. Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.

2. Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.

3. Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.

Serve these fast fajitas with a mixture of chopped tomato, chopped fresh cilantro, salsa and sour cream or yogurt.

Substitution Ideas:

¨       You can use 1/2 pound boneless chicken breasts or beef boneless sirloin steak instead of the pork.

¨       Regular tortillas make a great stand-in for flavored varieties.

¨       You can use 1/2 pound boneless skinless chicken breasts or beef boneless sirloin steak instead of the pork.

Nutrition Information:  1 Serving: Calories 215; Total Fat 5 g (Saturated Fat 1 g); Dietary Fiber 2 g; Protein 17

© 2010 ®/TM General Mills All Rights Reserved


Melon-Cucumber Salad

Try these fruits of summer dressed with a sweet-and-sour dressing.

Prep Time: 5 min

Total Time: 1 hour 5 min

Makes: 6 servings 

1/4 cup vegetable oil  If you substitute canola or safflower oil—one serving of this salad will meet your Good Health Guideline of 2 teaspoons of heart-healthy oil for the day!  NOTE:  This ¼ cup of oil = 12 teaspoons—divided by 6 servings, = 2 teaspoons each serving.  Just RIGHT for a healthy Weight Watcher!

2 tablespoons lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

3 cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon)

Assorted salad greens

2 small cucumbers, thinly sliced

1. Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers.

2. Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens.


Fresh lemon juice brings the best flavor to this tangy dressing. You'll need 1 or 2 lemons—depending on their size—to get the 2 tablespoons needed here.

Time Saver:

You'll save plenty of time buy purchasing precut melon from the produce section.

Nutrition Information:

1 Serving: Calories 120; Total Fat 9 g; Dietary Fiber 2 g

®/TM General Mills All Rights Reserved

No comments: