Hola to EVERYONE!!!
Let's just get right to it, shall we???
MOVE FOR GOOD!! A Lifetime member for about a year now, said to another leader…."I just can't believe that people question exercise...how great it makes you feel, how important it is." Now- this Lifetime member- 2 years ago DIDN'T work out ANY WHERE NEAR the way she works out now! WHY DID IT CHANGE? Because she found out what was in it for her! She understands HOW GOOD IT FEELS inside and out to be active. She found activity she ENJOYS in order to make it a habit. This, my friends, is what this week's meeting is all about!! It is the BIGGEST thing we have control over as it relates to our metabolism! Get into your meeting….get active!!
LOSE FOR GOOD- Begins September 5th. Don't forget that if you bring in a friend and they join, you BOTH get a free subscription to the Weight Watchers Magazine. Also, for every pound we lose, Weight Watchers will donate a pound of food to a national food bank. Here locally, we will be accepting your donations at our centers and locations to donate to local food banks! What a GREAT way to bless the lives of others while we are getting fit and healthy!!!
DRAWINGS.... Don't forget that we are having our drawings this week. To enter, you just have to attended your meetings this month. One entry for a weigh in and another entry for attending the meeting. Boy is this going to be FUN!!! ;)
-- XOXOXO
~Marion~
Visit my blog at
meltingmarion.blogspot.comMy Meetings- Provo Center: Monday 10am, Tuesday 5:30pm. Payson: Wednesday 6pm
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"No man ever achieved worthwhile success who did not, at one time or other, find himself with at least one foot hanging well over the brink of failure."
--Napoleon Hill
"The greatest weapon against stress is our ability to choose one thought over another."
-- William James
EDAMAME SUCCOTASH WITH SHRIMP
POINTS VALUE: 6
Servings: 4
Serving Size: about 1 1/2 cups
2 slices bacon
1 tablespoon extra-virgin olive oil
1 bunch scallions, sliced, or 1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
1 10-ounce package frozen shelled edamame, thawed
1 10-ounce package frozen corn, (about 2 cups), thawed
1/2 cup reduced-sodium chicken broth, or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon salt
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1/4 teaspoon lemon pepper
Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Leaving the drippings in the pan, use tongs to transfer the bacon to a plate lined with paper towels; let cool.
Add oil to the pan. Add scallions (or onion, bell pepper, garlic and thyme and cook, stirring, until softened, about 3 minutes. Stir in edamame, corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium-low and cook for 5 minutes.
Meanwhile sprinkle shrimp on both sides with lemon pepper. Scatter the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Crumble the bacon and sprinkle it on top.
TIPS: You can tell this isn't a WW recipe. What with using the bacon drippings. Of course bacon drippings add a lot of flavor, but I think you could probably get away with out it and just use the olive oil. I do like lima beans (which is what is normally put in succotash), but I really liked the edamame in this. The edamame was just a fresher, lighter taste to me! EatingWell recommended serving this with a warm piece of cornbread to make it a meal. I opted to serve it with brown rice--of course no matter what you choose--ADJUST THE POINTS! 7 g fiber, 307 calories, 9 g fat
