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August 8, 2010
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Healthy Thoughts/Healthy Actions
Weight Watchers Newsletter #71
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Hi Everyone!
These next two newsletters will be mini versions of my usual, as I am coming up on the festival (see below), and so have almost no time to put this together. There just are not enough hours in the day right now.
But I just want to remind all of you that summer is a time for getting healthy. All the best fruits and veges are available for our enjoyment, and we can be out in nature, hiking, biking and getting lots of activity. Take advantage of this time of year and make this summer your best one yet for being the healthiest you can be!
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MEETING TOPICS:
WEEKS OF
August 8 & August 15, 2010
The week of August 8th
SNACKING AND DRINKING PRODUCT MEETING! WOO HOO!Well, looks like I read the meeting guide wrong again...sigh...which means I accidentally led this week's meeting last week. So...let's have a product meeting! Yep, everyone bring in your favorite snack items as well as the things you like to drink instead of water (ahem...the NON alcoholic drinks...) and let's share some great snacking and liquid ideas with each other this week. 
The week of August 15th the topic is
THE POWER OF FILLING FOODS
How many of you are actually following the filling food system? How many of you really know all the filling foods and how to turn them into the kind of snacking foods we want to have, as well as great basics for all our meals? What would it feel like to actually eat the healthiest foods available to us all the time? Come find out!
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RECIPE FOR THIS ISSUE
Thank you to Cindy from the Santa Rosa meeting who brought this up at last week's meeting. Several members she had made this for seconded her opinion that it was delicious! And while I was at the Weight Watchers site (where Cindy's recipe originates) I found a second savory pie recipe worth checking out... For more great recipes check out the recipe page on my website: HEALTHY THOUGHTS/HEALTHY ACTIONS RECIPES
Old Fashioned Chicken Pot Pie
Ingredients
butter-flavor cooking spray
1 tsp butter
1 small onion, chopped
2 cup mushroom, sliced
1/4 tsp paprika
1/4 tsp dried thyme, crushed
1/2 tsp table salt, or more to taste
1/4 tsp black pepper
2 cup frozen mixed vegetables
1 cup fat free chicken broth
3 cup cooked chicken breast, chopped
2 Tbsp all-purpose flour
1/2 cup fat-free evaporated milk, divided
4 rolls reduced-fat crescent roll dough, unrolled
Instructions
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking
spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat.
Add onion and mushrooms and cook, until tender, stirring frequently, about 5
minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and
chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into
chicken mixture. Cook over medium heat until thickened, stirring constantly,
about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until
mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and
arrange dough around inside edge of baking dish to form a border (there will be
a hole in the middle). Bake until rolls are golden brown and filling is bubbly,
about 15 minutes. Cut into 6 pieces and serve.
Notes
6 Servings 5 points per Serving
TURKEY ENCHILADA PIE
Ingredients
cooking spray
3/4 pound lean ground turkey
1 medium onion, chopped
1 tsp chili powder
3 Tbsp all-purpose flour
1 cup fat-free skim milk
4 oz canned jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size wheat flour tortillas
3 cup tomatoes, chopped
10 Tbl low-fat shredded cheddar cheese
Instructions
Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet
over medium heat. Place turkey, onion and chili powder in skillet and cook until
turkey is browned, stirring occasionally to break up meat, about 8 minutes.
Remove turkey mixture from skillet and set aside.
Place skillet over medium-high heat and add flour. Gradually add milk,
stirring with a whisk until blended. Bring to a boil and then reduce heat to
medium; simmer until thickened, about 2 minutes.
Remove skillet from heat; stir in turkey mixture, jalapenos and
cumin.
Wrap tortillas in damp paper towels and microwave on HIGH until softened,
about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3
of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with
4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients
ending up with 2 tablespoons of cheese.
Cover pie plate with aluminum foil and cook until cheese melts and filling
is warmed through, about 15 minutes. Let stand, covered, 2 minutes before
cutting into 6 wedges.
6 servings 4pts per serving
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FUN IDEA!
FUNNY HARD BOILED EGGS
I was at a potluck party last weekend and someone brought hard boiled eggs which they had sliced a bit of the base off of, so they stood upright. Then they pushed capers into the sides for the eyes and a piece of an olive for the mouth, and with a toothpick had attached two carrot slice to the top. They were so clever, and kids and adults alike just snatched them up! I imagine you could do all sorts of combinations to make them colorful. My attempt at drawing them falls short, but you get the idea...
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A SWEET VIDEO
And a good reminder...Thank you to Valerie in Sonoma for sending this!
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FESTIVAL TIME!!!
THE BODEGA SEAFOOD ART & WINE FESTIVAL!!
Many of you know I am not only a Weight Watchers leader and a Lifecoach, but I also produce a pretty darned wonderful festival. In its 16th year, this show has something for almost everyone: A beautiful art & craft marketplace, 3 stages of great entertainment, including the incomparable Dan Hicks and his Hot Licks, as well as astonishing saxophonist Jules Broussard, an expansive wine and micro-brewed beer tasting, great kid's entertainment, games and Rubber Duck Races and, you guess it...great food. Yes, it is a food festival, but there are plenty of not only healthy choices but really delicious ones. How about prawn skewers, BBQ oysters, mango, avocado and crab stacks, cedar plank salmon, and so much more. Lots of non-seafood options too.
The dates are August 28 & 29, and by attending you support Stewards of the Coast and Redwoods
(the non-profit which works with the California State Parks in the Russian River region) and the
Bodega Volunteer Fire Department.
You can buy tickets in advance on our website and find out everything you need to know. Come on down. You will love it!!
http://www.winecountryfestivals.com/
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MY WEBSITE IS A GREAT RESOURCE!
If you have not visited my website find out why it is a truly helpful addition to your Weight Watchers efforts.
My Products Page features dozens of low-point food suggestions from Trader Joes and lots of other markets.
The Recipe Page has been updated but I have kept some classics, including the to-die-for oatmeal pancakes I talk about all the time.
The Healthy Tips page has lots of great ideas which we talk about in the meetings, but you might need to have at your fingertips when you are not in the meeting room.
And last, but not least, if you are coming to the meetings and finding yourself not actually taking the action you want to be taking to lose your weight, or maybe you cannot even seem to get motivated to come back to the meetings, maybe there is something deeper going on. I am a Certified Lifecoach, specializing in weight managment. I do free sample sessions and would love to talk to you about this or any other dream you have which is unfullfilled. |
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"Resolve to be tender with the young, compassionate with the aged,
sympathetic with the striving, and tolerant with the weak and wrong.
Because sometime in your life you will have been all of these."
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Bob Goddard
Lots of love and joy to all of you! ~Janet |
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