Good morning.....goodbye 2012.

    Good morning.  I feel I have let some people down, and myself down not blogging since October. As I have mentioned before, this is as much of a learning place for me as it is for some of you! The research I do is always as much for me to become a stronger, person, Weight Watcher,blogger, mom, grandma.....

   It has been a very busy fall, and winter so far......but, we are almost to enter 2013! YEAH!!
This will be a terrific year!

                                   My newest thrill.........pom pom pom......Pomegranate

and the deseeder!!!!!!!!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Something I learned this  2012 year.~ It's OK to not be OK.  I have found strength in my ability to still be strong in my weight loss/maintaining when everything else in my life is well, crazy. I have not worked out as diligently as usual, but, I have still succeeded. I know how important it is to feel healthy. I refuse to get myself so far down that I lose control. We all know, we are one donut, one cookie, one chip away from disaster....always! We are human~ Be strong, be cool, live today, we are not promised tomorrow......smile...(even if its fake) xxoo loves to you all~ el



http://www.weightwatchers.com.au/food/rcp/RecipePage.aspx?recipeid=35391

Nachos

Weight Watchers recipe

Ratings (9)

8ProPointsvalue

Prep time:  5 min

Cooking time:  10 min

Other time:  0 min

Serves: 4

In our version of this mexican favourite we've used low-fat sour cream and low-fat tasty cheese.

Ingredients

	200 g corn tortilla, (5 tortillas)
	1 x 3 second spray(s) oil spray
	200 g whole tomato canned in tomato juice, or fresh
	2 cup(s) canned refried beans
	1 serve(s) IGA Signature Seasoning, Taco
	75 g Cheese, 50% Reduced Fat, Tasty Cheddar, Grated
	2 individual green shallots, ends trimmed, thinly sliced
	2 tbs extra light sour cream

Instructions

• Preheat oven to 220°C. Spray tortillas with oil and set aside. Cut tortillas into bite size triangular pieces and place on a baking tray in a single layer. Bake for 6-7 minutes, or until golden brown and crisp. Take care not to burn, and set a timer.
  
• While tortillas are cooking, combine tomato, beans and taco seasoning in a small saucepan. Heat over medium-low heat, then divide amongst 4 shallow bowls and sprinkle with cheese.
  
• Place bowls under a preheated hot grill and cook until cheese has melted. Sprinkle with shallots, then serve surrounded with tortillas and a dollop of sour cream.

Notes

• Any leftover sauce can be stored in an airtight container in the fridge for 2-3 days. Try it as a filling in a toasted sandwich for an easy lunch.

We ALL know I am a huge fan...(no pun intended..:)) of Weight Watchers. But, it is also no secret, that I am not doing the "Points Plus Program" I am sure it works for some, BUT.. the "Free" idea of fruits and veggies are not for this gal~NOTHING is free, at least for me. IN MODERATION is not what got me to 309 pds. I could get fat on fruits and veggies. I need accountability! I did not do well with points plus, so I went back (thank God I kept my books) to momentum, the previous plan that I lost my weight on. This is what works for me. I have had enough interest lately about this topic, so I thought I would share this! hugs el

Weight Watcher's Points Plus not working well for all

Weight Watchers is best known for its Points System, which assigns specific values to different foods and permits each member a daily allotment. The Points System has been a very successful way to lose weight. I can personally attest to that.

The latest Weight Watchers system, is called Points Plus. It apparently was intended to” steer people toward more healthy food choices, encouraging people to eat more fresh fruits by giving them zero points, as most vegetables already were”. The problem is that many people going to Weight Watchers programs are having difficulty losing weight with the Points Plus system.Weight Watchers tried in December 2011 to address the concerns by recommending that” all members consider reducing their daily food intake, or points allotment, by 10 percent, not counting fruits and vegetables”)

On the Points Plus plan, dieters can have as much fruit as they want without counting any points for fruits.

Marjorie Nolan, speaking on behalf of the Academy of Nutrition and Dietetics is quoted as saying “No single dietitian I know would count fruit as a ‘free’ food if someone is on a diet and trying to lose weight. You have to account for it,”…that is something we all would surely agree with. Weight Watchers defends its action saying that consumption of fruits is low in this country (talk about being on another planet)! In New York City that is definitely not so. I am not certain what the situation is in other parts of the country.

         This recipe is a very simple recipe for pinto beans. They will finish off nice and creamy and the vegetables will almost have completely dissolved. You can easily switch out the ingredients or leave out the Poblano if you don’t want any heat. Next time I would also probably add in some tomato paste or a diced fresh tomato as well.


Weight Watchers Simple Crock Pot Pinto Beans
Points: 3 weight watchers pointsplus
Servings: 12
Serving Size: 1/2 cup
Nutritional Information: 130 calories, .5 g of fat, 24 g of carbohydrates, 9.5 g of fiber, 7.5 g of protein
Ingredients
1 pound pinto beans, rinsed
1 onion, diced
4 gloves of garlic, diced
1-2 poblanos, seeded and diced
1/2 tbsp of cumin
1 tsp of salt
1-2 bay leaves
Chicken or vegetable broth
Instructions
1. Start by rinsing your pinto beans and removing any sand or rocks.
2. Add the beans, onions, garlic, poblano, cumin, salt, and bay leaves to the crock pot. Cover with chicken broth until there is an inch of broth above the beans.

3. Cook for 8-10 hours until beans are soft.


http://www.slenderkitchen.com/simple-crock-pot-pinto-beans/
http://www.presentdiabetes.com/etalk/Weight-Watchers-Points-Plus-t5468.html#-1

http://dashingdish.com/recipe/no-noohttp:

No Noodles About It – The Best Low Carb Lasagna!

View online: http://dashingdish.com/recipe/no-noodles-about-it-the-best-low-carb-lasagna-ever/

Method

The estimated time to make this recipe is 30 - 45 Minutes.

1

For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.

2

For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.

3

For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)

4

Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

5

Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

6

Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.

7

Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

Ingredients

For the Noodles:
6 large	Zucchini, cut lengthwise into 1/8 inch strips1
For the Meat Sauce:
1.25 lb	Lean ground turkey meat
1 large	Onion, diced
2 cups	Fresh or frozen broccoli
2 cups	Fresh or frozen cauliflower
2 cups	Fresh or frozen chopped spinach
1	25oz jar of spaghetti sauce
1 tbs	Garlic powder or 1 clove garlic, minced
Pinch	Salt and pepper, or to taste
Optional	Seasoning: 2 tbs of Italian Seasoning
For the Cheese Layer:
1	16oz container light cottage cheese or light ricotta cheese
1/2 cup	Grated parmesan cheese
3/4 cup	Shredded mozzarella cheese
Note:	If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!
7	WWP+*

Tracking...aka~ self monitoring

 As a Life time member of Weight Watchers, it is easy to think...we know it all...we have this whooped. Well, that is the member who needs HELP. I will say, yes, that is me from time to time.  This week we are to track...diligently, then bring back our trackers for other members to view.
 We all know that ongoing recording of what you eat and how much you exercise has been linked with greater success in weight loss. But, tracking, or self monitoring  are a key to maintaining your weight.  Studies show, on going tracking increases weight loss to 75%....did you read that? 75%. Doing this does take time...uh...like a few seconds....so, just do it already. It takes 28 days to make something a habit. So, start NOW! Over time making these strategies part of your daily life becomes easier and requires less attention.

Weight Watches provides several useful tools to help in your journey, the paper tracker is my method. The online tracker also is awesome way to keep track of everything from good health guidelines, exercise, points plus values, and activity points.  Then your weekly weigh in will be greeted with joy!

Weight Watchers Pumpkin Rice Crispy Treats
Points: 4 Weight Watchers Points plus
Servings: 6
Serving Size: 1/6 recipe
Nutritional Info: 124.2 calories, 2.1 g of fat, 25.7 g carbohydrates, .2 g dietary fiber, 1.2 g of protein
Ingredients
1 tbsp butter
1/8 cup pumpkin
pinch of salt
1/4 tsp pumpkin pie spice
5 oz marshmallows
3 cups Rice Crispy cereal
Instructions
1. In a medium sauce pan melt the tablespoon of butter. Add the pumpkin and whisk until the pumpkin begins to melt. Stir in the pumpkin pie spice and salt.
2. Add the marshmallows and continue to stir until they are completely melted.
3. Add the rice crispy cereal and mix together. Press into an 8 X 8 dish sprayed with cooking spray. Let set for at least 30 minutes. Best served the day you make them as they can get stale fairly quickly.
http://www.slenderkitchen.com/pumpkin-rice-crispy-treats/

more inspired....than inspiring

First thing I would like to say...wow! Lynette Hartman , you rock my world. Thank you for this time to share my story. I met several women who inspired me......really inspired. One of those you look in their eyes, well, you know you see more than you thought you could. You see hurt, you see anger, you see frustration......you see yourself.

This weekend I was at an event for Weight Watchers lose for good campaign. I shared my story, was amazed the food that was also brought for the food pantry. 

Applebees brought goodies to eat for everyone. Lynette did a terrific job having great food options for people to nibble on.

Ok,  I met one woman I can not get out of my mind. She and I ...."clicked"...you got it ...Right?
 and as we are sharing with each other, I said I feel I know you. She had the same feeling.....huh????...dunno?  All I know is I was SUPPOSED the meet this wonderful woman. She has had struggles,  her story is AMAZING!!~she is beautiful, oh, you should see her smile.....she had tears....through her sadness, I saw.... me, four years ago. Before.....I decided to live. Before I was who I am meant to be. We will see her new, full of life, smiling bigger than ever. You will meet her here one day!~I PROMISE!. I will follow her!

So, see, I was so inspired! I love Weight Watchers!

Simply Stuffed Raspberries

4 ww points~ 5 ww points plus

I love this idea not only because it’s simple, light and fun but it slows me down and lets the enjoyment of the raspberry last just a little but longer.


Here’s what I did…

• 1 Pint of fresh Raspberries
• 1 Wedge of The Laughing Cow Smooth Sensations Cream Cheese Spread Strawberries & Cream

Note:
If the Smooth Sensations are not yet available in your area you can easily try this idea with a traditional Light Swiss and add a bit of honey and raspberry extract, event a dash of cinnamon. Something like I did for the
It wold be just as yummy!

http://greenlitebites.com

http://www.emilybites.com


Four Cheese Macaroni & Cheese
Source: Adapted from weightwatchers.com

Ingredients:
12 oz uncooked macaroni (I use wheat pasta or Ronzoni Smart Taste)
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 1/2 cups skim milk
Onion powder, to taste
1/2 tsp paprika
1/4 cups crumbled blue cheese
5 oz extra sharp shredded cheddar cheese
3 oz low-fat shredded cheddar cheese
3/4 tsp black pepper,
3/4 tsp table salt
2 oz grated Parmesan cheese
½ c panko crumbs

Directions:
1. Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.
2. Cook macaroni as directed on package, drain and set aside.
3. Melt butter over medium-low heat in a large saucepan. Add flour a little bit at a time, stirring constantly and cook for 3 minutes. Whisk milk in slowly. Stir in onion powder and paprika. Simmer for 15 minutes, stirring frequently and then remove from heat.
4. Combine the blue cheese with about two-thirds of both types of cheddar cheese in the saucepan and season with salt and pepper to taste. Stir in macaroni. Pour half of the macaroni mixture into your casserole dish and top with remaining cheddar cheeses. Pour in the other half of the macaroni mixture and sprinkle Parmesan cheese and panko crumbs over the top.
5. Bake for 30 minutes. Let stand for 5-10 minutes before serving.

Yields 9 servings. WW P+: 8 per serving

The longer I stick with my Weight Watcher /workout regimen, the more I am realizing that everyday is made up of so many choices when it comes to food. While sometimes we may feel like we don't have options with food, we ALWAYS do, it's just a matter of choosing the right thing.

For me, it all comes down to just how badly I want this new life and new body for myself, and everyday I make choices that reflect that decision, whether they are good or bad choices. I am slowly realizing that if I really want this for myself, there are simply no excuses anymore. If I make a "bad" food decision on a particular day, while it is not the end of the world, in that moment I chose a momentary relapse over my new lifestyle, and from that I cannot expect the results I want. That doesn't mean I have to beat myself up over it, but I have to understand that these moments and their frequency will make or break my success.

I cannot expect good results from bad decisions--that is simply not fair to my body or to myself to expect that, and that really goes for anything in life but especially food. While some things are simply "worth It" on occasion (think of your biggest food weakness--for me, carbs), remember that fat lasts longer than flavor, and every food decision you make reflects just how badly you want this new life for yourself.

Corn, Bacon, and Poblano Pepper Pizza

http://www.slenderkitchen.com

Ingredients
1 package prepared pizza dough (I used Pillsbury Pizza Crust)
1/2 cup marinara sauce
3 pieces of bacon, cooked crisp
1 ear of corn, roasted and cut off the cob
1 poblano pepper, roasted and sliced
1/2 red onion, sliced
1/2 cup shredded Mozzarella cheese (or goat cheese would be delicious)

Instructions
1. In a saute pan, add non fat cooking spray. Add the onions over low-medium heat and cook until just soft.

2. Roll out the pizza dough to make a thin crust and follow any package directions. For the Pillsbury crust I baked in for 5 minutes at 400 degrees on a cookie sheet and then cooked it on the rack once I added the ingredients.

3. Spread the marinara sauce on the pizza in a thin layer. Then layer on 1/2 of the cheese.

4. Now add the bacon, corn, onions, and poblano peppers and top with the remaining cheese.

5. Bake in the oven according to package directions or until the cheese is nice and bubbly. For the Pillsbury crust, I cooked it for 10 minutes, directly on the rack. Enjoy!

 

 

This is the story I will share on Saturday. Kinda strange....it is about me...and I don't know her.

 

 

Ellens story.........

…......My journal 1/2/2009~

“Weighed this morning, 309 lbs. An all time high. Enough is enough. I am fearful for my health, my future. I am having chest pain, the pounding feels wrong. Simple tasks tying shoes, rolling over in bed, walking are becoming difficult. When attending an event,a mental rehearse to where or if I can set down. I am down to 1 pair of pants . I have ripped out 2 pair this week. How long can I go on? I pray when the chest pains come, it goes away. Sleeping is getting less and less. When I lay down I can't breathe, I wake up gasping for breath. My internal organs are getting compressed. I am out of control, killing myself one meal at a time.”

Enough was enough. It is hard to look back at those times. But, I do need to remember where I came from. I have been overweight most of my life. I was determined, this time was IT! In the past I have lost the same 100 pounds 3 times. Only to put the weight back on. Not because W.W. failed me...but because I had chosen to quit or not follow the plan correctly. This breakdown was a breakthrough for me. I now devote my life to healthy living...to Weight Watchers.

….....My journey since~

I did lose the weight that year. It took 10 months to lose 100 pounds and 13 months to get to goal. I am very proud of who and what I am now! First thing first, I am a better, healthier person. Second, I look better!

• As a constant reminder, I carry a copy of the good health guidelines right beside my daily food journal – a must.
• I exercise half to one hour of core and walk / run five to seven miles per day.
• I keep a blog listing new recipes and topics on my journey to health and weight loss.
  http://ellendefiningmyself.blogspot.com/
• I am often told that I inspire. I have been there, I am living this everyday like everyone else. Weight Watchers is not a cure, it gives you the tools to succeed.

I am the person I am meant to be. 147 pounds, 60 inches less, I am proof you can change if you do the work. I am strong and I do deserve this new start. It is OK, I forgive myself for living that life. I choose to never go back. I will fight daily to break those patterns and cycles of my past. I now choose happiness and expect success. xxoo

Weight Watchers Beef Stew
slenderkitchen .com
Points: 5 Weight Watchers PointsPlus
Servings: 8
Serving Size: 1 cup
Nutritional Info: 243.8 calories, 7 g of fat, 16 g carbohydrates, 3 g dietary fiber, 29 g of protein

Ingredients
1.5 lbs lean stewing beef, cut into 1 inch chunks
1/2 lb chopped carrots (2-3)
1/2 lb chopped parsnips (2-3)
1 pound chopped red potatoes, with skins
3 chopped celery ribs
1 medium onion, diced
2 tbsp Worcestershire sauce
1 tablespoons vegetable oil
2 cups water
3 cloves of garlic, 2 peeled whole cloves and 1 finely diced clove
2 bay leaves
1.5 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/4 tsp ground allspice
2 tablespoons cornstarch
2 cups fat free beef broth (you could eliminate or reduce this depending on how thick you want your beef stew)
Instructions
1. Heat vegetable oil in a large soup pot or dutch oven over medium high heat. Add beef and brown on all sides.

2. Add in water, onions, garlic, smoked paprika, bay leaves, Worcestershire sauce, allspice, salt, pepper, sugar, and rosemary and thyme bundle (if using) to the beef. Cover and simmer for 90 minutes.

3. Add potatoes, carrots, parsnips, and celery to pot, as well as any additional beef broth you are using. Cook for an additional 45-60 minutes or until the beef is fork tender and shreds easily. The cooking time will vary depending on the cut and size of your beef.

4. Mix the cornstarch with a small amount of cold water and stir together. Pour into the stew and bring to a boil. Immediately turn off the heat and let rest before serving. The cornstarch will thicken the stew.

Tip: These beef stew tastes even better after it has rested for a day or two, so consider making it a couple of days before you hope to eat it. It also freezes well and can be stored to eat for lunch or a meal later on in the week or month.

 

Fall weight loss program!

Lets start a Fall weight loss program!

There is no better season than Autumn to settle into a healthy routine of diet and exercise. Outdoor workouts are beautiful and seasonal foods are both healthy and delicious. Start today and you'll be svelte and trim in time for holiday parties!

Lunch and snack ideas to get started NOW

Breakfast gets a lot of attention as the most important meal of the day, but for many of us, lunch is the deal breaker when it comes to weight loss. Whether you are preparing the meal for your kids, your spouse or for yourself, there are some easy ways to make lunch healthy and satisfying.

Healthy Lunch Swaps

• Instead of soda or a juice box, pack a water bottle with a few pieces of frozen fruit. At lunchtime, fill the bottle with water and enjoy a lightly-flavored drink.
• Instead of a sugary granola snack bar, pack a handful of almonds and half of an apple, sliced.
• Instead of a sandwich, pack lean meat roll-ups. Roll slices of your favorite low fat deli meat around a thin slice of cheese and veggie slivers (carrots, cucumber, sprouts work well) . Slice them like sushi to make them more fun to eat.
• Instead of chips or salty crackers, pack a hard boiled egg and hummus. When it's time to eat, dump the yolk and fill the center with hummus.
• Instead of a grilled cheese sandwich make chicken sliders.
  

Baked Onion Rings

Servings: 2

Serving Size: 1/2

Calories: 74

Fat: 0.6 g

Carbs: 14.7 g

Fiber: 1.6 g

Protein: 2.9 g

Old Points: 1 pt

Points+: 2 pts

Ingredients

1 medium onion, sliced into 1/4 inch rings

2 1/4 cups low fat buttermilk

1/2 cup Panko bread crumbs

1/4 cup Italian seasoned whole wheat bread crumbs

1/4 cup crushed Corn Flake crumbs

Salt to taste

Olive oil baking spray

Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 2 hours, refrigerated. Preheat oven to 450 degrees F. Line baking sheet with parchment paper or foil. Combine Panko, bread crumbs and Corn Flakes in a large dish, season with salt. Dip each soaked onion ring into the crumb mixture and coat well. Place rings onto two cookie sheets and lightly spray them with oil. Bake about 12 minutes or until golden brown. Serve immediately

http://www.eat-yourself-skinny.com/2011/03/baked-onion-rings.html

Lose for good

http://www.weightwatchers.com/templates/marketing/Landing_1col_nonav.aspx?PageId=1151581

Lose for good campaign

Join us at our Lose For Good Open House

Come into a participating Weight Watchers location on Saturday, September 15!

Special Offer one day only, for you and a friend

Prizes plus refreshments and more

Food drive bring a non-perishable food item to help out a local food bank

 I am so excited. I have been asked to help with the Ankeny, Iowa location. I will be sharing my story there! Thanks Lynette! I will be there from 1 to 3 pm Saturday Sept 15

CROSSROADS SHOPPING CENTER
      2732 SE DELAWARE AVE STE 160
ANKENY , IA 50021      

 

Slow Cooker Buffalo Chicken

http://www.emilybites.com/

Ingredients:
3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)
2 T light butter

Directions:
1. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!

Yields 12 (1/2 cup) servings. WW P+: 3 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 175 calories, 1 g carbs, 5 g fat, 28 g protein, 0 g fiber