Thanksgiving Weight Watchers -- anyone out there?

[JackieO]

My colleague and I just joined/re-joined WW last night.

I'm on Day One and have done just fine with food -- the wine habit is hard to break, however. :eek: I had a LOUSY day trying to deal with DS at school (200 miles away) and DH on a business trip to San Diego. DS, of course, chooses to have a financial emergency today and I'm left holding the bag without much of a clue as to the financial picture. Long story short -- DS failed to play for his last-minute meal plan and wasn't going to be allowed to register for second semester if he didn't have it paid by tomorrow. Sonny and I are going to have a serious talk about responsibility, financial planning and checking things like e-mail from the bursar when he comes home next weekend.

Anyway...I'm putting together my weekly menu plan and grocery shopping list tonight, and figuring out my plan for Thanksgiving dinner at a friend's house.

Any takers for Thanksgiving strategies??

[Terri_A]

I found a ww recipe last year for a cornbread stuffed turkey breast that was really good. If you stick to fresh veggies and steer clear of gravy and tooo many desserts, you'll be fine! It's a holiday, enjoy, but don't over indulge!

[AZLorena]

I am an old pro at this WW Thanksgiving thing....As far as strategies....here is what I told my members this week. Thanksgiving is a Holi-DAY, not a holi-WEEK, or a holi-MONTH. Save your points to indulge in that one holiday meal. As you indulge, really try to stick to the foods that are a treat (meaning something you can't or won't make on a regular basis....why waste 3 points on a roll when you could spend some of those on pumpkin pie (average of 9 points a slice) Also, if you really must try everything....use the "tablespoon method".....put a small TBSP size serving of everything you want to taste on your plate. That way you can get a taste without overindulging......also make sure you can see some plate in between piles of food.

I choose to make the dinner at my house, so I have some control over the ingredients and recipes...

There are lots of good low point stuffing recipes out there. I found one new one in Clean Eating this year. Its made with Ezekial Bread.....apples, dried cherries, and it is yummy for 1 point a 1/2 cup serving. I am going to make the CL's honey mashed sweet potatoes...and some other low point yummies. I will try to post a few when I get a chance. Search the WW site and you will find lot of points friendly options.

Here is a really good recipe that I have used in the past.

Sage Mashed Potatoes
SUBMITTED BY: Harriet Stichter

"'My daughters and I get together on Friday nights to try out new recipes, and we like to use a lot of herbs,' says field editor Harriet Stichter of Milford, Indiana. 'I don't care for mashed potatoes, but sage and onion make these irresistible.'"

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PREP TIME 10 Min
COOK TIME 45 Min
READY IN 55 Min
SERVINGS (Help)
Servings

US METRIC
INGREDIENTS
4 medium potatoes, peeled and cut into 1/8-inch slices
1 medium onion, chopped
1/4 cup water
2 tablespoons olive or canola oil
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup reduced-fat plain yogurt
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DIRECTIONS
In a greased 11-in. x 7-in. x 2-in. baking dish, layer the potatoes and onion. Combine the water, oil, sage, salt and pepper; pour over potato mixture. Cover and bake at 450 degrees F for 45-50 minutes or until potatoes are tender, stirring twice. Transfer to a mixing bowl; add yogurt and mash.
FOOTNOTE
Nutritional Analysis: One serving (2/3 cup) equals 130 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 211 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

I hope that helps.

Lorena

[Chefzhat]

Lorena - how cute, the lady with the potato recipe. "I don't usually care for mashed potatoes." :eek::eek::eek: Is she crazy? :)

I'm here! I took a couple of weeks off because of some minor surgery, and my WW partner decided to quit attending meetings. :mad: So I'm on my own again.

I like the emphasis on the "HoliDAY" rather than week, month . . . etc. I'm one that falls into binge mode after a day of regular eating, so I need to be careful. I'm cooking this year, as I do every year, so I can control what goes on the table. My parents are dieting as well, so this ought to be an easy year!

[Jazzmatazz49]

I agree with cutting loose for ONE day, and being on plan the rest of the time. We will be traveling, and that makes it a little (well, a LOT) harder. But I plan on holding my own through all the holidays. My friend who works for WW says the program is changing the second week of December, so I will be interested to see what they have done to my perfectly good WW!

[AZLorena]

The program is changing. I can't tell you any specifics....(or I would have to kill you)....but I can tell you that the new program is an improvement (obviously)....but will compliment what you already are doing quite well.

Lorena

[Chefzhat]

The program is changing. I can't tell you any specifics....(or I would have to kill you)....but I can tell you that the new program is an improvement (obviously)....but will compliment what you already are doing quite well.

Lorena

Huh. Unveil in December? Hopefully it will help me. I'm tired of being hungry. I'm so close to goal, and at the low end of the points ladder . . . I can't picture myself eating any less :eek: But I must if I want to get to goal, and ideally a bit below so I have some wiggle room.

[scout1222]

LORENA! Did I know you work for Weight Watchers? Are you guys in a franchise area or are you part of NACO?

[AZLorena]

We are a franchise. I started working as a receptionist last March....and did leader training this summer. I have one regular group...and sub a lot.

Lorena

[HARRYET]

Lorena,

Thats so cool, I didn't know you worked for WW either, I have been a receoptionist for the past 3 1/2 years. I only work 2 meetings a week, one on the west side and one up in Cave Creek. Where is you meeting? Just from reading your posts I know your very motivational and I'm sure your members love you.

Ann

[AZLorena]

I have a Tuesday night at the corporate office. I also sub Cactus Corners and Fountain Square a lot.

I have only had this Tuesday night one for about 3 weeks. The first night was election night....with McCain set up at the Biltmore just a few miles away.....I had 3 members. The next week was Veteran's Day....I had 2 members. Last week was a banner night of 12. Cheryl keeps saying that she knows the meeting will grow....

Lorena

[JackieO]

Just wanted to bump this thread up and offer an awesome recipe for this week while you work to save up your points for Thursday!

WW's Chili-Crusted Sea Scallops is a two-point main course! I know I made these a few years ago, but tucked the recipe away and didn't drag it out again until last night.

3 T. lemon juice
1 T. unpacked light brown sugar
2 tsp chili powder
1/2 tsp lemon zest
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp cayenne pepper
1 pound scalloped (about 10 sea scallops)
2 medium zucchini, cut into 1/2 inch thick slices

Preheat broiler. Coat a large baking sheet with cooking spray. (I just used my Pampered Chef jelly roll pan.)

Whisk together lemon juice through cayenne pepper in a small saucepan; simmer over medium-low heat until thickened, about 2-3 minutes. Transfer mixture to a shallow dish, add scallops and turn to coat. (When I made this last night, DH was "in transit," so I let the mixture sit longer. Probably a good idea, because it thickened more after cooking.)

Transfer scallops to prepared baking sheet and arrange zucchini slices alongside. Broil scallops and zucchini until scallops are cooked through and opaque and zucchini is tender, about 3-5 minutes per side. Yields 4 scalopps per serving.

I used the dreaded frozen/injected scallops (hey, I live in Green Bay and it's November!) and this dish was awesome. I thawed the scallops in cold water, rinsing several times, and patted dry before tossing them with the chili mix.

DH raved about the scallops, and said they were even better than the scallop dish he had eaten at a high-end restaurant in San Diego a few nights before!!!

I tossed the leftovers into a make-shift jambalaya tonight, using the cumin and chili powder to season a rice/veg mixture, and I added some chopped up cooked shrimp and chicken sausage.

For a two-point main course, you can't go wrong on this one!

[newtricks]

Hi all. A few thoughts to add to the excellent tips already given.

1) really think through the meal and plan to eat the things that you "must" have. And figure out if there are things you can skip. (mashed potatoes are the things I can skip but I *Must* have stuffing - both kinds! - or I would feel deprived)

2) build some activity into this week. We're getting up and doing a run/ walk together in the morning. 4 points - there's my gravy!

3) An official WW suggestion is to get your tracker out now and write in what you're eating on Friday so you do get right back on track.

4) This is from this week's meeting. We all have the family member who wants us to eat everything (food pusher) and we should be prepared to head them off. I'm practicing this reply: "that looks delicious. I'm going to try that in a few minutes." (and then I won't eat it ;))

Happy Thanksgiving!

[newtricks]

We are a franchise. I started working as a receptionist last March....and did leader training this summer. I have one regular group...and sub a lot.

Lorena

Lorena - we're living parallel WW lives. I did BLS this summer, have a Tuesday night meeting, and sub A LOT. (except I'm in cold and rainy NJ and you're not!):p

[richardhead]

I love to cook, so love to eat also. I try to eat healthy. Going for the gym approach. A man is not rightly conditioned until he is a happy, healthy, and prosperous being; and happiness, health, and prosperity are the result of a harmonious adjustment of the inner with the outer of the man with his surroundings.