Hello to all and welcome to all the new members that have joined in the resent weeks.
I want to take a minute to say a heart felt goodbye to the staff and friends at Royer and Schutts, have a great summer and I will see you all in the fall.
Congratulations to the City of Mansfield for an AWESOME 17 week series. We had 14 members reach thier 5% and 7 of those went on to reach thier 10%, with a total weight loss of 413.8 lbs.
CAN YOU SAY WOW ??!! Here's to another GREAT series !!!
We have just three more weeks left of May, here are the topics coming up .........
5/17-5/23 : Managing Memorial Day Food and Fun ( all WW meetings will be closed on Monday May 25th )
5/24-5/30 : Motivating Strategy
5/31-6/6 : Top 10 Ways to Cut Cost While cutting Calories
Meeting topics for June ............
06/07-06/13 : Get Fit for Free ( or at least cheap )
06/14-06/20 : Eat Breakfast Lose Weight
06/21-06/27 : Plan For Success
06/28-07/04: Summer Food for Fewer Points Value ( all WW meetings will be Closed on Saturday July 4th ) I would like to make this meeting a product meeting so bring ALL of your favorite products that are low in Points.
Pulled Chicken Barbecue Wrap
sandwiches
POINTS® Value: 6Servings: 4Preparation Time: 15 min Cooking Time: 22 min
sandwiches
POINTS® Value: 6Servings: 4Preparation Time: 15 min Cooking Time: 22 min
Level of Difficulty: Easy
Habanero hot sauce, Worcestershire sauce, garlic and onion give our homemade BBQ chicken wraps classic Southern flavor.
Ingredients
1 cup(s) Coca-Cola Diet Coke, or other diet cola
1 cup(s) ketchup
1/4 cup(s) Worcestershire sauce
1 tsp hot pepper sauce, habanero-variety recommended
3 tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
1 1/2 pound(s) uncooked boneless, skinless chicken breast
1/8 tsp table salt, or more
1/8 tsp black pepper, or more
4 medium whole wheat tortilla(s)
1 cup(s) mixed greens
Instructions
Preheat grill or broiler.
Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.
Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).
Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.
Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving
Habanero hot sauce, Worcestershire sauce, garlic and onion give our homemade BBQ chicken wraps classic Southern flavor.
Ingredients
1 cup(s) Coca-Cola Diet Coke, or other diet cola
1 cup(s) ketchup
1/4 cup(s) Worcestershire sauce
1 tsp hot pepper sauce, habanero-variety recommended
3 tbsp steak sauce
1 tsp dehydrated onion flakes
1 tsp garlic powder
1 1/2 pound(s) uncooked boneless, skinless chicken breast
1/8 tsp table salt, or more
1/8 tsp black pepper, or more
4 medium whole wheat tortilla(s)
1 cup(s) mixed greens
Instructions
Preheat grill or broiler.
Combine cola, ketchup, Worcestershire sauce, hot pepper sauce, steak sauce, onion flakes and garlic powder in a heavy saucepan; gradually bring to a boil over medium heat. Reduce heat slightly to obtain a gentle simmer; simmer barbecue sauce until reduced by a quarter, about 6 to 8 minutes.
Meanwhile, start to prepare chicken. Season chicken with salt and pepper; grill or broil chicken until cooked through, about 5 to 6 minutes per side. Remove chicken from grill and pull apart into shredded bite-size pieces with 2 forks (so you don’t burn your hands).
Combine chicken and barbecue sauce in a medium bowl; mix to evenly coat chicken.
Divide chicken mixture among tortillas, spooning about 1 cup of filling onto bottom half of each tortilla; top with mixed greens. Fold tortilla bottom over filling and then fold sides in toward center to enclose filling. Yields 1 wrap per serving
Tarragon Chicken Salad Wrap
sandwiches
POINTS® Value: 5Servings: 4Preparation Time: 15 min Cooking Time: 0 min
sandwiches
POINTS® Value: 5Servings: 4Preparation Time: 15 min Cooking Time: 0 min
Level of Difficulty: Easy
Fresh tarragon is a delicious addition to chicken salad. Serve this fresh, flavorful wrap with a bowl of your favorite soup.
Ingredients
2 cup(s) cooked chicken breast, diced
3 tbsp reduced-calorie mayonnaise
2 tbsp fresh lemon juice
1 tbsp fresh tarragon, chopped
1 cup(s) sugar snap peas, chopped (or blanched first if desired)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium tortilla, flour, fat-free, 8 inches each
8 piece(s) lettuce
Instructions
Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together in a large bowl; mix until chicken is well coated. Season to taste with salt and pepper.
Lay tortillas on a flat surface. Place 1/4 of chicken salad in center of each tortilla; top each with 2 lettuce leaves and roll up, folding in ends. Yields 1 wrap per serving.
Fresh tarragon is a delicious addition to chicken salad. Serve this fresh, flavorful wrap with a bowl of your favorite soup.
Ingredients
2 cup(s) cooked chicken breast, diced
3 tbsp reduced-calorie mayonnaise
2 tbsp fresh lemon juice
1 tbsp fresh tarragon, chopped
1 cup(s) sugar snap peas, chopped (or blanched first if desired)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium tortilla, flour, fat-free, 8 inches each
8 piece(s) lettuce
Instructions
Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together in a large bowl; mix until chicken is well coated. Season to taste with salt and pepper.
Lay tortillas on a flat surface. Place 1/4 of chicken salad in center of each tortilla; top each with 2 lettuce leaves and roll up, folding in ends. Yields 1 wrap per serving.
asian-style crab salad
light meals
POINTS® Value: 5Servings: 4Preparation Time: 25 min Cooking Time: 0 min
light meals
POINTS® Value: 5Servings: 4Preparation Time: 25 min Cooking Time: 0 min
Level of Difficulty: Easy
This Asian-influenced salad gets some of its flavor from tamari, a brown sauce made from soybeans. Use it to flavor other dipping or basting sauces, too.
Ingredients
1 pound(s) lump crabmeat
2 medium carrot(s), julienned
2 medium green mango, julienned
1 small red onion(s), julienned
2 cup(s) snow peas, julienned
2 tsp sesame oil
3 tbsp rice wine vinegar
3 tbsp tamari sauce
Instructions
Pick over crabmeat for shells; set aside.
In a large bowl, stir together carrots, mangoes, onion and snow peas. Sprinkle with oil, vinegar and tamari; toss well. (Note: If you can't find green mangoes at your grocery store, check at an Asian or Indian specialty market.)
Divide salad mixture among 4 plates. Top with crabmeat and serve. Yields about 2 1/4 cups per serving.
This Asian-influenced salad gets some of its flavor from tamari, a brown sauce made from soybeans. Use it to flavor other dipping or basting sauces, too.
Ingredients
1 pound(s) lump crabmeat
2 medium carrot(s), julienned
2 medium green mango, julienned
1 small red onion(s), julienned
2 cup(s) snow peas, julienned
2 tsp sesame oil
3 tbsp rice wine vinegar
3 tbsp tamari sauce
Instructions
Pick over crabmeat for shells; set aside.
In a large bowl, stir together carrots, mangoes, onion and snow peas. Sprinkle with oil, vinegar and tamari; toss well. (Note: If you can't find green mangoes at your grocery store, check at an Asian or Indian specialty market.)
Divide salad mixture among 4 plates. Top with crabmeat and serve. Yields about 2 1/4 cups per serving.
Bean and Cheese Nachos
side dishes
POINTS® Value: 3Servings: 4Preparation Time: 8 min Cooking Time: 5 min
side dishes
POINTS® Value: 3Servings: 4Preparation Time: 8 min Cooking Time: 5 min
Level of Difficulty: Easy
The protein in the beans and carbs in the tortilla chips make these nachos a great energy-boosting snack or light meal.
Ingredients
32 item(s) baked low-fat tortilla chips
1 cup(s) fat-free canned refried beans
1/2 cup(s) shredded reduced-fat Monterey Jack cheese
1/4 cup(s) salsa
Instructions
Preheat oven to 350ºF. Layer tortilla chips on an ovenproof platter or baking sheet.
Spread beans evenly over chips and sprinkle with cheese. Bake until beans are hot and cheese is melted, about 5 minutes. Top with salsa. Yields about 8 chips per serving.
Flavor Booster: Garnish each serving with a thin slice of seeded jalapeno chile, or habanero chile, for a blast of heat.
The protein in the beans and carbs in the tortilla chips make these nachos a great energy-boosting snack or light meal.
Ingredients
32 item(s) baked low-fat tortilla chips
1 cup(s) fat-free canned refried beans
1/2 cup(s) shredded reduced-fat Monterey Jack cheese
1/4 cup(s) salsa
Instructions
Preheat oven to 350ºF. Layer tortilla chips on an ovenproof platter or baking sheet.
Spread beans evenly over chips and sprinkle with cheese. Bake until beans are hot and cheese is melted, about 5 minutes. Top with salsa. Yields about 8 chips per serving.
Flavor Booster: Garnish each serving with a thin slice of seeded jalapeno chile, or habanero chile, for a blast of heat.
Ambrosia
desserts
POINTS® Value: 5Servings: 4Preparation Time: 12 min Cooking Time: 0 min
desserts
POINTS® Value: 5Servings: 4Preparation Time: 12 min Cooking Time: 0 min
Level of Difficulty: Easy
One taste and you'll know why the ancient Greeks called ambrosia "the food of the gods" - it's divine!
Ingredients
4 medium flour tortilla(s)
1/4 cup(s) reduced-fat sour cream
1 small grapefruit, seeded and sectioned
2 medium apple(s), cored and cubed
1 item(s) orange(s), sectioned
1/2 large banana(s), sliced
2 tsp sugar
1 tsp fresh lemon juice
2 tbsp shredded coconut meat
1 oz chopped walnuts, toasted
Instructions
Soften tortillas according to package directions. Spread sour cream over tortillas.
In a large bowl, combine grapefruit, apples, orange, banana, sugar and lemon juice. Place fruit on sour cream; sprinkle with coconut and walnuts. Cut tortillas into quarters and roll into cornucopias.
One taste and you'll know why the ancient Greeks called ambrosia "the food of the gods" - it's divine!
Ingredients
4 medium flour tortilla(s)
1/4 cup(s) reduced-fat sour cream
1 small grapefruit, seeded and sectioned
2 medium apple(s), cored and cubed
1 item(s) orange(s), sectioned
1/2 large banana(s), sliced
2 tsp sugar
1 tsp fresh lemon juice
2 tbsp shredded coconut meat
1 oz chopped walnuts, toasted
Instructions
Soften tortillas according to package directions. Spread sour cream over tortillas.
In a large bowl, combine grapefruit, apples, orange, banana, sugar and lemon juice. Place fruit on sour cream; sprinkle with coconut and walnuts. Cut tortillas into quarters and roll into cornucopias.
Apple Cider Crisp
desserts
POINTS® Value: 4Servings: 8Preparation Time: 26 min Cooking Time: 40 min
desserts
POINTS® Value: 4Servings: 8Preparation Time: 26 min Cooking Time: 40 min
Level of Difficulty: Easy
Tart and crisp Granny Smith apples hold up best in baking and are our top choice for use in this recipe.
Ingredients
1/2 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 cup(s) packed light brown sugar
1/4 cup(s) butter, chilled and cut into small pieces
7 medium Granny Smith apple(s), peeled and sliced
1/3 cup(s) apple cider
2 tbsp sugar
1 tbsp fresh lemon juice
1 tbsp all-purpose flour
1 tsp ground cinnamon
1 spray(s) cooking spray
Instructions
Preheat oven to 375°F.
Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.
Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. Yield: 8 servings (serving size: 3⁄4 cup).
Tart and crisp Granny Smith apples hold up best in baking and are our top choice for use in this recipe.
Ingredients
1/2 cup(s) all-purpose flour
1/4 cup(s) sugar
1/4 cup(s) packed light brown sugar
1/4 cup(s) butter, chilled and cut into small pieces
7 medium Granny Smith apple(s), peeled and sliced
1/3 cup(s) apple cider
2 tbsp sugar
1 tbsp fresh lemon juice
1 tbsp all-purpose flour
1 tsp ground cinnamon
1 spray(s) cooking spray
Instructions
Preheat oven to 375°F.
Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.
Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. Yield: 8 servings (serving size: 3⁄4 cup).
Brownie Cupcake Bites
cakes
POINTS® Value: 3Servings: 24Preparation Time: 12 min Cooking Time: 14 min
cakes
POINTS® Value: 3Servings: 24Preparation Time: 12 min Cooking Time: 14 min
Level of Difficulty: Easy
Halloween treats don't get any sweeter. We made them mini so you can have a whole one and save room for some candy.
Ingredients
In21 oz regular brownies, dry mix
1/2 cup(s) water
1/2 cup(s) unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup(s) lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Instructions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
Halloween treats don't get any sweeter. We made them mini so you can have a whole one and save room for some candy.
Ingredients
In21 oz regular brownies, dry mix
1/2 cup(s) water
1/2 cup(s) unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup(s) lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Instructions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
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