Thanks for everyone’s response. A couple of indivual comments:
Wow! That’s considerably closer to where I live and I’ve heard how important a good leader is. Maybe I’ll see you there!!
. BTW, shrimp has a real low point value, so you can go to town on those.
I love shrimp! WOO! Suddenly this seems considerably less daunting.
My da
Fenris
Fenris, I joined the online WW four weeks ago. Today is my weigh-in day, and I’m down 12.5 points so far. Yea me! I’ve done the meetings in the past, and so far the online is working much better for me. Probably because I can pop back and forth between WW and SD and completely avoid doing any work. 
The value of the meetings seems to really rest with the leader. I had a fantastic leader at meetings in Columbia, SC. She was motivational, fun, and the group itself was very warm and encouraging. The meetings I attended here in Framingham, MA were pretty cold, and I was unimpressed with the leader and the group seemed to change so much from week to week that I never felt a sense of community.
D_Odds, you can definitely benefit from WW if you only need to lose a few pounds. It’s a well-balanced, nutritionally sound program. There’s no need to be very overweight in order to begin.
A note about starting out - I was famished for about a week until I got used to controlling my portion sizes. If you can make it through that period until your body adjusts, and keep journaling and following the program, you can accomplish your goals.
I have a quote on my computer that has helped me: “Being defeated is often a temporary condition. Giving up is what makes it permanent.”
And here’s a recipe:
Moroccan Chicken with Chickpeas
1/2 tsp salt
1/4 tsp pepper
3 T flour
1lb boneless, skinless chicken breasts, cubed
2 tsp olive oil
1 large onion, chopped
1 lemon sliced into rings, ends discarded and seeds removed
1 cup canned chickpeas, rinsed and drained
1 1/2 cups fat-free chicken broth
6 medium green olives, sliced
2 cups cooked white rice
Serves 4. Points per serving - 7.
Psst…Fenris…BEANO.
Oh, and Fenris, you’re going to need to work on a WW-friendly barbeque recipe. I missing out on the sex.
I don’t know what you mean by this, Morgainelf, but I like the way you think!
I do WW also. One thing, get your doctor to write you a prescription for WW, all it has to say is WW recommended for obesity on a prescription pad and you can get all you spend on WW off your taxes on medical.
My sister-in-law only wanted to lose 10 pounds. She joined online and lost the weight easily and quickly.
Hehee! I hesitated to post a link, due to the fact that it may derail some of the wonderful weight watching going on in this thread.
So,
Have to chime in on the loving WW thing. I joined online June 19, 2001 - hit goal March 2002 - lost 55+ pounds - and have been at or below goal ever since! I love the program - I can eat what I want - just in reasonable portions, and at reasonable intervals. Yesterday was a chocolate day - not something I want to make a habit - but I just was ready to eat a ton of chocolate. I did - kept within my maintenance point range - and today am back to a normal day for me.
As for recipes, try http://www.dwlz.com
Susan
:: chuckle ::
Thanks for the link. Fenris I do believe that my partner would not enjoy the fact that I’m thinking of you while enjoying much sex with him.
No, Fenris, I went to one at Quebec and C-470. It was on the way home from work.
Here are a few of my favorite recipes. Some are WW, some are recipes I’ve figured out the points for. Feel free to emal me (Fenris, whoever) if you have questions or want to chat about WW, trade recipes, whatever.
* Exported from MasterCook *
Carrot Soup
Recipe By : Low-Fat Jewish Cookbook
Serving Size : 4 Preparation Time :1:00
Categories :
Amount Measure Ingredient – Preparation Method
1 tablespoon vegetable oil
2 medium onions – chopped
1 1/2 pounds carrots – peeled and diced
4 cups chicken broth
3 tablespoons white rice – uncooked
salt and pepper – to taste
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sugar – optional
Heat the vegetable oil in a large heavy saucepan.
Add teh onions and saute over medium-low heat, stirring often, until soft but not brown (7-10 minutes).
Add the carrots, 4 cups broth, rice, salt pepper, thyme and bay leaf.
Stir and bring to a boil.
Reduce heat to low and cover; cook about 30 minutes or until the carrots and rice are very tender.
Remove and discard the bay leaf, let the soup cool 5 minutes.
Pour the soup into a blender and puree until smooth.
Return to sauce pan. Bring to a simmer, stirring often. Add additional broth, as needed, to reach desired consistency. Bring to a boil, stirring. Taste and adjust seasoning; add sugar if desired.
(Soup can be made to this point and kept covered in the refrigerator up to 2 days. Reheat over low heat before serving.)
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NOTES : Using fatfree chicken broth, 4 pts per serving:
236 cal, 6.5 g fat, 6 g fiber
24% CFF
I’ve never had to add any sugar, it’s always been scrumptious without.
* Exported from MasterCook *
Chicken with Red Chili and Cashews
Recipe By : True Thai, page 125, Victor Sodsook
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Ethnic
8 Points
Amount Measure Ingredient – Preparation Method
1 tbsp vegetable oil (reduced from 3 tbsp)
10 sm dried japanese chiles
12 cloves garlic – mashed or chopped
3/4 lb boned and skinned chicken breast halves –
cut into 1/2" slices
4 scallions – cut in 2" pieces
1 sm onion – sliced
3 tsps Nam Prik Pao – chili paste
1/4 c fat-free chicken broth
1 tbsp oyster sauce
1 tbsp Nam Pla – fish sauce
2 tbsps sugar
3/4 c cashews
Set a wok over medium-high heat. When it is quite hot, add the oil.
Rotate the wok a bit so the oil coats the sides. When the oil is
hot, add the chilies and stir fry briefly, just until they deepen in
color. Remove the chilies with a slotted spoon and drain on paper
towels. Set aside.
Add the garlic and stir fry briefly, just until golden and aromatic.
Add the chicken, raise the heat to high, and stir fry just until the
chicken begins to lose its raw color and turn opaque, about 1
minute. Add the scallions and onion and stir fry for 30 seconds.
Add the nam prik pao, chicken broth, oyster sauce, fish sauce, and
sugar and stir fry for 30 seconds. Add the fried chilies and cashews
and stir fry just until the scallions and onion are tender and cooked
through, about 1 minute.
Transfer to a serving platter. Tear sprigs of cilantro over the dish
if desired, and serve with plenty of steamed jasmine rice.
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NOTES : 8 WW points
* Exported from MasterCook *
Crockpot Sour Cream Salsa Chicken
Recipe By : WW
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Crockpot
Tex-Mex Weight Watchers
Amount Measure Ingredient – Preparation Method
4 boneless skinless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle
with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.
When ready to serve, remove the chicken from the pot. Place about 2 T
cornstach in a small amount of water. Stir well. Stir the cornstarch mixture
into salsa sauce. Stir in sour cream.
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NOTES: I never do the sour cream step. I like it better without.
3 WW pts
* Exported from MasterCook *
Smoky Red Pepper Chicken
Recipe By : Seductions of Rice - Alford & Duguid
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient – Preparation Method
3/4 pound chicken breast, no skin, no bone, R-T-C -- cut in 1/2" cubes
2 tablespoons dry sherry – or Chinese ckg wine
1 teaspoon salt
2 teaspoons cornstarch
6 dried hot chile, whole
1 tablespoon peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 cup onion – cut into lg dice
3 tablespoons soy sauce
1 tablespoon dry sherry – or chinese ckg wine
1 teaspoon sugar
1/4 cup water – or chicken stock
1 teaspoon rice vinegar
2 tablespoons peanuts, dry-roasted unsalted – chopped
Place the chicken in a shallow bowl. Mix together the next 3 ingredients (sherry, salt and cornstarch) and pour over chicken. Toss well to coat. Let stand, covered, for 30 minutes at room temperature or for as long as 12 hours in the refrigerator.
Heat wok over high heat. Toss in the chiles and dry-fry briefly, pressing them against the hot wok to sear them. Remove from wok and set aside.
Add the oil to the wok and when very hot toss in the seared chiles. Let cook for 30 seconds to season the oil, then toss in the garlic and ginger and stir-fry for 10 seconds. Add the onion, lower the heat slightly and stir-fry until translucent, 4 to 5 minutes.
Raise the heat and add the chicken. Stir-fry about 2 minutes, pressing it against the hot wok and tossing constantly.
Add the soy sauce, wine and sugar and stir. Add the water or stock and bring to a boil.
Add the vinegar and let cook for another 15 seconds, stirring, then turn onto serving platter. Top with peanuts and serve with rice.
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NOTES : 5 WW pts
* Exported from MasterCook *
Tamale Pie
Recipe By : WW - Slim Ways Mexican
Serving Size : 4 Preparation Time :1:00
Categories : Poultry Tex-Mex
Ww T
Amount Measure Ingredient – Preparation Method
1 tablespoon vegetable oil
1 cup chopped green bell pepper
1 cup chopped onion
1 tablespoon jalapeno – seeded and chopped
1 clove garlic
8 ounces turkey breast, boneless and skinless – ground, < 10% fat
1 cup tomato sauce
1 cup frozen corn kernels
3/4 teaspoon salt
1/2 teaspoon chili powder – * see note
1/2 cup yellow cornmeal
2 cups water
1 1/2 ounces monterey jack cheese – * see note
Preheat oven to 350 F
In large nonstick skillet heat the oil; add bell pepper, onion, jalapeno and garlic.
Cook over medium high heat, stirring frequently, 5 minutes or until vegetables are tender.
Add turkey; cook, stirring to break up meat, 3 minutes, until no longer pink.
Add tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring mixture to a boil.
Reduce heat to low and simmer, covered, stirring occasionally, 15 minutes or untilmixture is very thick.
Spoon turkey mixture into 8" square casserole dish; set aside.
In medium saucepan, sombine 1 cup water and remaining 1/4 teaspoon salt. Bring to a boil.
Meanwhile, ina small bowl, combine cornmeal and 1 cup water.
Stirring constantly, gradually add the cornmeal mixture to the boiling water in a thin, steady stream.
Continue to cook, stirring constantly, until mixture returns to a boil.
Reduce heat to low; simmer, stirring constantly, 5 minutes, until mixture thickens and forms large bubbles.
Top turkey mixture with cornmeal mixture, spreading evenly.
Bake 25 minutes.
Sprinkle cheese on top, bake 5 minutes longer, until cheese is melted.
Remove from oven and let stand 10 minutes before serving.
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NOTES : 6 WW points
Chili Powder: I doubled the chili powder to 1 teaspoon.
Cheese: because I was feeding this to a non-WW person, I doubled the cheese on one half
of the casserole. It was really good with the amount of cheese called for, but if you’re not worried about fat calories, the extra cheese is probably a good idea.
I also used pepper jack instead of plain.
Bah! As a bachelor on WW I don’t wanna spend too much time on cooking, although it’s something I love to do. Just hate to make too much.
But a simple little recipe:
5 sweet Italian turkey sausages
1 bell pepper, chopped large
1/2 onion, chopped large
1 jar pasta sauce
cut the sausage into half inch slices, brown em up in a skillet, add the peppers and onions till they cook. then add the sauce and cook till hot.
Makes 4 servings at 7 points a piece.
Of course you want to watch what sauce you pick. don’t get stuff with cheese or meat in it already.
My mom and my co-worker have both been on weightwatchers for a year or so. My mom lost about 45 pounds total, she has been very owerweight all her life. The program is great and that is the most she has ever lost. My co-worker has lost about 18 pounds (she didn’t have much to lose) and just recently started exercising to stay is shape. Neither one of them ever exercised before and they still lost weight. Because of them, I have tried many weight watcher recipes. Here’s one of my favorites that works when you really need a quick chocolate (or just sweet) fix.
1 box cake mix (chocolate or spice)
1 can 15.5 oz of pumpkin
1/2 cup water
Put these in muffin cups and bake at 350 degrees for about 30 minutes. (I don’t ever time anything, I just know when it looks done) This will make about 35 muffins and I think they are 2 points each. Might be only 1. This is so easy and fast. I hope you enjoy it!! If you don’t like pumpkin, don’t worry, you can’t taste it all (especially with the chocolate one), it’s really just there for the moisture.
You can also make that recipe into cookies by dropping spoonfulls onto a cookie sheet.
they are quite good.
This is a very helpful thread - thank you Fenris for starting it! It puts the program in a lot better light than I had previously thought of it.
I have a question for the WW-savvy, or for anyone else who has experience with lifestyle-management weight loss. Over the past year, my doctor has had me on a combinations of medications that have caused me to gain a lot of weight. More weight gained in one year than I had gained in the previous ten years, in fact. I have finally gotten off all but one of the meds and I think they are out of my system, but they forgot to take the extra pounds with them when they left.
Considering that this was weight gain caused by side effects, and not by a drastic change in eating/exercising habits, could WW work for me? I honestly don’t think I’ve changed my habits from what they were the previous 2.5 years, during which time I was maintaining a weight I was comfortable with.
I am willing to try anything - WW is a lot healthier than some of the options I’ve considered. 