For those interested, you can visit WeightWatchers.com or visit the meeting room to get more information

Article Courtesy of Hungrygirl.com

	Be Proud! Be a Calorie Seeker!		Are You in CALORIE DENIAL? We learned some interesting things recently, and now we're sharing them. A while back, we reported on a study that indicated people in NYC are paying attention to newly posted calorie counts on menus and ordering smarter. Yay, right? Well, before you get all excited, check this out. A new study out of Yale found that out of 4,311 people who visited Starbucks, Burger King, Au Bon Pain, or McDonald's, only a ridiculously pathetic number of them (six... yes, SIX!) took the time to find out the calorie counts in foods before ordering. Granted, the info wasn't right in front of their faces on the menus -- it was posted on walls, printed in pamphlets, or available at computer stations inside the restaurants. But still -- SIX people out of 4,311 is 0.1%. POINT ONE PERCENT! That is sad, humans, especially co nsidering that a meal out can contain enough fat for three days if you're not careful. So what is it? Are people lazy? In denial? Unaware? Whatever it is, we need to do what we can to change that. Restaurants need to make it WELL KNOWN that their nutritionals are available. And everyone needs to remember to seek this info out when visiting fast-food joints. Don't be all "out of sight, out of mind" about it -- if you don't see the nutritional stats, ASK for 'em!

Chicken with Mint Raita*

Points Value per serving: 4
Serving size: 3-4 pieces of chicken with 3 lettuce leaves and 1/3 cup of Raita

Raita
1 garlic clove
1/2 tsp. salt
1 cup plain fat-free Greek yogurt
1/2 small chopped seedless cucumber
2 Tbsp. chopped fresh mint or 1 tsp. dried
1 Tbsp. red-wine vinegar
1/4 tsp. black pepper

Chicken
1 tsp. extra-virgin olive oil
1 lb. chicken tenders
1 Tbsp. Garam Masala or curry powder (both found in the spice/international section of grocery store)
1/2 tsp. salt
12 hearts of romaine lettuce


1. To make the Raita, chop the garlic and salt until a paste forms. Transfer to a small bowl and stir in the yogurt, cucumber, mint, vinegar and pepper.

2. To make the chicken, heat the oil in a large non-stick skillet over high heat. Add the chicken, garam masala and salt. Cook, stirring frequently, until the chicken is cooked through, about five minutes.

3. Divide the lettuce evenly among four plates. Top evenly with the chicken and serve with a small side of Raita.


-This recipe works with the Simply Filling technique.

-The chicken can also be grilled on the bbq when the weather gets warmer. Marinate the chicken in the oil, salt, garam masala and a small amount of yogurt for 1 hour prior to grilling.



*Source: Weight Watchers Magazine

Spring Gardening

for anybody who has been waiting for me to put up a new post, I'm so sorry for all delays!

I found an interesting article about growing vegetables and thought I would share this healthy and rewarding information with you. These are all planting from seeds. Although some of these say to plant before or just past the last frost, it's not too late!

Bell Peppers:

Start Seeds Indoors 8 weeks before the last frost, using 2-inch or slightly larger pots. Transplant outdoors after soil reaches 70-85 degrees.

Light: Full sun
Water: 1" perweek
Eat: 65-85 days


Carrots:

Sow directly in garden 2-3 weeks before the last expected frost.

Light: Full sun
Water: 1" per week, less as plant ,matures
Eat:45-85 days


Lima Beans:

Plant approx. 2 weeks after date of the last frost

Light: Full sun
Water: Soil should have good drainage and must be kept moist, but not soaked.
Eat: 7-30 days, based on soil temp.


Tomatoes:

Tomato transplants can be grown indoors from seed in 6-8 weeks. Move them to the garden 1 or 2 weeks after the last average frost date for area.

Light: Full sun
Water: 1"per week
Eat: 55-90 days


Lettuce:

Plant outside as soon as the ground is no longer frozen. Seeds will germinate when the soil temp. is as low as 45 degrees.

Light: Full sun
Water: even moisture
Eat: 40-85 days