I found a cool website that gives you the point values for some of the restaurants. It is http://www.dwlz.com/restaurants.html. Scroll to the bottom of the page to find the restaurant you're looking for. I've tried finding reviews about this site to make sure that the points quoted are legitimate, but haven't seen anything negative about it. I had half the pear and endive salad with dressing on the side at the Cheesecake Factory for lunch today, estimating it to be about 8 points (for half of the salad). The site said that the whole salad was 12 points. So, half the salad (which was plenty) was 6 points! Check it out.

Food for Thought

I never worry about diets. The only carrots that interest me are the number you get in a diamond. ~Mae West

Rich, fatty foods are like destiny: they too, shape our ends. ~Author Unknown

The biggest seller is cookbooks and the second is diet books - how not to eat what you've just learned how to cook. ~Andy Rooney

Don't dig your grave with your own knife and fork. ~English Proverb

Your stomach shouldn't be a waist basket. ~Author Unknown

A diet is the penalty we pay for exceeding the feed limit. ~Author Unknown

another recipe

I havent' tried this yet but looks great and has lots of fiber! Katie B

Penne Pasta with Cannellini Beans and Escarole

INGREDIENTS
1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Nutritional Information
Penne Pasta with Cannellini Beans and Escarole
Servings Per Recipe: 8
Amount Per Serving
Calories: 288
· Total Fat: 1.6g
· Cholesterol: 0mg
· Sodium: 316mg
· Total Carbs: 57g
· Dietary Fiber: 6.8g
· Protein: 12.2g

Are those cheesepuffs for real?

Thanks so much, Jayne, for putting this together. It looks great. I went to the link http://kitchenparade.com/2002/10/weight-watchers-recipes.php and saw the recipe for the cheese puff pastries and have a hard time believing they are 0 points with the added butter and cheese! Am I misreading that? Anyway, my experience has been pretty positive with healthier eatting habits, but I usually feel a little hungry. Carrots, celery and water ain't cutting it. Popcorn helps. But, we'll keep it up. Thanks, again. Sherry

I'll have to remember this tip...

Hi There!

I put this blog together for all the reasons stated in the banner. I hope everyone will use it. Since we are still technically in week one, I thought I'd tell you my experience thus far. I didn't get to menu plan or go shopping until the weekend, so don't even ask me how many points over I was on Thursday and Friday.

Katie King who, it seems, has done Weight Watchers before provided a tip. The Garden Veggie Soup in the silver colored book we received at our first meeting has 0 points...yes, 0! She recommended making a batch and having a cup before lunch and dinner if you need to "fill up." I took her up on this and made a vat on Saturday. I doctored up the basic recipe by sauteeing garlic, onions, carrots and celery along with crushed red pepper for added spice. I followed the recipe and added cabbage, green beans and non-fat chicken broth, but also included a can of diced tomatoes with italian spices. I divided it among 1 cup sized Rubbermaid containers and have enough to get me through the week. It's actually very tasty and filling...but I'm definitely craving grated parmesan cheese on top!

What recipes have you tried yet? What's good? Not so good? How's it going for you? I spoke with Richard and he says he's under his points each day...I wonder if he can give me some of his?

Jayne