Weight Watchers: Karen Thompson looks at what lies beyond the scales

karen thompson
Karen Thompson

Karen Thompson, a multi-award winning Weight Watchers Leader, looks at what lies beyond the scales.

Karen runs meetings at Saddleworth Rangers Rugby Club, Shaw Hall Bank Road, on Tuesdays at 6.30pm. To find out more call Karen on 07970 370336 or email KThompson@weight-watchers.co.uk

WHAT WE know at Weight Watchers is people are looking for more than weight loss. Beyond the scales people want to eat more healthily, move more in their daily lives and be their best selves. 

If this appeals to you then make a resolution to make 2016 the year to be healthier, fitter and happier.

Happy people make healthier food choices so putting yourself first can really be a good start.

There’s no rocket science in losing weight – it’s about creating a calorie deficit and with our new Smart Points plan we’ll be nudging people towards making healthier choices like eating more lean protein and being cautious of foods high in sugar and saturated fats.

We’ll also be encouraging them to set themselves an activity target right from the start.

Losing weight starts in the mind not the body so be kind to yourself and look forward to feeling the best you ever have in 2016.

 

CHICKEN, LEEK & CIDER PIE serves 4 (9 Smart Points per serve)

Heat a tsp of olive oil in a large frying pan and when hot add 1 sliced leek and 250grms of sliced mushrooms, then cook for 10 mins on a low heat until softened. Remove from the pan and set aside.

Reheat the pan, add 450grms of cubed chicken breast and brown.  Return the vegetables to the pan, add 400 mls of dry cider and crumble a stock cube into it. Bring to the boil then simmer gently for 15 mins.

Meanwhile bring a large pan of water to the boil, add 750grms of thinly sliced potatoes, cover and cook for 15mins then drain and set aside. Preheat oven to Gas mark 6 200 degrees or 180 fan oven.

Spoon the chicken mix into a 2ltr baking dish then layer potatoes on the top, brush with a melted tbsp of low fat spread, season and bake for 25-30 mins until golden brown.

(For a gluten free version simply replace the stock cube for a gluten free one).

 

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