Bbrrrrrrrrrr!!! Mid Ohio has gotten down right cold!! Hope it’s toastier where ever you are! Check out what the mornings bring:
Before I gush about an awesome fall recipe I tried, read about changes coming to Weight Watchers.
Weight Watchers in the UK has launched a new program that includes “ProPoints” that will take into account protein, carbohydrate, fiber, and fat. According to the Grocer, a British news outlet, calorie-counting as previously endorsed by Weight Watchers has since been proven “inacurate” and “outdated”. The new Weight Watchers program in the UK also gives participants “real living” points that can be used on occasional treats and alcohol. No details on the new US Weight Watchers program are available as of yet.
While these changes in the UK program are vague, they seem to be working in the right direction. In recent years, types of calories are being examined more closely. In other words, all calories are not made equal. In theory, all calories are made equal — a calorie represents one unit of heat equal to the amount of heat required to raise the temperatiure of one kilogram of water by one degree — but we all know that calories “spent” on empty calories like alcohol and simple sugars are not ones well spent as they provide no nutritive value. While Weight Watchers has made strides to encourage members to utilize their points appropriately, that has not deterred some individuals from the Cheeto and turkey hot dog meal plan. I would know, because that was me…10 years ago. One can quickly learn that you can eat what you want, as long as your points are within your target range, and lose weight. However, Weight Watchers is wisening up to see that while people are losing weight, they are not doing so appropriately.
The new program sounds more sound in that is will take into account ALL macronutrients — the components that make up calories in foods: carbohydrate, fat, and protein. I would venture to guess that the new program will also set goals for macronutrient composition in the diet (i.e. a balance between carbohydrate, fat, and protein). We shall see what Weight Watchers has up their sleeves, but I do see some changes in the program for the better. But, of course, a visit to your friendly neighborhood dietitian is always best!
And on to the eats! 😀
I saw this recipe on Erin’s blog and I knew I had to try it. Butternut squash and cannellini beans…what a perfect fall dish!
Butternut Squash Cassoulet with Bacon and Roasted Garlic adapted from Cooking Light and The Healthy Apron
1 whole garlic bulb (about 9 cloves), chopped
2 oz. (4 slices) turkey bacon, chopped
2 large onions, vertically sliced
1 Tbsp olive oil
2 Tbsp white wine (I used red because it was open, worked great!)
1 Tbsp white wine vinegar
2 lbs. butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup organic vegetable broth
1/2 tsp fresh thyme
1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
2 cans cannellini or great northern beans
1 bay leaf
2 slices Italian or sourdough bread
2 Tbsp freshly grated Parmesan
1/2 teaspoon olive oil
Chopped fresh parsley
Sauté bacon in large skillet or Dutch oven ~5 minutes or until crispy. Set aside.
While bacon cook, process bread pieces until course crumbs, add Parmesan, and 1/2 tsp olive oil. Set aside.
Drain fat from skillet and clean or use a separate skillet. Sauté onion in 1 tablespoon olive oil ~5 minutes. Reduce heat to medium low, sauté another 10 minutes. Deglaze the pan with 2 tablespoons wine, cook ~15 more minutes or until onions are softened and brown. Keep stirring frequently. Remove from heat and add 1 tablespoon white wine vinegar.
Preheat oven to 375˚ F.
Mix your onion mixture, garlic pulp, bacon, squash, broth, spices, and beans, in a large bowl and stir well. Transfer to a large casserole dish. Sprinkle with homemade breadcrumbs.
Cover and bake at 375˚ F for 1 hour and 5 minutes, or until squash is tender. (Remove cover the last 15 minutes of baking to brown the topping). Discard bay leaf and sprinkle with parsley. Serves 8.
Nutrition Information (per serving): 215 calories; 4.5 g. fat; 6 mg. cholesterol; 444 mg. sodium; 33 g. carbohydrate; 7.9 g. fiber; 9.9 g. protein
Result: I am BLOWN AWAY at how flavorful and delicious this cassoulet was. I knew it would be good, but it far surpassed my expectations. I ate this as a meal, but I think I would add goat cheese for a main course next time. I think that creamy richness would pair perfectly with the sweet, soft squash and the hearty beans. If you don’t have time to make homemade breadcrumbs, use Panko or just regular breadcrumbs…either would work just fine and be a time-saver! I am glad I halved the amount of beans…4 cans just seemed like a lot! I love beans, but I much prefer the squash to be the dish’s super star! The dish is a nice balance between carbohydrate, protein, and fat and is loaded with fiber while being low in calories. A winner all around! Enjoy!
Trivia question answer: the #1 most requested pizza topping in the U.S. is PEPPERONI! Most of you guessed it, kudos! I honestly thought it was sausage and no one else guessed that, oops! 🙂
Thanks for your great Q&A questions! If there are any others, send them over to me PreventionRD@gmail.com! I will post a Q&A next week, and keep a look out for Mr. Prevention’s cameo appearance post next week, too! 😉
Question: What do you think about the changes Weight Watchers is making to their program? Are there any other changes you would like to see?
I would love to see sodium and saturated/trans fat included in the Weight Watchers program.
I am off to an all-day meeting with renal dietitians from all over Ohio! Should be a great day packed with lots to learn!!