WeightWatchers & "How Many ProPoints?" Thread

shelly_g · 23-02-2011 11:53AM

Hi Amira

They can put you on a temporary card ... its no problem

amira · 23-02-2011 12:03PM

and can they retrieve my details with the temp card??

rachelryan29 · 23-02-2011 12:03PM

Woo hoo!! 1/2 last wk and 2.5 this WI so got my silver 7!! Delighted.. Girly shopping trip to celebrate

well done everyone!

kashmir · 23-02-2011 12:04PM

Layla0509 wrote: »

Could anyone point this for me what hubby ate yesterday
He'd lunch in coppers (harcourt st) as he was heading to Belfast to watch footie
Southern Fried Chicken Breast
2 Scoops Mash
Small portion if Chips
Spoon of Stuffing
Lil gravy
Some cabbage and carrots

Then at the match he had (out of a chip van)
1/4 pounder (no cheese) but with onion & ketchup

Im trying to point it but don't want to make a mistake on him could anyone help me out cheers

I'd hazzard a guess at about 48 pp

kashmir · 23-02-2011 12:09PM

fofany wrote: »

I am over 40 (unfortunately). Must see what she says when I get closer to goal. Quite a few weeks I have been weighed by one of the girls who takes the money because the class is so big, the leader can't do everyone (prob about 100 in the class). Hopefully I'll get the leader in the next few weeks (or the numbers might start to die down) & I'll get a chance to talk to her.

Yeah, you need to just go for it every now and again and have a proper chat with the leader to get a focus. I am 5ft 4, 41, medium build and my goal weight was 10st, I am about 9 12 now and a size 10, maintaining it pretty easily so it's a nice target weight. Feel brilliant, full of energy and clothes are so easy to buy, loving it.

kashmir · 23-02-2011 12:13PM

Lady Lainy wrote: »

crappity crap! had a little slip....five slices for toast and flora light...didnt even weight the flora....so calling it 16pp! disgusted....cos my whole dinner later isn't 16pp....ah well only gone 5pp over my dailys...cud be worse!

toast just aint worth it!

The problem is it always tastes like more, at least you didn't have real butter.

shellybelly08 · 23-02-2011 12:22PM

Hey all

Well done on the losses.. some great ones so far!!

Jus wondering does anyone know the points in a strawberry petit filous the tiny ones.. 60g ??

Thanking u

snowflakebride · 23-02-2011 12:43PM

m'lady wrote: »

Had my weigh in this morning, lost a pound and also got my silver seven! Am thrilled, that's 7 pounds in five weeks, sounds little but for me its good! Am thrilled

Well done on your loss this week - i hope it happens the same for me tonight !!

Stick with it !

mcb81 · 23-02-2011 12:48PM

Irish beef stew with dumplings. 10pp/portion
Serves 4

1tbsp vegetable oil
500g lean braising stew, cubed.
2 onions cut into chunks
2 celery sticks, chopped
1tbsp plain flour
300ml Guinness
300ml beef stock
1 bay leaf
1 tsp dried thyme
250g mushrooms, halved
Salt and pepper

For the dumplings
100g plain flour
Pinch of salt
2tsp dried mustard
40g low fat spread
1tbsp finely chopped chives

Preheat oven to gas mark 3 / 160C / fan oven 140C. Heat the oil in a lidded, flameproof casserole dish and brown the meat. Remove with a slotted spoon. Add the onions and celery and cook for 5 mins, stirring occasionally.
Sprinkle in the flour and gradually blend in the beer and stock. Add the bay leaf and thyme. Season, re-add the meat, cover and transfer to the over for 1.5 hours.
Meanwhile make the dumplings. Sift the flour, salt and mustard into a bowl. Rub in the low fat spread until the mixture resembles fine bread crumbs. Stir in the chives and add just enough cold water to make a soft dough. Shape into 8 small dumplings. Chill until needed.
After 1.5 hours, remove the lid from the casserole, stir in the mushrooms and adjust the seasoning to taste. Increase the oven temp to gas mark 6/200C/fan oven 180C. Arrange the dumplings over the surface of the casserole and transfer to the highest shelf of the oven, without the lid. Cook for a further 30 mins until the dumplings are golden and crusty.
Serve with cabbage and carrots.

Poached Pears with Hot Chocolate Sauce 2pp/portion
Serves 4

4 pears, peeled
100ml fresh orange juice
Mint sprigs to decorate.

2 single serve sachets of options hot chocolate drink
50ml boiling water
200g low fat plain fromage frais.
1 tbsp of clear honey

Slice a thin piece from under each pear so as they stand upright. Place in a small deep lidded saucepan and pour the orange juice and 300ml of water into the pan. Bring to the boil and reduce the heat. Cover and simmer for 20 mins.
Turn the heat off and allow the pears to cool in the cooking liquid.
To make the sauce, empty the chocolate powder into a small jug and pour the boiling water over. Whisk well. Beat into the fromage frais with the honey.
Serve the poached pears in a pool of chocolate sauce and decorate with a mint sprig.

snowflakebride · 23-02-2011 12:53PM

Yum Yum Yum

mcb81- making me hungry !

Whatsyourface · 23-02-2011 01:00PM

Lost 1 and a half pounds and got my first silver 7. Delighted! I'd better keep this up. Oh also, some GENIUS at my meeting suggested using diet 7up rather than water and sugar when making stewed rhubarb. 0 points! :-)

Lady Lainy · 23-02-2011 01:02PM

big sale in argos at the moment!

yipeee! exercise stuff....tefel non stick pans....hair straighteners :P

the new make up i splashed out on last week.....worked out VERY well!

Feck it gang...we're worth it!

Lady Lainy · 23-02-2011 01:27PM

Okay....standard stock cube is 10g.....1pp

I was looking around at the ww online data base.....

OXO Stock cubes are only 6g.....so they work out at 0pp

I just went out to my press comparing weights of different brands....all the oxo cubes in chicken, veg and beef all are 6g!

OXO STOCK CUBES ARE 0PP

(can anyone else using ww online confirm this plz)

Carolineonecat · 23-02-2011 01:37PM

Only lost half a pound this week but with kids off last week it was difficult.... A girl mentioned in our class of grilling pineapple rings with cinnamon on top !!!! Yum yum,they taste great..

amira · 23-02-2011 01:40PM

Just had my WI now.. 2lbs down!! Finally over the 1lb mark! Delighted with myself!

Lady Lainy · 23-02-2011 01:42PM

amira wrote: »

Just had my WI now.. 2lbs down!! Finally over the 1lb mark! Delighted with myself!

well done!

shelly_g · 23-02-2011 01:43PM

I just calculated a Knorr Chicken stock cube

1 PP per cube

I never pointed Stock cubes ...

Lady Lainy · 23-02-2011 01:47PM

shelly_g wrote: »

I just calculated a Knorr Chicken stock cube

1 PP per cube

I never pointed Stock cubes ...

in the new system "stock cubes" are 1pp...most stock cubes are 10g

oxo stock cubes are 6g ww online says they are 0pp

like if your using 1 stock cube in a recipe like soup which has loads of portions...then dont bother pointing them...

i'm cooking for 1....when i use a stock cube....its for one portion...every pp counts! just saved my self a pp by switching to oxo cubes :P

1pp is a skinny cappuccino

Shoe Lover · 23-02-2011 01:49PM

mcb81 wrote: »

Irish beef stew with dumplings. 10pp/portion
Serves 4

1tbsp vegetable oil
500g lean braising stew, cubed.
2 onions cut into chunks
2 celery sticks, chopped
1tbsp plain flour
300ml Guinness
300ml beef stock
1 bay leaf
1 tsp dried thyme
250g mushrooms, halved
Salt and pepper

For the dumplings
100g plain flour
Pinch of salt
2tsp dried mustard
40g low fat spread
1tbsp finely chopped chives

Preheat oven to gas mark 3 / 160C / fan oven 140C. Heat the oil in a lidded, flameproof casserole dish and brown the meat. Remove with a slotted spoon. Add the onions and celery and cook for 5 mins, stirring occasionally.

Sprinkle in the flour and gradually blend in the beer and stock. Add the bay leaf and thyme. Season, re-add the meat, cover and transfer to the over for 1.5 hours.

Meanwhile make the dumplings. Sift the flour, salt and mustard into a bowl. Rub in the low fat spread until the mixture resembles fine bread crumbs. Stir in the chives and add just enough cold water to make a soft dough. Shape into 8 small dumplings. Chill until needed.

After 1.5 hours, remove the lid from the casserole, stir in the mushrooms and adjust the seasoning to taste. Increase the oven temp to gas mark 6/200C/fan oven 180C. Arrange the dumplings over the surface of the casserole and transfer to the highest shelf of the oven, without the lid. Cook for a further 30 mins until the dumplings are golden and crusty.

Serve with cabbage and carrots.

Sounds lovely, I've never made stew before, I don't have a casserole dish, I wonder if I put it in a lasagne dish with a tin foil cover, would it do the same job?

mcb81 · 23-02-2011 01:56PM

Shoe lover, i'd say that would be fine as long as there's a good inch or so left at the top for the stew to bubble up. don't like stew myself but made it for my mam who is also doing ww and my dad. he never noticed the difference.

gragirl · 23-02-2011 02:17PM

Hi Everyone, my first time posting on boards and I come straight to the WW thread! I'm enjoying the info! I had lost 2.5stone by Christmas and since Jan and the new program I'm a bit up and down but I'm currently .5lbs off 3 stone.

The new points is taking a while to get my head around... but I've had two successful weeks now. Weigh in tomorrow so getting the water etc into me!

jakeypooh · 23-02-2011 02:21PM

Lainey we were told by our leader that stock cubes and stock pots are all 0 pp because of the rounding issue
Also, when you make soup she said if you use 1 or 2 stock pots it makes 6-8 portions so each time you actually have a bowl the pp are negligble so to count the soup as 0pp

gragirl · 23-02-2011 02:22PM

mcb81 wrote: »

Irish beef stew with dumplings. 10pp/portion
Serves 4

1tbsp vegetable oil
500g lean braising stew, cubed.
2 onions cut into chunks
2 celery sticks, chopped
1tbsp plain flour
300ml Guinness
300ml beef stock
1 bay leaf
1 tsp dried thyme
250g mushrooms, halved
Salt and pepper

For the dumplings
100g plain flour
Pinch of salt
2tsp dried mustard
40g low fat spread
1tbsp finely chopped chives

Preheat oven to gas mark 3 / 160C / fan oven 140C. Heat the oil in a lidded, flameproof casserole dish and brown the meat. Remove with a slotted spoon. Add the onions and celery and cook for 5 mins, stirring occasionally.

Sprinkle in the flour and gradually blend in the beer and stock. Add the bay leaf and thyme. Season, re-add the meat, cover and transfer to the over for 1.5 hours.

Meanwhile make the dumplings. Sift the flour, salt and mustard into a bowl. Rub in the low fat spread until the mixture resembles fine bread crumbs. Stir in the chives and add just enough cold water to make a soft dough. Shape into 8 small dumplings. Chill until needed.

After 1.5 hours, remove the lid from the casserole, stir in the mushrooms and adjust the seasoning to taste. Increase the oven temp to gas mark 6/200C/fan oven 180C. Arrange the dumplings over the surface of the casserole and transfer to the highest shelf of the oven, without the lid. Cook for a further 30 mins until the dumplings are golden and crusty.

Serve with cabbage and carrots.

Poached Pears with Hot Chocolate Sauce 2pp/portion
Serves 4

4 pears, peeled
100ml fresh orange juice
Mint sprigs to decorate.

2 single serve sachets of options hot chocolate drink
50ml boiling water
200g low fat plain fromage frais.
1 tbsp of clear honey

Slice a thin piece from under each pear so as they stand upright. Place in a small deep lidded saucepan and pour the orange juice and 300ml of water into the pan. Bring to the boil and reduce the heat. Cover and simmer for 20 mins.

Turn the heat off and allow the pears to cool in the cooking liquid.

To make the sauce, empty the chocolate powder into a small jug and pour the boiling water over. Whisk well. Beat into the fromage frais with the honey.

Serve the poached pears in a pool of chocolate sauce and decorate with a mint sprig.

Oh that Pears and Chocolate Sauce sounds delicious... I'll be trying that one! Thanks

m'lady · 23-02-2011 02:29PM

Oh god just had a third of a small tub of Ben and jerry's icecream,cookie dough, can anyone hazard a guess how many points?

fofany · 23-02-2011 02:50PM

Carolineonecat wrote: »

Only lost half a pound this week but with kids off last week it was difficult.... A girl mentioned in our class of grilling pineapple rings with cinnamon on top !!!! Yum yum,they taste great..

I have a pineapple in the fridge. I know what I'll be doing with it later!

Well done to everyone on their losses this morning. Keep up the good work.

Gragirl, you are doing brilliant. Hope you get to the 3rd stone for your next meeting.

fofany · 23-02-2011 03:19PM

kashmir wrote: »

I am 5ft 4, 41, medium build and my goal weight was 10st, I am about 9 12 now and a size 10, maintaining it pretty easily so it's a nice target weight. Feel brilliant, full of energy and clothes are so easy to buy, loving it.

Glad I'm not the only over 40 on here! I am 5'8" & 42. Maybe the 10st 7lb is still achieveable, I think I liked the thought that I had a stone to go, not 1 & a half. You are an inspiration, although, even at my lightest I was never a size 10, size 12 will do me fine. Did you lose much weight with WW? People say that it gets harder to lose weight as you get older, but I'm not finding that since I rejoined in Jan. Hope the next stone is not any harder to shift than the last!

foreverandever · 23-02-2011 03:23PM

Hey girlies!

haven't posted in ages but been following the thread and am so impressed with everyone's weight loss. I was trying to lose some weight on my own and unfortunately majorily failed and have put on weight

so I'm going back to WW! I'm trying to decide whether to do the online version just to save some money...Lady Lainey I know you're following it and do you find not going to meetings isn't making a difference? I know this is a great support system but the fear of getting weighed by someone else always helped me to (try and) stay on the straight and narrow. Also I don't own a weighing scales myself and I travel alot so I'm worried I'll end up skipping weeks etc!
Any suggestions/feedback would be great, I have about 2 stone to lose and want it gone by Christmas 2011!!!

Lady Lainy · 23-02-2011 03:35PM

foreverandever wrote: »

Hey girlies!

haven't posted in ages but been following the thread and am so impressed with everyone's weight loss. I was trying to lose some weight on my own and unfortunately majorily failed and have put on weight so I'm going back to WW! I'm trying to decide whether to do the online version just to save some money...Lady Lainey I know you're following it and do you find not going to meetings isn't making a difference? I know this is a great support system but the fear of getting weighed by someone else always helped me to (try and) stay on the straight and narrow. Also I don't own a weighing scales myself and I travel alot so I'm worried I'll end up skipping weeks etc!
Any suggestions/feedback would be great, I have about 2 stone to lose and want it gone by Christmas 2011!!!

I started pro points last october online and stopped going to meetings cos england started propoints before ireland....i found it REALLY hard....doing it on my own....cos i felt like i was the only person in ireland doing it....but i'm kinda using this thread as my meetings.....and since christmas (since pro points started in ireland...and ye all started doing pro points) I've found it alot easier...i'm genuinely amazed/shocked how well i've done since 1st of jan!

Doing it from home...there are two things that are a must...and no getting around it or your just kidding your self,
Digital Kitchen Scales, Digital Bathroom Scales

This thread is my meeting....

kashmir · 23-02-2011 03:39PM

Lady Lainy wrote: »

in the new system "stock cubes" are 1pp...most stock cubes are 10g

oxo stock cubes are 6g ww online says they are 0pp

like if your using 1 stock cube in a recipe like soup which has loads of portions...then dont bother pointing them...

i'm cooking for 1....when i use a stock cube....its for one portion...every pp counts! just saved my self a pp by switching to oxo cubes :P

1pp is a skinny cappuccino

I never point stock cubes or low low butter or oil etc....just never have, never do, never will. Still maintaining or 1-2lb down a week.

Also, I really suspect (shouldn't say this, but will anyway ) that alcohol is not nearly as high in points as they lead us to believe. The weeks I drink more and therefore use my weekly points as alcohol rather than other treats - chocolate, cake etc, I am always down whereas weeks I don't drink much alcohol but use the points in other ways, I stay the same.

I know it's easier for me to think/talk like this as I am at goal, but I don't mind experimenting on behalf of all you fellow travellers. :P

Lady Lainy · 23-02-2011 03:46PM

kashmir wrote: »

I never point stock cubes or low low butter or oil etc....just never have, never do, never will. Still maintaining or 1-2lb down a week.

Also, I really suspect (shouldn't say this, but will anyway ) that alcohol is not nearly as high in points as they lead us to believe. The weeks I drink more and therefore use my weekly points as alcohol rather than other treats - chocolate, cake etc, I am always down whereas weeks I don't drink much alcohol but use the points in other ways, I stay the same.

I know it's easier for me to think/talk like this as I am at goal, but I don't mind experimenting on behalf of all you fellow travellers. :P

well i think the alcohol thing...encourages water loss...which gives a false loss on the scales...and then when you drink the water again your body retains it cos it thinks there is a water shortage...takes a while (maybe even a week) for the water to even out again...like i drank like a fish last week...i prob lost loads of water last week (i lost 5.8lbs)...this week i'm tracking and being good as i can and but expect to be up about 1.5lbs this week...which will prob some of the water that my body shouldn't have lost last week....

even before ww....we all knew some booze was better than others for dieters...like a pint of cider is pure carbs and sugar....where as a "clear spirits" have always been considered the "low fat dieters drink"

lol plus liquids are always better on the body than cake :P hehe

WeightWatchers & "How Many ProPoints?" Thread

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