Recipes to keep your New Year’s resolutions

1) Start cooking: One of the best ways to know what you’re eating and how much you’re eating is to prepare the food yourself.

Doing that ensures that there are no hidden ingredients that can throw off your weight loss efforts. And cooking doesn’t have to be complicated! Our new cookbook is loaded with easy-to-prepare recipes. Here we have a Pasta with Broccoli & Goat Cheese recipe that only takes 20 minutes to make and is a good source of protein. You can also swap out the broccoli for any other one of your favorite veggies like zucchini or bell peppers.

2) Snack healthier: Snacks are an important part of the day, as they help keep you fueled and satisfied in between meals. Making healthier snack choices will keep your calories low and can also help keep you fuller longer. Wholesome foods, like fresh fruit and veggies, are always great choices. And if you want to make your snacks healthy, but a bit more indulgent, try this Cucumber Dip with Homemade Pita Chips. It’s loaded with fresh flavors like cucumbers and lemon zest and it pairs nicely with fresh vegetables, like carrots and celery. Divvy this recipe into single-serve containers and you have a perfectly-portioned snack readily available!

3) Exercise more: Multiple studies show that people lose, on average, three times more weight by combining diet and exercise, than through exercise alone to incorporate exercise into your daily life. Is there a walking trail in your neighborhood that you have yet to explore? Rally up some friends and head out for a brisk walk. Additionally, you may want to eat a small meal either before or after you exercise. Here we have a Walnut-Raisin Granola that’s a great combination of carbs and protein. Pair it with some fat-free Greek yogurt and you have an ideal pre- or post-workout meal.

Close with: All of these recipes, and so many more, can be found in the new Weight Watchers New Complete Cookbook. Weight Watchers also has a lot of new, exciting offerings taking places, including Personal Coaching, which offers one-on-
one, personalized support from a coach who has been in your shoes. To learn more, visit weightwatchers.com.

Pasta with Broccoli & Goat Cheese:

Ingredients:

1⁄2 pound whole wheat spaghetti

4 teaspoons olive oil

3 large garlic cloves, thinly sliced

2 cups small broccoli florets

Grated zest of 1 lemon

1⁄2 teaspoon salt

1⁄4 teaspoon red pepper flakes

1/3 cup crumbled reduced-fat soft goat cheese

Instructions:

1. Cook spaghetti according to package directions, omitting salt if desired. Drain, reserving 1⁄4 cup

of pasta cooking water. Transfer pasta to serving bowl; keep warm.

2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook, stirring,

until fragrant about 30 seconds. Add broccoli and cook, stirring, until tender, about 5 minutes.

Add broccoli, lemon zest, salt and pepper flakes to pasta; toss, adding just enough of reserved

pasta water to moisten. Sprinkle with goat cheese.

Per serving (1 1⁄2 cups): 265 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 349 mg Sod, 46 g Total

Carb, 3 g Sugar, 6 g Fib, 10 g Prot, 45 mg Calc. PPV: 7

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Cucumber Dip with Homemade Pita Chips:

Ingredients:

2 (6-inch) whole wheat pita breads

1⁄4 teaspoon paprika

1/8 teaspoon ground cumin

1/8 + 1⁄4 teaspoon salt

1 English (seedless) cucumber, peeled, seeded and shredded

1 cup plain fat-free Greek yogurt

2 teaspoons grated lemon zest

Instructions:

1. Preheat oven to 400 degrees F.

2. To make chips, split each pita into 2 rounds; lightly spray both sides of each round with nonstick

spray. Cut each round into 8 wedges; arrange wedges in single layer on large baking sheet;

sprinkle with paprika, cumin, and 1/8 teaspoon of salt. Bake until crisp and lightly toasted, 6-7

minutes. Transfer to rack to cool.

3. To make dip, stir together remaining 1⁄4 teaspoon salt and remaining ingredients in medium

bowl. Serve dip with pita chips.

Per serving (1/4 cup dip with 8 pita triangles): 119 Cal, 1 g Total Fat, 0 g Sat Fat, 0 g Trans Fat, 1 mg Chol,

397 mg Sod, 19 g Total Carb, 4 g Sugar, 3 g Fib, 9 g Prot, 88 mg Calc. PPV: 3

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Walnut-Raisin Granola:

Ingredients:

3 cups old-fashioned rolled oats

1/3 cup chopped walnuts

1/3 cup raw pumpkin seeds (pepitas)

1⁄4 cup raw wheat germ

1⁄4 cup flaked sweetened coconut

1 tablespoon canola oil

1 teaspoon ground cinnamon

1⁄4 teaspoon salt

Grated zest of 1 orange

1⁄2 cup raisins

Instructions:

1. Preheat oven to 300 degrees F. Spray a 10 1⁄2 x 15 1⁄2-inch jelly-roll pan with nonstick spray.

2. Stir together all ingredients except raisins in large bowl. Spoon mixture into prepared baking

pan and spread evenly.

3. Bake, stirring once, until golden brown, about 25 minutes. Stir in raisins and let cool completely

in pan on wire rack. Can be stored in airtight container up to 1 month.

Per serving (1/3 cup): 178 Cal, 8 g Total Fat, 1 g Sat Fat, 0 g Trans Fat 0 mg Chol, 8 mg Sod, 22 g Total

Carb, 7 g Sugar, 3 g Fib, 5 g Pot, 11 mg Calc. PPV: 5