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Episode XXIII: Shout-outs and The Sous Vide Experiment


This week we share some insight on where to look for support outside of Connect or your meeting rooms. There’s a whole big community out there if you look for it!

We also give a recap of the Stan’s Donut 5K race that we ran over the weekend. What a fun themed race this was! We recorded a little video, and will be posting that soon.

Run Done!
Fun inflatables!
Medal & Treat

For the Weigh In, Greg shares how he’s doing. Tab still hasn’t had her monthly Lifetime weigh in, yet, but seems to be holding pretty steady.

In the Freestyle, we talk about “Cool Moves” and how to keep active in the hot summer months. Also: don’t hate on sweating! It’s awesome!

In the Recipe Corner, we have a double header.

First up, our review of the Anova Sous Vide Precision Cooker.

We cooked a flank steak first, adding about 1/4 cup Trader Joes Cold Pressed Green Goddess Salad Dressing, salt, pepper, 1 tsp garlic powder and 1 tsp dried onions. From frozen, we cooked it at 131 degrees for 2 hours, then seared it 2 minutes per side in a cast iron skillet.

It. Was. Perfection.

Next we cooked 4 eggs at 146 degrees for 45 minutes. Most recipes suggest simmering the finished product for an additional couple of minutes, since the outer part of the egg white stays pretty loose still after the sous vide poach. We have to agree that this would be a good idea. Alternately, we’ll try poaching in sous vide for a minute longer and/or turning the eggs out onto paper towel before placing the finished product on toast.

The yolk of these eggs was magical.

And our other recipe – Greg’s Buffalo Chicken Salad

It’s super simple. We use pre-prepped chicken strips from Costco and bagged kale salad.

  • 3 – 4 oz Chicken strips
  • I Can’t Believe it’s not Butter Spray
  • Frank’s Red Hot Sauce (to taste)
  • Bagged Cruciferous Crunch or other kale/brussels salad.
  • Low-fat Blue Cheese Salad Dressing

Warm up the chicken, spray it with butter spray and toss it in hot sauce. Toss salad greens with blue cheese dressing.
Top the greens with the warm chicken, toss, and serve.

That’s it. Simple!

We also share a few new-to-us treats that we’ve been enjoying.

The winner of our “Yes, Italian!” cookbook giveaway was @katrinashree_ww – congratulations!! Our last giveaway will be up soon, and the prize is a 9-in-1 kitchen tool kit from Weight Watchers!

Don’t forget – we have an “Ask Us Anything” episode coming up soon, so get your questions ready. What segments do you like? What do you want to hear more of?

And our 1 year Weight Watchers anniversary is coming up – we’d love your suggestions for what to do to celebrate!

Don’t forget to follow us on all the sosh meeds: Facebook, Twitter, Instagram.
On Connect, Greg is @ChuBGreg and Tab is @chitownrun.
If you enjoy our podcast, sharing is caring, so please share about us in your meetings, Facebook groups, and among your friends. It’s the greatest compliment you could give us!
You can also find us on as well as on Stitcher and iHeartRadio so check us out and subscribe there if iTunes isn’t your thing.
You can visit us at to use our Affiliate Links, and help us pay for running the podcast.
Finally, you can also email us at watchinweightpod (@) – or by using our feedback form on our full website: – we’d love to hear from you!
And don’t forget Tab can plan your Disney vacation. Email her at t.wells (@) or reach out to her at her Facebook page or website for a free, no-obligation quote!

Introducing Watchin’ Weight – the Podcast

Meet Tab & Greg

Welcome friends, to our sneak-peek episode of Watchin’ Weight – The Podcast.

In today’s mini-episode, we introduce ourselves and what you can expect when you tune in over the coming weeks when we talk about our experiences with Weight Watchers, weight-loss and living that sweet, sweet Freestyle life.

Join us, won’t you?