Freeze fresh finds. Extend the lifespan of perishable items, like milk. Pour your favorite dairy (or non-dairy!) beverage into plastic ice cube trays and freeze to have on hand for tea or coffee. Defrost only what you need!

Buy your faves in bulk. One five-pound bag of brown rice in your pantry? Definitely less annoying to store than five one-pound bags. Even better? It’ll help you save money in the long haul.

For more tips on stocking your kitchen, see the Weekly Topic in this week’s e-newsletter, or go to WW.com/us/weeklytopic.

LOOK FOR A LONG SHELF-LIFE.

Canned tuna, whole-grain or chickpea pasta, rice,

and lean proteins generally have later expiration dates. (Bonus: Most are low or no

SmartPoints!)

Stock up on beans. They’re high in protein, super versatile, and a great value. Plus, they last a long time! Pro tip: Choose dried over canned if they’re available. Cook them in a pot of water, add your seasonings of choice, and simmer on the stove or in a slow cooker.

GET (SLOW) COOKING.

Lower-cost cuts of meat are a slow cooker’s delight, turning

melt-in-your-mouth tender. Larger portions also mean

leftovers you can freeze for later.

Embrace frozen. Store a few bags of fruits and veggies in your freezer for quick and tasty meals. They’re packed with just as many nutrients as fresh ones—and they won’t go bad.

Stocking your kitchen When life hits a speed bump, it’s easy to worry that our healthy habits will fly out the window. The good news? The SmartPoints® system is flexible, meaning we can still stay on track and reach our goals—even if our usual

routine has been interrupted. WHAT TO DO

Decide when—and how—you’ll stock your fridge and pantry by using one or two of these tips. Don’t forget to jot them down in your Success Planner!

March 15–21, 2020

Weekly

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Dairy-free Nut-free

Corned beef and cabbage with red potatoesPrep 25 min | Cook 55 min | Serves 4

6

6

3

1 lb lean beef round ½ tsp salt ½ tsp black pepper 1 tbsp mustard seed ½ tsp cinnamon ½ tsp ground ginger ½ tsp ground allspice ½ tsp coriander seeds ½ tsp ground cloves 2 bay leaves 1 lb baby red potatoes,

halved 16 baby carrots 2 lb cabbage,

cut into wedges

1. Coat beef all over with salt and black pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover, and simmer 40 minutes.

2. Add potatoes, carrots, and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup liquid; discard bay leaves.

3. Thinly slice meat against the grain and serve with vegetables. Pour some reserved cooking liquid over each serving.

SERVING SIZE: 3 oz meat, 11/2 cups vegetables, and 1/4 cup cooking liquid