Improve your well-being in the new year

By taking part in Wellvolution®, you can get up to $100 in rewards in 2018 by earning 10,000 points in Walkadoo® and Daily Challenge® combined.

How to take part
If you are a new enrollee, when you join the Wellvolution program we’ll give you a one-time 5,000-point bonus toward your 10,000-point goal (January 1 through December 31, 2018.) You’ll already be halfway to your goal! Earn 5,000 more points in Walkadoo, Daily Challenge, or both to earn your $100 reward.*

Here’s how to earn your points:

  • Go to and follow the instructions to create a new account, or log in if you are already a member.
  • Take part in Daily Challenge or Walkadoo and begin earning points.
  • Once you have 10,000 points, go to the rewards center to redeem your points for Visa gift cards in increments of $50. Or you can also use some of your points (5,000) for a Fitbit Flex 2™ wireless activity tracker if you choose.

Daily Challenge
A fun, easy way to incorporate wellness into your life every day. You’ll receive a daily email or text message with one simple action or “challenge” to improve your well-being. Go to and click on Daily Challenge on the Programs page to get started.

When you join Wellvolution, you’re automatically enrolled in Walkadoo. Walkadoo is a walking program with manageable step goals that change every day, plus a supportive online community.

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Weight Watchers® recipe

Chicken Potpie

7 SmartPoints Value
Prep time: 25 min
Cook time: 40 min
Other time: 0 min
Serves: 6

We upped the mushroom amount in this classic dish to boost flavor and to help lend a meaty texture.

6 sprays cooking spray
2 tsp. light butter, stick variety
2 medium uncooked shallots, finely chopped
1 pound fresh mushrooms, sliced (use an assortment such as white, cremini, oyster, shiitake)
3 medium uncooked carrots, sliced
1⁄2 cup white wine, dry variety
1⁄4 cup white all-purpose flour
2 cups canned chicken broth
16 oz. skinless rotisserie chicken breast, coarsely shredded
1 cup frozen green peas, thawed
1⁄3 cup fat-free half-and-half
1 tsp. fresh thyme, chopped
1 tsp. table salt
1⁄8 tsp. cayenne pepper
1 cup reduced-fat pancake and baking mix
2 tbsp. chives, minced

  • Preheat oven to 400°F. Coat a shallow 10-inch square (2 ½ qt.) baking dish with cooking spray.
  • To make filling, melt butter in a large skillet over medium heat. Add shallots; cook, stirring often, until golden, 2–3 minutes. Add mushrooms and carrots; increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender, 5 minutes. Add wine and increase heat to high; boil until evaporated, 8–9 minutes. Stir in flour until blended.
  • Gradually stir in broth; bring to a boil. Reduce heat to low; simmer, stirring to scrape browned bits from bottom of skillet, 1 minute. Stir in chicken, peas, ¼ cup. half-and-half, thyme, salt, and cayenne; transfer to prepared baking dish.
  • To make topping, in a small bowl, combine baking mix, remaining 1/3 cup. half-and-half, and chives; stir just until blended.
  • Drop topping by heaping tbsp. over filling to form 12 biscuits. Bake until biscuits are golden brown and filling is bubbly, 18–20 minutes.
  • Serving size: 1 cup filling with 2 biscuits