Progress

So I've been sticking to my new meal plan for about six weeks now. I've taken to journaling everything I eat, including how I cheat.

I'm happy to say, I've lost six pounds!

Most of which has disappeared in the last two weeks. I might be cheating a little less on my Eating Well.com 1500 calorie meal plan; but mostly, I think it's because I've been so busy with the end of the school year, The Boy's graduation, and cleaning my house, garage, and yard. Even if with, I'm thrilled! I haven't felt too very deprived. Although I do still miss dessert and I struggle with snacking every afternoon between lunch and dinner. The snack I can have just don't sound as good as cookies, bread with butter, ice cream... *sigh* Oh well. That's what I get for not wanting to exercise.

Here's one of my new eating style recipes. I'm a master at modifying recipes to use up leftovers.

Bean and Leftovers Soup

Ingredients:
1 carrot
1 celery stalk
1/4 large onion
2 t olive oil
Leftovers that sound good in a soup: I used leftover grilled chicken though; grilled zucchini, onions, and sugar snap peas; two chicken sausages from the freezer; and tomato paste from the freezer
20 oz chicken broth
1 can navy beans
1 can petite diced tomatoes
1 t dried oregano
Salt and pepper to taste

 1) Dice the celery, carrot, and onion.

 2) Heat the olive oil in a stock pot. Saute the diced veggies until they soften.

 3) Add the tomato paste and stir well to coat the veggies. The tomato paste will get dark and stick to the bottom of the pan. It will thicken and add rich flavor and color to the soup. Just be careful it doesn't burn.

 4) Dice the leftovers and add to the pot.

 5) Add the broth and stir, scraping the bottom and mixing the tomato paste in well. Drain the bean and add them to the pot along with the canned tomatoes, liquid and all. Sprinkle with oregano, salt and pepper. Allow to simmer for 15 minutes.

YUMMY!