~ YUM!! ~ Italian Spaghetti Squash ~~

This is a wonderful and quick recipe! If you want to use fresh tomatoes, garlic and onion or substitute feta cheese for the mozzerella it is wonderful that way as well.

• 1 spaghetti squash, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 can DeFratelli Tomatoes with garlic and onion
• 3 tablespoons sliced black olives
• 1 can of quartered artichoke hearts drained
  
• 2 tablespoons chopped fresh basil
• Preheat oven to 350 degrees. Lightly grease a baking sheet.
• Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Add fresh basil, sliced black olives, tomatoes and artichoke hearts.
  
• Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Lightly salt squash to taste, if you like. Toss with the sauteed veggie mixture, top with cheese, Serve warm.

76 pounds lost!!

Some days I HATE my gastric bypass surgery. Those are the days that I am having problems keeping my food down, having terrible head hunger, or feeling all out of whack emotionally because of the changes my body is going through. Other days I LOVE my surgery. Those are the days I step on the scale and see how much weight I have lost in just over 2 months, or the feeling I get when I put on my clothes and they are too big for me. It amazes me!

Carl took this picture of me last week. I still have a long way to go on my weight loss journey, but, I feel like I am doing pretty well considering all of the pain I have had lately due to my Chiari Malformation, Fibromyalgia and Degenerative Disc. I am hoping and praying that the more weight I lose will make some of this pain go away.

~*~ TACO SOUP ~*~

* 2 pounds ground beef OR 1 pound of boneless skinless chicken breast cooked and shredded
* 1 medium onion, chopped
* 1 can pinto beans - drained and rinsed
* 1 can black beans - drained and rinsed
* 1 can whole kernel corn - drained
* 1 can diced tomatoes
* 1 can Rotel tomatoes
* 1 pkg. taco seasoning mix
* 1 pkg. original hidden valley ranch dressing(dry)
* 2 1/2 cups water or more, to make soup broth
Preparation:Brown ground beef and onions in a large pan, drain off fat. Add remaining ingredients and simmer for an hour or so.