Mini-Me Friday - Check In #8...ANNND...A recipe!!

First things first -- thank you for all of the kind words, support and encouragement. I think that the scale just sort of was the tip of the iceberg for my bluesy attitude the past few weeks. I'm happy to report that I'm not feeling so "funky" anymore -- and that was even before the good news I got at my weigh in last night.

Yes, I said good news. I lost 1.5 pounds this week...so basically, I undid the last three weeks and am now back and ready to keep on truckin'.

I feel good about my efforts in all of my 1st Place commitments and know that I did the best I could this week. The funny thing is, last night after my meeting, I came home and had that "bottomless pit" feeling. I just wanted to eat. And eat. And eat.

And eat.

So, I sort of did...but not on anything that I felt horrible about and nothing that put me over on my daily exchanges, so I don't feel guilty. (And let me tell you what a great feeling THAT is to not lug around today!)

I also finally busted open the motivational cd's that came with my starter package and have listened to them the past few days. There really was some good stuff on there, and I've had lots to think about.

Okay -- I have to go clean up the house from today now that the kids are both snoozing away. I'll leave you with the recipe for my dinner. Jennifer's Veggie Stew (which, by the way, made me giggle because it has a roast in it! How awesome is that??) inspired me to make some vegetable soup, so this was my quickie, off the top of my head version. I'll put the "recipe" (ha!) below. Enjoy -- and Happy Friday, friends.



Quick And Yummy Veggie Soup
1 cup whole grain pasta (I used mini penne)
1 can diced tomatoes
1 yellow squash, chunked
1 zucchini, chunked
1/2 red pepper, chunked
1 tbsp extra virgin olive oil
2 cloves garlic, minced
Whatever seasonings you choose, I used about 1 1/2 tbsp of this salsa seasoning mix
2 cups vegetable broth (1 can) - I only used half a can because that's what I had, but it didn't make a whole bunch of broth.


Cook pasta according to package directions. Meanwhile, heat olive oil in a large skillet. Add garlic, squash and zucchini and sautee for 3-5 minutes. Add red pepper and tomatoes, and seasoning. Sautee 5 minutes longer. Add vegetable broth and cooked pasta. Bring to a boil, then reduce heat and simmer 5- 10 minutes. (This is also the part where if I would have had it, I would have added some fresh basil.)

Enjoy!!