As you know I start writing my LFLF posts on Thursdays before weigh-ins. I'm not really sure how tonight's going to go as most days this week were filled with me being tired and sore ~thanks Chronic Fatigue. Despite knowing better I munched my way through the middle of the night achy moments. But there is good to share and a NEW RECIPE that is gonna knock your socks off...
I think the scales are a bit wacky. Last week it had me gaining weight and this week losing big. So I am officially down 56.6 pounds.
I hope you've had the chance to read my post The Pile of Dresses. I can't describe how great it felt to have clothes be too big. To see dresses that I loved wearing, sitting in a discard pile. To have my daughter tell me "that dress" was too big to wear out.
That is what this journey is all about. Feeling better about how I look going out, which ultimately means feeling better about ALL OF ME. So often I wonder if am I going to be the biggest person in the room. As horrible as this sounds in the past I'd hope to see one or two people that I knew were bigger than me so I wasn't THAT person. In reality chances are that I am still going to be the biggest person at some events for a while longer. I don't know why but it truly doesn't bother me. I know that owning that title is only temporary. I know that I am NEVER EVER EVER going to be the smallest person in the room and I am beyond ok with that.
Knowing that I am working towards a goal that ultimately is all about me, my future, and my health as well as knowing that this will be a lifelong struggle doesn't feel as over-whelming as it used to.
Onto the FOOD
I always tell the kids when cooking that you need to read a recipe at least 3 times before you start. I can't tell you how many times I looked at the recipe for Breakfast Enchiladas on Tuesday. It wasn't until 6:00 when I started cooking that I noticed the step "Refrigerate Over Night", I felt like Charlie Brown. What to do? I promised the crew a Mexican dinner for breakfast. Out of necessity comes creation right? I present my Roasted Pepper Enchilada Stacks recipe.
2 cups Roasted Red Pepper Sauce (recipe below)
4 Whole Wheat Tortillas cut into strips (I follow lines on tortillas)
1 Sweet Onion thinly sliced
1t canola oil
16 oz breakfast sausage
1/2 c shredded cheese
Heat oven to 350*
|Sorry not great pics|
Spray bottom of casserole dish with Pam. Spread thin layer of Roasted Pepper Sauce. Using sliced Tortillas line bottom of pan, try not to overlap. Add half of the onion/sausage mixture to the pan spreading it out. Cover with sauce. Add a layer of tortilla. Combine the eggs with 1/2 cup of the Roasted Pepper Sauce and spread on Tortillas, cover with 1/4 cup cheese. Layer the remainder of Tortillas and top with the remaining Onion/Sausage mixture on top. Spread sauce and cheese for last layer.
Cover with foil.
Bake for 20 -25 minutes.
This makes 8 servings at 8 PP+ each. I served this with Strawberry Salsa (0 points) Teenage/Marine son was full at 1 1/2 servings.
If you use reduced fat sausage the over all savings is less than 1 point so go for the good stuff. FYI cooking 16 ounces of sausage will yield approx. 12 ounces of meat according to the Jimmy Dean.
Roasted Pepper Sauce:
I combined the equivalent of 4 Roasted Red Peppers, cilantro and salt in the blender ~voila sauce
So sweeties until next time
~Always Be Glorious