Update…
I am doing really great. I am down to 259 pounds as of this morning so that’s 46 pounds total since June 3rd. I am feeling so much smaller and its wonderful. I have absolutely no clothes that fit anymore. I am swimming in everything. Even my “skinny” size 24 jeans are way too big for me now. I think I am probably a 20-22 but haven’t really tried any clothes on yet. I hate to buy anything new right now since I know it will have a very short closet life. So I think I have gone from a size 26 to a size 22 or maybe even a 20 *MEEP* That is so exciting! I have been a size 24 for years and years so to drop below that is thrilling to me. 89 more pounds to go until I reach my goal and for the first time in my life I actually know I will do it. I have adopted Atkins as my diet for life. I am throwing myself into learning healthy new meals for my family. I am done being fat! Ok here’s a recipe for you, I love this as a night time snack or for breakfast in the morning. Pumpkin has a little bit more carbs than some other veggies but it is a great source of fiber! You might want to wait until you move into the veggie rung of owl before trying this recipe.
Pumpkin Cheesecake Bowl
2 oz cream cheese (softened)
1/2 cup canned 100% pumpkin (NOT pumpkin pie filling!)
pinch of pumpkin pie spice
2 tbsp sugar free davinci or torani syrup
Mix everything in a bowl and microwave for 30 seconds. Stir well and microwave for another 30 seconds. Eat 
It tastes a little like pumpkin cheesecake or pie filling. It is really a filling snack and highly recommended! One of my faves for sure!
38 pounds! Woot!
My husband bought me a scale yesterday and I have now lost 38 pounds! That averages out to 2.4 pounds a week! I think thats pretty darn good and I am super proud of myself. 10 pounds a month is way more than I expected and I just cant believe how easy it has been for me!
Last night I made such a delish meal! I made beef enchiladas but instead of using tortillas, I used anaheim peppers and it was such a hit! My 7 and 8 year old kids both had second helpings! I seriously suggest trying this recipe out! It is also super good using chicken instead of beef! Try it and let me know what you think
ground beef or diced chicken breast
Large can of enchilada sauce (read labels, some have sugar!)
cheese (any kind works, I have used cheddar, pepper jack and monterey jack before)
anaheim peppers (i used 10 of them for this and had leftovers)
onion
black olives
Cut off the top of the peppers, then cut peppers in half so that they lay flat. Clean out the seeds and membranes. Blanch peppers in boiling water for 2-3 minutes then drain. Sprinkle the inside of peppers with salt (optional). Brown meat and onion. I also dice up the pieces of pepper that were cut from the tops and throw those in to brown as well. When meat is cooked remove from heat and add half of the enchilada sauce to the meat mixture. Then add 1 cup cheese and 3/4 of a can of sliced olives. At this point you can season this mixture any way you like. Coat the bottom of a baking dish with a small amount of enchilada sauce, then simply spoon the mixture onto the halved peppers and place in the baking dish. Pour remaining enchila sauce over all the filled enchiladas, top with more cheese and the rest of the olives and bake in a 350 degree oven for 30-45 minutes. Serve with sour cream and salsa, Heaven!
