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!
