Well that about say's it all. Except that I will not let this little road block hinder my efforts. I will continue to count my carbs and I have also begun counting my calories too. I want to make sure that even though I am not eating too many carbs, I am not taking in more calories than I should. So far, it's all good.
Generally, I think I would get discouraged that even though I am making the effort needed and not losing weight. However, I think I need to give my body a little bit of time to get used to the fact that it is not being gorged with sugars any longer. I also need to include more of a cardiovascular workout.
Now, even though I am not able to eat alot of foods, I still continue to fix things for the family. I pre-cook most of my foods for the week, so all I have to do is heat something up for myself after I cook their meal.
This is a recipe that I thought sounded good. I got it from Better Homes and Garden.
7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
4. Bake, covered, in a 375¿ oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Makes 5 to 6 servings.
Have a great evening everyone!