Wednesday, February 8, 2006

Low-carb Update~Recipe


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. 

Baked Cavatelli


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!


~Jill Marie

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