Starting my journey

I started Weight Watchers and I'm excited about really working on loosing weight, eating healthy, getting in shape and improving the health of my family!

I started on 1/21/08 and have lost 4.2 pounds so far! I have been concentrating on eating healthy and incorporating lots of good veggies and fruits in my diet. I'm also trying to improve the meals I feed my family (going meatless as much as possible for dinner).

This week I tried something new, I went to the grocery store on Saturday, came home and assembled several meals at one time. I'm hoping I can do this on the weekends to help make cooking quick and easy at night, and keep it healthy!

This week I'm trying these recipies:

Chicken with Broccoli and Garlic Sauce (Saturday night)
Two-Bean Tamale Pie (Sunday night)
(Monday night we ordered pizza, thin-crust veggie, cause Brett was coming home late and I didn't want to cook after work!)
Veggie Lasagna (cooking in the oven as I write)
Stuffed Zuccini (Zuccini is cooked, ready for tomorrow night)

Here's the recipe for the Two-Bean Tamale Pie, Brett really liked this one!

(from Better Homes and Gardens Cook Book)

1 cup chopped green sweet pepper (1 large)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon cooking oil (I used olive)
1 15-oz can kidney beans, rinsed, drained
1 15-oz can pinto beans, rinsed drained
1 6-oz can vegetable juice
1 4-oz can diced green chile peppers, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 8 1/2-oz package corn muffin mix (I used Jiffy)
1/2 cup shredded cheddar cheese (I used fat free!)
1/4 cup fresh cilantro, chopped

1. Grease a 2-quart square baking dish; set aside. In a medium skillet cook sweet pepper, onion and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture in prepared dish.

(I then covered this in foil and stuck it in the fridge. The next night I did step two and baked and extra 30 minutes covered; then cooked uncovered for specified time below.)

2. Prepare corn muffin mix according to package directions; add cheese and cilantro, stirring just until combined. Spoon cornbread mixture evenly over the top of the bean mixture. Bake, uncovered, in a 400 degree oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.

This turned out really good. We don't like things too spicy, so the seasoning was perfect!