In the past when I would decide to try and lose some weight I would have big losses in the first few weeks, which always seemed to help me stick to the “diet”. Usually I would lose 5-10 pounds the first week and then 3-5 pounds the weeks after that. But, even with these big losses on past diets I would still generally quit around week 8 and just give up. During this journey that however has not been the case. I have lost on average 1-2 pounds and at times would even gain a pound or two back. So I took some time and evaluated how this time could be different. One decision I made was not to focus so much on the amounts I am losing but whether I was able to stay focused on my program. What I have realized is maybe this is the way for me to stick with it for a longer time frame. More of a life change than just a diet. So this time I have decided I will take whatever the scale says for that week and try to change just one thing for the next week and see what the outcome is.
I may be the slow turtle on this race but one thing I know is I will finish this race :)
As I mentioned in a previous post it has helped me a great deal to meal plan for the upcoming week. We have been trying many new recipes so I thought I would share one new recipe with you each week. This Stuffed Pepper Soup was FANTASTIC! It received 5 GOLD STARS! Give it a try and let me know what you think.
Stuffed Pepper Soup
1 LB lean ground beef
1 cup chopped yellow onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
4 cloves garlic minced
2 (14.5 oz) cans petite diced tomatoes
1 (16 oz) can tomato paste
1 (32oz) carton beef broth
1 can black beans (optional)
½ tsp dried basil
¼ tsp dried oregano
1 tsp Kosher salt
¼ tsp ground black pepper
1 cup uncooked white rice (can use brown instead)
2 Tbsp chopped fresh parsley
- Cook the ground beef until mostly cooked through
- Add onion,bell peppers and garlic and saute until tender, about 5 more minutes
- Add diced tomatoes,tomato paste,beef broth,basil,oregano,salt and pepper and bring to a boil then lower heat to low and simmer for 30 minutes.
- While soup is simmering, cook rice according to package directions
- Stir parsley into soup. To serve ladle soup over the rice
Because of time constraints it is nice to have dinners ready when we all get home, so I cooked mine in the crock pot. I browned my hamburger and added all the ingredients into a crock pot and simmered on low for the day. Just before we were ready to serve it I added the cooked rice and put the parsley on top. Another trick if you are in a hurry and do not have fresh peppers is to use the frozen package of pepper mix. I have found one that is for stir fry’s and it has red, yellow, and green peppers plus onions. I put a one bag of these in and it turned out great.
We will be making this again but will double the recipe next time because everyone wanted seconds.