Traditional Tuesdays

I'm down about 12lbs and it feels so good! When I started this new weight loss journey I was thinking I wouldn't really feel much different until I got 25+ lbs off. I forgot how good even a small weight loss can feel. I'm 12 lbs lighter puts a bounce in my step and encourages me to keep going. I DO feel different and I can tell I look different but I don't think others could unless you saw me naked and only DH is allowed to do that. Yes, he has mentioned places he's noticed on my bod where I'm shrinking. Also, I should mention that DH is down about 15 lbs and he feels and looks great!

I've had a few slips and one day that was a downright disaster (I was deep in the throes of PMS so I do have an excuse) but for the most part I'm sticking to healthy eating and healthy portions and the weight is coming off. Praise God! I'm still amazed at how much energy I have even late in the afternoon. Also, I have no more acid reflux which used to plague me 4-5 times a week. So, onward and upward or downward if I'm talking about the scale! Here's a new recipe that I really like, I made it for our Low-Carb, Traditional Foods Father's Day Brunch: Egg and Sausage Casserole from Recipezaar.com

• 12 ounces shredded mozzarella cheese
• 12 ounces shredded colby-monterey jack cheese or (I used 6oz cheddar & 6oz of jack because that's what I had on hand)
  
• 6 ounces sliced mushrooms, drained(I had to leave these out ={ because DH hates them)
  
• 1/3 cup chopped green onion
• 1/2 medium red bell pepper, chopped
• 1/4 cup butter, melted
• 8 ounces julienned ham or sausage, cooked and crumbled
• 1/2 cup all-purpose flour (I used only 1/4 cup to reduce carbs)
  
• 1 3/4 cups milk (I used 1 cup of milk and 3/4 cup heavy cream again to reduce carbs)
  
• 2 tablespoons fresh parsley, chopped
• 8 eggs, beaten

Preheat oven to 350°F.

Place cheese in a large bowl and toss to combine.

Place half of the cheese blend in the bottom of a 13x9 casserole and spread evenly.

In a medium skillet, melt butter, add mushrooms, green onions, and peppers cooking until onion and pepper are tender.

Arrange vegetables over cheese evenly.

Arrange ham or sausage over vegetables evenly.

Add remaining cheese evenly over meat.

Lightly spoon flour into measuring cup; level off, in a large bowl using wire whisk, blend flour, milk, parsley, and eggs; pour over layers in dish.

Bake at 350°F for 45 minutes or until set and lightly brown.

Let stand for 10 minutes (to let egg and cheese set).

Cut into squares.

NOTE: To make ahead, complete recipe upto adding Custard mixture. Stop after topping with last half of cheese. Cover and place in refrigerator over night. Next morning prepare custard and bake accordingly.