I've got meal ideas if you're interested

Hi everyone, I used to eat out several times a week, because, even though I'm a good cook and come from a restaurant family, I had gotten exhausted and overwhelmed. I had to sit in a chair most of the time in the kitchen because my knees and back hurt so much from the 160 extra lbs I was carrying. Now though, my comorbidities are gone, I can stand for hours, I've got plenty of energy, and I cook 99% of my own food. I have fallen in love again with researching recipes and trying out new things. This has been great for our household budget as well as our health! I have started to post some meal and recipe ideas in my blog that have worked for me. Check it out if you are looking for ideas to mix things up. If you want a specific recipe, let me know and I'll post it.

I am going to look and I am glad you posted this. I have been worried about what I am going to do when I start back to work next week. Thank you

I will check it out. I stock up on lean meats and frozen veggie mixes I can throw together and roast. They are yummy and it helps me get my veggies in. I also have come up with some yummy desserts. I think having these keep me from feeling deprived and also boost my protein at the same time. I never thought about posting them to my blog-great idea!!!

Yes, definitely post your ideas-I'd love to see them, especially the desserts! One thing I love are the fresh green beans that you microwave in the bag. I've been using them in everything lately!

Here's one of my favorites.... and it's easy to prepare. I like to serve this with brown rice. Sweet & Sour Pork Stir-Fry Serves: 4 INGREDIENTS 12 oz. boneless pork loin, trimmed of all visible fat 1 can (8 oz.) pineapple chunks in juice 2 Tbsp. Worcestershire sauce 1 tbsp. cornstarch 1/2 tsp. salt to taste 1/4 tsp. freshly ground black pepper to taste 1 tbsp. canola or peanut oil, divided 2 cups fresh or frozen broccoli florets 1 medium carrot, thinly sliced 1 medium onion, cut vertically into 1/2-inch slices 8 ears canned baby corn 1 garlic clove, chopped 1 tsp. minced fresh ginger DIRECTIONS 1. Cut pork into 1/4-inch by 2- or 3-inch strips. Set aside. 2. Drain juice from pineapple into a small bowl, reserving pineapple. Add Worcestershire sauce and cornstarch to juice. Season with salt and pepper, if desired. Set aside. 3. In wok (or skillet), heat 2 teaspoons oil over high heat. Add pork and stir-fry until white. Add broccoli, carrot, onion, corn, and reserved pineapple. Stir-fry until broccoli and carrots are brightly colored, about 2 minutes. Transfer to plate. Set aside. 4. Add remaining 1 teaspoon oil to wok. Add garlic and ginger. Stir-fry until fragrant, about 10 seconds, taking care not to burn them. Stir pineapple juice mixture. Add to wok with meat mixture. Stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. Serve immediately. NUTRITION INFO Calories: 202 Fat: 6 g Carbohydrates: 20 g Protein: 18 g