MMM...sounds good. Gonna try it, my girls will like it to. THANK U!!

This looks so good!!! One of the staffers here has a blog that has TONS of great recipes. I read her blog everyday, it is fabulous! http://theworldaccordingtoeggface.blogspot.com Thanks so much for taking the time Brenda to post this!!! Tara

Bake Ravioli Casserole Description This is comfort food for those winter meals. The addition of cauliflower boosts the portion size. I also added lots of fresh mushrooms cooked in a small amount of water in the microwave. You can assemble the casserole up to a day before. Cover and refrigerate. Ingredients · 1 package of refrigerated ravioli (approximately 12 ounces) · 2 cups of chopped cauliflower florets · 2 cloves minced garlic 1 chopped onion · 1 can (28 ounce) diced tomatoes with juice · 1/2 tsp Italian seasoning (or more if desired-can be a combination of oregano and basil) · 1 cup shredded low fat mozzarella cheese · 2 tbsp grated Parmesan cheese Instructions · Preheat oven to 400 degrees. Spray a 1-quart baking dish with Pam. · Bring a large pot of water to the boil. Add ravioli and cauliflower and boil just until ravioli floats to the top (about 4 minutes). Drain and set aside. · Meanwhile, in a nonstick skillet sprayed with Pam, sauté onions and garlic. Add the tomatoes and the seasonings, bring to a boil, reduce heat and simmer 5 minutes. · Add the pasta and cauliflower (mushrooms) and toss to cover. Transfer to the baking dish. Sprinkle with the cheeses and bake approximately 20 minutes until the mozzarella is bubbly. Let stand 5 minutes before serving. · If you are in a hurry, substitute a 26-ounce jar of Healthy Choice spaghetti sauce for tomato mixture and skip step 3. I thought it would be a no-no to eat pasta. When I got finished preparing this recipe, I found that about three of the ravioli and the sauce are all I could eat. The cauliflower MAKES this recipe. And it acts as a healthy filler and gets us some of what we need from vegies. I'll look and see if I can find the nutritional info on this recipe. It's a healthy one though-- I got it from a bariatric cookbook that I borrowed from a friend. Enjoy! It's sinfully delicious! Love you all! Brenda

Hi everyone! It's been a whirlwind working three jobs! I'm on the go allllllll the time now. In a couple weeks when my second job ends I should have a bit more time to relax and post more. I sure do miss it! Highest known weight: 254 Pre-op weight DOS: 221 Today's weight: 148 Total loss: 106 lbs I'm still holding steady at 148, but expect some loss this next week, as it's the dreaded monthly this week. And I've been exercising more this week. I'm hoping for a pound drop. I'm heading to the "New topic" button to post another recipe. I'm sorry I missed a few days. I'd sure like to hear back and see a few more recipes posted as well from all of you. God is great! I love you all! Brenda

HI ladies! Hey Tia good to see u back. My weight is the same this morning...seems like I am just at another little sticking point. But I am cool with it. I think I am losing inches, cuz my small sweats are getting to be too big now. It is so weird to have a size small be too big...I sure NEVER thought I would have this problem lol. I understand what you mean Tia, about people and their comments. My face is really thin now, and people have been telling me this last week I need to stop cuz I am looking like I am sick. I think sometimes the weight just kind of redistributes itself around our bodies. My personal goal is 132, so as long as I can stay around where I am I will be ok. After he gets this skin off, I will def. be in the 120s which is way better than I could have ever dreamed. Still I am working toward the 132 though. Watch it, Tia...you do not want to get too small. THAT can be as dangerous as being too big. We walk a fine line don't we? I betcha NEVER thought you would be worried about being too small. You have to be healthy for that little man of yours. And yourself too. Well I hope all of you have a great week. I will check in laters.