Hi. Thanks for joining me. I always look forward to this column. I love sharing my weight loss journey with you and hearing about yours.
This week I have good and bad news. The good news is I didn't gain anything. The bad news is I didn't lose anything either. I suppose those plateaus are bound to happen...especially when you're under stress.
My week has been really chaotic and exciting and busy and exhausting. I never expected launching a book to be so much work. But it's also been exciting and rewarding.
Still the stress of making sure I'm on top of everything is always there. That’s when I like to kick back with a good meal. That’s why I
thought I’d share another recipe that I cook a lot in the summer but really it’s
good any time of the year.
It’s easy. Healthy. Fast. What more do you need? ;-)
- 2 heads of green cabbage
- 2 large onions
- 1 stick I Can't Believe It's Not Butter
- 8 oz bowties
- optional: Hillshire Turkey Smoked Sausage
In a large fry pan over med heat, melt the margarine/butter.
Chunk up the onion into approximately 1” x 1” squares. Add to pan.
Chunk up the cabbage approximately the same size or a little bigger. Add to pan.
Stir. Then add salt and pepper to taste. Cover with lid or foil, whatever you have handy.
In a small skillet with a little water, add chunked up sausage and warm over low heat.
And boil your bowties according to the box instructions.
Every few minutes stir the cabbage mixture so it doesn’t brown on the bottom.
In about 20-30 minutes the cabbage should be tender and you can add your fully cooked bowties.
Stir and serve with a side of sausage if desired.
BTW, if you’re looking for some entertainment while you’re eating your haluski, I’m visiting the Pink Heart Society today. I’m dishing up my Call Story and I have a giveaway. Hope you stop by and say, “hi”.