I got up this morning and was relieved to find out my weight had finally returned to normal after being up all last week. I thought I had gained two pounds from my little fiasco last week until my hubby reminded me that I had just under gone that medical procedure and my weight gain was probably from it. Yep, he was right. It was my body recovering from the procedure. I knew I felt bloated all week which does explain a lot of it too. I'm just thankful on all accounts that last weeks hunger spell didn't do any damage. I seem to be feeling better and was able to control my hunger last night with mental talking to myself.
These next two weeks before my daughter's wedding will be busy for me as I have three doctor appointments, pt appointments, last minute travel arrangements, and the dog show to attend. The latter is a fun thing I do every year. I wanted to be 150 by my daughters wedding and it looks like I got close to that weight as I am 153.5. I don't know if I will lose any more weight in the next two weeks since I am in a plateau, but I am happy that I am close to this weight. I am still striving for this goal, but...
I did take my wedding pants in to the taylor to get taken in since when I bought them I was 10 pounds heavier. She commented that I must be losing weight. Now, she notices ! I have been coming in all year getting stuff taken in ?????
Here is a nice little dish. I made it the night before and will add a toss salad for my lunch. It makes enough for three days or two good portion sizes. It's a change up for me since I usually eat a sandwich for lunch.
Before I give you the recipe I want to give you this tip. A lot of salad have olive oils in them. You can cut the oil portion in these in half by doing what this recipe does and using broth as a substitute for part of the oil. I have another recipe my brother gave me that uses 1/3 cup oil and I substituted broth for half the oil. The taste was not compromised. You do need to keep a little of that oil though.

Bulgur can be found in small amounts at places like Whole Foods or you can get it in a regular grocery store under the Bob's Red MIlls Products of your store.

1/3 cup bulger wheat
1 cup halved grape tomatoes
1 can ( 6 oz. ) tuna packed in water, drained, flaked
1/4 cup chopped red onion
1 large celery stalk, trimmed and thinly sliced
1/4 cup chopped avocado
1 tbs, minced parsley
1-2 tbs, fresh lemon juice
4 tsp. chicken broth
1 tsp. olive oil
1/8 tsp black pepper
I thought this recipe needed more seasoning, so I added some Penzy's Firewood seasoning and it became real tasty after that.

1. Bring 2/3 cup water to a boil in a small sauce pan. Stir in bulgar. Cover. Reduce heat to low. Simmer 8 min. or until Bulger swells and has absorbed most of the water. Remove from the heat. Set aside, covered, 10 min.
2. Meanwhile, combine tomatoes, tuna, onion and celery in a large bowl. Stir in cooked bulgar. Add avocado and parsley. Stir together lemon juice, chicken broth, oil, pepper in a small bowl. Pour over salad. Toss gently to mix. Chill 2 hours before serving.

Makes 3-1 cup servings
cal= 166
total fat=4g
Sat fat = 1g
prot = 17g
carb = 17g
chol = 17mg
fiber = 4mg
sod = 221

Taken from Diabetic Cooking May/June edition

have a good Monday.