Dinner tonight was a team effort.  While I was at work, Victor made a pasta salad.  A really good pasta salad.   Asparagus, celery, onions, kalamata olives, sundried tomatoes, fresh tomatoes from the garden, bell pepper, and a drizzle of basil oil Victor made before we went on vacation.  Perfection.

I took two chicken breasts and made a slit in each.  Into the pocket, I added a couple of slices of Greek feta, roasted red pepper, and slivered basil.  I sprinkled them with salt and coarse black pepper, garlic, and Greek oregano.  They were browned in a bit of olive oil, then into a 350° oven for about 20 minutes.


It came out pretty good, if I do say so, m’self!

I’m pleasantly pleased that I’m actually feeling full eating smaller portions.  That is not to say that I couldn’t sit down and finish off the whole plate of pasta salad, because I could.  Easily.  But I am learning to pay attention and stop eating before I’m totally stuffed.  It is a good thing.

This morning, I dropped below 225 for the first time in a year.

Another good thing.  It’s working.

35 to go.