Weigh-in... Week 8 & My Mulligatawny Soup Recipe

I'm a tad late posting this... I lost 1.2 pounds last week. I have no idea how. The weekend before I had company for the weekend and we ate like wildebeest's! Okay, not really but there was a Mancino's grinder, Mexican lasagna, popcorn and chocolate, AND DR Pepper in there somewhere. Had a great time with my friends and that is what truly matters.

So far this week my scale has been giving me favorable numbers. Weigh-in won't be until Monday so that means I have the whole weekend to work off another pound or two. Here's hoping!

I made the Mulligatawny soup...well, my version of it anyway and it was delicious if I do say so myself. The only thing I would do differently is not use so much Quinoa. Quinoa in it was really good, the stuff just multiplies like rabbits... So next time, I'm using half of the Quinoa and twice the curry - I've all ready modified the recipe...See Below.

MY MULLIGATAWNY SOUP
Water 4 Cups
Vegetarian Vegetable Broth, 1 container (4 cups ea.)
Boneless Skinless Chicken Breasts 12 oz
1 Med Diced Onion
Minced Garlic
2 Carrots
2 Celery stalks
Spinach, Raw, 1 cup
Quinoa (Cooked) 1/2 cup uncooked, make according to package directions.
1 bunch Green Onion
Red Pepper
Red Pepper Flakes
Curry powder, 1 tbsp 
1 Apple, Red Delicious/Gala
1 Lg can Diced Tomatoes No Salt Added
1 Sm can Tomato Sauce - No Salt Added,

Cook until the chicken and veggies (diced small) are fully cooked, about 1 hour. Serve and enjoy!