Back again

I was going to say back in black, but as I start going down on the scale I really am not in black as it is exciting. When I went back to Utah I wasn't very disciplined and I quickly learned how fast you can be right back at the beginning. So now I have realized how much it has to be a lifestyle change.

We came up with a great recipe we want to share with everyone. A little background, growing up I hated Spaghetti and come to find out it was because it always made me sick because at 23 I learned that I was allergic to onions and garlic.....wonder why I was getting sick. Well I met Grant and one of his favorite foods was his moms spaghetti. I said I would try it and since she makes her sauce from scratch he left out the onion and garlic and tada I wasn't sick. So now I crave this delicious Spaghetti, but even more Grant and I love the garlic bread we eat with it (minus the garlic for me {French Bread and Butter}). So we decided on this diet we would eat less noodles so we can eat more bread and we had some asparagus in the fridge and so for our meal we had sauce bread a few noodles and asparagus. Well my asparagus got in the sauce and I loved it, so the next time we made it I just made it into a casserole and it was fabulous. So here is the recipe:

Spaghetti Sauce
(most of this is just an estimate as we really don't measure, just do it to what tastes good to you)
1 12 oz can Hunts Tomato Sauce
1/2 can water (to get any extra sauce left in the can)
2 Tbps Italian Seasoning
1/2 tsp Salt
1 tsp Pepper
Mushrooms (fresh are best but can work too and as much or little as you want or heck even leave them out if you want)
1/4 C Brown Sugar (more if you like it sweeter, less if you don't want it as sweet)
Cook for 15 to 20 min (the longer it cooks the better tasting it is)

Then in a separate pan I cook the asparagus and last night we used elbow macaroni. I liked this better made it more of a casserole. I cut the asparagus about as long as the elbow macaroni. Once the macaroni and asparagus are done I put them in a pan and put the sauce on top. Last night I had to make more sauce to cover the noodles and asparagus. Then we top with Mozzarella grated cheese and let melt in the oven for around 20 min on 375. Add a side of Garlic Bread and you have a very good, quick meal.

Here is a picture:

This is of course with Spaghetti noodles. And a little too much cheese.