Now that I'm feeling a lot better I've been trying to cook more.  It feels like it's been months since I've really made an effort in the kitchen so I'm trying to make up for it.  My cooking board on pinterest is helping a lot :-)

I haven't taken any pictures of the yummy food I've made but I thought I would share some of the recipes anyway.

Last night I made a Summer Corn, Bacon, and Potato Chowder that I found on pinterest-and it was GOOD. So good that Tim said he would eat it again-Huzzah! Success.  So here is the below original recipe from the weight watchers site.  I think this original recipe is probably pretty healthy-I made some substitutions based off what I had-making it less healthy, but still so yummy.

My substitutions: I just used regular Idaho potatoes (3 smallish ones) instead of the gold potato is asked for.  We didn't have red peppers, I cooked the onions and celery etc...in butter instead of cooking spray.  I also didn't have corn on the cob so I just used a can of creamed corn.  I also just used regular bacon instead of Canadian.  Other than that the recipe was pretty much the same.  I only used like one drop of Tim's Marie Sharp's hot sauce from Belize (it is SO hot) and I didn't really measure anything-and it was still SO good.  So...I'm giving it my endorsement.  Easy and yummy. Enjoy.
Summer Corn, Bacon and Potato Chowder Larger Image Weight Watchers Recipe Ratings (182) 6PointsPlus Value Prep time:  20 min Cook time:  15 min Serves: 4 Sweet summer corn can't be beat. Highlight it in this chowder along with buttery Yukon Gold potatoes and smoky Canadian bacon. Ingredients   1 medium uncooked yukon gold potato(es)    1 spray(s) cooking spray      1/2 cup(s) uncooked celery, chopped      1/4 cup(s) (chopped) uncooked onion(s), chopped (or 1 large shallot)      4 piece(s) corn on the cob, kernels removed with a knife      1 cup(s) sweet red pepper(s), diced    4 oz uncooked Canadian-style bacon, diced      2 cup(s) fat-free skim milk    1/2 tsp table salt    1/4 tsp black pepper    1/8 tsp hot pepper sauce, or to taste    Instructions Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat for 5 minutes. Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. Notes Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.