Mediterranean Chicken Salad

5 lbs cooked, cooled, diced chicken
1 quart light mayonnaise
? cup small diced red onion
1 lb crumbled feta cheese
? cup chopped pitted Kalamata olives
? cup chopped pepperoncini?s
? cup chopped fresh parsley
2 Tablespoons dried oregano
Salt and pepper to taste

Combine all ingredients in a stainless bowl and toss well to incorporate all items.
Potentially hazardous foods should be stored at 40 degrees or below.

Red Pepper Tapenade

1 cup roasted red peppers (canned are OK)
2 cloves of garlic peeled
? cup Kalamata Olives pitted
1 teaspoon dried oregano
? teaspoon crushed red pepper flakes
? cup extra virgin olive oil
Salt and black pepper to taste

Place all ingredients in the bowl of a food processor and process almost until it reaches a paste consistency. Adjust the seasoning with the salt and pepper.
Store refrigerated at 40 degrees Fahrenheit or below until ready for use.
You may need to stir before using as it will sometimes separate upon standing

Recipes

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Food Diary

I am going to keep a weekly food diary that I will go back to each day and edit the post. Make sure you label your posts.

Wednesday, October 14th

Wow!!!!
I have a goal to lose 56 pounds....YIKES!!!!
I will see what next Wednesday will bring.

The first 14 days should yield a loss from 5-15 pounds, hoping for at least 10.

Weigh In Wednesday

Let's weigh in on Wednesady. The sins of the weekend will be forgiven by hump day and who doesn't need a little mid week encouragement.