First day back at work. Damn, I miss nap time already.

It's been a little over a month since I was last at my job and boy-howdy was it an unpleasant thing to come and find my poor little Outlook Inbox overflowing with all the crap and detrious e-mail that I have had to slog through. At least there was not a whole lot of voice-mail messages. Guess nobody really cares for me in that manner. Hee!

In my particular building, there are two gals who have had the RNY and both were really happy to see me. I know that they're going to be great support going out from here, and we will probably all end up exercising together to keep each other motivated.

Unfortunately I decided for lunch to have one of those tuna fish packages - you know, the ones that come with the crackers? Ooof. Crackers equals nasty bloating. Perhaps next time just one or two instead of all of them. Owie. Yeah. Overdoing it sucks right out loud. Just because you still have room doesn't mean you should eat it all.

Dinner tonight is going to rock, however. The Husband discovered on the back of one of our cans of refried beans an awesome recipie for a Chile Rellano Bake that we made up last night and was SO FREAKING AWESOME! And tons upon tons of protein. Mmmmmm!

For your pleasure, I give you the Chile Rellano Bake!

The day or morning before you make this, cook a pot rost or pork loin in a crock pot using green salsa for the liquid. Shred meat after completely cooking through.

Take one large can of refried beans and spread in the bottom of a 9X13 pan.
Top with shredded beef or pork.
Top that with shredded cheese (we used pepper jack).
Separate 6 eggs.
Whip egg whites until stiff peaks are formed. (Amaze your friends and family when you turn the bowl of whipped egg whites upside down completely to prove to them that yes, they are stiff peaks indeed! Thing One and Thing Two were properly appreciative of mommy's magic. Hee!)
Whisk egg yolks until blended, then fold gently into egg whites.
Fold in 6 tablespoons flour into egg mixture, stirring until just blended.
Fold in 1 can of diced green chiles.
Top casserole with half of egg/chile mixture.
Top again with more shredded cheese.
Top with rest of egg/chile mixture.

Bake at 375 for 30-40 minutes or until top is golden brown. Then DIG IN!