Going strong.......

So, it has been several months since we as a family switched to a more healthier lifestyle and so far we are still going strong. The hubby has started running and some evenings all of us end up joining in - the kids typically ride their scooters while we run. And I have to admit the healthier we are eating, the more energy I have and I don't crave sweets as often as I did. I've been working in more vegetable dinners and so far no complaints!
I have also noticed that the number of stomach aches I have are little to none since we started eating better and as weird as it may seem, my little man's eczema is not as bad as it use to be. I'm not sure if it is related or not, but less breakouts for him, the better.

Anyway, I thought I would share one of the dishes that I have made that everyone loves, the hub even said, "it all vegetarian dishes tasted this good, I would definitely eat it more," which I found funny - anyway, here it is:

Artichoke Pasta

• 2 14 1/2ounce cansdiced tomatoes with basil, oregano, and garlic
• 2 14 ounce cansartichoke hearts, drained and quartered
• 4 cloves garlic, minced
• 1/2 cup whipping cream
• 12 ounces any dried favorite pasta
• Crumbled feta cheese or finely shredded Parmesan cheese (optional) - I used feta cheese

Directions

1. Spray the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain one of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.

3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with feta or parmesan cheese and enjoy!!!!