Sunday, November 21, 2010
Honey Fruit Salad (Taste of Home, Simple &Delicious Cookbook)
2 medium bananas, chopped
2 cups fresh blueberries
2 cups fresh raspberries (I used blackberries)
2 cups sliced strawberries
5 Tbsp honey
1 tsp lemon juice
3/4 tsp poppy seeds
In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat. Yield: 8 servings
Fruit options: depending on the time of year you can change out the fruit - you could use mangoes, peaches or blackberries.
Sunday, November 14, 2010
Wednesday, November 10, 2010
Pumpkin Cheesecake Bars (from Taste of Home)
1 (16 oz) pkg pound cake mix (or use a yellow cake mix like I did)
3 large eggs, DIVIDED
2 Tbsp butter, melted
4 tsp pumpkin pie spice, DIVIDED
1 (8 oz) pkg cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (15 oz) can pumpkin (about 2 cups)
1/2 tsp salt
1 cup chopped nuts
1) Heat oven to 350 degrees. Combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. Press into bottom of 15 X 10-inch jellyroll pan.
2) Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons of pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
3) Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars.
Yield: the recipe said 48 bars, I cut mine into 24 bars
Sunday, October 31, 2010
7 Good Reasons To Start Eating Chia Seeds
1. Help weight loss. Chia seeds are popular for weight loss. They reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper.
2. Feel fuller faster: They can also help your diet by making you feel full. This is because they absorb 10 times their weight in water, forming a bulky gel.
3. Hydration for athletes: They are also great for athletes because the "chia gel" can hydrate the body.
4. Reduce your blood pressure: There's evidence to suggest they can reduce blood pressure.
5. Omega-3: They are the richest plant source of Omega-3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!
6. Benefits for diabetes: Because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar. This leads scientists to believe chia seeds may have great benefits for diabetics.
7. They are easier to digest than flax seeds, and don't need to be ground up.
Pumpkin Chia-Seed Muffins (from Hy-Vee Healthy Bites)
1 tbsp chia seeds, ground
1 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 tsp baking soda
1/2 tsp salt
1 (16 oz) can pumpkin
1/4 cup canola oil
1 cup maple syrup
1 tbsp vanilla
1/2 cup chopped walnuts
Preheat oven to 350 degrees. In a large bowl, combine ground chia seeds, flours, cinnamon, pumpkin pie spice, baking soda and salt.
In a medium bowl, combine pumpkin, eggs, oil, syrup and vanilla. Stir pumpkin mixture into chia-seed mixture until combined; stir in nuts.
Spoon batter into paper-lined or greased muffin tins. Bake 25 to 30 minutes or until a toothpick inserted into center of muffin comes out clean. Remove and place on wire rack to cool.
Nutrition per serving: 200 calories, 32 g carbo., 5 g protein, 6 g fat, 1 g sat. fat, 3 g fiber, 35 mg cholo., 330 mg sodium
Wednesday, October 20, 2010
4 cups of chicken, cut in bite-sized pieces (a pair of scissors works well), cooked and chilled
1/2 cup (or more) chopped onion or green onion
1/2 cup (or more) chopped celery
1/2 cup (or more) chopped walnuts (or pecans or slivered almonds)
1 cup (or more) seedless grapes, halved (scissors will do this quickly)
1 cup mayonaise
1 tablespoon dillweed
Optional - 1/2 to 1 tsp curry powder (start with lesser amount and add to taste) - I've not tried this
In a mixing bowl stir together the chicken, onion, celery, nuts and grapes.
In a smaller bowl, blend together the mayonaise and seasonings. When you are happy with the combination of flavors, stir gently into the chicken mixture.
Yield: enough filling for about 8 sandwiches
Sunday, October 17, 2010
Sunday, October 3, 2010
Pineapple Strawberry Punch
Ready in 15 minutes or less
2 pkgs (10 oz each) frozen sweetened sliced strawberries, thawed
1 can (46 oz) pineapple juice, chilled
4 cups lemon-lime soda, chilled
In a food processor or blender, puree the strawberries. Pour into a large punch bowl. Stir in the pineapple juice and soda. Serve immediately. Yield: 12 servings (3 quarts)
Nutritional Analysis: One 1-cup serving (prepared with sugar free soda) equals 99 calories, trace fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1-1/2 fruit.
Make ahead trick - for each of the events that I made this punch for I had three batches ready to go. That way once the party started it was very easy to make each additional batch. The soda and pineapple juice were already in correct portions, so the sliced strawberries were the only thing I had to have ready. I needed 30 oz of frozen sweetened sliced strawberries - thawed. I put them in the blender and pureed them. I divided the mixture between three containers. Then as each batch was made I simply got one strawberry container, 1 pineapple juice and 1 lemon-lime pop out and mixed together! So easy and so good!
Thursday, September 23, 2010
Saturday, September 11, 2010
I cannot believe I haven't blogged about pistachio bread! This is one of our family all-time favorites! It is super moist and delicious. The pretty green color makes it especially popular at our annual St Patrick's Day festivities. My mom made it many times over the years to the delight of her 7 children and many grandchildren. When I make it now I try to always make a loaf to send to my niece Angie that lives in Chicago. I'll send it with her mom (my sister Patty) or try to put a loaf in Angie's hands when she visits. It is just a nice reminder of "grandma".
Pistachio Nut Bread
1 box yellow cake mix
1 (4 oz) pkg pistachio pudding
1 cup sour cream
1/2 tsp almond extract
1/2 cup canola oil
1/2 cup sugar
1 tsp cinnamon
1/2 cup nuts, chopped fine
Mix dry cake mix and pudding mix together. Add sour cream, almond extract, eggs and oil. Beat on medium speed for 2 minutes. Pour half the batter into 2 lightly greased bread pans (4-1/2" X 6-1/2" X 2-1/2").
Mix topping ingredients and sprinkle half of the topping onto the batter in the two pans. Top with remaining batter. Sprinkle with remaining topping mixture. Bake at 350 degrees for 50 minutes or until it tests done.
Tuesday, September 7, 2010
Last weekend my sisters Patty, Cathy and I got together for a little "sister" time. Cathy had suggested that we meet for breakfast at Croissant Du Jour which is blocks from her home. Walking in the door you felt like you were in a French cafe. The music, the decor, everything contributed to a wonderful ambiance! The display case was filled with wonderful, yummy looking pastries. The lady who took our order had a wonderful French accent. We each ordered something different along with lattes. And WOW were they great! Here is what they looked like:
The hours for Croissant Du Jour are Monday to Friday 6:30 to 4:00, and Saturday from 7:00 to 4:00. They also serve lunch Monday thru Saturday from 11:00 to 2:00. Web address is: www.croissantdujour.biz Check them out!
Thursday, August 26, 2010
In July we went camping at George Wyth State Park. It was our second time there and has become one of our favorite places. It has a wonderful trail system with paved paths perfect for walking, running, biking, or whatever your favorite outside sport is. Anyways, we were there with out camping club, the Rolling Rovers. We had a wonderful time visiting with each other throughout the weekend. On Saturday nights we have a potluck dinner together and this particular weekend we had an Italian theme. I made Italian Potatoes and Bruschetta with Tomato-Basil topping. True confession - I ate four of them before I plated them up for our dinner! Soooo good. Here is the recipe:
1 thick French baguette cut on the diagonal into 30 - 1/2 inch pieces
8 to 10 cloves garlic, peeled
Preheat oven to broil. Lay slices of bread on a baking sheet. Watching carefully, broil for 1 to 2 minutes on each side until crisp. (Bread will toast very quickly.) Remove from oven. Rub with garlic; lightly brush with olive oil. NOTE: Toasts can be made a day ahead.
3 medium tomatoes, seeded and diced
1/2 cup red onion, finely diced
1/2 cup yellow pepper, seeded, de-ribbed and finely diced
2 cloves garlic, peeled and minced
1 tsp olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp loosely packed basil, cut into thin strips
Mix all ingredients together in a bowl. Top toasts with a heaping tablespoon of mixture. (Can be assembled 1 hour ahead of time.)
NOTE: Topping can be made a day ahead of time and refrigerated. Bring to room temperature before serving.
Monday, August 23, 2010
I was given a bunch of apples from my boss at work last week. The apples were NOT pretty - big green spotty apples. But the way they looked didn't matter. I knew from past experience that these were great baking apples. So my task at hand was to find a new apple bread recipe that wouldn't be so bad for us. In my Taste of Home Healthy Cooking Annual Recipes 2010, I found just what I was looking for. But of course, I had to tweek it a little bit! The end result was delicious. Not too sweet, but very tasty.
Apple Bread (healthier version)
2 cups all-purpose flour (original recipe called for 3 cups white - I substituted 1 of the cups for wheat)
1 cup whole wheat flour
1 cup sugar (original recipe called for 1-1/2 cups sugar - I substituted 1/2 cup for brown sugar)
1/2 cup brown sugar
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 tsp vanilla extract
3 cups chopped peeled tart apples
1/2 cup chopped nuts (I used pecans, but walnuts would be good too)
Topping (the recipe called for this topping but I opted to NOT use it - instead I put the nuts in my bread)
1/2 cup all-purpose flour
1/2 cup sugar
2 Tbsp chopped walnuts
1/3 cup cold butter
In a large bowl, combine the first 8 ingredients. In another bowl, whisk the eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Fold in apples and nuts. Transfer to two 8-in x 4-in loaf pans coated with cooking spray.
If using the topping, combine the flour, sugar and nuts; cut in butter until crumbly. Sprinkle over batter.
Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
My Baking Screw-up
Have you ever wondered what sweet bread would be like without the "sweet"? I can't say that I ever wondered, but I thought I'd share my goof-up. I had made my first batch and it turned out beautifully. The picture above was from that first batch. I had more apples so I made a second batch. Well, it did not do as well. Before I ever put it in the oven, I knew it didn't look right but I put it in the oven anyways. I took it out later and what a disappointment! Here is the comparison:
The moral to the story....don't forget the sugar!!!
Sunday, August 22, 2010
Jim had gotten to know so many people in the oncology office that he was greeted over and over again. People commenting on his hair and how great he looked. He is definitely stronger then he has ever been. He and I get up before work each day and work out for 30-35 minutes. Because of the exposure he got at the St. Luke's Wellness Center he does things he never did before - such as bands and free weights. His energy appears limitless! Thanks for your prayers!
Next visit is December 17th. No scans, only blood work and a doctor visit.
Saturday, August 21, 2010
My sister-in-law Vicki gave me the following recipe in 2007. I've made it many times since then. I love cooked broccoli and the mixture with the rice makes this an acceptable vegetable dish in my book! You can't go wrong with this recipe.
Broccoli Brown Rice Pilaf
1 cup uncooked brown rice
2-1/4 cups chicken or vegetable broth
2 Tbsp minced fresh rosemary or 2 tsp dried rosemary
2 cloves garlic, minced
2 cups fresh broccoli, chopped
1/4 cup slivered almonds
1/2 tsp salt
1/4 cup unsalted sunflower seeds
1/8 tsp pepper
In large nonstick skilled coated with nonstick cooking spray, saute rice until lightly browned. Add the broth, rosemary, and garlic; bring to boil. Reduce heat; cover and simmer for 40 minutes or until rice is almost tender. Stir in the broccoli, almonds, sunflower kernels, salt and pepper. Cover and cook 3-5 minutes longer or until rice is tender and broccoli is crisp-tender. Fluff with fork. YIELD: 6 servings
Tuesday, August 17, 2010
I've been making egg casseroles for years. I've tried more recipes then I can count. But this recipe has brought my searching to the end - everyone loves it! I really like the way everything is layered. Hashbrowns are placed on the bottom. Then half the cheese sprinkled over the potatoes. The meats and veggies are then placed on top of the cheese. Other veggies or even mushrooms could be added at this point also. Eggs are poured over everything with another sprinkle of cheese on top. Very easy and very tasty!
Sausage Egg Bake
1 lb pork sausage
1/2 lb bacon
3 cups frozen hashbrowns
3 cups shredded cheddar cheese
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cups milk
Cook and drain sausage and bacon. Place hashbrowns on bottom of a 9X13 baking dish. Sprinkle on half of the cheese. Add sausage, crushed bacon, chopped green pepper, and onion. Beat eggs and milk. Pour over casserole. Sprinkle remainder of cheese over top. Bake at 350 degrees for 1 hour.
Sunday, August 15, 2010
Monday, 8/16/10 - Pet/CT Scan
Friday, 8/20/10 - 3 month follow-up appt with Dr Nabi (with results of Monday's scans)
I plan on posting the results as quickly as possible but because we are going to be pretty busy this weekend it may not be till next Sunday night. Please pray for good results!!!
You would be interested in knowing that Jim is doing absolutely wonderful. He exercises 4-5 times a week and is stronger then he has ever been before! He feels great and we have every reason to believe that Dr Nabi is going to say he is in tip-top shape!
One of the guys at work brought in a bunch of very large zucchinis to share with everyone. Looking at it I knew that this would not make just one loaf - but many! I did not peel the zucchini, I just cut it up into chunks, cut the seeds out and then put it through the food processor to shred it up. I got 6 cups of shredded zucchini out of it. Since the recipe calls for 2 cups of shredded zucchini (to make 2 loaves) I ended up with 6 loaves of bread!!!
The recipe I used was from my newest Healthy Cooking magazine (Aug/Sep 2010) - it was called Makeover Zucchini Bread. The recipe reduced the oil to only 1/3 cup and replaced it with applesauce. I made a couple of my own substitutions - instead of 1-1/2 cups of sugar I changed it to 1 cup of white sugar and 1/2 cup of brown sugar. I also changed the 3 cups of white flour to 2 cups of white and 1 cup of whole wheat. The nutritional info is based on the original recipe. I don't think my changes will make any significant difference to it.
Zucchini Bread (healthier version)
1 cup sugar
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
3 tsp vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
2-1/2 tsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 cups shredded zucchini
3/4 cup chopped walnuts
In a large bowl, beat the sugars, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts.
Transfer to two 8-in X 4-in loaf pans coated with cooking spray. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves (12 slices each)
Nutritional info: 1 slice equals 168 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 165 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchanges: 2 starch 1 fat
Friday, July 16, 2010
Mexican Beef Dip
3# ground beef
1 chopped onion
8 oz shredded mozzarella cheese
8 oz shredded cheddar cheese
1# Velveeta cheese
1 pkg taco seasoning (or homemade – see below)
1 can picante sauce (or 2 cups salsa)
Garlic salt to taste
If making in oven:
Cook beef and onion until done. Mix cooked beef with taco seasoning. Combine all ingredients into a casserole dish. Bake at 350 for 30 minutes. Serve with nacho chips.
If making in crock-pot. Cook beef and onion until done. Mix cooked beef with taco seasoning. Combine all ingredients into crock-pot. Cook on low for 3-4 hours, stirring once every hour or so. Serve with nacho chips.
Homemade taco seasoning
2 TBSP chili powder
½ tsp cumin
½ tsp garlic powder
Suggestion - save clean-up time and use the crock-pot liners!
Thursday, July 15, 2010
Hot Crab Dip
(from Taste of Home, Quick Cooking, 2000 Annual)
½ cup milk
1/3 cup salsa
3 pkgs (8 oz each) cream cheese, cubed
2 pkgs (8 oz each) imitation crab meat, flaked (I like a little more)
1 cup thinly sliced green onions
1 can (4 oz) chopped green chilies
Combine milk and salsa. Transfer to a slow cooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on low for 3-4 hours, stirring every 30 minutes. Serve with crackers.
Yield: about 5 cups.
Nutritional Analysis: One ¼ cup serving (prepared with skim milk and light cream cheese, calculated without crackers) equals 80 calories, 385 mg sodium, 23 mg cholesterol, 5 gm carbohydrate, 7 gm protein, 3 gm fat.
Diabetic Exchanges: 1 lean meat, 1 vegetable
Suggestion - Use a crock-pot liner - it makes clean-up a breeze!
Tuesday, July 13, 2010
Since we had not had our annual party since 2007 it seemed fitting that I should go back to some of the popular recipes that I had used throughout the years.
The menu included three hot dips that were served in crock pots. They were: Hot Crab Dip, Meatballs in BBQ Sauce and Mexican Beef Dip. They were served with a variety of chips and crackers. Of course we had "sweets" too! The Magic Cookies that I posted July 10th and the Salted Nut Squares that I will be posting in the next few weeks. The Meatballs in BBQ Sauce was completely gone so I have determined it as the most popular item. So, of the three hot dips, that is the one I'm posting first. The fact that it is the easiest makes it even better.
Meatballs in BBQ Sauce
100-125 frozen Italian meatballs
2-3 bottles of Cookies BBQ sauce (26 oz each)
Put 2 bottles of the BBQ sauce in the crock-pot and set temp on low setting. Bake meatballs according to package directions for 20 minutes. (Just enough to start heating them up. Do not bake the entire time directed on the package.) Put the heated meatballs into the crock-pot with the BBQ sauce and mix well. Add more sauce if needed. Cook in crock-pot for 3-4 hours stirring every hour or so. Serve with toothpicks.
Meatballs - I get these from Sam's Club. The bags of Italian meatballs have around 150 meatballs in them which is too many for my crock-pot, so I save some back for future meals.
BBQ sauce - I switched to Cookies BBQ exclusively a few years back because there is no high fructose corn syrup in it. I really try to watch for that on the food I buy and avoid it as much as I can. Plus we really like it!!!
Suggestion - use a crock-pot liner to make clean-up a breeze!
Monday, July 12, 2010
Where have these been hiding all these years? I don't know when these came out but they are the greatest time-saving item for those of us who love to cook in our crock-pot! They fit my tall and deep crock-pot just as well as my shorter oblong one. If you haven't tried them, make sure you do. I still forget periodically to use them and then I get mad at myself for causing extra clean-up. Check them out!!!
Sunday, July 11, 2010
1-1/2 cup graham cracker crumbs
½ cup all-purpose flour
2 tsp baking powder
1 can (14 oz) sweetened condensed milk
½ cup softened margarine or butter
1-1/3 cup flaked coconut
1 pkg (12 oz) semi-sweet chocolate chips
1 cup chopped nuts
In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large mixing bowl, beat sweetened condensed milk and margarine until smooth. Add graham crumb mixture; mix well. Stir in coconut, chocolate chips and nuts. Drop by tablespoons onto ungreased cookie sheet. Bake in 375 degree oven for 9 to 10 minutes, or until lightly browned. Yield: 3 dozen.
Monday, July 5, 2010
What made this years race a lot of fun was that I did it with three family members. My daughter Rachelle..i.e., the triathlete of the family, a.k.a. the ironman of the family, and the one who got me started running...raced with myself, and my two sisters, Patty and Cathy. Last year, Patty and I ran this race together and it was our very first race ever. Since then we've ran quite a number of races both together and separately. This year my sister Cathy has entered the running arena and this was her second race ever. It is really exciting to be doing this TOGETHER! What a great way for a family to spend time together.
Back to the race - the temperature was pretty good - 75 degrees but the humidity was present. The fortunate thing was that the rain had held off. (We had a potential for showers for the entire day.) Patty, Cathy & I warmed up for about 10 minutes prior to the race, made multiple potty stops and were ready to go when the starting pistol went off. This course is a very good one. There is one hill that is very low grade right at the beginning. I really liked having a downhill run going into the finish line as opposed to my completely opposite experience at the Madison 1/4 Marathon that I just did on Memorial Day! (That hill about did me in.) My pace was pretty steady throughout the course but when I was approaching the finish line, I heard my daughter Becca yell out, "Come on Terri!" and a shot of adrenaline poured through me and I kicked it into high gear and really sprinted the rest of the way in. Mission accomplished.
Going forward I'm going to really work on improving my speed. Short term goal is to do a 5K in under 30 minutes. My next race is 8/14/10 - Hobo Days 5K in Britt Iowa. I know I need to more running in the heat so that I'm more acclimated. (The humidity really wipes me out.) Once a week like I've been doing it isn't enough. So I'm going to try to run one of my weekday runs in the evening when it is warm. I'm also going to get a running watch that will provide me with pace, heart rate and distance. Rachelle has recommended that I get the Garmin Forerunner 110. I'm planning on ordering it this week and I'll post my opinion on it after I get it and have had a chance to use it. Happy running...
Sunday, June 13, 2010
First of all, was I ready? Yes, definitely. In the 4-6 weeks prior to the race I had ran distances of 6-7 miles on several occasions. So knowing I could do it was not an issue. I've continued to suffer with plantar fasciitis in my left heel over the last 6 months. The more often I run the more it hurts, so I had cut back to twice a week. That seemed to allow enough down time to recover between runs. Why don't I see a doctor about it you may ask? Because I don't want him to tell me to stop running. It is something that I can deal with. It doesn't get worse, it just continues to be a nagging problem. I don't want to stop running. So anyways, yes I had the distance training in although I may not have logged all the miles that I should have. I was ready for the race.
We got up very early that morning, had our coffee and ate our small breakfast and off to the race site about an hour before it started (6:00). We scoped out the starting lines and restrooms and made several pit stops. The surprise was how warm and muggy it got before the race was over. Patty and Becca's race started at 7:20 and mine didn't start till 7:40.
The quarter marathon race was very scenic and nice for the majority of it. I actually felt like I had a good pace. (I was wearing Rachelle's Garmin watch so I was able to see my paces and my heart rate as I raced.) The water points were well placed and there were plenty of volunteers. So everything was good right? It was....till I hit the sign that said 6 miles. I had another .55 miles to go and a big hill to climb. I resorted to walking up that hill. I felt like I had nothing left! I hated to do it. I hadn't walked a race since my very first one but I knew that if I was going to finish the race running I had to get a quick recovery in. So I walked up that hill, knowing that my time was going to suffer, but oh well! At the top of the hill there was a right turn, another short block, another turn and then the finish line. I started running and ran the rest of the way in. I finished at 1:15 for the 6 miles and 1:33 for the quarter marathon.
Tuesday, May 25, 2010
This is one of those desserts that goes together very quickly and tastes great!
1 pkg (3.4 oz) instant French vanillla pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1 pkg (14.4 oz) graham crackers
1 can (16 oz) chocolate frosting
Spoon the frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened, stirring once. Spread over graham crackers. Chill at least 20 minutes or until frosting is set. Yield: 15-20 servings
Here are some step by step pictures:
Sunday, May 16, 2010
There were a couple of hills but nothing seriously challenging. The weather was perfect and the course was run very well by the volunteers. We were all happy with the results as this was not about "time". It was not a "race" for us. This was about Cathy finishing her first 5K without walking any of it. And....MISSION ACCOMPLISHED!!! Being together...sisters...doing something that was good for all of us was absolutely awesome. This was just the beginning!!! Congrats Cathy!!!
Monday, May 3, 2010
So, anyway Dr Nabi did the spinal infusion procedure and Jim said it was pretty much the same as each of the three times previously done. It was all over pretty quickly and we were on our way home by 5:00. Once home Jim had to once again lay down for 4 hours. At the time I am writing this he has less then 30 minutes left.....and then he is all done!
Now all that is left is for him to regain his leg strength and with the help of the trainer that he is working with that will soon be done. Over the last couple weeks we've been taking walks in the evening. A little bit further each week. If you ask him, Jim will tell you that he feels very good. Isn't that wonderful? Thanks for all your prayers. They have definitely been answered! God is very good!
Please drop him an email on his work account: firstname.lastname@example.org .
If you have been reading my blog for purposes of following Jim's progress then you have reached the end of regular updates. I plan on posting info as Jim has his re-checks which will be every 3-4 months for awhile. So that you don't have to scroll through all my recipes and running info, you can go to the column on the right and find the label that says "Jim" and click on it. That will bring up everything that has been labeled with his name. You can easily find the latest info that has been posted. Thanks again for your continued interest and prayers!
Saturday, May 1, 2010
Oriental Salad (source unknown)
2 pkgs broccoli slaw
1 cup sunflower seeds
2 pkgs Oriental-flavored Ramen (crushed) - seasoning packets are used in the dressing
1 bunch green onions, chopped
1 cup slivered almonds
1 cup peanut or canola oil
1/2 cup sugar (I sometimes use less - 1/4 or 1/3 cup)
1/3 cup cider vinegar
2 seasoning packets from Ramen
Mix all salad ingredients togther in a large bowl. Mix together all dressing ingredients and pour over salad. Refrigerate.
Here are a couple of the step-by-step pictures:
Here are the dry ingredients in the bowl before the dressing is added.
Thursday, April 29, 2010
Sunshine Salad (from Taste of Home Annual Recipes - 1998)
1 pkg (3 oz) lemon gelatin
1 c boiling water
1 can (8 oz) crushed pineapple
1/3 cup orange juice concentrate
1 can (11 oz) mandarin oranges, drained
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to the juice to equal 1 cup; stir into gelatin. Add orange juice concentrate. Chill until partially set. Fold in the pineapple and oranges. Pour into 4-cup mold or glass bowl. Chill until set. Yield: 6 servings
Sunday, April 25, 2010
Jim is feeling very well and his activities are very near normal. On the physical side he has lost almost all of his eye lashes and eye brows. Obviously they are the slowest growing hair since they are the last to be lost. But on the other hand Jim's hair on his head seems to be starting grow back in. It is white and seems to be thick. Kind of like peach fuzz. We hear from other cancer survivors that the hair can oftentimes grow back a different color and oftentimes a different texture. Only time will tell!
Tomorrow (4/26), Jim has his PET/CT Scan. That will take around 3 hours. Then next Monday (5/3), Jim will see Dr. Nabi, get the scan results and have his final spinal infusion. It will be much different then his previous chemo days. Instead of being there all day and getting the chemo by IV, he will go at the end of the day and see the doctor. Then she will do the spinal infusion and home we'll go with Jim having to lay down for 4 hours. Our time in the doctors office will take two hours tops. But then it is all done!!! YEAH!
Please continue your prayers for Jim. Specifically that the scans will be clear and that the final infusion will go smoothly. Also, that he will have no side effects from that last treatment. (He has never had only the spinal infusion so we have no idea how that alone will affect him.) Thank you in advance for your continuing prayers. We continue to pray for all of you and your needs in return!
Rachelle had been asking me for some time after running if I "had anything left?" And I was always able to say "yes". Well, I can't say that anymore. I really feel like I'm giving my running everything I have. And it feels good! I'm almost 53 years old and probably in the best shape I've ever been in. There are several races coming up during the next 6 months and I'm looking forward to setting new personal records for myself. It will be challenging and exciting! I'll keep you posted on my progress.
Thursday, April 15, 2010
Typically Jim starts feeling better about 10 days post chemo treatment, and this time was no different. Last night was a real good night's sleep. His appetite is doing very well. And there has been no major fatigue this time! Yeah!!!
Dr. Nabi had suggested that Jim go St. Luke's Cancer Wellness program to see if there is any help that they can offer. We met with the program coordinator yesterday and got the overview. Jim's interest lays in their exercise program. They have a trainer that works with the cancer patients and helps them regain their strength. Jim lost alot of his muscle tone in his legs during the months of hip pain that he experienced last year. And then going into chemo treatment he didn't have the energy (or the desire) to do anything that was very exerting. Jim will meet with the trainer for the first time next week and be assessed. Hopefully the trainer will set up a program that will start rebuilding his leg strength. Jim really wants to get back into walking and bicycling and is hoping that this program will get him back into it without hurting himself.
Keep on praying! We appreciate it more then you'll ever know!!!
Saturday, April 10, 2010
Tuesday, April 6, 2010
Thursday, April 1, 2010
Don't forget Jim has his next chemo next Monday 4/5. This will be the last full chemo (IV all day and then spinal infusion at the end of the day). Please pray once again that the side effects will be minimal!
Unless something changes I won't post again till after that chemo treatment. Have a happy and blessed Easter!
Sunday, March 28, 2010
We are hoping that this "good" weekend is an indication of what this coming week will be like! Please raise your prayers in that direction...I know we will be!