I’m Back!

Hello, Everyone;

Today is Day 2 after my lumpectomy surgery and I’m doing OK – a little fatigued, but that’s expected. Actually, the only part of me that aches is the spot under my arm pit where they removed the lymph nodes and that’s only because it’s right where your arm attaches to the upper body.  Surgery went well, the Anesthesiologist actually LISTENED to me and I didn’t have any of the complications I’ve had in previous surgeries:  it was great this time! I don’t remember any of the ‘going to surgery or returning’ – that was good, too. Got to the hospital at 7 a.m. and was home by 4 p.m.; I still don’t know the actual ‘stage number’ yet of my cancer, I’ll find that out probably Monday or Tuesday, but the good thing is – (as far as I know) – the surgeon only took out the three lymph nodes and that’s a GREAT thing.

I do have some yummy sounding recipes, some are ‘end of summer’ and some are colder weather recipes, but they all sounded pretty easy and filling.


Scottish Shepherd’s Pie

1 lb cooked ham, cut into one-inch cubes
2 (14.75 oz) cans creamed corn
7 potatoes, peeled, boiled and mashed
1/4 cup butter

Preheat oven to 350 degrees.
Place ham in a 2-quart casserole dish and top
with corn. Heat in preheated oven 10 minutes.
Remove and top with mashed potatoes.
Heat in oven for 20 more minutes, then remove.
Turn oven to “broil” setting. Dot potatoes with butter,
then place pie under broiler just until golden brown
on top, about 3 minutes. Serve immediately.
(recipe: Peg – Marys Recipe Exchange)

Squash Casserole

3 C. Pepperidge Farm® Cornbread Stuffing
1/4 C. butter, melted (1/2 stick)
1 can (10 3/4 oz) cream of chicken soup
1/2 C. sour cream
2 small yellow squash, shredded (about 2 C.)
2 small zucchini, shredded (about 2 C)
1 small carrot, shredded (about 1/3 C)
1/2 C. shredded Cheddar cheese (about 2 oz)

Preheat oven 350 degrees F.
Stir stuffing and butter in a large bowl. Reserve 1/2 cup
of stuffing mixture and spoon remaining stuffing mixture
into a 2-quart shallow baking dish.Stir soup, sour cream,
yellow squash, zucchini, carrot and cheese in a medium bowl.
Spread  mixture over the stuffing mixture and sprinkle with
reserved stuffing mixture. Bake  40 minutes or until
mixture is hot and bubbling.
(recipe: Sandy-Mary’s Recipe Exchange)

Turkey & Applesauce Burgers

1 lb. ground turkey
3 scallions, chopped
3/4 C. brown rice, cooked
1/4  C. apple sauce
Sea salt and pepper, to taste
1 tsp. balsamic vinegar
3 T. olive oil

In a large bowl, combine turkey, scallions,
brown rice, applesauce, sea salt, pepper,
and balsamic vinegar; mix well with hands.
Form into patties approximately 2 inches thick.
In a skillet, heat olive oil over medium heat;
add patties and cook for about 5 minutes per
side or until turkey is completely cooked and
burgers are brown. Servings: 4
(recipe: WebMD recipe)


3 C. sugar snap peas (8 oz), trimmed
2 T. white-wine vinegar
2 T. extra-virgin olive oil
1/4 tsp. salt, or to taste
1/8 tsp. freshly ground pepper
1 bunch scallions, trimmed and
thinly sliced on the diagonal
1/2 large red bell pepper, cut into
1-1/2-inch-long slivers

Cook peas in lightly salted boiling water in a medium
saucepan until tender-crisp, 2 to 3 minutes. Drain and
rinse under cold running water. Whisk vinegar, oil,
salt and pepper in a large bowl. Add scallions, bell
pepper and the peas; toss to coat. Serve within 1
hour.  Makes 4 (3/4 C.) servings
Source: “The Eating Well Diabetes Cookbook”



4 eggs
2 cups sugar
2 cups flour
3 1/2 teaspoons baking powder
1 cup walnuts or pecans, chopped
2 1/2 teaspoons vanilla
1 cup vegetable oil
2 teaspoons cinnamon
1/4 teaspoon ginger
1 can Comstock Apple Pie Filling, drained

Preheat oven to 350°F.
Butter and flour a 9x13x2 inch pan.
Combine eggs, sugar, vanilla and oil. Stir in
flour, baking powder and cinnamon. Stir in
drained apples and chopped nuts.
Mix only until combined (some streaks can
remain). To avoid a tough cake, do not overmix.
Bake 1 hour or until cake tests done. Remove
cake from oven and brush top with butter while
still warm;sprinkle with cinnamon sugar, if desired.

Variation: Cake may be sprinkled with a cinnamon-butter
streusel and chopped nuts or thinly sliced apples just
before baking.
(recipe: lovetocook-Marys Recipe Exchange)


4-6 C. cooked turkey
1 onion, chopped
3 C. toasted bread cubes
1 pkg. Hidden Valley Ranch dressing
(original recipe), 1 oz. size
4-5 ribs celery, chopped
2 C. reduce calorie mayonnaise
1 1/2 C. sour cream
1 C. sliced almonds
1 1/2 C. grated Swiss cheese
1 (10 oz.) pkg. frozen peas

Preheat oven 350 degrees F.
Combine all  ingredients except almonds, and
season with salt and pepper. Transfer to a baking
dish and bake 30 minutes. Sprinkle with almonds
and bake 15 minutes longer. Serves 12.
(recipe: lovetocook-Mary’s Recipe Exchange)

Hope you’re having a good day-today it’s 73 degrees out and sunny!



I should add that I had great people taking care of me in the hospital; the doctors, nurses, etc. were very kind, caring and gentle. The radiologist who had to give me 4 very painful shots apologized after each shot! I chose a local hospital that some people around here think is inferior to larger ones farther away, but I’m glad I went where I did – they did “great” by me!

“Falling down is a part of life, getting back up is LIVING!”

think is inferior to larger ones a little farther away, but I’m glad I went where I did – they did ‘GREAT’ by me!

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2 CommentsLeave a comment

  1. After talking to you on the phone I know all is going well anf I’m Glad of that. We can still find things to laugh about!!!!

  2. Glad your surgery went well and you are on the road to recovery. God, prayers and great doctors are a great combination. I will be praying for your continued health! Jennifer aka Gigi

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