New Regimen – whether I like it or not!


The past two days have been trips to two of my doctors for check-ups. End result: I’m overweight (I knew that) and my diabetic ‘sugar’ levels are higher than before (knew that, too). Primary physician said that I need to lower the sugar numbers in order to stay off medication for Diabetes (knew that), so now I’m going back to my old regimen of about 8 years ago (when I was first diagnosed as diabetic) and reduce the amount of carbs in my diet and reduce the amount of foods I eat, per day. It worked at that time (lost 50 lbs) and allowed me to stay off diabetic medications so, logically, it should work again, right? I must admit – back then, I was totally scared of being diabetic, thus my regimen became what you would call extreme; this time out I’m not going ‘full tilt’. I have six months to get my numbers down some – to me, that’s workable. Other than that, I’m GREAT! I learned something from one of my doctors: because I’m overweight insurance companies look at your BMI (body mass index) and give you a number – mine is 30. The doctor explained that the insurance companies look for UNDER 30 being ‘normal’ – anything above 30, they can (and will) start charging you more to cover you, insurance-wise! (another good reason for me to lose some weight, eh?).  I know I’ve ‘been bad’ when it comes to what I eat – now it’s time to reverse that process and get back to basics – sigh.

How are your gas prices lately? We jumped from $3.79/9 to $3.99/9 overnight! Outrageous! I’m thinking it’s because the holiday is fast approaching. I went shopping at KMart the other day and their little coupon machine spit out a coupon for 30 cents off per gallon at Speedway! I’m still a virtual newbie at Speedway (I tend to feel rushed/confused and don’t like it when I have to go inside to pay for gas) BUT I braved it today and used the coupon. Had a VERY nice young lady behind the counter and when I stated I really don’t know what to do with the coupon and my Speedway card, she walked me through it. So happy to have a full tank of gas AND have paid 30 cents less per gallon for it! (I would have saved the coupon until next week when prices might just come down, but I needed it today.)

Have you got any specific plans for the holiday weekend? As usual, here we’re ‘open’ – nothing planned however – I do have some really tasty-sounding recipes for you!


Black Bean Appetizer

(overnight recipe)

1 lb. dry black beans

1/2 C. chopped onion

3 garlic cloves, crushed

1 tsp. salt

1/4 C. chopped fresh cilantro

1 lb. tortilla chips

Sort dry black beans &  soak overnight covered

with water in a stockpot. (next day) Drain water,

refill pot with fresh water & bring to a boil. Reduce

heat & simmer, covered, 1 hour. Add onion, garlic &

salt; cook 2 hours or until thick. Sprinkle with

cilantro. Serve with tortilla chips.

(recipe: Rhonda G – Marys Recipe Exchange)


Cheesy Tomato Fish Bake

1 lb. frozen haddock fillets*

1/2 C. zesty Italian salad dressing

2 large tomatoes, chopped

1/2 C. shredded mozzarella cheese

1 T. chopped parsley

Preheat oven 450 degrees F.

Place fish in 9 X 13 baking pan & drizzle tops

with salad dressing. Bake 25 minutes then

top with tomatoes & cheese. Bake 5 minutes

longer or until cheese is melted & fish flakes

easily with a fork. Sprinkle top with parsley.

Serves 5

NOTE: no need to defrost fish before using

as directed

 *can also use frozen halibut or cod fillets

(recipe: Kraft foods


Zesty Grilled Summer Veggies

4 zucchini cut diagonally into 1/2 inch thick slices

3 (each)  red & yellow peppers, cut into 1/2 inch

wide strips

1/4 C. zesty Italian salad dressing

1/4 C. grated Parmesan cheese

Heat grill to medium heat. Place veggies in

grill basket* & grill 10 minutes or until crisp-tender,

turning occasionally. Place in large bowl. Add

dressing & toss to coat. Sprinkle top with cheese.

Serves 8

How to grill without a Grill Basket:

Cover grill grate with large sheet of heavy-duty aluminum

foil before heating grill as directed. Spread veggies onto

foil. Grill as directed, stirring occasionally.

(recipe: Kraft foods)


Coconut Cream Poke Cake

1 (16.5 oz) box white cake mix

3 (3.4 oz ea) boxes instant coconut cream pudding

& pie filling mix

1/3 C. flour

1 1/2 C. water

1 tsp. coconut extract

4 eggs

1/3 C. oil

1/3 C. sour cream

4 C. milk

2 C. sweetened flaked coconut

1 (8 oz) container Cool Whip, thawed

Preheat oven 350 degrees F.

Place cake mix, 1 box coconut cream pudding mix &

1/3 C. flour in large bowl; toss to combine. Add 1 1/2 C.

water, 1 tsp. coconut extract, 4 eggs, 1/3 C. il &  1/3 C.

sour cream. Blend ingredients on Low speed 1 minute.

Scrape bottom of bowl, beat at medium speed 2

minutes until batter is smooth & glossy. Spray a 9 X 13

baking pan with nonstick cooking spray. Pour batter into

pan. Bake 35-40 minutes or until a toothpick inserted into

center comes out clean. Remove from oven; let cool

10 minutes. Spread 2 C. coconut on a large cookie sheet.

Place in oven about 10 minutes, stirring a few times, to

toast the coconut. BE CAREFUL when you open the oven

as coconut lets off a really potent fume that can burn your

eyes. when cake has cooled about 10 minutes, poke a bunch

of holes in cake with handle end of a wooden spoon. Pour

4 C. milk & 2 boxes coconut cream pudding into large bowl

of stand mixer. Using whisk attachment, whip pudding about

10 minutes or until it thickens up. Pour pudding over top of cake

& spread out with a knife. Carefully dollop Cool Whip on top

of pudding and spread out with a knife. Sprinkle cooled, toasted

coconut over top of cake. Refrigerate at least 1 hour, or up to

24 hours before serving. Serves 12

(recipe: Jamiecooksitup!)


Crockpot Roast

1 (3 lb.) boneless chuck beef roast, trimmed

of excess fat

1 tsp. salt, dividd

1 tsp. black pepper, divided

1 (14 oz) can beef broth

4 C. carrots, cut into 1/2 inch rounds

3 C. roughly cut onion

2 C. sliced fresh mushrooms

1 C. celery, cut into 1/2 inch pieces

2 T. tomato paste

1 T. Worcestershire sauce

2 sprigs fresh thyme

1 tsp. chopped garlic

2 T. cornstarch

Coat a large skillet with nonstick spray; bring to

high heat. Season roast with 1/4 tsp. salt & pepper.

Cook & rotate roast until all sides are browned,

about 5 minutes. Place in crockpot. Add all

remaining ingredients except cornstarch, including

1/4 tsp. each salt & pepper; gently stir. Cook on

High 3-4 hours or Low 7-8 hours until roast is

cooked through. Turn off crockpot. In small bowl,

dissolve cornstarch in 2 T. Cold water. Stir corn-

starch mixture into liquid in crockpot. Let set,

uncovered, until slightly thickened, about 5

minutes. Discard thyme. Slice meat & top with

veggies & sauce. Serves 12

NOTE: If roast breaks into pieces when you trim

away fat, just cook each piece until browned. The

smaller pieces will take less time.

(recipe: DASH magazine,


Crunchy Onion Pork Chops


3 C. (6 oz) French’s original or Cheddar French

Fried Onions

3 T. flour

6 (1/2 inch thick) bone-in or boneless pork chops

1 egg, beaten

Preheat oven 400 degrees F.

Season chops with salt & pepper. Place fried onions

in plastic bag; lightly crush with hands or rolling pin.

Transfer mixture to pie plate or waxed paper. Dip

seasoned pork chops in beaten egg, then coat with

onion crumbs, pressing firmly to adhere. Place

chops on baking sheet. Bake 20 minutes or until

no longer pink in center.

(recipe: Rhonda G-Marys Recipe Exchange)


Pineapple Chicken Stir Fry


2 lb. boneless skinless chicken breasts, cubed to 3/4 inch.

1 can pineapple chunks (reserve 4 oz juice)

1 bag frozen stir fry veggies

1/2 C. diced onion

1 small can sliced mushrooms

2 T. soy sauce

1 (14 oz) bottle sweet & sour sauce

2 T. vegetable oil

In large high walled pan, heat oil & onions 2 minutes, then

add frozen veggies; cook 3 minutes to thaw & slightly

cook. Remove from pan & set aside. Fry cubed chicken

until cooked through; add remaining ingredients to pan &

heat thoroughly. Stir often. Do no overheat veggies or they

will get soggy. Serve over rice. Serves 4-6.

(recipe: Rhonda G-Marys Recipe Exchange)


Springtime Asparagus


1 C. (about 4 oz) sliced mushrooms

1/4 C. Italian salad dressing

1 tsp. lemon juice

1 lb. asparagus spears, ends removed*

2 T. sliced almonds

Mix mushrooms, dressing & lemon juice

in large nonstick skillet; cook on medium heat

3-5 minutes or just until mushrooms are tender,

stirring frequently. Top with asparagus, cover &

reduce heat to medium-low. Simmer 5 minutes

or until asparagus is crisp-tender. Sprinkle with

almonds when serving. Serves 4

*You can substitute 1 (10 oz) pkg. frozen

asparagus spears, thawed, for fresh asparagus

(recipe: Kraft foods)


Strawberries & Cream Bars


1 box vanilla cake mix (18.25 oz)

1/3 C. butter, room temp.

2 eggs, divided

3 C. sliced strawberries (approx. 1/4″ slices)

8 oz. cream cheese, softened

1/3 C. sugar

1 tsp. vanilla

Preheat oven 350 degrees F.

Spray a 9 X 13 pan with nonstick spray. In

large bowl, combine butter, 1 egg & cake mix;

mix well – mixture will be stiff. (you can use your

hands to combine). Reserve 1 C. mixture for

topping and set aside. Press remaining

mixture onto bottom of pan; bake 10 minutes.

In mixing bowl, beat cream cheese, sugar,

vanilla & remaining egg until smooth. Spread

cream cheese mixture over top of partially

baked crust. Evenly arrange sliced strawberries

over cream cheese mixture & sprinkle top

with remaining crust mixture. Bake 25-30

minutes until center is set & crumbs on top

turn golden brown. Cool completely on wire

rack; chill at least 30 minutes before serving.

(recipe: Peg – Marys Recipe Exchange)


Well friends, that about wraps up what I wanted to share today. OH! Almost forgot! Last night we had a medium rain shower and, driving on my way to AND from my special needs group I got the priviledge of seeing TWO different rainbows! One on the way in, and a different (wider/fainter) one on the way home! Pretty neat! All I could think of at the time was:


Psalm 19:1

   “The heavens declare the glory of God; and the firmament shows forth His handywork.”


Thank you, Lord, for such a nice blessing!

Enjoy your day!



Published in: on May 23, 2013 at 11:59 am  Leave a Comment  

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