Reminder Time Again!


Hello, Everyone!

Today was another mammogram for me – this makes the Second Year anniversary of my diagnosis and I’m happy! The tech. said today’s films look exactly like last year’s – that’s GREAT!!! As to the title of this post, as you know, I try to remind you to GET YOUR MAMMOGRAMS DONE! If I hadn’t had mine done on a yearly basis, it could have killed me – I’m grateful my breast cancer was caught early, treatment was minimal (compared to other friends of mine who had to endure MUCH worse – radical surgeries, chemo AND radiation, etc.). Yes, it’s uncomfortable to have your ‘ladies’ smashed, but the alternative is MUCH WORSE – a little pain for a huge gain. It’s hard to believe it’s already been two years since diagnosis – that time went by really fast! I’m feeling like my ‘old pre-cancer’ self – a few aches & pains but I could also put them down to getting older (now that I’m 65). Still glad there’s Glucosamine (over the counter) for any joint pains from the cancer drug and back pills (over the counter) to help with lower back pain. All-in-all I’m doing GREAT!

Temperature wise, it’s been a rather strange three days weather. Saturday was a gorgeous day; not sure the actual temperature, but it was sunny, breezy and just perfect to be outside. Yesterday, Sunday, was a little cooler, but still sunny. Today, however, is another story – we’re back to almost September-like weather: gray, gloomy, rainy and 65 degrees out – bring out the sweaters, you’ll need them!

Just checked on dinner in the oven: meatloaf with potato patties. I had some leftover mashed potatoes and 1 baked potato, so I sort of mixed them together with an egg, some Italian bread crumbs, some chopped up green onion, garlic powder, salt & pepper and formed them into patties & fried them – good stuff; served with some nice fresh sliced tomatoes and the meatloaf, it will make a good dinner for this chilly day.


Cool & Creamy Lime Bars

1 1/2 C. finely crushed pretzels
1/2 C. granulated sugar
1/2 C. melted butter
2 (14 oz, ea) cans Eagle Brand sweetened
condensed milk
3 large eggs, beaten
1/2 c. freshly squeezed lime juice (4 limes)
1 tsp. orange juice
1 T. grated lime peel
powdered sugar
Cool Whip
lime slices

Preheat oven 350 degrees F.
Line a 9 X 13 pan with waxed paper.
Combine pretzels, sugar, & butter in medium
bowl; mix well. Press mixture firmly onto
bottom of prepared pan. Bake crust 7-10
minutes. Mix Eagle Brand milk, eggs, lime
juice, orange juice & lime peel in large
bowl; pour evenly over crust. Bake 25
minutes. Cool & chill. When ready to serve,
garnish with powdered sugar, Cool Whip &
lime slices. Cut into bars.


Baked Cod w/Cracker Topping

2 lb. skinless cod fillelts
1 sleeve Ritz crackers (about 34)
5 T. unsalted butter
lemon & parsley (garnish-optional)

Preheat oven 350 degrees F.
Grease a small baking pan or casserole
with butter or a little oil. Rinse off fish in
cold water, pat dry. Remove any pin bones
from fish & place in pan; sprinkle with salt.
Melt butter in small saucepan. Crush crackers
to coarse breadcrumb size then mix with melted
butter. Pack crumb mixture over top & sides of
fish. Bake 20 minutes until fish flakes easily.
Serves 4-6

(recipe: Rhonda G-Marys Recipe Exchange)

American Macaroni Salad

2 C. dry elbow macaroni, cooked, rinsed & drained
1/3 C. diced celery
1/4 C. minced red onion (soaked in cold water 5
minutes then drained)
1 T. minced flat-leaf parsley
1/2 C. diced tomato
1/2 C. mayonnaise
3/4 tsp. dry mustard
1 1/2 tsp. sugar
1 1/2 T. cider vinegar
3 T. sour cream
1/2 tsp. kosher salt (or more, to taste)
freshly ground black pepper

In large bowl, combine macaroni, celery, onion,
parsley & tomato. In small bowl, whisk together
mayonnaise, mustard, sugar, vinegar, sour cream
& salt. Pour dressing over salad; stir to combine.
Season with salt & pepper, to taste. Serves 6

(recipe: Food Network)

Grilled Vegetable Salad with Feta & Mint

1 red bell pepper, cored & cut into 4 pieces
1 eggplant (about 1 lb) cut across into 1/4
inch rounds
1 medium onion, cut into 1/4 inch slices
2 medium zucchini, about 8 oz ea), cut
lengthwise into 1/4 inch slices
5 T. olive oil
2 T. red wine vinegar
1/2 tsp. dried oregano
salt & freshly ground black pepper
1 C. grape tomatoes, halved
1/4 C. chopped fresh mint
1/2 C. crumbled feta cheese

Arrange vegetables in single layer on a
tray or work surface. Lightly spray both
sides with cooking spray. Preheat a grill
or grill pan to medium-high heat. Grill
vegetables in batches until both sides
are nicely charred & veggies are just tender,
about 10 minutes for pepper, 8 min. for eggplant
& onion, 6 min. for zucchini. when vegetables
are cool enough to handle, cut into 1/2 inch
pieces & transfer to large bowl. In small bowl,
whisk together olive oil, vinegar & oregano;
pour over vegetables & toss to coat. Season
to taste with salt & pepper. Gently stir in
tomatoes & mint. Divide salad between
4 plates & sprinkle with feta cheese. Serves 4

(recipe: Food Network)

Saucy Chicken Parmesan

4 skinless, boneless chicken breast halves
1 egg white, slightly beaten
1 T. water
3/4 C. cornflakes, crushed (about 1/3 C.)
2 T. grated Parmesan cheese
1/4 tsp. dried Italian seasoning, basil or
oregano, crushed OR 1 tsp. snipped fresh
basil or oregano
1/8 tsp. black pepper
1 1/3 C. spaghetti sauce
4 oz. dried spaghetti, fettucini or other pasta,
cooked accordg to pkg. directions & drained
grated Parmesan cheese (optional)
fresh herb sprigs (optional)

Preheat oven 400 degrees F.
Place each piece of chicken between 2 pieces of
plastic wrap; using flat side of a meat mallet,
lightly pound to flatten slightly (about 1/2 inch
thick). Remove plastic wrap. Lightly coat a shallow
baking pan with nonstick spray; set aside. In a
shallow dish, combine egg white & water. In
another shallow dish, combine cornflakes, 2 T.
Parmesan cheese, Italian seasoning & pepper. Dip
chicken pieces, one at a time, into egg mixture,
coat with crumb mixture & place in prepared pan.
Bake about 15 minutes or until chicken is tender &
no longer pink (170 degrees F.)

In small saucepan, warm spaghetti sauce over low
heat. Divide pasta among 4 dinner plates; place
one piece chicken on each plate & spoon sauce over
chicken. Top with Parmesan cheese & herbs, if desired.
Serves 4

(recipe: Rhonda G-Marys Recipe Exchange)

Summer Squash Bake

2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
4 eggs
1/2 C. Miracle Whip dressing
1/3 C. grated Parmesan cheese
1 C. (Kraft) finely shredded Italian
Five cheese blend
1 small onion, chopped
1/2 C. chopped green pepper
1/4 tsp. salt
1/4 tsp. black pepper

Preheat oven 375 degrees F.
Heat large skillet sprayed with nonstick
spray on medium heat. Add zucchini &
squash; cook & stir 5 minutes or until
crisp-tender. Beat eggs & dressing in
large bowl with whisk until well blended.
Stir in cheese; add zucchini mixture and all
remaining ingredients; mix lightly then
spoon into 8 inch square baking dish. Bake
35-40 minutes or until center is set and
edges are lightly browned. Serves 8

(recipe: Kraft foods)

Baked Avocado with Egg

Whole avocado
Cayenne pepper (or any spice of your choice)
Cheese (optional)

Preheat oven 425 degrees F.
Remove pit from avocado; scoop out a little more
avocado to increase the size of the pit’s crater.
Crack an egg into the crater. Sprinkle with cayenne
pepper (cheese too if you desire). Bake until egg is
cooked to the level you like.

(recipe: Facebook)

Watermelon Salad
(overnight recipe)

1 large cucumber, peeled & sliced thin
1/4 C. apple cider vinegar
2 T. olive oil
3 C. watermelon, cut into small
3 large tomatoes, cut into small
1/4 – 1/3 C. red wine vinegar dressing
1 pinch sea salt
black pepper
1 T. sugar
1/3 – 1/2 C. feta cheese (tomato/basil

Place cucumber in bowl with tight fitting lid.
Add vinegar & olive oil; stir until combined. Add
a few dashes pepper; close lid & shake bowl to
distribute mixture & pepper, refrigerate overnight.
The next day: place watermelon & tomatoes in
large bowl. With slotted spoon, strain cucumber
from vinegar mixture, onto cutting board. Discard
vinegar mixture. Cut cucumber slices in half & add
to watermelon bowl. Sprinkle sea salt & sugar over
mixture; mix until well combined. Add dressing & a
couple dashes black pepper; stir until combined.
Refrigerate at least 2 hours before serving. One half
hour before serving, stir in feta cheese.


Baked Apple Pie Tortilla Rolls

8 Flour Tortillas (I use Large Size Tortillas)

6 Medium Size Tart Apples, Peeled and
Sliced/Diced (I use Granny Smith)

3/4 Cup Sugar

1 teaspoon ground Cinnamon

Dash of Nutmeg (about 1/8 teaspoon – optional)

1/4 teaspoon Salt

2 Tablespoons Flour

1 Tablespoon Lemon Juice

*1 1/2 Tablespoons Melted Butter (to brush on top of tortillas)


*Cinnamon Sugar Recipe to sprinkle on top of tortillas

1/4 cup of sugar

1 teaspoon of cinnamon

Stir sugar and cinnamon together until well blended.

Preheat oven to 350 degree F.
Butter 9X13 baking dish.Combine all dry ingredients
in a bowl; toss  sliced/diced apples in lemon juice,
then pour dry mixture over apples. Stir apples making
sure they are coated well. Place a 1/2 cup of the apple
mixture and spread in the center of a tortilla. Roll
tortilla and place in pan, seam down. Repeat 7 more times.
Note: You may only be able to fit 7 rolls in your pan.
Once rolls are in pan, lightly brush with melted butter
and sprinkle with cinnamon sugar, making sure to sprinkle
in between each roll on their sides. Cover with foil and
bake on middle rack of oven for 40-50 minutes. Bake until
apples reach desired texture. Remove, enjoy hot or cold.
Great served warm with vanilla ice cream!

Baking Tips
~For crispier tortillas, remove foil with 10 minutes left for

For a QUICK version, you can use canned apple pie filling
Brush tortillas with butter and sprinkle with cinnamon sugar.
Bake for 15 to 20 minutes at 350 degrees F.

That’s what’s happening around here today – hope you’re enjoying your day and staying warm/ or cool (depending on your location!).




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One CommentLeave a comment

  1. That is indded great news and I’m happy to hear everything is A OK!

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