Back ‘At It’ Again!


Finally starting to feel like my ‘old’ self – a little more energy (but not much). Went to doctors yesterday (had to wait 1 1/2 hours in waiting room -sigh). Husband & I went together – same room. After being checked the decision was it looks like we both have VIRAL infections but, just to be careful, he put us both on a Z-pack & Flonase (general coverage antibiotic & nose spray for the congestion). I ended up going to Knit Night & did ‘ok’ – but left an hour early (just started to feel really worn out).

Today was my regular check up with my cancer Radiologist: he’s very happy with the way things are going – mammogram in September and if all’s good – my last visit in December will be the 5 YEAR MARK!

Dropped off five baby blankets for Crisis Pregnancy Center (didn’t get the red & white striped one done in time – guess that will start the ‘next’ batch for delivery, right?).


Sausage Breakfast Casserole
overnight recipe)

1 lb. ground pork sausage
1 tsp. dry mustard
1/2 tsp. salt
4 eggs, beaten
2 C. milk
6 slices white bread, toasted/cut
into cubes
8 oz. mild Cheddar cheese, shredded

Crumble sausage in medium skillet, cook
over medium heat until evenly brown; drain.
Mix eggs, salt & mustard in medium bowl;
add sausage, bread cubes & cheese; stir to
coat evenly. Spray 9 X 13″ baking dish with
nonstick spray & pour mixture into dish.
Cover with foil & chill 8 hours or overnight.

Preheat oven 350 degrees F.
Bake casserole 45-60 minutes. Uncover &
reduce temp. to 325 degrees. Bake an
additional 30 minutes until set.


Sweet & Sour Meatballs

1 1/2 lb. ground beef
1 egg, beaten
1/4 C. milk
1/2 C. seasoned or plain bread crumbs
1 tsp. dried minced onion
1/4 tsp. (Simply Asian) sweet ginger &
garlic seasoning
salt/pepper, to taste
2 T. brown sugar
1 T. corn starch
1/2 C. soy sauce
1 (10 oz) bottle sweet & sour sauce
1 clove garlic, minced
1 tsp. (Simply Asian) sweet ginger-
garlic seasoning (or similar)
1 green bell pepper, cut into chunks
2 carrots, sliced thin
1 small onion, cut into chunks
1 (20 oz) can pineapple chunks in juice,
reserve juice for sauce

Cooked brown or white rice for 4

Preheat oven 350 degrees F.
In large bowl mix all meatball ingredients
together. Using a small cookie scoop, form
meatballs. Place meatballs on large baking
sheet sprayed with nonstick spray. Bake
25 minutes; drain grease & place meatballs
on paper towels.
In medium bowl mix brown sugar & cornstarch.
Add soy sauce, sweet & sour sauce, minced
garlic, Simply Asian seasoning & pineapple
juice; mix to combine. In 9 X 13″ baking dish
add meatballs, onion, green peppers, carrots
& pineapple chunks; pour sauce over all &
bake 20-25 minutes until sauce starts to
thicken. Serve over cooked brown or white
rice. Serves 4

NOTE: You can freeze the meatballs before
baking (to bake later). Once you have formed
the meatballs, place them on a large sheet
& flash-freeze them one hour. Remove from
freezer & place meatballs in large freezer bag.
Date the bag & freeze. (flash-freezing prevents
them from sticking together in bag).

(recipe: mommy’s kitchen)

Chicken/Cauliflower/Rice Casserole

2 boneless skinless chicken breasts
1 head cauliflower
1 tsp. salt
1/2 tsp. black pepper
2 T. olive oil
1 large sweet onion, diced
8 oz. cremini mushrooms, quartered
2 (10 oz, ea) bags fresh spinach
1 (13.5 oz) can coconut milk
1 C. chicken broth
3 large eggs
1/2 tsp. nutmeg

Trim inner core of cauliflower & break
into florets; transfer to food processor,
filling processor only 3/4 th full. Pulse
in 1-second pulses until cauliflower has
broken down into rice-sized granules.
Transfer mixture to bowl & repeat with
remaining cauliflower. Squeeze mixture
in a dry, clean dishcloth to remove excess
liquid then transfer to a 9 X 13″ baking
dish sprayed with nonstick spray. Season
chicken with 1/2 tsp. salt & 1/4 tsp. pepper.
In a skillet heat 1 T. oil over medium-high
heat. Saute chicken 7-8 minutes per side.
Transfer to cutting board to cool – when cool
enough to handle, shred into bite-sized
pieces & add to cauliflower ‘rice’ in dish.
Preheat oven 325 degrees F.
In same skillet heat remaining 1 T. oil & add
onion; saute 1-2 minutes. Add mushrooms
& saute about 5 minutes. Add spinach in
batches & cook until wilted, 1-2 minutes.
Season with 1/4 tsp. salt & 1/8 tsp. pepper.
Remove from heat & transfer to baking dish.
Whisk together chicken broth, coconut milk,
eggs, nutmeg & remaining salt/pepper. Pour
mixture over chicken & vegetables. Bake
45-50 minutes until egg mixture is set & a
toothpick inserted into center comes out
clean. Remove from oven & let cool
5-10 minutes before serving. Serves 6


Southwest Turkey Soup

1 lb. ground turkey
1 T. olive oil
2 (16 oz, ea) cans kidney beans,
2 (14.5 oz, ea) cans chicken broth
2 C. frozen corn
1 C. salsa
1 (4 oz) can chopped green chilies
1-2 T. chili powder

sour cream & minced fresh cilantro,
for serving

In Dutch oven cook turkey in oil over
medium heat until meat is no longer
pink; drain. Add beans, broth, corn,
salsa, chilies & chili powder; bring to
boil. Reduce heat; cover & simmer
10-15 minutes to allow flavors to
blend. Serve with sour cream &
cilantro, if desired. Serves 6
(2 quarts)

Freezer option:
Before adding sour cream & cilantro,
cool soup. Freeze soup in freezer
containers up to 3 months. To use,
partially thaw in fridge overnight.
Heat through in a saucepan, stirring
occasionally & adding a bit of broth or
water if necessary.


Hamburger Pie w/Garlic Mashed

5 medium potatoes
1 lb. ground beef
1/2 C. chopped onion
1 (16 oz) can green beans,
1 (10.75 oz) can tomato soup
1 (4 oz) can mushrooms
1/2 C. milk
1 egg, beaten
4 cloves garlic, crushed/chopped
1/4 tsp. pepper
1/4 tsp. salt
1/2 C. shredded Cheddar cheese

Spray a 1 1/2 qt. casserole dish
with nonstick spray.
Preheat oven 350 degrees F.
Peel, cube & cook potatoes & garlic
in large pot of water until tender; drain.
While potatoes are cooking, brown
ground beef, mushrooms & onion;
cook until hamburger is no longer
pink & onion is tender; drain.
In large bowl combine cooked
hamburger mixture, tomato soup
(undiluted) & green beans; transfer
to prepared dish. Using potato
masher or elec. mixer, combine
milk, pepper, egg, salt; mash the
potatoes. Using a spoon, place
mashed potatoes on top of
casserole & top with cheese.
Bake 20 minutes until potato
edges start to brown. Serves 4


Caramel-Glazed Apple Crumb Coffee Cake

1/4 C. honey
1/4 C. butter, softened
2 eggs
1 tsp. vanilla
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 C. Greek plain yogurt
1/2 C. caramel dip (for using on ice cream)
2 apples, peeled/cored, chopped

1 1/4 C. flour
1/2 C. brown sugar
1/4 C. granulated sugar
1/2 tsp. salt
1/2 C. butter, melted
1/2 tsp. vanilla

Caramel Glaze:
1/2 C. powdered sugar
1/8 C. caramel dip (or 2 T.)
1 T. milk

Preheat oven 350 degrees F.
Grease or spray 9 X 9″ baking pan
(you can use an 8 X 8″ if you want
a thicker cake – if using 8 X 8, bake
an extra 10-15 minutes)

In a bowl whisk all DRY streusel
ingredients then add melted butter &
vanilla; stir until mixture becomes
crumbly & moist.

In large bowl cream butter & honey 2
minutes. Add eggs & beat well, then add
Greek yogurt & vanilla; continue beating
until combined. In another bowl stir flour,
baking soda, salt & baking powder; add to
butter mixture, stir until just combined.
Spread half batter on bottom of pan.
(Layer will be very, very thin but will rise
in oven). Place 2/3 rds of apple chunks
evenly over batter, then spoon 1/2 C.
caramel dip over apples (warming dip
in microwave makes it easier). Sprinkle
1 C. streusel over caramel & apples. Spread
remaining batter over streusel using a butter
knife as best you can. Add rest of apples &
sprinkle remaining streusel on top. Bake
35-40 minutes. Let cool on baking rack in

Caramel Glaze:
After cake has cooled, whisk powdered sugar,
caramel dip & milk until well mixed. Put in
microwave 30 seconds then drizzle over cake.

(recipe: Kim


Today is another ‘spring-like’ day – sometimes
sunny, SUPER windy, bits of quick rain – just
like our Springs! Beginning to see little green
sprouts all over which means pretty soon
we’ll be seeing hyacinth, crocus, daffodils
narcissus and tulips  – YAY! I think Spring
is my biggest favorite for seasons – every-
thing is brand new!

Stay healthy and try to enjoy a little of
this new weather/sunshine while you can!




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3 CommentsLeave a comment

  1. So glad you are feeling better and got a good report from your oncologist. We all feel better when you feel better! 😃

  2. I am also glad to hear you are feeling better and got a good report from the oncologist. It is nice to see you moving in a positive direction. ☺

  3. Remember getting better is A ok. Try to take it easy

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