Saturday, November 30, 2013

Another Turkey Recipe!

Photo: Iain Bagwell; Styling: Heather Chadduck 

Turkey-and-Spinach Wraps with Cranberry-Walnut-Cream Cheese Spread

If you have leftover roasted turkey…


  • 1 (8-oz.) package cream cheese, softened
  • 2 (4-oz.) packages goat cheese, softened
  • 3/4 cup sweetened dried cranberries, coarsely chopped
  • 1/4 cup chopped toasted walnuts
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon pepper
  • Salt to taste
  • 8 (10-inch) flour tortillas
  • 1 pound thinly sliced turkey
  • 4 cups fresh baby spinach


Stir together cream cheese, goat cheese, cranberries, walnuts, honey, minced garlic, rosemary, and pepper.
Season with salt. Cover and chill up to 3 days. Spread 2 Tbsp. cream cheese mixture onto each tortilla,
leaving a 1/2-inch border around edges. Divide turkey and spinach among tortillas. Roll up, and cut in half
or into slices.

Friday, November 29, 2013

Another Turkey Leftover Recipe

Photo: Beth Dreiling Hontzas; Styling: Amy Burke 

Savory Hand Pies

Made with leftover turkey, mashed potatoes, green beans, gravy. Add leftover chopped herbs for extra flavor.
  • Yield: Makes 18 pies
  • Total:48 Minutes


  • 1 cup finely chopped roasted turkey
  • 3/4 cup mashed potatoes
  • 1/2 (8-oz.) package cream cheese, softened
  • 1/2 cup cut green beans, cooked
  • 1 carrot, grated
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper
  • 1 1/2 (14.1-oz.) pkgs refrigerated piecrusts
  • 1 large egg, beaten
  • Poppy seeds (optional)
  • Turkey gravy, warmed


1. Stir together first 6 ingredients. Season with desired amount of salt and pepper.
2. Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle.
Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey
mixture just below center of each dough circle. Fold dough over filling, pressing
and folding edges to seal.
3. Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired,
sprinkle with poppy seeds.
4. Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes
 or until golden brown.

Thursday, November 28, 2013

Happy Thanksgiving!

The First Thanksgiving
Engage, embrace, enjoy. -Dove

     My first solo Thanksgiving began with me in my jammies watching the Macy’s Thanksgiving Day Parade snuggled up on the couch with Rose. Then I watched the Dog Show and headed out to Kathleen’s for a wonderful stress-free Thanksgiving. It was a fun-filled day and I look forward to many more.
     I’m thankful for every breath I take. The beauty all around me. My friends, and, most of all, this "gift" of cancer for opening up my eyes and making me see what is really important in this world. Every day is like a clean slate and I make the choice - do I want to be miserable in my thoughts, or do I choose to be grateful for everything that I have in my life?  I have a chance to better myself each and every day, and for the many blessings that have been bestowed upon me.

Affirmation:  I do not seek. I find the goodness in every experience that comes my way.
Wishing you and your families a very happy Thanksgiving! 
I am soooo thankful for YOU!
Love you~
Jodi ♥

Monday, November 25, 2013

Thank You. Thank You. Thank YOU! 30,000+ HITS!

You are the BEST!!!
Thanks so much and keep spreading the word about 
Living La Vida Lymphoma!

 ♥ Yas!

Turkey BLT & A Sandwiches!

I know! I know! Turkey? Thanksgiving is in four days! Calm down, my pretties! I devised these sandwiches to help you with all the leftovers you will most likely have...ENJOY!
Turkey (DUH!)
Bacon, cooked
Romaine Lettuce
Tomato, sliced thin
Avocado, cut into thin slices
Cheese of your choice (optional)

I like a crusty bread for these sandwiches but feel free to use toast or whatever make you happy!

Friday, November 22, 2013

Stupid Comments & Cancer...

They mean well. You know these types of soon as they hear you were diagnosed with cancer, those words of "hope and encouragement" may be anything BUT! Let's face it, cancer sucks BIG TIME and can make others without "it" become a fumbling fool with their words. They mean well, but, talking about cancer can be, well, AWKWARD!

Someone I know, every time I saw him, would get into a boxer's stance and shout, "Ya gotta keep fighting, Jodi!" (While doing a fake upper cut with his fist.) All I could do was smile and nod my head in that point, I literally had a white cell count of two and I knew that he was doing what he thought was best for me.

Another person wanted to buy me anything pertaining to mugs, jewelry, t-shirts, etc. - she meant well, but to be honest with you, Lymphoma was INSIDE of me and I didn't want to broadcast it on the OUTSIDE.

Soooo, what can a cancer patient use? 
A HUG!!!! 
Just give them a BIG-ASS hug!

When I saw this article, it really offered great advice...ENJOY!


Guess What?!

Thursday, November 21, 2013

Hematological Cancer News From

I've shared many articles from before and I thought I'd give you the link again for you to read all of the informative and up-to-the-minute news on blood's imperative that you stay "in the know" - 
you have to become your own health care advocate! 
You ARE important, and you are NOT alone...


Monday, November 18, 2013

The Healing Power of Hugs: Meet Mama Hill

Super Fast Fish Tacos!

Ya can't beat the amount of time it will take to have this meal ready and on the table! I substitute the Romaine lettuce for shredded Angel Hair cabbage (sold in the produce department) and instead of tarter sauce, I make a spicy Chipotle Sauce:

Chipotle Sauce: 
1 1/2 C Mayo
1 Chipotle pepper (canned)
1 Scallion, thinly chopped (including the green tops)
Juice of 1 Lime
1 tsp each Onion and Garlic powder

Mash the Chipotle pepper in a bowl and add the rest of the ingredients. (If you like more spice, add more peppers or some extra adobe sauce that the peppers come in!)

Photo: Mark Lund

Fish Tacos

  • Yield: Makes 6 servings
  • Prep time:5 Minutes
  • Other:15 Minutes


  • 1 10.6-ounce package Gorton's Extra Crunchy Fish Tenders
  • 3 8-inch flour tortillas
  • 1 small red onion, thinly slice
  • 1 10-ounce jar tartar sauce
  • 1 1/2 cups shredded Romaine lettuce



Bake the fish according to the package directions. Wrap the stack of tortillas in foil and
 place in the oven during the last 5 minutes of baking. To assemble the tacos, place
the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a
few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce.
Fold over and serve.

Friday, November 15, 2013

Thursday, November 14, 2013

What Is Hope?

What is hope.................

What hope means

Hope is bright shining light which keeps darkness at bay
Hope is the gentle cold breeze on a hot summer day

Hope is to remain positive when the going gets tough
Hope is seeking more when others think you've had enough

Hope is dreaming of tomorrow
Hope is simmering under sorrow

Hope is sparkles when tears are in our eyes
Hope is a beautiful thing & beautiful things never die

What hope means

Hope is as light as a feather
Hope keeps all of us together

Hope is ubiquitous and free of cost
hope is the last thing ever lost..... 

Monday, November 11, 2013

Another Great Slow Cooker Recipe!

Even though I work from home, I still like to use my crock pot as often as possible. My friend Kathleen and her daughter, Julie and I have started taking turns each week preparing a crock pot meal and then adding the sides and gives us girls a chance to share some yummy food and play "catch up!"
Oxmoor House

Sausage Jambalaya

Round out this meal with a small green salad and a slice of toasted French baguette.
  • Yield: 8 servings (serving size: about 1 cup jambalaya and 1/2 cup rice)


  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup water
  • 1/2 teaspoon Cajun seasoning
  • 1/2 teaspoon dried thyme
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
  • 8 ounces andouille sausage, sliced
  • 1 (14.5-ounce) can diced tomatoes and green chiles, undrained
  • 1 pound medium shrimp, peeled and deveined
  • 4 cups hot cooked rice
  • Chopped green onions (optional)


1. Combine first 8 ingredients in a 4-quart electric slow cooker. Cover and cook on LOW for 6 hours. Stir in shrimp; cover and cook on LOW for 10 minutes or just until shrimp are done. Serve over rice. Sprinkle with green onions, if desired.
Quick Tip: To cut down on prep time, purchase prechopped onion and celery that you'll find in most grocers' produce departments. They are real timesavers.

Friday, November 8, 2013

Just Say It!

It is so important to always tell those you hold dear to you how much you love them!

Thursday, November 7, 2013

The Best Things...

Count your thankful for this life. Each breath. The love that you have for others and that others have for you.


Tuesday, November 5, 2013

Don't Think...

When dealing with a traumatic health issue or diagnosis, we can get caught up in the daily survival mode and forget to release and let go. Meditate. Pray. Journal. Soak in a bath tub. Whatever it takes for you to relax and re-group, my it for YOU! You deserve it! XOXOXO

Monday, November 4, 2013

Char Siu Pork Roast - Say That 5 X Fast!

This is such an easy set-it-and-forget-it meal! If you like Asian cuisine, then you will love this! ENJOY!

Becky Luigart-Stayner 

Char Siu Pork Roast

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow-cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

  • Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)


  • 1/4 cup lower-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons honey
  • 2 teaspoons minced garlic
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon five-spice powder
  • 1 (2-pound) boneless pork shoulder (Boston butt), trimmed
  • 1/2 cup fat-free, lower-sodium chicken broth


Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag.
Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface.
Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens.
Shred pork with 2 forks; serve with sauce.

Friday, November 1, 2013

Wishing You a Happy Day!

Rose's Costume...

Well, sometimes we have "plans" for things and, due to unforeseen circumstances, 
the idea that I wanted for Rose was not to be. (This year!)
So, I scrambled to find her a quick costume... 
She was a little old, Grandma!