Monday, June 30, 2014

♫ ♫ Sing along --Oh What a Beautiful Morning! ♫ ♫

It's Yummy Monday!

Fra Diavolo Sauce With Pasta

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid
, chopped
1 1/2 teaspoons salt
1 teaspoon crushed red pepper flakes (or according to your taste!...if you don't like spice, omit the pepper flakes!)

1.In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
2.Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
3.In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Saturday, June 28, 2014

Happy Weekend!

ENJOY TODAY! Sit in the sun. Journal. Read. Dance! 
Do something fun for YOU!

Wednesday, June 25, 2014

YES, you CAN!

Don't let others tell you what you can't or shouldn't do! Just because you have cancer does not mean you have to stop living!

Tuesday, June 24, 2014

Mantle Cell Lymphoma Update

The Leukemia & Lymphoma Society had a Patient Education webinar in April about Mantle Cell Lymphoma. It is now available on their site for review,  Dr. Brad S. Kahl

LLS Patient Education webinars are free and chock full of information. Here's the link to their up-and-coming events and archives for past presentations:

What is Happiness?

So go ahead and make

yourself a PB&J 

sammich today! ♥

Monday, June 23, 2014

It's Yummy Monday!

Spinach and Feta Pita Bake

1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced

1.Preheat the oven to 350 degrees F (175 degrees C).
2.Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3.Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.
1/2 cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Friday, June 20, 2014

Monday, June 16, 2014

It's Yummy Monday...Fish Tacos!

1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as
Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such
as Old Bay™
salt and pepper to taste
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and
2 limes, cut in wedges

1.To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2.To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3.Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4.Remove fish from marinade, drain off any excess and discard marinade. Grill fish
 pieces until easily flaked with a fork, turning once, about 9 minutes.
5.Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Monday, June 9, 2014

It's Yummy Monday!

Key West Chicken

Here's something to throw on the grill today!

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast

1.In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2.Preheat an outdoor grill for high heat.
3.Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Hope This Makes You S-M-I-L-E! ☺

Click on the link and let your worries fade away:

Saturday, June 7, 2014

Your Journey...

Throughout your lymphoma journey, have you found people who seem to know how you should be feeling, reacting, or dealing with your health or treatments? UGH! I SUCKS! They mean well, but it helps to let their "advice" in and then release whatever does not sit well with you. They believe they are being helpful.
Just learn to let it go...that's all you can do.

Wednesday, June 4, 2014

A New Video From the Leukemia & Lymphoma Society --

Here's a new, informative video from the Leukemia & Lymphoma Society that focuses on NHL diagnosis, treatment, post-treatment and other important aspects of living with blood-borne cancers:

Advances in Blood Cancers

You are NOT alone!

Make Today Count!

Make today count --

Be thankful for what you DO have.

Be hopeful for brighter days ahead.

You are NOT alone!

Monday, June 2, 2014

It's Yummy Monday...Greek Today!

Greek Rosemary, Garlic & Lemon Chicken 

4 skinless, boneless chicken breast
halves (or whatever your favorite parts are!)
1 cup extra virgin olive oil
1 lemon, juiced
1 lemon, sliced thin
4 sprigs of fresh rosemary

1.Cut 3 slits in each chicken breast (or other chicken parts) to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large zip-lock bag along with rosemary sprigs and lemon slices and pour marinade over.Zip up the bag. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
2.Preheat grill for medium heat, and lightly oil grate.
3.Cook chicken on grill until meat is no longer pink and juices run clear. Serve with a Greek Salad...Opa!
4-6 cloves crushed garlic
1 teaspoon salt
1 1/2 teaspoons black pepper
1/3 teaspoon paprika