Monday, September 29, 2014

It's Yummy Monday -- Zucchini Pasta!

1 (8 ounce) package uncooked pasta
1 teaspoon olive oil
1/2 onion, chopped
3 cloves garlic, sliced
1 zucchini, chopped
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste

1.Bring a large pot of lightly salted water to a boil. Place pasta shells in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2.Heat the olive oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in the zucchini, and season with oregano, salt and pepper, and red pepper. Cook 10 minutes, until tender.
3.Stir the chicken broth into the skillet, and cook 5 minutes, until heated through. Mix in the chicken, roasted red peppers, and cream cheese, and continue cooking 5 minutes. Serve over the cooked pasta, and top with fresh basil and Parmesan cheese.
1/4 teaspoon crushed red pepper flakes
3/4 cup chicken broth
1/2 cup chopped cooked chicken
1 ounce diced roasted red peppers
2 tablespoons light cream cheese
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

Tuesday, September 23, 2014

Monday, September 22, 2014

It's Yummy Monday -- Pasta Fagioli!

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 1/2 cups water
1 tablespoon dried parsley
1 1/2 teaspoons dried basil

1.In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
2.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
1/3 cup grated Parmesan cheese
1 pound ditalini pasta

Friday, September 19, 2014

Wednesday, September 17, 2014

September is Blood Cancer Awareness Month -- I'm Thankful for LLS!

     September is Blood Cancer Awareness month. The Leukemia & Lymphoma Society has been there for me since the day I was diagnosed. Their information specialists are on-call to assist with anything that's needed. Their Patient Education Program is excellent. They have a co-pay assistance program that has helped me tremendously. All of the latest information regarding blood cancers is always listed on their site. I owe a lot to them as a patient and survivor.
Please go to their website today and make a donation. 
You will help to save lives! Thanks so much!

Hey, YOU!


Monday, September 15, 2014

It's Yummy Monday -- Stir-fried Shrimp With Snow Peas!

1 tablespoon salt
2 cups cold water
1 pound shrimp, peeled and deveined
1/3 cup chicken broth
2 teaspoons rice wine
1 1/2 teaspoons soy sauce
1 1/2 teaspoons cornstarch
3/4 teaspoon sugar
1.In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
2.In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
3.Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, and 1/4 teaspoon salt; stir-fry 1 minute more.
4.Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
1/8 teaspoon ground white pepper
1 tablespoon vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
2 teaspoons vegetable oil
6 ounces snow peas, strings removed
1/4 teaspoon salt

Sunday, September 14, 2014

September is Blood Cancer Awareness Month --

The Lymphoma Research Foundation has a lot of events planned all over the U.S. -- check their website to see if there is anything happening in your city!

Make a donation today and help to raise awareness and save lives!

SoulPancake: Heart Attack

Happy Sunday, Lovies!

Friday, September 12, 2014

Wednesday, September 10, 2014


Times may seem hard now, especially if you are in the midst of treatment. Just let go and know that brighter days are coming.

Love you~

Monday, September 8, 2014

It's Yummy Monday -- Slow Cooker Turkey Breast!

I'm all about convenience, and using a slow cooker 
makes everything easy-breezy! 
Here's a great way to have an early Thanksgiving, but on a much healthier level:
1 (6 pound) bone-in turkey breast
1/2 envelope dry onion soup mix
1 can low-fat cream of chicken soup
10 small red potatoes
1/2 lb fresh green beans
1/2 lb mushrooms, sliced
1 large Vidalia onion, sliced thin
4 cloves garlic, minced

1.Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin.

Place the potatoes, green beans, mushrooms, and onion in bottom of slow cooker. Add half of the can of soup. Mix well to coat veggies.

Place turkey breast in a slow cooker. Pour remaining soup on top. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours.

Saturday, September 6, 2014

It's Lymphoma Awareness Month!

September is Lymphoma Awareness Month...
Check out this great website -

The New You ---

     AS you go along through this crazy-assed cancer journey, chances are you won't recognize the "old" you when you look in the mirror. Treatment drugs, and the disease itself will change what you look like on the outside.
     But, be patient my dear. You will find a new, improved and much stronger person once you get out onto the other side of healing...PROMISE! 

The love is there...MUAAAAH! ☺

Wednesday, September 3, 2014

Tuesday, September 2, 2014

Love The One You're With, Baby! ♥

Take time to relax and be present today - pray, meditate, go for a walk, take a bath, other words, take care of YOU!


Monday, September 1, 2014

It's Yummy Monday -- Tomato Basil Salmon!

2 (6 ounce) boneless salmon fillets
1 tablespoon dried basil
1 tomato, thinly sliced

recipe image
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

1.Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray. Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
2.Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.