Happy Birthday to my oldest MonkeyButt!

JORDAN Yesterday my oldest grandson turned 9. They just grow up too darn fast! His new baby sister will be here soon. He is looking forward to that, he draws pictures for her and buys gifts for her too. I think he will be a great big brother! Jordan is a very smart boy. He does excellent in school. He loves books. He loves video games.

This is his first fish that he ever caught. It was at a cub scout event, he was so proud and he won the award for biggest and only fish caught. A pretty big bass for such a little pole.
He caught the darn thing on a little spiderman fishing pole.
I love you MonkeyButt number 1.
Love you more and more and more and more.......................................
Signed,
Your Goofy Granny!

Taco Salsa Chicken

( I used no cheese this time.)

I don't remember where I got the original recipe for this, but I remember tweaking it to suit my needs. I have cut it up and rolled it in a tortilla shell with lettuce and have used it in a taco shell or over whole grain rice.
I haven't made this in quite some time. Next time I do I will post the picture.
It is very good, and lots of protein.
Try it and let me know what you think!



4 skinless, boneless skinless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa (use any heat that you prefer)
1 cup shredded low fat cheddar cheese (optional)(I use fat free sometimes, it cuts down the nutritional count for fats)
2 tablespoons fat free sour cream (optional)
chopped green onion (optional)


Preheat oven to 375 degrees F
Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream and green onion if desired, and serve.
Yield: 4 servings

Nutrition Facts

Calories 159.9
Total Fat 3.1 g
Saturated Fat 1.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 0.8 g
Cholesterol 47.8 mg
Sodium 655.8 mg
Potassium 355.1 mg
Total Carbohydrate 7.3 g
Dietary Fiber 1.0 g
Sugars 0.6 g
Protein 24.5 g

I FINALLY HAVE A SURGERY DATE!!!

April 13th!
My surgery date at last. I am so excited and nervous at the same time.
This is the procedure that I am having done:

Roux-en-Y Gastric Bypass Surgery

Gastric bypass surgery is a permanent solution in which our surgeons are experts at using open, laparoscopic and robotic techniques to make the stomach smaller and allow food to bypass part of the small intestine. Patients will feel full more quickly than when the stomach was its original size, which reduces the amount of calories that can be consumed. Gastric bypass is a more established procedure, and the resulting weight loss happens faster even though the recovery takes a little longer.

I am having it done laparoscopically. A little less invasive than having it done open. I won't have to be cut, so, recovery is a bit easier. I am now awaiting some paper work in the mail, that will tell me when I start my liquid diet. I am glad I have a few quickie meals in the freezer for Wayne. It's going to be hard cooking meals for him when I can't have solids!

Fried Apples

We are having Pork Roast for dinner tonight. We love applesauce or these Fried Apples with our pork. These are similar to the ones that you get in restaurants such as Cracker Barrel, but I "healthified" them a bit. It also helps add a fruit to our diet. You need lots of fresh fruits and veggies to keep you healthy.

Our full dinner menu is:

Pork Roast with Fried Apples
Oven Roasted Potatoes and
Green Beans

Here is how I did my apples:

6 medium apples, sliced thinly, as for a pie (you can peel or not, peel is more fiber)
3 tbs Splenda Brown Sugar Blend (if not watching your sugar, use regular brown sugar)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons Light margarine (Not watching fats? Use Butter)

Melt margarine in large skillet over medium heat.
Add apples. Sprinkle with sugar and cinnamon. (I used Granny Smith)
Stir until apples are blended with sugar/cinnamon.and nutmeg.
Cover and cook for approx 15-20 minutes, frequently stirring gently.
Serve them warm, right on the pork chop or pork roast. Or on the side, its your plate, its your choice.
They also double for a dessert dish served over vanilla ice cream. Great added flavor to Sugar Free Fat Free ice cream.

6 Servings

Nutrition Facts

Calories 130.6
Total Fat 2.2 g
Saturated Fat 0.6 g Polyunsaturated Fat 1.0 g Monounsaturated Fat 0.5 g
Cholesterol 0.0 mg
Sodium 28.5 mg
Potassium 162.9 mg
Total Carbohydrate 27.7 g
Dietary Fiber 4.2 g
Sugars 6.0 g
Protein 0.3 g

Fun at Granny's House

I have a big Jacuzzi bath tub. My grandson's adore it.

I let them fill it up and turn on the jets.

They hide under all the bubbles, they yell, "Granny, come find me!

This is Jordan.....................
This is Chase......................We haven't gotten Austin into the bubble trap yet.

Oh my goodness, who could these clean boys be?

These can't be my stinky Monkey Butts,

Oh where oh where have they gone?

"Granny! You're goofy!!!"

Easy Coconut "Pie"

A Bisquick recipe that I changed a bit, with healthier ingredients

Ingredients

1/2 c. Bisquick Heart Smart Mix
2 c fat free milk
1/4 c light margarine or butter
1 c shredded coconut
1/2 c Splenda or other sugar substitute
4 eggs
1 1/2 t vanilla

Directions

preheat oven to 350
lightly grease 8 by 8 baking dish or 9 in pie plate
combine all ingredients pour into baking dish
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
8 servings

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 140.4
Total Fat: 7.7 g
Cholesterol: 107.5 mg
Sodium: 168.1 mg
Total Carbs: 11.5 g
Dietary Fiber: 0.9 g
Protein: 6.1 g

Jarheads Mystery AKA Goulash

This is my "healthified" version of what my parents used to call "Mystery" but is also known as Goulash in many homes. I just did my best to make it a bit healthier.


Ingredients

Jennie-O Lean Ground Turkey, 12 ounces (may also use ground chicken, or extra lean ground beef, it will change nutrition facts though.)
Onions, raw, 1 cup,
Chopped Celery, raw, 1 cup, diced
Ground Cumin, 1 tsp ( I actually use spices to my taste, so feel free to do so)
Garlic Powder, 1 tbsp
14.5 oz can diced tomatoes no salt added,
12 oz. Tomato juice, without salt added
1 c. Tomato Sauce, no salt
*Healthy Harvest Pasta, Rotini, 6 oz (Or your choice of Whole Wheat Pasta) I used macoroni this time.

Directions

Brown ground turkey add onion and celery cook till tender
add cumin and garlic powder.
Mix in tomatoes, sauce and juice
Add 8 oz uncooked pasta
Simmer on low heat until pasta is cooked.
Makes 6 -1 cup servings

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 218.7
Total Fat: 4.8 g
Cholesterol: 40.0 mg
Sodium: 282.4 mg
Total Carbs: 32.2 g
Dietary Fiber: 5.2 g
Protein: 16.5 g

My Surgeon

Phillip D. Price, M.D., F.A.C.S.

Philip D. Price, M.D. is a board certified surgeon with Mid Ohio Surgical Associates and also serves as medical director of cancer services for Mount Carmel Health West Hospital.
He earned his undergraduate degree from Capital University and his doctorate in medicine degree from The Ohio State University College of Medicine. Dr. Price completed his residency at Mount Carmel Health.Dr. Price has published numerous papers on bariatric procedures and laparoscopic procedures and is active in the medical community. He is a Fellow with the American College of Surgeons and holds memberships in the American Society for Bariatric Surgery, International Federation for the Surgery of Obesity, Society of Laparoendoscopic Surgeons, and many others.
In his free time, Dr. Price is active in scouts and sports with his three busy sons.


Ok Doc, I know you are a very busy man, however, I am getting pretty anxious here, how about setting a date for my surgery?

Patience is not one of my virtures! LOL

Until next time,

Liz

Musical Food

Jammie (my son Toad's wife) called me this afternoon asking "What's for Dinner?" I told her I had to think about it, I had a bad night, health wise, and didn't sleep much. A couple hours later, Anita (my son Bub's girlfriend) called, "We are coming up for Bub to use the garage to work on the car. Whatcha cookin'?" Hmmm, I guess they were all ready for Mom's Kitchen to open up.

They know I hardly ever refuse to cook for them.So, I thought and thought about it, then called them back, "Butter bean soup, cornbread and fried taters!" They were like "AWESOME!"

Only two of my crew will not eat beans, Joanie, my newest daughter in law and Jordan, my oldest grandson.

I can remember when my 4 kids were little, it was like "Beans? YUK!" Now they just about beat my door down to get to the bean pot!

After two bad marriages, I became a single mother for about 13 years. With 4 kids, money was pretty tight. We stretched every penny until it was invisible. I always managed to keep them all fed and clothed. It wasn't an easy task, but we survived.

Beans were a staple in our pantry at that time. Throw in a skillet of fried taters and a pan of cornbread and we had a cheap, but filling meal. It has now become a comfort food around here.

BEANS BEANS THE MAGICAL FRUIT

THE MORE YOU EAT THE MORE YOU TOOT!

We might be a "musical" bunch, but we are a happy bunch!

Until next time,

Liz

CREAMED TOMATOES AKA TOMATO GRAVY

I fondly call this Wayne's Hillbilly Food!

His mama was from West Virginia and this was a popular food over there.

He ate it a lot as a child and has been begging me to make it for him,

so, here it is!

Creamed Tomatoes Aka Tomato Gravy

Ingredients:
1 quart canned tomatoes (or juice if you don't like chunks)(notice I used my purty home canned ones)

2 tablespoons butter or margarine

1 cup milk

2 tablespoons all-purpose flour

salt pepper sugar to taste

Directions:
Pour tomatoes in a saucepan or skillet. Add butter. Simmer over medium heat about 15 minutes, or until tomatoes are tender. (If using juice, then just bring it up to a simmer, and continue.). After tomatoes are tender, mix your flour and milk in a bowl until smooth, and add to tomatoes, stirring well. Add salt, pepper, and sugar to taste. If it's too thick, add a little more milk. If it's too thin, either simmer on low until it's the desired thickness, or mix up a bit more flour and milk and add to your tomatoes. That's it! Serve over homemade biscuits, cornbread, potatoes, or whatever you like!

I served it with Meatloaf, Mashed Potatoes and Green Beans.

MEATLOAF

Today I am making meatloaf for dinner. So while I am at it, I decided to do several small ones to put in the freezer for my dad and quick fix meals for Wayne.

I have a cheat that I use for meatloaf because it is a very good recipe.

My cheat is, Hunt's Seasoned Tomato Sauce for Meatloaf. i use the recipe on the back of the can and add a few of my own touches and everyone seems to love it, so why mess with a good thing?

To make 1 meatloaf by the recipe on the can you will need:

2 lbs of lean ground beef (I sometimes use ground turkey or chicken. The leaner the meat means less fat) (Today I used 93% lean ground beef)

2 large eggs, beaten

1 cup quick oats or bread crumbs or crushed crackers (I use Italian Style bread crumbs)

1 can of the Hunt's sauce.

(I add chopped onions and sometimes chopped bell pepper.)

Directions:

Preheat oven to 400*F

Mix 1/2 can of the sauce with the remaining ingredients.
Place meat mixture into a loaf pan (hint from me: I line pan with non-stick foil and spray lightly with cooking spray, it just makes clean up easier for me)

Bake uncovered for 1 hour, remove from oven and carefully drain off the fat

Top the meatloaf with the remaining sauce and return to oven and bake for another 10 minutes.

Remove from oven and let stand for 10 or 15 minutes before serving.

Letting it stand makes it easier to slice, if you try it straight from the oven it will fall apart.

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 209.9
Total Fat: 8.0 g
Cholesterol: 101.9 mg
Sodium: 409.5 mg
Total Carbs: 13.0 g
Dietary Fiber: 2.8 g
Protein: 21.7 g

Not all my recipes are going to be exactly diet friendly. Remember that I cook for a lot of other people at times. I try to "healthify" where I can.

When I am doing Batch Cooking as I am today, I double the recipe. Shape them into small loaves and bake in a foil covered pan or in a disposable foil lasagna pan or two. I am all about easy cleanup! I have a terrible back and its hard for me to stand over the sink scrubbing baked on foods off of pans. I can get the disposables pans cheap in the dollar stores so they don't ruin my budget. If the pans aren't to bad off after using them, I will even wash and reuse them.

Remember if you are using the foil pans to put a cookie sheet under them when you put them in the oven. They might be easy cleanup but, they aren't real sturdy and you could have a bigger mess by not securing the bottom. Been There Done That!!

I let them cool, then i slide them onto a cookie sheet, put them into the freezer to flash freeze for an hour or two then wrap in aluminum foil and place in marked freezer bags and freeze for later.

They can be thawed and eaten cold on sandwiches or heated quickly in the microwave for a meal.

Enjoy!

AHS Class of 1977 in "07

My 30 year class reunion was on 7/7/07. This is us!

I don't know about you, but, in high school, I never felt that I fit in with very many people. I always thought there was like a separation in our school, like High Class were the rich kids, Middle Class were like the moderately wealthy kids and then Low Class poor kids who were labeled as dumb kids, whether they were or not.

This was my impression at the time so don't all of you classmates start yelling at me!

I wasn't extremely poor, but far from wealthy. My dad worked hard and we had a nice home. He kept decent clothes on our backs and food in our bellies. I just didn't know where I fit into the stereotypes of our school, so I think I chose, subconsciously to not fit in anywhere.

Two years ago, My class was getting ready for our 30 year reunion. I had avoided every other get together because of the way I felt back then and because of all the weight that I had gained. (I was over 100 lbs lighter back then)
In 2007 I received a link to a blog that one of my classmates had started for the class to get back in touch for the reunion information.
Joining this blog has been an amazing experience for me. Many of us have connected in a way that we never could have as snobby mouthy little teenagers. Sorry Guys, but some of us were like that!
Today, we are all either 50 yrs old or soon will be. Some have raised or are raising kids still.
Some like me, are grandparents already. Teenage issues are a thing of the past. All have experienced life issues, good or bad. We look at people and life differently now.
Today we have developed some wonderful friendships. Some are in touch on a daily basis instead of 30 yrs between conversations.
Today, I am honored to call the AHS Class of 1977 my friends!

Until next time,
Liz

Steak with Balsamic Sauce

I made two of these big babies. I have the little tender filet piece off of one and can barely manage to eat that. The ol' goat eats one whole steak and before the night is over he will eat the remainder of the other one. Plus, his potato, asparagus and his coconut shrimp, and still have room later for the chocolate pie.

Yes he is a big eater.

I got his burp of approval on this steak! Not bad for my first time making it this way.

This is how you make it:

Combine in a small bowl or cup:

1/4 cup of water

1 tbs balsamic vinegar

1 tbs of light soy sauce

1 tbs Worcestershire sauce

1 tbs of brown sugar

Set aside.

Cook steaks to your desired state. We like medium.

Remove from pan, let sit and rest to distribute juices.

Melt a tbs of butter in your pan and add the sauce mixture, bring to a boil over medium high heat and cook for 1 to 2 minutes, scraping bottom and sides of skillet to loosen any residue.

Drizzle over your steak when serving. Serve immediately.

It was Yummo!!

HAPPY VALENTINES DAY

Happy Valentines Day! Remember to call your loved ones. It's a good day to let them know that they are in your heart today and every day. I don't believe that its just a day for lovers, I believe it is a day to express your love to everyone in your life.

We aren't going out. I am cooking him some of his favorite foods, as a gift to him.
My menu for my husband tonight includes:

T-Bone Steak with a Balsamic Brown Sugar Sauce
Coconut Shrimp
Loaded Baked Potato
Asparagus
and
A Chocolate Pie for dessert

He bought me a beautiful heart shaped box of chocolate and a very touching card. I told him that he could have most of the candy. I need to be a good girl and limit myself to a couple of pieces. Pray for me! Pray very very hard!!!

My Daddy and My Little Brother

This photo was taken at my son Travis' wedding.
This is my dad Jim in gray and my "little" brother Jim Jr. in red. And of course Travis' in his monkey suit.

Right now my dad is going through a rough time. He is learning to live without the love of his life. My mother passed away this past September. It has been really hard for all of us. I know that no matter how much the rest of us hurt, Dad is feeling it twice as much.

Daddy, I know you are reading this. I want you to know how much you mean to me. I love you so much. I know how much you want me to be healthy and that is one reason that I am having this surgery. I want to be there for you just as you always have been there for me. Right now I am your 300lb 50 yr old Daddy's Girl. Soon I will be smaller, but I will still be old,,,LOL
So, you're stuck with me! You are my hero. You put up with me as a teenager, and through all my poor choices in life. You deserve a medal!

Now for you little bratty Brother! Notice I didn't put Jimmy for your name. However, that doesn't mean that I still don't think of you as Jimmy. I can still see those dimples in your cheeks! I can still see that mischievous grin and the sparkle in your eyes and that little "burr" haircut. In my heart you will always be my baby brother. I love you.

Until next time,
Liz

Chicken Stock

Home Canned Chicken Stock

This was my project today. I pressure canned 5 pints and 8oz of homemade chicken stock that was left from the 10lbs of chicken that I juiced in my new steam juicer. I used some of the chicken in last nights casserole the rest went to the freezer for quick fix meals.

Homemade stock is so much better than store bought, because, you can control the amount of salt and other additives. It is much healthier this way. You can add carrots, celery and onion as you are boiling or steaming also for added nutrients and taste.

I used a steam juicer, which I will explain in more detail on another post. However, you can also just boil your chicken with water in a large stockpot until it falls of the bone. You then strain your stock from the chicken, let it cool and refrigerate overnight. The next day, you skim the fat from the top, bring to a boil and put into containers for freezing or for pressure canning. Pressure can quarts at 20 minutes, pints for 10 minutes at 10lb pressure for my altitude, check for the correct pressure for your altitude.

Now for the chicken, remove skin and bones and either put in freezer containers add stock back to it and freeze or pressure can it the same as the stock alone.

I am canning stock alone for now as I will be on a liquid diet for quite some time because of my weight loss surgery. I want to know that when I am drinking my meals that I am putting healthy stuff back into my body to help with my healthy new lifestyle.


Liz

Chicken/Stuffing Casserole

Dinner tonight

I have had a bit of a rough day. It is rainy, dreary and windy here in my part of Ohio today.

The dampness gets into my bones and makes "Arthur" come out to play.

When he plays, I don't do much of anything.

So for dinner tonight I just threw a quick and easy casserole into the oven.

I had some chicken that I had run through my steam juicer to make some fresh stock for canning, so I sprayed a small casserole dish with Pam Spray. I put some pieces of the chicken into the bottom and topped it with fat free low sodium cream of mushroom soup, then drained off a can of mixed veggies and poured it on top of that. I then took a package of Whole Wheat Stove Top stuffing mix and mixed it with a cup and a half of chicken stock and spread it over the veggies then topped that with a can of fat free low sodium cream of chicken soup. Bake in a 350*F oven for about an hour.

Meat, veggies and grains all in one. Leftovers go to the freezer for a quick lunch, snack or whatever. It's kind of like a pot pie without the crust.

Serve with a salad or a veggie side dish and bread and butter.

That was our dinner tonight.

A real spoiled BRAT!

Sushi Cat

My real spoiled brat!
She thinks she rules the roost and in a way she does. She won't allow any other animals near the house. When you come to visit, she will meet you at the door. She wants the first hello, after all you did come to visit her, didn't you?

Until next time,

Liz

5 Minute Pear Crumble

Original Recipe and Photo from KraftFoods.Com

I like to find good recipes and play around with them to make them healthier. This is one that I made for dessert last night. It was so easy, and tasted wonderful. It satisfied Wayne's sweet tooth and that's not an easy chore.

What You Need

1 can (16 oz.) pear slices, drained (I used my low sugar home canned pears)
8 NILLA Wafers, crushed (I used Fat Free)
1/2 cup thawed Cool Whip Whipped Topping (I Cool Whip Free)
1/8 tsp. ground cinnamon

Make It

Spoon pears into 4 dessert bowls.
Sprinkle with wafer crumbs.
Combine Cool Whip and cinnamon; spoon over desserts.
Makes 4 servings, about 3/4 cup per serving

Nutrition Info for doing it my way is:
Calorie-83.7
Total Fat-0.8 g
Sugars-3.5 g

Nutrition Info from Kraft recipe is:
Calories -100
Total Fat -3 g
Sugars -12 g

I did not save a ton of calories but saved quite a bit on the fat content and on sugars, which is good for us diabetics.
Now you see why I like putting my own spin on good food.

Until next time,
Liz

Granny's Monkey Butts!

I started calling Jordan ,(on the right)my oldest grandson, Monkey Butt when he was small, I used to yell. "Where is Granny's Monkey Butt?" He would say, " I right here, Granny!" Now I tell them all that they are Granny's monkey butts. Chase, the 4 year old (in the middle) always screams, "Granny! Don't call me that!" Austin, the baby, just doesn't seem to care yet, he just laughs at me.
This is one of the few pictures that managed to get taken this past Christmas. I requested that the kids take a picture of me with my 3 monkey butts. My kids were in shock! I normally threaten their lives for taking pictures of me. I just wanted this one taken for some reason.
You can tell by the goofy faces that they are very ornery boys. Just as ornery as little monkey's, don't you think?

Until next time,
Liz

Dessert or Breakfast? You decide!

Oven "Fried" Apple Pies

I mentioned my friend Brenda in my last post. She is someone that I have known for several years. We had lost contact for quite a while, by chance we recently met up again on a canning blog. We have stayed in constant contact since.
Brenda has helped me get in touch with my frugal side again. We have been coupon shopping and have saved some of the Ol' Goats military retirement money for him! (maybe a trip is my reward?) Anyway. I got a good deal on Pillsbury Grands biscuits. I used some for the breakfast sammies and then she found this recipe for me. If you know me at all, you know I cant pass up a good recipe.
These are also great for my batch cooking freezer treats! A win win situation, don't you agree?



First blend sugar and cinnamon in a small bowl and set aside. Recipe calls for 1 tablespoon of sugar and 1/4 teaspoon of cinnamon, but I used more of each.



Spray your cookie sheet with cooking spray. I line my pans with non stick foil and then spray. It makes clean up so much easier. Preheat oven to 375°F.

Assemble your ingredients: Grands biscuits, about a cup of apple pie filling for 8 pies. I used my home canned filling, but recipe calls for the store bought. A little flour on your cutting board, a rolling pin, a tablespoon and a fork.

Separate dough into 8 biscuits. Press or roll each to form 5-inch round. I know I know, I can't roll a good round! So, I just wing it.

Place 2 tablespoons pie filling slightly off center on each biscuit round. I really goofed on this one, but just more yummy stuff for the hubby.

Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Blurry picture, but you get the idea.

Melt 4 tablespoons of butter and brush each pie with the melted butter.

Sprinkle with the sugar mixture. Put in 375°F oven and bake for 15 to 20 minutes or until deep golden brown.

(Some filling may bubble out at edges.) Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm. I put them in a freezer bag and froze them after they were completely cooled. They can be popped in the microwave for a minute or so to reheat. Wrap in a paper towel to keep it soft.

Another goodie down, but many more to go!

Until next time,

Liz

No, this ain't Mcdonalds!

Ham & Egg Muffins

I have been doing batch cooking and freezing for my dad's freezer and for quick fix meals for the ol' goat. I want to make sure they have some go to foods when I have my surgery.

This one is super easy. I have made them off and on for years, but had never thought of freezing them. I have to thank my friend Brenda for that idea. Thanks kiddo, you are a keeper!


First just toast your English muffins, or make it with biscuits.

Then scramble eggs with a little milk. (the eggs freeze better this way). Cook them like you would an omelet, slice and fold over onto your muffin.

I lightly fried thin slices of ham for this one, but I also do sausage or bacon. Cooked of course!

After you have your sammies assembled, wrap them in foil.

With a permanent marker, write contents of bag, date made and instructions for reheating.

In this case about a minute or so in the microwave, wrap in a paper towel, without the foil of course!

Pop the bag into the freezer.

There, you have a quick breakfast, better than MickeyD's, because it's homemade and made with love!

Until next time,

Liz

James (Bub)

This is my youngest son James, better know 'round here as "Bub", and his girlfriend Anita.
Aren't they a good looking couple?
They are expecting their first child, my 4th grandson, Aaron James, in May. Yes, that makes 2 more grand babies coming for me this spring!
They are both working hard to make a good life for their little family. I keep telling them that I think we should have another wedding in the family soon. But you know how well kids listen!

Note to son: Keep working hard, you will achieve much. You are a mama's boy too, but that's ok, I like it that way! I am proud of you for the steps you are taking to provide for your family.
I love you never forget that.

Until next time,
Liz

BBQ Chicken Burgers

1 lb ground chicken or ground turkey
1 small onion, diced
1/2 cup diced bell pepper
1/2 tsp cayenne pepper
4 tblsp low carb barbecue sauce
salt and pepper to taste


If grilling, grease grill. Preheat grill or broiler Combine ingredients in a medium bowl
Shape mixture into 4 burgers
Grill or broil for about 20 minutes, flipping halfway through cooking time. Burgers are done when a meat thermometer inserted in center reaches 165° F. or juices run clear and burgers bounce back to the touch. Top with a little more bbq sauce if desired I serve on a multi grain bun Makes 4 burgers

Nutritional Info (Not including bun)
Servings Per Recipe: 4
Amount Per Serving
Calories: 204.1
Total Fat: 12.4 g
Cholesterol: 127.8 mg
Sodium: 277.0 mg
Total Carbs: 4.4 g
Dietary Fiber: 0.6 g
Protein: 19.8 g

Shavona (Sis)

My one and only daughter, Shavona, with her boys Austin who is now 18 months old and Chase who is now 4. This picture was Christmas 07. Very few pictures got taken this year of anyone, I still don't know why. Usually 4 or 5 camera's are popping off everywhere.

What can I say about the little girl that I wanted so very badly? I love her more than life.
Although she can be a problem child at times, and does not believe how much I love her. Right now she is going through some tough times, but, I have faith that God is going to work it out.
As a mother you never give up.

Note to daughter: I love you Sis, more than you know or believe. I just have to step back and let you live your life the way you think you need to. Just know, that I DO care, I DO love you and I DO want you in my life. Keep working on your problems and life will turn around for you. Hang on to the love of those babies, they will get you through anything. Know that they need you to be the best that you can be. Know that I need you. Mom

Until next time,
Liz

Trevor (Toad)

Today, I would like you to meet son number 2. Trevor, or as we call him "Toad".
This picture was taken in front of my Christmas tree in '07. It includes his beautiful wife Jammie and his son, my first grandson, Jordan. They are expecting my first granddaughter, Lily, in early April. They are great parents and Jordan is sharp as a tack!

Everyone has always called Toad a mama's boy, (bet he hates me writting this here), because when he was little I couldn't even go to the bathroom without him crying for me. He still checks in on me about every day. We had a 3 day power outage recently and he came every day to make sure we had gas for the generator and helped us with blocking off one room so we could at least have a little heat. Thats what happens in an all electric home, but we have just taken care of that by adding a gas heater, and gas cook cook stove inside. He works just up the road from us, so he is close by most of the time.

Note to Toad: You were my smallest baby, now you are my tallest. I am so proud of you for the things you do to be such a great daddy and provide the best that you can for your family. Be happy in all you do. I love you more and more each day.

I'm tearing up again so,
Until next time,
Liz

Travis

My oldest son on his wedding day. Ain't he a handsome little bugger?? Isn't his wife beautiful??

Travis is a successful business owner. His specialty is ICE CREAM! Yes, I did say ice cream. He is known as The Ice Cream Man around our area. He has the ice cream truck and everything. He owns a Mister Softee franchise. He spends his summers providing sweet treats to all the kiddies young and old!

A few years ago, before the ol' goat and I met. I was having some health issues and was unable to work. I still had my 2 youngest kids at home. I was having serious financial difficulties but Travis stepped up to the plate. He helped me out in any way he could. He helped me pay my rent, he bought school clothes and helped provide Christmas gifts for his brother and sister. He is amazing!

Note to son: You are a wonderful man. I want you to be happy in all you do.
You are my first born and I couldn't have chosen anyone better. I love you more and more each day. Mom

Ok, I better sign off for now as I dry my tears.
Until next time,
Liz

My Before Picture

This is the picture that I am using as my before RNY Gastric Bypass surgery. It was taken in November after my eldest sons wedding. It is at my highest weight 305 lbs, OH MY!!

I just got my insurance final approval today. Now just waiting on a surgery date. I expect it to be in March or April. I can hardly wait to embark on the new journey to a healthier thinner me.

I have a lot of health issues and this was the drastic step I knew I had to take in order to live a better life. I have an older husband and lots of grand kids that I need to be able to take care of.

Some of you may say, "just go on a dang diet!" Well, my response is, if you have never had a weight problem then you just don't know that I have been on many many many different diets.

That doesn't always work. With diets you need exercise along with them and that is something that is next to impossible for me with some of my health issues.

So, for me, this is my preference.

Weight loss surgery is not a cure for obesity, I need to make that point clear to you. It is merely a tool to use to get you on your way. I will still be dieting in some form or another. There are favorite foods that I may never be able to eat again in my lifetime. Foods many of you take for granted. Examples are, breads, pastas and sugar. Can you give up chocolate for the rest of your life? I can, if it means that I can walk with my grand children or cook my family holiday meals without having to stop and rest every 10 minutes. If I can get outside and walk around in the summer and enjoy the beauty.

Those are my inspirations.

Thanks for stopping by.

Until next time,

Liz

Apple Butter Pork Chops

Ingredients

1 tbs soy sauce
1/3 cup Apple Butter
1/4 cup water
4 lean pork loin chops, trimmed of fat

Directions

Brush 4 chops with 1 Tbsp soy sauce.
In skillet brown chops on both sides.
Add 1/3 cup apple butter and the 1/4 cup water; reduce heat.
Simmer, covered, 5 minutes.
cook, uncovered, 3 to 5 minutes, until sauce thickens.
Makes 4 servings

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 235.8
Total Fat: 12.4 g
Cholesterol: 53.3 mg
Sodium: 265.5 mg
Total Carbs: 10.3 g
Dietary Fiber: 0.4 g
Protein: 19.5 g

Broccoli Slaw/Salad

Ingredients

Prepackaged Broccolli slaw mix or
I Cut florets from a large head of broccoli and cut into small pieces
1 small red oinion,minced
1/3 cup raisins
1 apple cored and diced small
1/3 cup mayo (light)
3 Tbsp. balsamic vinegar
2 Tbsp. Honey
salt and pepper

Directions Put slaw mix or small pieces of broccoli florets, raisins and diced apples in a bowl and set aside In a small bowl, whisk the mayo and vinegar until smooth. Add honey ,salt and pepper whisking to combine. Pour dresssing over the broccoli mixture and toss to coat evenly. Let chill and serve about 8 servings

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 98.3
Total Fat: 2.8 g
Cholesterol: 2.6 mg
Sodium: 83.5 mg
Total Carbs: 18.2 g
Dietary Fiber: 3.1 g
Protein: 2.7 g

Wayne

UNITED STATES MARINE CORP 1962

I thought I would start today's post by introducing you to my hubby Wayne, or as I lovingly refer to him, "Ol' Goat". As I stated before, he is quite a bit older than me. He graduated high school and joined the United States Marine Corp. I was just going on 3 years old. Amazing!

He ended up doing almost 18 years and 4 tours in Vietnam. He was wounded and paralyzed for 411 days. The doctors told him he would never walk again, but the stubborn ol' goat proved them wrong.

He was awarded the Purple Heart, Silver Star and Bronze Star, Vietnamese Cross of Gallantry and many more medals for his time in the Corp.

After he left the Marines he joined the Ohio Army National Guard for 10 years. He is actually considered retired Army although he spent more time in the Marine Corp.

If you know anything at all about a Marine, in their hearts, they feel that once a United States Marine always a United States Marine. OOOHRAH!!!!

He has 3 children from a previous marriage. 2 sons, Wayne Jr. or Bud, as we call him and Robert or Bobby Joe. One daughter, Chris. He has 3 grand sons, Zane who has just joined the Marines in Grandpa's footsteps, Brandon and Grant. He has 2 grand daughters Nicole and Raven and one great grand daughter KayKay.

We actually met online in November of 2000. Ain't that a hoot???
We met in person on December 2nd 2000. Married July 18th, 2001.

That's a bit about my hero Ol' Goat!

Until next time,
Liz

Intro to My Life

Hello Everyone!



My name is Liz. I am a 50 year old wife to a 65 year old retired disabled Vietnam veteran. We have been married almost 8 years. I am mother to 4 adult children and 3 adult step-children. I have 3 gorgeous grand sons, Jordan who is 9 this month. Chase who is 4 and his little brother Austin age 15 months. My first grand daughter Lily is due in April, and another grand son Aaron is due in May.

My husband Wayne, has 5 grand children and a great grand daughter. That will make 10 grands and a great for us. Our family is growing by leaps and bounds!

I love to cook, that's probably why I am now on a weight loss journey. I like to say I am fat and fluffy just like my calico cat Sushi. But, fat just ain't where its at. Thats why I am working on having a Laproscopic RNY, Gastric Bypass.

Thats a basic Intro to me.
More later
Liz