So...whats for dinner?
Comments
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Michele- Now this is funny, I was posting you on the above post and right at the end of my post to you on bold lettering i must of hit somthing and the bottom half was big bold letters so had to erase the post to you and start over LOL Dont know why it does that sometimes hitting a wrong key or when I copy and paste a recipe it will show up bold.- So are we all invited to your house warming when you are done furnishing it LOL! Most of the woman I know who had the neulesta shot took the clariton and worked for them, but it didnt even faze my bone pain so I had to take pain pills, hope the clariton works well for you.
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I was on Zyrtec so I couldn't take Claritin for the Nuelasta but I do think they are about the same. I also had to take Aleve for a few days for the bone pain. It took the edge off but check with your onc first because it can thin your blood.0
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Debbie - open invitation to all my BC sisters!!! I changed my avatar so you can see the lakeside view of the house.
Lago - hope you are feeling better! I hadn't thought about this but I take meloxicam (Mobic) for arthritis and that should help with bone pain from the Neulasta shot. I'll just take the claritin for good measure! I have some leftover pain meds if I get desperate.
Now if it would just pretend to be May for a couple of days, it would be nice. A little sunshine would sure be helpful - the kids need to get outside and run around! I went shopping today and found two "real" bras that I can wear when I want to have a little shape, plus a couple of long sleeve tops (because I didn't bring any with me...duh) and a pair of long pants. I am in love with the TJ Maxx/HomeGoods store here in Acton. It's gigantic and has everything you need for summer living. I'll be picking up a few things once we get moved in and I see what I need.
DD is making something with steak for dinner, along with chocolate chip cookies. The Dana Farber oncologist said she thought I might be able to have DIEP reconstruction (later, of course) even though my original PS said I was too thin. I'm going to eat a couple of cookies...LOL!
Michelle
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LuvRVing I'm sending the nice weather your way. It's in the 70's here in Chicago, EXCEPT BY THE LAKE… guess where I live. It's still nice, finally. We're going to have summer this weekend (80's) but lots of rain. (BTW I'm not having nuelast pain. Haven't had that shot since January. Shingles getting much better though)
Dinner tonight we're just buying a rotisserie chicken and cooking up some of the veggies before they go bad. It's either broccoli or stir fry baby bok choy.
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OMG - the sun just came out!!! Thank you, Lago!!!
And those chocolate chip cookies my daughter was making...they are ridiculously good. They have caramelized BACON in them! OK, I won't post this recipe on the Stop Sugar thread, or my diabetic blog...LOL!!! These things are dangerous!
http://www.foodbuzz.com/blogs/3624501-bacon-chocolate-chip-cookies
Michelle
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lago,
Glad to hear you are doing better... Wow, just looking at those dumplings has me drooling!! Where do you find the dumpling wrappers? A long time ago when I tried to make dumplings I couldn't find dumpling wrappers. Some recipes said wonton wrappers could be used but, I think the texture just wasn't right when I used them.
Lol, Michelle on the BOLD large font!
I thought it was because you were very excited about furniture shopping!! Although, I think I WOULD bold the paragraph where I talk about that... The view of your new home looks so nice!! Can picture the family bar-b-ques already.. Such fun!!!
I hear you in that, this past week or so, IF the sun pokes, out it's like, "DID YOU SEE THAT???? I think that was the sun!!!"
Love cookies and never had any that contained bacon.... Going to have to try them....
Debbie,
For the noodles in you Chicken and Dumplings... How are they mixed? Do you do it by hand or using a mixer? Sounds really good and would love to try it.....
It is funny how dumpling means such different things to different people... We have lago's recipe for asian dumplings.. When I hear dumpling I tend to think of the big fluffy dumplings that my Mom used when making her chicken and dumplings... I think the rolled and cut ones that you describe are a southern style, although, I think the Pennsylvania Dutch do them similarly! They all sound so darn good tight now! Guess I'm hungry!!
Today was move out day at my daughter's college so she is home (along with all of her stuff) now!! We are all kind of bushed from the travel/move and my husband is golfing (although I hear thunder so he's probably standing around waiting for the all clear to start)...
My son got himself some take out... My daughter and I may go out for a bite!
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I have always used wonton wrappers and they have worked out just fine. I do steam the in bamboo steamers though. You might also be thinking of the really clear ones. Those are made of rice. They will work too but you have to soak them first and they are really delicate.
< use these to make these >
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when y'all eat meat, is it always organic? I haven't had a steak in months, but hesitant to eat one at a restaurant... am I going overboard being careful?
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Saturn- Who knows? I don't eat a lot of red meat but it's because I don't care for steak. I was a vegetarian for many years. But I don't eat organic meat. I try to eat healthy when I can and eat what I want for the most part. I like a glass of wine too! I want to enjoy life, sometimes that means meatloaf, sometimes its a vegi wrap. I think it's like everything else, a very personal choice in what makes you comfortable and feel good about life. IMHO, if you want a steak- EAT IT. Just not 3 times a week
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I don't eat meat that often but I'm not going to drive myself crazy. When I do eat it it's at a restaurant. Oh and I did have 2 glasses of wine and a cocktail at the wedding this weekend. (That's more than I usually drink in 2 months).
I don't believe meat gave me breast cancer. I just didn't eat enough of it.
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I posted about 8 hours ago and I dont see it, i must of hit delete instead of send i guess hmm.
Seaside- For my noodles i mix with a fork, till all combined and scoop up in a ball kind of like a pie crust, you dont have to kneed it or let it rest, i roll it out on a floured board, depending on how thick you lke your noodles i like mine thick, and use a pizza cutter and run it down the length a bunch of times and then across for the width, or you can pick it up and pull it apart and drop in the hot stock, i hope you enjoy it if you make it, it really is a tasty soup.
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Debbie, I do secretly jump up and down when one of the kid's games is rained out, because the constant running around is exhausting! But I know I should savor this time when they are young, and really enjoy them! They will be grown up before I know it!
Lago, I'm so glad you are starting to feel better
Michelle, your house looks lovely! Enjoy it!
Last night we went to a friends for a small party, so no cooking for me. Tonight i am with my son at a birthday party, so it looks like dinner will be a slice of pizza! My hubby is taking my daughter out to eat somewhere tonight.
I mentioned earlier that I had this grown-up grilled cheese a few weeks ago at a hotel, soni tried to duplicate it. It was pretty good! I put sharp cheddar, fontina and goat cheese between sourdough bread (buttered on the outside and sprinkles with garlic powder and oregano) and pressed it between my George Forman grill. Dipped it in some tomato soup too!0 -
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Citrus-glazed salmon with spinach
---------------------------------------------------Prep: 15 minutes
Marinate: 15 minutes
Cook: 10 minutes
Servings: 4Ingredients:
• 1 large ruby red *grapefruit
• 12 to 16 ounces fresh spinach
• 3/4 cup white balsamic vinegar, or white wine vinegar with a touch of honey
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• Freshly ground pepper
• 4 salmon fillets or steaks, about 4 ounces each
• 1 medium shallot, finely choppedDirections:
1. Peel and section grapefruit over a bowl, catching the juice; you'll need about 1/4 cup. Dice grapefruit segments; place segments and spinach in a large bowl.2. Combine 2 tablespoons grapefruit juice, 1/2 cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour 1/2 cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15-20 minutes.
3. Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes.
4. To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, 1/4 cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon.
Nutrition information:
Per serving: 365 calories, 47% of calories from fat, 19 g fat, 3 g saturated fat, 72 mg cholesterol, 19 g carbohydrates, 29 g protein, 281 mg sodium, 3 g fiber.* Make sure it's ok to eat grapefruit. Grapefruit may not play nicely with many medications/targeted therapies.
Source link for recipe
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Sherrill- I am drooling right now.
Lago- Glad you're feeling better!
We are pooped from a busy day. We are going to wait until the kids are in bed and will probably have a sandwich or something. Nothing too exciteing on our part, but thats ok. Dinner on the couch sounds pretty good right now!
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Lago- your salmon spinach salad sounds and looks divine! I'm eating a spinach salad right now. I love spinach raw, can just drizzle lemon olive oil and some kind of vinegar (this time Pomegranite infused white balsamic) with nothing but the spinach, but this time I added sliced carrot chips, green onions, toasted slivered almonds and raisins. Yumm!!! Wish I had some salmon to throw on there too!
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We purchased some salmon & spinach for dinner tomorrow. Not sure I will prepare like this because I don't know if I should really be eating grapefruit. Need to check on that. We'll probably grill it.
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Tuna melts made by the hubby and it was wonderful. It's always better when someone else makes it:D
Lago- Not sure why you are thinking no grapefruit but I will say my Mom, going through treatment, more often than not couldn't have grapefruit either. I don't remember why, just that she missed her morning juice.
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Lago, that salmon recipe sounds great! I'm always looking for new ways to make it!
I do know that grapefruit Juice shouldn't be taken with certain medications. Are you concerned about a specific drug interaction? I don't drink grapefruit juice, but I do enjoy a whole grapefruit once
or twice a week. I guess I should make sure that is ok. Tamoxifen is the only Rx I take
Sherrill0 -
Wow, the salmon looks totally amazing!
Having a "ladies lunch" on Wednesday with chicken salad and maybe aspic and cheese straws - anyone else have any suggestions?
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From what I read in earlier studies grapefruit was not safe to consume If you were taking a HRT or postmenopausal or ER+ but the newer studies are saying that it is safe to eat or drink and that there were no findings of it causing breast cancer in fact some studies are saying that it may also reduce the chances of breast cancer, well now who do we believe? They change the studies from one day to the next, I say if you like it go for it maybe in moderation though?Stnzie- What kind of aspic are you making, a consomme fish, meat?? I attempted it once and it is a hard dish to make, at least for me, I applaud you for that. Heres a few Ideas for you, a Chilled Spring Pea soup, Salomon moose crudets, or smoked salmon appetizet. and depending on where you live a chantilly merginues with a berry sauce, if you have high humidity that day you may not want to make them as they will toughen up and lose there volume,some sugar cookies. Sounds like fun.0
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Just in case someone wants to grill tonight. (We were going to grill salmon but I don't know if the weather is going to cooperate). Another good find that I haven't tried yet but sounds yummy (and healthy)
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Chicken chive and spinach burgers
-------------------------------------------------------------Preparation time: 15 minutes
Total time: 35 minutes
Serves: 4Note: You can grill, broil or pan-fry these burgers.
Ingredients:
• 2 cups packed baby spinach leaves
• 16 ounces ground chicken breast
• 2 tablespoons honey Dijon mustard
• 1 small bunch fresh chives, snipped (about 1/3 cup snipped)
• 1 teaspoon Morton's Nature's Seasons Seasoning Blend (or favorite all-purpose seasoning)
• 1/4 cup panko (or regular) bread crumbsFor serving:
• 3 tablespoons low-fat mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons snipped fresh chives
• Lettuce, cheese slices, tomato slices
• 4 thin sandwich buns such as Aunt Millie's 90-calorie SlimwichesDirections:
1. Preheat or prepare the grill. Rinse the spinach leaves. Heat a small skillet over medium heat. Add the spinach leaves with water still clinging to the leaves. Saute the spinach until wilted.2. In a bowl, combine the ground chicken, honey Dijon, cooked spinach, chives, seasoning blend and bread crumbs. Mix well. Shape into 4 patties about 1/2-inch thick.
3. Oil the grill grates and grill the burgers about 6-8 minutes per side or until thoroughly cooked. An instant-read thermometer should register 165 degrees.
4. Meanwhile, in a small bowl, combine the mayonnaise, mustard and chives.
5. To assemble burgers, toast the buns, if desired. Spread a dollop of the mayonnaise mixture on the inside of each bun. Place lettuce on the bottom. Top with the burger, cheese slice and tomato. Place the other bun half on top and serve.
Nutrition information:
393 calories (24 percent from fat ), 10 grams fat (4 grams sat. fat ), 35 grams carbohydrates, 37 grams protein, 894 mg sodium, 84 mg cholesterol, 2 grams fiber.0 -
It is a tomato aspic with vegetables- made with non-flavored gelatin so not hard. Southern living had an article with a recipe for pea crudites which sounded good. I recently made some amazing pea soup for an elderly couple's birthday surprise which has been postponed for their anniversay. It turned out wonderful but took a long time to make so will leave that in the freezer.
What is Chantilly merigunes?
Iago- do you grind your own chicken? I have seen ground chicken but it never is just the breasts.
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No I don't grind my own chicken. Granted I do have one of those mixmasters so I sappose I could just get an attachment… but that's more work than I'm interested in doing.
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Smoky Tomato & Shrimp Bisque...Yum.
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Carmelle that is yum. Husband bailed on making the salmon. We'll be having that tomorrow night. He really wanted a pizza. So I ate crap tonight. Mushroom and sun-dried tomato thin pizza.
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My son took me out for lobster and clam chowder late this afternoon. It was yummy, but the little devils were hard-shelled and we both struggled to get the meat out of the shells. I ended up not eating all of the second one (yes, twins!!!) and he took home the leftovers with a promise to make lobster mac & cheese for me. He thinks I'll be able to eat it while I'm on chemo. I might want to think about that...I don't want to ruin my love of lobster.
Michelle
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Michelle lobster season is summer when the shells are softer. We aren't there yet. How was the chowdah?
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The chowdah was good, not the absolute best I've had, but with the chilly day, it was tasty. As for lobster season...any day any time of the year is lobster season for us! $20 for twin lobsters and they were good. I've had hard-shelled ones often, these were just particularly stubborn. We used to go camping in Maine many years ago. My DH would go get me a 3 pound lobster from a pound near the campground. They would cook it, I'd have the butter and lemon ready along with a hammer to pound the claws when he got back with it. Back in those days, my kids were not into lobster!
Michelle
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stanzie- meringues chantilly is baked egg whites with sugar and cream of tarter that is baked slowly in the oven for 4 hours or over night on very low heat then topped with a berry sauce, I have served this and it is excellent and the reviews for the recipe are a 5 star- I tryed to copy and paste it but kept getting all the other junk with it so if you go to foodtvnetwork and type in meringues chantilly made by Ina Garten you will see a picture and the recipe-
Michelle- Sorry your dinenr was such a waste of taste, We have good lobster here on the west coast as well and I prefere the austrailan tails over the maine (just my preference) I love mac and lobster I have a great reccipe from ina garten from the foodtv channel, I should be a spokesman for her and get paid LOL!
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