Wayne is officially hooked up and having his last round of chemo. Friday will be it for this protocol and then his break begins. His Oncologist said on Friday that she'd like to follow up with him in 2 to 3 months; his Oncologist in Houston said 2. So, he is free of hospitals, medication, and Doctor's appointments until at least January (besides a trip to Houston in November ... sigh.).
Anyway. He's alone today, but my Mom and sister are dropping by this afternoon to bring him lunch and keep him company for a bit. Then tomorrow his Dad flies in for the rest of the week (just in time for a big snow storm tomorrow night).
Speaking of snow, I went to the grocery store and stocked up for the week. Thought I would share a few recipes that I am making - just in case something looks good to you.
White Chicken Chili ( my friend Melissa's recipe) *a family favorite*
1 Pound skinless chicken breasts cut into bite size pieces
1 medium onion chopped
1 1/2 tsp garlic powder
1T vegetable oil
3 cans 15 1/2 oz each of great northern beans, rinsed
1 can 14 1/2 oz chicken broth
2 cans 4 oz each of chopped green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion, garlic in oil until chicken
is no longer pink. Add beans, broth, chilies, and seasoning. Bring
to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove
from heat. Add cream and sour cream.
***I usually cook the chicken, onion, and garlic then throw everything
but the cream and sour cream in the crock pot. I also add 2 or 3
potatoes cut up.
Spicy Pork for Tacos (Amy's Recipe) *do yourself a favor and make this*
This pork is awesome...but it really has a kick to it! We put it on small tortillas, squeeze lime on it, and topped it with guac, lettuce, tomatoes, salsa, cheese, etc.
All Purpose Spicy Shredded Pork
In a 3 ½ or 4 quart slow cooker, combine 1 ½ pounds boneless pork shoulder, cut into 2 inch chunks;one 8 oz can tomato sauce; ½ c water; 2 small chipotle peppers in adobo sauce (they are in cans); 1 tsp cumin seeds; 4 cloves garlic, minced; and ½ tsp salt.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4 to 5 hours. Remove meat; cool until easy to handle.
Strain and reserve cooking liquid. Shred meat; stir in enough strained liquid to moisten.
Asian Flank Steak (serve with Rice and Green Beans)
Baked Oatmeal
(I think I posted this last winter? It is delicious, healthy and so yummy! Serve with yogurt and fruit) ...
½ C Vegetable Oil (I use 1/4 c. applesauce/ 1/4 c. oil)
¾ C Sugar (I use 1/2 cup)
2 Large Eggs
3 C quick cooking oats (not instant)
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
1 C Milk
1 Apple, peeled, cored, and chopped
1 C Raisins (optional)
1 C Shredded Coconut
1 C dried Cranberries (I leave this out and add blueberries or pears)
Mix oil, sugar, and eggs and beat until yellow and glossy. Add remaining ingredients except for fruit. Beat until well mixed. Stir in fruit. Pour into greased 8x8 pan” baking dish. Bake at 350 for 30 minutes. Serve warm in a bowl.
Reheats well ....
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