Friday, February 24, 2012

Goodafternoon / Recipes to try

Here we are only 5 days away from the end of the second Month of 2012 already. It has definitely been a big step for me this year. I have had Bariatric surgery, lost more weight. As of this am I am down 159 pounds so we are getting to that 200 pound mark quickly.

I had the MRI on my back yesterday so hopefully I will find out next week where we stand with that. Then if all is looking well I will start the wheels moving forward on returning to school. 

I continue to work on my web page but I am finding it harder than I thought. So be patient and it will get up and operating.

I pray you all have a blessed Sabbath day tomorrow and a great weekend.

Here are a couple of recipes for you:
Garlic Asparagus

You will be seeing green with this tasty side dish. Transform those scrumptious asparagus spears into a veggie dish that doesn't disappoint. One bite and you'll know this is a keeper.

1 bunch fresh asparagus Spears
3 tbsp. butter or margarine
3 cloves garlic, diced
1 cup Brown or wild Rice

  1. Melt the butter or margarine in a large skillet over medium-high heat.
  2. Mix in the garlic and asparagus spears. Cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.
  3. Prepare rice as directed.
  4. When Rice is cooked put on platter, spread out to make bed
  5. Place Asparagus on top of Rice.

Additional Tips
If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

(Not recommended for Soft stage of Bariatric Diet. May not be tolerated ever by surgery patients.)


Marinated Salmon with Pineapple Salsa
Ingredients:Fresh Pineapple Salsa

1 1/2 c. chopped pineapple
1/4 c. chopped red onion
2 tbsp. sugar
1 tbsp. lemon juice
1/2 - 1 tsp. chopped jalapeno pepper
1 tsp. finely minced ginger
1 tbsp. fresh chopped mint

Salmon and Marinade:

4 - 8 ounce salmon steaks
1/4 c. light clove honey
1/3 c. packed dark brown sugar
2 tbsp. lemon juice
1 tsp. liquid smoke
Dash Tabasco
  1. Mix marinade ingredients in glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours.
  2. Place marinade ingredients in an airtight dish or large Ziploc bag and mix. Add fish and marinate in the refrigerator 4 hours or overnight.
  3. When ready to grill, wrap in aluminum foil and place on grill over medium-high heat until fish flakes with a fork.
  4. Spoon pineapple salsa over each serving of fish and serve.

May be cooked in oven on 350 degrees if no grill available.

Stress Reducers:
Deep Breathing, About 10 times
Taking 10 minutes out of the day for YOU!
Prayer/Meditation Time every day

Words of Wisdom:
Those who have no dreams, have a very bleak life ahead of themselves.

May the LORD Bless you in your journey what ever it may be!


No comments:

Post a Comment