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Friday, March 29, 2013

Soothing the Hands

My hands have really, really been bothering me again ... thanks to what I assume to be a flare up. So much so that the past week I've gone back to popping 2 Aleves in the morning with my breakfast on a daily basis. Not at all happy about that but it relieves the pain enough that I can function.

I know, I'm going back and forth as to whether or not to believe the doctor. It doesn't say much that I've stopped taking the medication almost a year ago. AND I do know that watching what I eat definitely improves the overall discomfort. I just need to keep remembering that when I crave something that I KNOW doesn't help (hello Ruffles, I'm talking to YOU).

So I a few days ago, I went back and did something that I've not done in quite a while.

Yes, I DID do it consistently for oh, about, 2 months. Then life stepped in and got busy and I got distracted and just set aside that nightly routine.

Hand Scrubbing. Which really, should be Hand Soothing.

Baking soda and Coconut Oil.

Uh huh. Again. My two favorite things.

I don't pre-make the stuff, although I'm starting to think maybe I should.

I just put a scoop of a small scoop of coconut oil in my hand and then a small scoop of baking soda on top, rub the hands together and just massage, massage, massage away. Basically as if I'm washing my hands ... It makes your hands come to life, honestly!

Once you have thoroughly rubbed your hands together and they are nice and tingly, rinse with warm water and wash with soap. Pat dry and admire how soft your hands are now.

This is good for ME in that it gets the blood circulating and appears to temporarily reduce the swelling I have lately in the fingers.

Go ahead, give yourself a little pampering for 5 minutes tonight. You'll thank me later!

Monday, March 25, 2013

Week 13 Menu Plan - Using What We Have

Last weeks plan was a pretty big failure:
Monday my dad went back in the hospital and was released on Thursday ... thought it was his gallbladder, in the end, 'suspect underlying heart disease and divirculitis' ... imagine that? 4 days and all those tests and that's what the verdict is? I could have told them that in the beginning.
Of course, sitting in the ER for 5 hours in freezing cold air conditioning made my nose start running. Oh, wait, Tuesday morning arrived the next wave of this $*!#@ cold. Uggg. At last, a week later, I'm feeling better. I feel like I've been sick more than healthy so far this year.
So following the menu last week took a back seat. I think I only ate dinner one night. Not a good plan. Then Hubby started coming down with it Saturday, just when I was starting to think of cooking again. :(
This week appears to be a pretty laid back week for me though ... Hubby is in Detroit Monday to Friday ... Princess has a fairly heavy work week, I think, so it will just be me & Kitty ... oh and Kitten too. Great. (Anyone want a sweet, adorable white kitten?)
Thinking of hitting Costco mid week as Easter is coming and Hubby wants to make mac & cheese with the Coastal Cheddar ... that's the only place I've seen it ... IF I go, I will only pick up some lunch meat, milk, half and half, coffee pods, lettuce, cukes, peppers and a few other odds and ends. Nothing to stock up on so to speak ... need to get the pantry and freezer cleared out ...
So, in my quest to continue using what we have (and hey, being sick at least kept me out of the stores last week! I only bought a loaf of Italian bread and bananas that are both still on the counter) I am planning the following:
Sunday - Sausage and Peppers ... sausage was in the freezer and the peppers were picked up last week (as were the shrooms and onions). I bought the bread Sunday but we didn't use it ...
Monday - Chili (last bowl from freezer) ... looking to purge the pantry tonight
Tuesday - Thai Inspired Shrimp Salad ... Hubby's gone so time to whip out the mango and avocado recipes! Have a head of cabbage in fridge, shrimp in freezer and a container of mango in fridge (that I need to check, might have to buy new), avocados in fridge too
Wednesday - I'm hoping leftover Thai Shrimp Salad ... if not, a salad of sorts (today I take my dad to the psych doctor so not sure how work stuff is going to be). Looking to purge ONE freezer tonight
Thursday - chicken of sorts. I do have tons of chicken thighs in the freezer, you know? Not sure yet what sounds tasty to me but should probably give a new recipe a whirl ...
Friday - Hubby back home tonight, so crock pot meal ... Salisbury Steaks ... off the top of my head, I'm pretty sure I've got beef in freezer and the rest of the ingredients I can wing ... will pick up the ready mashed taters at store mid week since they are BOGO.
Saturday - Hubbys choice ... would really like to go out since it will be over 2 weeks for me, but he's been traveling and most likely not want to eat out anymore ...
What are YOU planning for the week?
Linking up with Organizing Junkie and Menu Plan ... go check them out!

Sunday, March 24, 2013

Philly Cheesesteak ... Peppers

At last, the long awaited stuffed pepper recipe I kept referring to in my menu plans ...

I finally made them!

And they were everything and more.

Hubby has requested I do this again ... he liked that they were flavorful and healthy ... only requested that I cook the peppers more next time (they were firm and crunchy still)

It's pretty easy ... and now I want to make them AGAIN ... but need to find an alternative to the roast beef.  I figured this recipe, that fed the two of us for dinner only, cost about, oh, $11 or so. Yeah. Not frugal whatsoever. My latest quest is to find a roast beef recipe that will have the same characteristics as deli roast beef ... wish me luck and offer up any suggestions you might have!

So here we go ...

2 larger green peppers, cut in half and de-seeded
12 oz or so of roast beef, cut into thin strips
8 slices of provolone cheese
1 large sweet onion, thin sliced
1 pkg of mushrooms, sliced.
1 clove of garlic, minced

Saute the shrooms, onions and garlic for about 20 minutes, season with salt and pepper.

While these are cooking, toss the peppers in the oven and allow to cook til they start to get a little soft (IF YOU LIKE YOUR PEPPERS FIRM, SKIP THIS STEP)

Remove peppers from oven and let cool for a few minutes.

Once the onions and shrooms have started to caramelize a bit, add the sliced beef and saute til warmed.

Line the insides of each cut half of pepper with a slice of provolone cheese.

Fill the peppers with the meat and veggie mixture. Top each pepper with a slice of cheese.

Roast in oven at 400 degrees til cheese is melted and bubbly.  (Here is where I realized I should have roasted the peppers a little before lining with the cheese!)

Serve up!

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