Blessings.
Roads
Blessings.
Category: Bariatric Surgery – My Story
Pork Stir Fry
Again, another stir fry, but this time with a Pork Loin that was a buy one -get one (bogo) love those sales! 
Thinly sliced, and removed the majority of the fat from the loin. 
Marinated the pork in a soy sauce, minced garlic, minced ginger, small amount of sugar (maybe a tablespoon), and Sesame oil for about 3 hours.
I steamed riced cauliflower, and fresh broccoli in a separate pan.
Sautéed bamboo shoots, then added the veges.
Added the meat, and cooked through with the veges. Added the cooked eggs and served.
This is a go to recipe for week night meals for David and I especially with the cauliflower rice. Very healthy and super easy and yummy.
Blessings!
Sunday Thought
“Ask and it will be given to you; seek and you will find; knock and the door will be opened to you.” – Matthew 7:7
Blessings!
French Onion Chicken
One of the things that David ordered every night on the cruise was French Onion soup. So I thought I would try to find recipes with the same type flavors to cook for him once we got home. I found this recipe at Home Chef and decided to give it a try. We didn’t make the salad, but I copied the recipe completely from their site for your information. Our pictures are at the bottom.
Ingredients: (for 2)
- 2 fl. oz. Sherry Wine
- ¼ fl. oz. Sherry Vinegar
- 1 Yellow Onion
- 3 Thyme Sprigs
- 4 oz. Grape Tomatoes
- 12 oz. Boneless Skinless Chicken Breasts
-
1 cup Panko Breadcrumbs
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1½ oz. Swiss Cheese Slices
- 4 oz. Baby Arugula
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Nutrition (per serving) (note this is for the complete meal)
-
Calories
594
-
Carbohydrates
27g
-
Fat
32g
-
Protein
43g
-
Sodium
1393mg
Recipe Steps:
You Will Need: Olive Oil Salt Pepper
- Preheat oven to 450 degrees. Both sherry wine and sherry vinegar are used in this meal. Make sure to use the correct one: Sherry wine helps caramelize onions, and sherry vinegar is added to vinaigrette.
Peel and halve onion. Slice onion into thin strips. Stem thyme. Halve tomatoes. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and onion to hot pan and spread into a thin layer. Reduce heat to medium and cook undisturbed, 3-4 minutes. Season with a pinch of salt and pepper. Stir often until onions are a deep golden brown, 5 minutes. Add thyme and sherry wine (not vinegar). Cook until wine is evaporated, 2-3 minutes. Transfer onion to a plate and set aside. Wipe pan clean and reserve. While onion caramelizes, make vinaigrette.
Mix panko and ½ tsp. salt on a plate. Add a chicken breast to panko and coat completely, pressing firmly to adhere. Shake gently to remove excess breading. Repeat with second chicken breast. Place a medium oven-safe non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Sear on one side, 2-3 minutes.
Flip chicken, and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes per side. Carefully, divide onions between chicken breasts and cover each with cheese. Return to oven and roast until cheese melts, 2-3 minutes. Remove from oven and rest 5 minutes.
Combine sherry vinegar and 1 Tbsp. olive oil in a mixing bowl. Season to taste with salt and pepper. Add arugula and tomatoes to mixing bowl with vinaigrette and toss to coat completely. Plate dish as pictured on front of card. Bon appétit!
Ours:
Chicken breasts (they were huge, so we cut them up, patted dry, coated in panko) seared in some oil.
Caramelized the onion (only used one large yellow onion – will use more next time).
Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.
Baked until the cheese was melted, and gooey.
This was really good. The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.
Blessings!
People
Be you!! Always.
Blessings.
Cruise…
Just some other cruise days and pictures…
Silly…
Formal night with the family
David and I in front of the Rhapsody of the Seas (Royal Caribbean) in Cozumel, Mexico.
Second Formal night…and I wasn’t feeling the dress, but loved the shoes. ha.
And, my ABSOLUTELY favorite picture of the cruise…no filter…pure sun and camera direction. Love this man, and how he makes me feel. 
Blessings.
Cruise – Key West
David and I just returned from a wonderful week cruise, and day one was at Key West. I so loved being there again. David and I had a do over so to speak as the last time we were there Stephen was very sick (both ends sick), and we were not able to do anything that day.
So we were able to go to the Southern Most point.
We also ate at the Hard Rock Cafe.
We had a ball. We walked a lot, and got a lot of sun.
Blessings.
Cheesy Bread
We needed bread to go with the Lasagna that we made (of course). So we had purchased a French Baguette. I cut it in half, and then sliced it in half. 
For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.
Top with Mozzarella, and broil until cheese is melted, and golden brown.
Slice and serve.
I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.
Blessings!
Lasagna
David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot. So, I decided to modify the recipe and make lasagna anyway.
Ingredients:
Meat Mixture
- 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
- 1/2 lb Ground Italian Sausage (you can use all sausage)
- 1/2 tsp Coarse Salt (1/4 tsp table salt)
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
Cheese Mixture
- 1 cup Ricotta Cheese (or Cottage Cheese)
- 1 Egg
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
- 1/2 tsp Pepper
- 1/4 cup Chopped Fresh Parsley
Remaining Layers
- 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand)
- 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)
- 5-6 No Boil Lasagna Noodles
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. 
Mix the Cheese Mixture: In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.
I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan. Then layered the no-bake noodles, then more sauce. 
Then layer the meat mixture.
Then the cheese mixture.
I used fresh, baby spinach (almost the entire small package).
Another sauce layer.
Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese. Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.
Uncover, and bake until cheese is golden or about 10-15 minutes. Remove from oven, and cool for about 15 minutes before cutting. Enjoy!
David liked this, and I was not able to eat a lot of it at all. I mainly ate the everything but the noodles. Ugh.
Blessings.
mommajerryanns.com 