Category: WLS

Bariatric Surgery - My Story · Pork · Recipes · Uncategorized · WLS

Baked Pork Chops

jachancellorLeave a comment

A quick and easy recipe for boneless pork chops.  I used an egg bath with Maggie sauce for added flavor.  Seasoned the pork with salt and pepper, dredged in the egg mixture and then in Panko breadcrumbs that I added Italian seasoning. Placed on a foil lined baking sheet, and baked at 350 degrees for about 20 minutes as these chops were thin.  They still turned out moist.  Of course, I forgot to take pictures of the dredging process.They were good, and pretty easy to prepare and cook.  Twenty minutes bake time with maybe 10 minutes of prep time.  

Simple.  Quick.  Yummy.

Blessings.

Bariatric Surgery - My Story · frustration · goal · weight loss · WLS

Gain

jachancellorLeave a comment

I believe that I have always been an open book.  Probably tell more than I should, but  accepting that this is where I am today and holding myself accountable.  So…I have gained 7 pounds and back to 192.4 lbs. UGH! 

I know what I have done to get here. I am not going back to where I was…stopping it now before it gets out of hand. 

Falling, but getting back up again.  Right?!

Blessings! 

Anxiety · Bariatric Surgery - My Story · Courage · Quotes · Uncategorized · WLS

Courage

jachancellorLeave a comment

courage

Blessings!

Bariatric Surgery - My Story · casseroles · Couple Time · Recipes · Uncategorized · WLS

Chicken Enchilada Casserole

jachancellorLeave a comment

I found this recipe at Dinner at the Zoo.

We had our couples weekend, and this was our night to cook.

Ingredients

  • 8 small tortillas cut into halves, corn or flour
  • 2 cups of cooked shredded chicken breast
  • 2 cups of shredded Monterey Jack cheese
  • 1 15-ounce can of pinto beans rinsed and drained
  • 2 cups red enchilada sauce
  • cooking spray
  • optional garnishes: olives, sour cream, red onions, cilantro, green onions, avocado, tomato

Instructions

  1. Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray.
  2. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered.
  3. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of enchilada sauce over the tortillas.
  4. Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.
  5. Repeat this process one more time for the third layer. Place the remaining tortilla halves over the top and spread the remaining enchilada sauce over the tortillas.
  6. Sprinkle the remaining 1/2 cup cheese over the top.
  7. Cover with foil that’s been sprayed with cooking spray and bake for 30 minutes. Uncover and bake for an additional 5-10 minutes or until cheese is melted and browned.
  8. Let sit for 5 minutes to firm up, then top with garnishes and serve.

 We used canned chicken, and used extra sauce, and tortillas.  It turned out super yummy.  It was better the second day.  The last picture is all I could eat.  My eyes were much bigger than my stomach.

Blessings!

Anxiety · Bariatric Surgery - My Story · blessings · Breathe · friends · Random Stuff · Random Thoughts · thankful · Uncategorized · WLS

Monday

jachancellorLeave a comment

Monday is okay after a restful weekend with friends. 


Blessings.

Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · WLS

Chicken with Olives and Lemon

jachancellor1 Comment

I love the tangy bite that Kalamata olives have with lemon.  I decided to try it with chicken thighs, garlic, onion and braise them. We love Cavendar’s Greek Seasoning.  I use it in meatloaf’s, steak, and pork.  Sliced onion, 6-7 whole garlic cloves, two lemons – sliced, and about a cup of olives.Saute the onion until translucent.  Add the thighs, garlic, and one cup of chicken broth.Simmer for about ten minutes or until blended.  Add oregano, olives, and lemons.  Cover, and roast for about 45 minutes or until the thighs are cooked through.The flavors are fresh, and light.img_2057David had his with rice (most always with rice).img_2059My plate.img_2060The meat was very moist.  I loved the flavors, and the texture from the olives.  It was a nice refreshing chicken dish.

Bariatric Surgery - My Story · Bucket List · dreams · Goals · Random Stuff · Random Thoughts · Uncategorized · WLS

Revising My Bucket List

jachancellor5 Comments

I have been wanting to revamp or streamline my bucket list especially since my weight loss.  To keep myself accountable, I am doing it here.  I am not placing order on the items as when I have the opportunity it will happen, right?

Original post in August 2012 – with updates

  • Travel (anywhere)– Just travel
  • Tandem jump
  • Parasail
  • Ride in a Hot Air Balloon
  • Learn to speak German (take a class)
  • Open a store or tea shop
  • Write a cookbook/book
  • Conquer Algebra (still in process)
  • Participate in a Disney 1/2 marathon (walking)
  • Fit into a size 10-12
  • Crochet or knit a blanket
  • Speak in front of a group of people
  • Learn how to can vegetables, or make jam and fruit preserves
  • Learn more than 6 words in sign language
  • Live in Europe
  • Own a Corvette
  • Go to a Dallas Cowboys Football game
  • Attend a gymnastics or ice skating Olympic event

One of my favorite things to do is eat at famous chef’s restaurants.  My list so far is below, and really don’t have a bucket list for them until we travel somewhere.

Emeril’s, Delmonico Steak House, Las Vegas
Chef Art Smith – Art and Soul, Washington DC, and Homecoming, Disney Springs
Morimoto’s, Asia, Disney Springs
Cat Cora’s, Kouzzina, now closed, at the Board Walk, Disney World
Wolfgang Puck’s, the Dining Room, Disney Springs
Gordan Ramsey’s, The Savoy, London
Paula Dean’s, Lady and Sons, Savannah, GA

Updated list for now anyway.   What is on your list?

Blessings.

Asian · Bariatric Surgery - My Story · crock pot · Recipes · Uncategorized · WLS

Monogolian Beef

jachancellorLeave a comment

We tried the Mongolian Beef from The Recipe Critic the other night.  When we went to the store, the flank steak was almost double in price what the round steak was…so we ended up getting the round steak. Other than the steak we didn’t modify the recipe.

1 1/2 pounds round steak (flank steak)
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

  1. Cut flank steak (round steak) into thin strips. In a ziplock bag add steak pieces and cornstarch. Shake to coat.
  2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
  3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions (forgot these).

David’s plate. It was, again, super yummy.

Blessings!

 

Asian · Bariatric Surgery - My Story · Chicken · Recipes · Uncategorized · weight loss · WLS

Honey Garlic Chicken

jachancellorLeave a comment

David found this recipe, and I am a big believer in someone other than myself can figure out what to have for dinner.  You can find the original recipe here at The Recipe Critic.  She has a lot of yummy sounding foods to try, and I think I will be trying the slow cooker Mongolian beef next.

Made the sauce…

Sautéed the chicken thighs…

Stir together and serve. My plate. Tangy, sweet, a yummy dish that we will be making again.

David’s plate…with rice.

Blessings.

 

Bariatric Surgery - My Story · Carmen · Carmen's Thoughts · Guest · lupus · Uncategorized · WLS

Carmen’s Thoughts

carmensue23Leave a comment

Hey, y’all! It’s Carmen again. As most of you know, my mom has Lupus and had gastric sleeve surgery to aid with symptoms. I wanted to take a minute to talk about how this surgery from last year impacted me.

Before my mom had the sleeve surgery, Lupus kicked her butt. She had “down days” where she felt so fatigued and pained that she could barely move in her chair in the living room. She had to turn down outings with friends and family because her Lupus made her feel so tired (the “Spoon” theory is so great at explaining it).

Fast forward to Thanksgiving 2016. It had been just a few months since Mom had the surgery, and I couldn’t keep up with her when we were Black Friday shopping. She had so much energy, and I didn’t know what to do! It was like she was an entirely new person.

This summer, we went to Disney World – Mom’s first time to Disney since the weight loss surgery. When she was first diagnosed with Lupus, walking around the parks took a toll, and we rented a scooter to help Mom get around. This time, I wanted the scooter. Sure, there were moments that we both wanted to sit on a bench in the air conditioning, but it was so amazing to see her so full of life and enjoyment.

Since Mom has all this new energy, I feel inspired (or obligated) to get in shape myself so I can keep up with her. My excuse that I’m a typical tired college student can’t work this time, because Mom is also going back to school while working full time at the college (it’s awesome that we call each other and complain about classes – FINALLY she understands). 🙂

It has been an adjustment, but it’s definitely one for the better. I’m so thankful that Mom would have FOMO (Fear of Missing Out) as much now. She still has a down day or two, but instead of Lupus kicking her butt, she’s showing it who’s the real boss.