Here is Tony’s comment from yesterdays post:
It’s been a long time since so many people discussed my ass.
Thank all of you for your thoughts and prayers!! I am constantly amazed how wonderful and thoughtful you all are during times like this.
This cancer picked the wrong ass to attack. I have begun eating hot foods, nuts, and bran. If this cancer thinks it can hang around enjoying itself, it is sadly mistaken! I gave the tumor the finger when I saw it outlined on the butt monitor. Soon it will be cut from me, and if I am allowed to I will spit on it.
Thank you to all of Biz’s “friends” in the blogosphere. You will never know how much it meant to her and I.
I could not have said it any better honey – I love you! (and yes, I’ve been using WordPress for 2 1/2 years and just noticed the quotation marks in the tool bar!)
After seeing a couple people having savory oats recently, I realized I haven’t had them in ages. My bowl: 1/2 cup oats, 1/2 ounce cheddar cheese, 1 fried egg in Pam and lots of Frank’s hot sauce and Tabasco 9 PointsPlus
Before the gym my blood sugar was 150, and I’d rather it be over 200 so I don’t bottom out. I ate two of these pears and that worked perfectly – I think these are Bosc? They never get super ripe, but are so sweet.
At the gym I did 40 minutes on the treadmill, toggling between walking at 3.5 mph for 5 minutes, then running at 4.8 mph for 5 minutes. I still have a bit of a stuffy nose, but definitely worked up a sweat. I am not liking the lunch time viewing on FoodNetwork – its Ina Garten for a solid hour and her voice sometimes puts me to sleep.
As most of the long time readers will know, Tony does not do leftovers. I was looking in my fridge and saw that I had leftover pork tenderloin. I actually got the idea for this chili off of eTools on the Weight Watcher’s website – they have a feature that you can add what you have and it will suggest recipes. I didn’t have as many beans as the original recipe, and I also added frozen corn.
This is a very mild chili – I had to seriously spice my bowl up with some Tabasco, but Tony loved it – as he can’t handle the heat!
Pork and Black Bean Chili (printer friendly version here)
Course: main meals
PointsPlus™ Value: 4
Servings: 10 (1 1/4 cup each)
Preparation Time: 5 min
Cooking Time: 120 min
Level of Difficulty: Easy
1 1/4 pound(s) Pork, tenderloin, cooked
2 cup(s) canned black beans
2 clove(s) garlic clove(s), minced (medium)
12 oz cooked frozen yellow corn
4 cup(s) canned diced tomatoes
2 cup(s) water
1 tsp olive oil
3 Tbsp chili powder
1 tsp ground cumin
2 tsp cayenne pepper, (optional – leave out for mild chili)
1 tsp italian seasoning
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 tsp paprika
1 tsp table salt
Dice up leftover pork roast. Set aside.
In a large stock pot, heat oil and add garlic, worcestershire sauce, chili powder, cumin, paprika and Italian seasoning and cook until fragrant.
Pour in the two cups of water, stirring the bottom of the pot. Bring to a boil and add tomato paste, diced tomatoes, black beans and cayenne and bring to a simmer and let cook for 2 hours.
Twenty minutes before serving, stir in chopped pork and frozen corn. Season with salt and pepper. (my serving was closer to 1 3/4 cups for 7 points)
I didn’t do a full menu/meal plan this week because I really had no idea what was going to be going on with Tony. We meet with a surgeon tomorrow and will have more information then.
I had defrosted Italian sausage the night before for our stuffed peppers and needed to use that up. When I was at Whole Foods last time, I picked up two boxes of this pasta, pretty much the same stats as regular pasta – 5 points per cup.
I really liked this pasta, it didn’t taste gluten free at all. My plate: chopped mixed greens on the bottom, 1 cup pasta, 2 ounces Italian sausage (that I thought would be 3 points, but turned out to be 5 points), pasta sauce and 1/4 ounce shaved parmesan cheese. Dinner was 11 points. And just as I was taking a picture with my new camera, the battery died, so Old Blue had to step in:
Stats for Tuesday:
- 31 points
- 40 minutes on treadmill
- average blood sugar 117
Thanks again for your continued support – we appreciate it!
p.s. Don’t forget that this weeks BSI is couscous over at Dana’s Food for Thought. You have until Sunday to submit a recipe, and remember, it doesn’t have to be a recent recipe you’ve posted!
I am going to submit my Quinoa Meatballs. And yes, I thought if I used red quinoa, Tony and Hannah wouldn’t notice, but they did! Um, apparently I don’t know the difference between couscous and quinoa! Ahem, this is the recipe I am submitting to BSI this week – Shrimp Salad with Honey Jalapeno Lime Dressing. It’s 11 points for a very generous serving!
Off to make breakfast pizza – have a great day!