Tony and I met with the surgeon yesterday.  He had the results of the CT scan and I am not going to lie both of us have had knots in our stomachs waiting for this appointment.  The moment of truth to see if the cancer has spread or not.


We of course, are beyond thrilled.  We have a surgery date of February 15.  We both can collective take a sigh of relief, and now have our game faces on for this surgery.  We can’t thank everyone enough for the emails and comments while we were unsure of where this ass cancer was going.   We have a plan and we are going to kick its ass! 😀

One of the things of course that keeps my mind off of the “C” word is reading recipes, blogs and cooking. 😀  Last week I saw this recipe and thought it sounded interesting.  I did adapt it though a bit though.

Green Chorizo (adapted from Sweet Life)

(printer friendly version here)

  • 1 pound ground turkey breast
  • 1 poblano pepper
  • 2 tomatillos
  • 2 cloves garlic
  • 1/4 cup cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons vinegar
  • 1 teaspoon crushed red pepper.

Heat broiler on high.  Put the poblano, tomatillos and garlic on a roasting pan and roast until the skins are blackened.  While she removes the blackened skin, I leave it on like I do with my Baja Fresh Salsa (can’t wait to uncover the grill to make some more!).   Add all the ingredients into the food processor and pulse until combined.  I decided to make this 8 servings, 2.75 ounces of raw meat per serving.   Heat a non-stick skillet over medium-high heat – add Pam and Pam fry for about 2-3 minutes per side.  She originally said to refrigerate overnight, but I did a test batch right after making it, and then made it again yesterday morning, and couldn’t really tell the difference.

116 calories, 4.5 fat, 1.7 carbs, 0 fiber, 16 protein = 3 points per serving

I decided to crumble my patty for green chorizo egg tostadas – holy yum was this delicious and worth the 12 points 😀  Two tostadas, 1 ounce black beans, one green chorizo patty crumbled, 1 scrambled egg and 3/4 ounce of cheese (fyi . . . you can still get 3/4 oz. of cheese for 2 points!)

Lunch was leftover beef and sauce from last nights Italian Pot Roast – 3 ounces of beef, 1/2 cup of sauce and 10 ounces of cooked spaghetti squash.  Try as I might, spaghetti squash dishes always look like dog food but taste delicious!

So to celebrate Tony’s cancer not spreading, I decided to make dinner a surf and turf.  We split a New York strip steak, and I made garlic shrimp scampi.  I adapted this recipe from Kevin of Closet Cooking.

Shrimp Scampi for Two (printer friendly version here)

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 pound shrimp (peeled and deveined)
  • 1/2 cup white wine
  • 1/2 lemon (juice and zest) this was too much for me, so I reduced it to 1 tablespoon and zest of half a lemon.
  • 1/8 cup minced garlic
  • 1 teaspoon dried parsley

Heat the oil and melt the butter in a pan.  Add shrimp and saute for 2-3 minutes a side.  Remove the shrimp from the pan.  Add the wine, garlic, lemon juice and zest and bring to a boil.  Simmer the liquid until reduced by half – about 5 minutes.  Return shrimp and toss together.  Sprinkle with dried parsley.  I lucked out got these giant shrimp for only $3.89 at my store’s 50% off bin. 😀

285 calories, 13 fat, 4.5 carbs, 0 fiber, 24 protein = 6 Points Plus


having the wine really stretches out the butter flavor

My plate: 3 ounces of steak, 1/2 serving of scampi (although Tony was missing the bread crumbs – sorry about that!) and roasted zucchini that was tossed in 1 tsp. olive oil and roasted under the broiler – so good!  Dinner comes in at 12 points.

We were a little snackish later in the night and I had pretzels with french onion dip – I thought it was around 4 points, this morning turns out it was an 8 point snack – it’s all good, I still have flex points left 😀

Stats for Thursday:

  • 38 points
  • no exercise since I went to Tony’s dr. appointment
  • average blood sugar 107

I have to give a shout out to Chobani regarding the Traveling Oven Mitt Recap that Emily from Chobani put together!  You can check out all the lovely participants here.  You had to provide a “quote” for the post, and I told her that I was a condiment whore and typically have a minimum of 27 hot sauces and mustards at the ready.  Love how she classed me up and called me a “condiment junkie!”

Since this was a recipe contest between the bloggers, could you vote for mine here?   If you “like” my recipe you are automatically entered for your own chance at an oven mitt, a tote bag, and most importantly, an entire year’s worth of Chobani!

I love you more every day Tony!