MS Warlord

I worry a lot more than I used to.
I'm a planner and sometimes MS makes me reluctant to plan.
I HATE that about MS.
How do I plan for an attack that could strike at anytime, with anything?
Maybe my legs will start going again and they've felt weak lately.
I really am I'm worried. Should I start carrying a cane in my car?
After my Reiki massage the lady pointed to problems in my knees.
Maybe that is where it will be.
Maybe it is there now, it feels like something is off.
Maybe it's all in my head.
Then there is this fog. It settles in and basic things like friends and places and life changing events just aren't there anymore. I don't know why it happens or how long will it last and it worries me.
Also, while we're talking about it, why is my nose tingly?
And why does my vision get blurry?
Is it low blood sugar or MS or my thyroid?
Am I'm I just tired and stressed?
Maybe I'm getting a cold.
Do I put too much pressure on being productive and not enough on caring for myself?
Why am I so broken and how can I fix all of this?
Do I need to call the doctor?
I really don't want to call the doctor.
I want to be ok.
No, scratch that! I want to thrive.
I want to be the girl on the cover of magazines proclaimed as the one that beat the shit out of MS and is now helping others do the same. I want to start a war.
A war within myself.
They'll call me the MS warlord.
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You can support the fight by joining TheyCallMeHypo at the April 14th MS Walk South Sound. If you are near by we'd love to have you join the team, if you are far away please consider being a virtual walker. We've already met our goal this year but are still raising funds. Click here or here to learn more. 

Weeknight Mu Shu Chicken

For some reason I had it in my head that my mother loved Mu Shu Chicken. I had big plans of impressing her with this make-over. BIG PLANS.
All the ingredients were purchased when I told her about my incredibly awesome dinner plans. "What's Mu Shu Chicken?" was her response.
REALLY?!  After all these years you'd think I'd know her favorite Asian meal.
Fail Melissa.

Mega mega fail.

At least the dish didn't fail.

Weeknight Mu Shu Chicken

1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons hoisin
1/2 teaspoon cornstarch
1 tablespoon sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 14 ounce bag coleslaw
3/4 cup chopped scallions
2 cups leftover chicken, shredded
10 small whole grain tortillas
Combine soy sauce, rice wine vinegar and hoisin in a small bowl. Whisk in cornstarch.  Set aside. In a large frying pan or wok stir-fry the ginger and garlic in the sesame oil for about a minute. BEWARE OF GARLIC MISSILES AND GINGER BOMBS. Add coleslaw mix scallions and stir-fry until wilted. Add chicken and soy sauce mixture. Cook until heated through. To serve spread this heated mixture over some small tortillas and drizzle with hoisin.


Nutritional Info Makes 10 Servings
Calories: 176.1, Total Fat: 4.6 g only .5 g Saturated Fat, Cholesterol: 21.1 m, Sodium: 316.3 mg, Total Carbs: 21.2 g, Dietary Fiber: 3.4 g, Protein: 11.5 g

Nothing beats super good, super nutritious and super fast. Nothing.
Oh hey, mom? If you're reading this can you please tell me your favorite dish so that I can redeem myself here? Pleeeeease?

Checkout other great recipes at Slightly Indulgent Tuesdays.

Roasted Cajun Broccoli

One question... why do roasted vegetables taste soooo much better than  un-roasted vegetables?!
Ok, fine, two questions...why didn't I learn about this sooner?
With Mardi Gras around the corner I've been on a bit of a Cajun kick. This was inspired by the Cajun Green Beans I made for Mardi Maigre. It's an amazingly quick side dish that can be thrown together during the week.


Roasted Cajun Broccoli
3 cups broccoli, chopped
Olive oil spray
1 tbs garlic
1.5 slices turkey bacon, chopped
1/2 to 1 tbs Cajun Seasoning (depending on your preference)
1/2 cup water
Arrange broccoli in a single layer in a baking dish. Toss with garlic, spray lightly with olive oil. Place under low broiler until broccoli tops are browned. The time varies depending on size of the broccoli cuts, fresh or frozen and your particular oven. Just keep an eye on it. While that is cooking add the turkey bacon to a large saute pan and cook until crisp. Add roasted broccoli to the saute pan along with Cajun seasoning and water. Simmer until all the water has evaporated.

Check out more tasty deliciousness at Slightly Indulgent Tuesdays.

Cajun Green Beans

I had my first experience with Cajun Green Beans at a friends house. This is the same friend who sparked The Great Smoked Cream Cheese Obsession of 2011. I'm not sure if she is evil or wonderful for introducing me to these things, but I will SURELY keep her around to find out.

I decided these NEEDED to be made at our Mardi Maigre blogger night. We enjoyed them along side delicious open faced Po Boys and Kings Cake that Bree made and the Gumbo I wrote about earlier this week.

Cajun Green Beans
1 large family size can of french sliced green beans
1.5 slices turkey bacon, chopped
1 tbs garlic
1/2 to 1 tbs Cajun Seasoning

Cook turkey bacon until crispy, add garlic and cook for 1 minute. Drain almost all the liquid from the can of beans. Add beans to the sauce pan along with Cajun seasoning. Cook until all the liquid has evaporated.

It's kinda like the taco meat procedure. I always hated adding water along with the seasoning and having to wait FOREVER for it to evaporate. I didn't understand the purpose until the day I got lazy and didn't add it. The depth of flavor just isn't there, so trust me. Let it cook for a bit.


These beans were so good it inspired a very similar creation.
I'll tell you more about Roasted Cajun Broccoli next time.