Category: recipes

Recipe: Pecan Cream Pie

On By mrsjmejonesIn food, home, recipesLeave a comment

INGREDIENTS 

1 9-inch pie crust, unbaked (OR use a graham cracker crust like I did!)

1 cup heavy whipping cream 

1/3 cup powdered sugar 

2 (8 oz) packages cream cheese, softened 

1/2 cup light brown sugar 

1/4 cup pure maple syrup 

1 1/2 cups pecans, finely chopped 

1/4 teaspoon salt 

PREPARATION 

Blind bake crust according to package directions (unless you are using a graham cracker crust, of course!). Let cool completely while you make the filling. 

In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form. 

In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy. 

Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans. 

Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.  It is sooooo good!!

Weight Loss Chronicles ~ TOC

On By mrsjmejonesIn Bariatric, Blogging, diabetes, Diet, Doctors, food, friendship, lists, recipes, sickness, Weight Loss SurgeryLeave a comment

I cannot tell you the number of times that I have been contacted by a friend from high school, a neighbor or a perfect stranger to ask for help as they decide whether or not to take the plunge and have Weight Loss Surgery.  It can be SO intimidating and stressful throughout the process and especially when thinking of maintaining a new life and a new relationship with food.  I am always SO happy to help and always direct them to this blog as well as my Instagram feed for WLS (username:  rnyftw) but I have noticed how hard it is to go back and reference each stage of my journey so I thought I’d link it all here to help anyone (and myself!) who may need to see a specific one:

WLS Chronicles – The Decision

WLS Chronicles – The Initial Visit

WLS Chronicles – Pre-Op Testing

WLS Chronicles – Pre-Op Diet

WLS Chronicles – Surgery Day!

WLS Chronicles – Post-Op Diet (Days 1 -3 Clear Liquids)

WLS Chronicles – Post-Op Diet (Days 4 -13)

WLS Chronicles – Emotions

WLS Chronicles – HELP!!! (links to apps, and support talk)

WLS Chronicles – Post-Op Diet (Days 14 – 20) ~ Semi-Solids

WLS Chronicles – Post-Op Diet (Day 21/Week 4 – Day 41/Week 6) ~ Soft Foods

WLS Chronicles – Post-Op Diet (Day 42/Week 7 – Three Months Post-Op)

WLS Chronicles ~ Week 14 Update

WLS Chronicles ~ Dining Out

WLS Chronicles ~ Maintaining

I hope that makes it easier for everyone to reference the stage they are looking for!  If you have ANY questions beyond what I’ve blogged out, please please please reach out to me!  My email is mrsjmejones@gmail.com and I truly do enjoy helping others in their journey as well!

 

Meatballs, made of meatloaf..meatloafballs? (Recipe & Pic)

On By mrsjmejonesIn food, recipes2 Comments

So it’s time I share one of the ways to my hubby’s heart.  My meatloaf that happens to be shaped into balls and not at all loaves.  They cook faster.  They are almost “crunchy” on the outsides.  They are AWESOME!  This is so simple!

MLB

 

Meatloafballs a la justjmejones 

You’ll need:

  • 1 lb. ground sirloin
  • 1 egg
  • 1 1/2 cups of ketchup
  • tbsp of A1
  • dash of salt
  • tsp garlic powder
  • 3/4 sleeve of saltine crackers, crushed

In a medium sized bowl, add all ingredients and mix together.  Scoop out balls using an ice cream scoop to obtain the desired size (and please don’t worry, they are not meant to be perfect!).  I bake them on a rack on top of a cookie sheet.  (This way some of that fat drips right down to the pan and you don’t touch it!)  Cook for around 30 minutes at 425 degrees.  Note: I use tongs and turn mine over with about 5 minutes left to make sure they are “crisp” on the top and bottom.  These are not saucy meatballs, but more of a “crusted” meatball.  I add a little bit of ketchup to the tops of mine before serving and that’s it!  🙂

White Bean Chicken Chili Recipe

On By mrsjmejonesIn food, recipes1 Comment

Here is the recipe for the chili I have raved to everyone about.  I have found many variations online but this is the one that is perfect for me and my family (and coworkers)!

  • 1-1/2 – 2 pounds boneless skinless chicken breasts, cut into “chunks”   
  • 1 medium onion, chopped to your liking (depending on who is eating it, I might even mince)
  • 2 teaspoons garlic powder
  • 1 tablespoon canola oil
  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (7 ounces) chopped green chilies
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup heavy cream
  • In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Remove from the heat; stir in sour cream and cream. Makes about 7 servings.  
  • It is fabulous with red pepper flakes!
 
Also – you can put all ingredients in a crock pot and cook that way – just don’t add the sour cream or heavy cream until just before you serve it!