The “Bear” is in trouble with the VA doctors. Typed instructions with “NO SWEETS” and “NO MILK” have curtailed his lifestyle considerably. Sweets are pretty self explanatory but milk is one of the main ingredients in his favorite biscuits and gravy. He has to be watched closely as he is very sneaky.

Wednesday evening we attended church supper and a lady told me to  “Look, what Grouchy Bear is doing!” He was about to take a bite of heavily frosted chocolate cake which I quickly grabbed. He did not act grateful at all at my quick action which probably saved his life once again.

Hopefully, his February scheduled surgery will allow us to get on with our lives and enable him to eat a few things he likes.

It is not a major surgery but he will be a little uncomfortable for a while. He is sure they will allow him some sweets again and if not I am probably going to run away from home.

 On Sunday we went out to eat a buffet-style meal. It seemed likely that it would help his mood but when it got to dessert we had a problem. I reminded him of the “no sweets” order and suggested some fruit.

 He returned a with a large bowl of peaches and pears but underneath the fruit I found a couple of iced cookies he planned to slip in on the spoon. Foiled again!

 The cooking has been quite a challenge but we have had some great new meals and he is beginning to enjoy healthy snacks.

One apple a day has become a habit and he likes the sugar-free puddings with fruit cocktail, peaches and sugar-free whipped toppings. I guess beggars cannot be choosers!

 We have had several roasts, stew, chili and the salads filled with eggs, fried bacon and all the goodies, He has actually lost 10 pounds.

 

Zucchini-potato pie

3 cups frozen shredded hash brown potatoes, thawed
1 egg
1⁄4 cup finely chopped onion
1⁄4 cup grated Parmesan chese
1⁄4 teaspoon salt

FILLING
1 1⁄2 cups thinly sliced zucchini
1 garlic clove, minced
1 tablespoon olive oil
4 egg whites
2 eggs
3⁄4 cup shredded reduced-fat Swiss cheese
1⁄2 cup fat-free milk
1⁄2 teaspoon dried oregano
1⁄4 teaspoon salt
1⁄4 teaspoon pepper

In a large bowl, combine hashbrowns, egg, onion, Parmesan and salt. Press into the bottom of the 9” pie plate and bake at 400 for 20 minutes. In a large non-stick skillet, sauté zucchini and garlic in oil until crisp tender. Cool for 4 mintues and spoon into potato crust.

Combine the remaining ingredients.

Pour over zucchini mixture. Reduce oven temp to 350 and bake for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Six servings with each serving equaling 212 calories, 6 g sat fat, 119 mg cholesterol, 398 mg sodium and 18 g carb.