Tyson Hugh Hooper

Tyson Hugh Hooper
Our son, Tyson Hugh Hooper, was born with coarctation of the aorta, hypoplastic arch, and a transitional avsd. His first open heart surgery reconstructed his aorta and was on day 9 of life. His second open heart repair was not anticipated to be needed until two or three years of age. Ty had other plans. We spent the vast majority of his first 3 months of life at Vanderbilt as he went into heart failure and was diagnosed with pulmonary hypertension. As a result, the medical team concluded that he needed the repair much sooner than usually recommended, and at just shy of 3 months old Ty underwent his second life saving open heart surgery. God has already worked so many miracles in Ty's life and the life of our family and we know he is using our story. Because of this, we are grateful for Ty's special heart and feel beyond blessed that God chose us to travel this road. We ask for prayers as Ty continues to heal. We are praying for a full recovery and life without restrictions for Ty. We are praying for God to use our family and Ty for His glory.

Thank you to each and every person who supports us through prayer, giving, or just by loving on our family! We are humbled and blessed by all of the ways the Lord is providing for us and know that he is using Ty and his story to do great things!

Monday, April 30, 2012

Menu Monday... and a recipe

This week's Menu (on time... impressive)

Grilled Chicken with
Stuffed Zucchini
and roasted potatoes

Grilled Chicken Sandwiches
(with leftover chicken)
and Fresh Cut Oven Fries

Grilled Kabobs (chicken/onion/sweet pepper)
with Grilled Corn on the Cob (Lily's request), and Rice



Pork Chops,
Green Beans, and
Baked Sweet Potatoes

Leftovers and/or

Last week you might have noticed Zucchini fries on the menu and I promised the recipe!  They are SO good!  Chris even liked them - a lot - so you know it's a winner!  It's a great way to get your kids to eat some veggies!

Crispy Zucchini Fries
(From Pampered Chef Season's Best recipe collection - Spring/Summer 2012)


1 medium zucchini

1 1/2 cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook's Tip)

1 oz (30 g) Parmesan cheese, divided

1 egg white


1.Preheat oven to 450°F (230°C). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef's Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.

2.Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.