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 2, 2012

What's for dinner?

If you have the coveted Deep Covered Baker, your possibilities are endless!  AND dinner can be ready is under 30 minutes!
This past week I found myself short on groceries and in need of a good lunch!  I really wanted pasta alfredo, for some reason, so I decided to adapt the recipe for Pasta Primavera to suit my needs!  Talk about easy and fast!  I used the recipe below, cut it in half, and left out the vegetables and parsley (because I didn't have them).  It was SO easy and SO wonderful that I can't wait to make it again for dinner and I'll add chicken!  Basically, this recipe now serves as two:

Pasta Primavera (pictured above)
Chicken Alfredo (just eliminate the veggies and add chicken!)

8 oz (250 g) uncooked spaghetti noodles

2 1/4 cups (550 mL) chicken broth
1 cup (250 mL) heavy whipping cream
4 garlic cloves, pressed
1 tbsp (15 mL) Lemon Pepper Rub
2 medium carrots, peeled
1 medium red bell pepper
2 oz (60 g) cream cheese, softened
2 oz (60 g) Parmesan cheese, grated (about ½ cup/125 mL), divided
2 cups (500 mL) fresh small broccoli florets
1 cup (250 mL) sugar snap peas, trimmed
2 tbsp (30 mL) chopped fresh parsley

  1. Break noodles in half. Combine noodles, broth, cream, garlic pressed with the Garlic Press and rub in Deep Covered Baker. Microwave, covered, on HIGH 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile, cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into strips; cut carrots and bell pepper strips into 1-in. (2.5-cm) pieces.
  2. Carefully remove baker from microwave using Oven Mitts. Add cream cheese and 1/4 cup (50 mL) of the Parmesan cheese to baker; mix well. Stir in carrots, bell pepper, broccoli, peas and parsley. Microwave, covered, on HIGH 1-2 minutes or until heated through. Serve with remaining Parmesan cheese.

The Deep Covered Baker is my #1 MUST for EVERY kitchen.  If you don't have one, you must get one!  It will revolutionize your kitchen and save you so much time and money!

(click here for purchase information)

Menu Plan for this week...


Grilled Pork Chops with Rice and Veggies

Chicken Alfredo


Breakfast for Dinner

Dinner at a friend's house

Easter dinner at my aunt's house!