SLOW COOKERY RECIPE
Chicken Chow Mein

1 1/2 pounds boneless skinless chicken breasts, cut in 1" chunks
1 tablespoon of oil
4 stalks of celery chopped
4 carrots chopped
4 green onions chopped
1 cup of chicken broth
1/3 soy sauce
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic minced
8 ounces beansprouts
8 ounces water chestnuts sliced
1/4 cup cornstarch
1/2 cup water

In a skillet brown the chicken in the oil....the step can be skipped
if you
don't have the time...Put browned chicken in the crockpot, all all
ingredients
except cornstarch and water. Stir, cover and cook on LOW for 6-8
hours. Before
serving turn the crockpot to HIGH . Mix cornstarch and water in a
small bowl,
stirring until dissolved. Stir into the crockpot liquids. Keeping
cover
slightly ajar to allow steam to escape, cook until thickened...15-30
minutes. Serve
over rich or chow mein noodles.

May be doubled for 5 qt. crockpots.

http://www.healthly-chicken-recipes.com/
http://chicken-recipes.blogspot.com/
http://quotesoflove.blogspot.com/

Taco Salad

       Prep time: 25 minutes
       Bake/Cook time: 30 minutes

       1 Tbsp. chili powder (no sugars or wheat products added)
       1 tsp. ground cumin
       1 tsp. ThickenThin Not Starch
       1/2 tsp. onion powder
       1/2 tsp. garlic powder
       1 lb. ground beef
       3/4 cup water
       6 cups torn lettuce, such as iceberg and romaine
       4 Tbsp. low-carb green taco sauce (such as LaVictoria)
       1 (4-oz.) jicama, peeled and cut into thin strips (1 cup)
       1 cup shredded Monterey jack cheese
       1/2 cup shredded mild cheddar cheese
       4 Tbsp. sour cream
       1/2 cup Verdemole (optional)
       Low-carb tortilla chips (optional)

       1. Make the seasoning mix: In a small bowl, combine the chili
powder, cumin, ThickenThin, onion powder and garlic powder. Set
aside.

       2. In a large skillet, cook the ground beef over medium heat
until browned, breaking up with the back of a wooden spoon, about 15
minutes. Drain off fat, if any. Add the water and seasoning mix;
stir to combine. Reduce heat to medium-low, and cook until liquid is
almost completely absorbed, 10 to 12 minutes.

       3. In a large bowl, toss lettuces with taco sauce. Divide
among four large serving bowls, about 1 1/2 cups each. Top each with
1/4 cup jicama. In a medium bowl, toss the Monterey jack and cheddar
cheeses together; divide and sprinkle over the jicama. Divide and
spoon the beef mixture (about 1/2 cup per serving) over the cheese.
Top each with 1 tablespoon sour cream and 2 tablespoons Verdemole,
if using (don't forget to add in the extra carbs!). Arrange 8
tortilla chips around each bowl, if desired.

       Makes 4 servings. Nutritional values per serving: 468
calories, 32g fat, 35g protein, 7.5g carbohydrate, 3.5g fiber and 4g
net carbs.

<em><strong>Recipes - Chicken Recipes - Balsamic Chicken
Recipe</strong></em>

Balsamic chicken

Ingredients
4 broiler-fryer chicken breast halves, skinned and boned
2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
4 teaspoons butter
parsley sprigs
cherry tomatoes

Directions
On hard surface with meat mallet or similar flattening utensil,
lightly pound chicken to 1/4-inch thickness.

Press lemon-pepper seasoning evenly on both sides of chicken.

In large frying pan, place oil and heat to medium temperature. Add
chicken and cook, turning once, about 7 minutes or until fork can be
inserted in chicken with ease.

Remove chicken to warm serving platter; keep warm.

In medium bowl, mix together vinegar, broth and garlic; add to
frying pan.

Cook over medium-high heat, scraping up brown meat bits, about 2
minutes or until mixture is reduced and syrupy. Add butter; stir to
melt.

Place chicken on serving dish and spoon sauce over chicken. Garnish
with parsley sprigs and cherry tomatoes.

Makes 4 servings

Free Recipes - Spanish Chicken and Rice Casserole


Ingredients:

1 box (6 oz.) quick-cooking brown rice (1 2/3 cups)
1 small onion, chopped
1 Tbsp. extra virgin olive oil
1 can (14.5 oz.) stewed tomatoes
1 can (14.5 oz.) fat-free, reduced sodium chicken or vegetable broth
1 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
1 jar (7 oz.) roasted red peppers, drained and chopped
1 large, skinless, boneless chicken breast (about 3/4 lb.), cut into
1-inch
pieces
1 bay leaf
1/2 cup frozen green peas
Salt, to taste (optional)
Instructions:
Preheat oven to 375 degrees.

In a 2-quart casserole dish, combine rice, onion and oil. Add
tomatoes, broth, paprika, oregano, ground pepper, roasted peppers,
chicken and bay leaf. Stir, then cover and bake casserole for 25
minutes.

Stir in peas and continue to bake, uncovered, for an additional 25
minutes or until broth is absorbed. Remove bay leaf and serve.

http://www.healthly-chicken-recipes.com/
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Chicken Recipes - CHICKEN WELLINGTON

4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated

Cook rice by package directions. Beat egg white and add to rice. Spoon
rice onto chicken half. Cover with other half. Separate dough into 4
pieces, using 2 rolls for each piece. Roll each piece with a rolling pin
until thin. Wrap one thin piece of dough around chicken, covering
completely. Place chicken in baking pan and brush with egg yolk. Cover
pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake
another 20 to 30 minutes until golden brown. Serve with currant sauce
(below). Serves 4.

CURRANT SAUCE

1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard

Mix together and heat over low heat until melted.

Healthy Chicken Recipes <http://www.healthly-chicken-recipes.com/>
Chicken Recipes <http://www.worldfamousrecipes.com/>  Chicken Recipes
<http://chicken-recipes.blogspot.com/>  Chicken Recipes
<http://groups.yahoo.com/group/chicken-recipes-mailing-list/>



[Non-text portions of this message have been removed]

Diabetic Recipes - Diabetic Lemony Carrot-Spice Bread

        Fiber One® cereal    1 1/2 cup  ---
        Gold Medal® all-purpose flour    2 2/3 cup  ---
        granulated sugar    1 cup  ---
        baking powder    2 1/2 tsp  ---
        pumpkin pie spice    2 tsp  ---
        salt    1/2 tsp  ---
        baking soda    1/2 tsp  ---
        chopped walnuts    1 cup  ---
        lemon juice    1/3 cup  ---
        vegetable oil    1/4 cup  ---
        grated lemon peel    1 tsp  ---
        (15 oz) diced carrots, undrained    1 can  ---
        eggs    2 ea  ---


Preparation Instructions


    1.. Heat oven to 350 degrees.
    2.. Grease loaf pan, 9 x 5 x 3 inches.
    3.. Finely crush cereal. (Place cereal in plastic bag or between
sheets of waxed paper; crush with rolling pin. Or crush in blender or
food processor.)
    4.. Stir together flour, sugar, baking powder, pumpkin pie spice, salt
and baking soda in large bowl. Stir in cereal and walnuts.
    5.. Beat remaining ingredients until well mixed. Stir into cereal
mixture just until moistened. Pour into pan.
    6.. Bake about 1 hour and 10 minutes or until toothpick inserted in
center comes out clean.
    7.. Cool 15 minutes; remove from pan. Cool completely before slicing.
        Calories 155
        Calories From Fat 55
        Total Fat 6 g
        Saturated Fat 1 g
        Cholestrol 20 mg
        Sodium 180 mg
        Total Carbohydrate 24 g
        Dietary Fiber 2 g
        Sugars
        Protein 3 g



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<http://diabeticrecipes.blogspot.com/>

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[Non-text portions of this message have been removed]

Just wanted to share some BREAKING CFIDS news
http://cfids.home.att.net/

MEXICALI STUFFED POTATOES
4 medium baking potatoes
Vegetable oil
8 ounce sour cream
1 (16 ounce) can chili with beans
1 jalapeno or Serrano Chile, finely chopped
1/2 cup shredded Cheddar cheese

Scrub potatoes thoroughly, and rub skins with oil; bake at 400
degrees F for 1 hour or until done. Allow potatoes to cool to touch.
Cut a 1/2-inch-thick slice from top of each potato; carefully scoop
out pulp, leaving shells intact. Mash pulp, stir in sour cream.
Stuff shells with potato mixture, leaving a well in center. Place
potatoes on a baking sheet. Bake at 350 degrees F for 25 minutes;
remove from oven.

Combine canned chili and chopped Chile pepper in a small saucepan,
simmer 10 minutes or until mixture is thoroughly heated. Spoon Chile
mixture over potatoes. Sprinkle each potato with 2 tablespoons
Cheddar cheese; bake an additional 5 minutes or until the cheese
melts.
Yield: 4 servings.

Per Serving: 328 Calories; 17g Fat (45.0% calories from fat); 9g
Protein; 37g Carbohydrate; 3g Dietary Fiber; 40 mg Cholesterol; 130
mg Sodium Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 3 Fat

Apple Streusel Pie
Yield: 8 servings

Ingredients
1 Pastry for single-crust 9-inch pie

PIE FILLING
3/4 cup Equal® Spoonful
2 Tbsp. cornstarch
2 Tbsp. lemon juice
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
6 cups peeled, cored, sliced Granny Smith apples

1 STREUSEL TOPPING
1/2 cup all-purpose flour
1/2 cup Equal® Spoonful
1/2 tsp ground cinnamon
1/4 tsp salt
4 Tbsp. stick butter or margarine, melted
1/2 cup chopped nuts

For pie filling, roll pastry on floured surface into circle 1 inch
larger than 9-inch pie plate. Ease pastry into plate; trim and flute
edge. Set aside.
Combine 3/4 cup Equal®, cornstarch, lemon juice, 3/4 teaspoon
cinnamon, 1/4 teaspoon salt and nutmeg; sprinkle over apples in
large bowl. Toss to coat. Spoon apples into pie crust.

For Streusel topping, combine flour, 1/2 cup Equal®, 1/2 teaspoon
cinnamon and 1/4 teaspoon salt.  Stir in melted butter until mixture
resembles coarse crumbs. Stir in nuts. Sprinkle over apples.  Bake
in preheated 375º oven 45 to 55 minutes or until apples are tender
and crust is golden.  Cool on wire rack. Serve warm or room
temperature.

Nutrition Information Per Serving: Calories 275; Carbohydrate 33 g;
Protein 3 g;Fat 16 g; Cholesterol 20 mg; Sodium 223 mg;
Exchanges:  1 Starch; 1 Fruit; 3 Fats.

ROASTED RED PEPPER BREAD

Yield: 2 loaves (8 servings each)
Source: "1,001 Recipes For People with Diabetes" by Surrey Books
Book info: http://diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS
-  2-1/4 to 2-3/4 cups all-purpose flour
-  3/4 cup whole wheat flour
-  1/4 cup grated fat-free Parmesan cheese
-  1 teaspoon Italian seasoning
-  1/2 teaspoon salt
-  1 package fast-rising active dry yeast
-  1-1/4 cups very hot water (125 to 130 degrees)
-  1 tablespoon olive oil
-  4 ounces reduced-fat mozzarella cheese, cut into 1/2-inch cubes
-  1/2 cup coarsely chopped roasted red pepper
-  1 egg white, beaten
-  2 teaspoons water
-  Italian seasoning

DIRECTIONS
Combine 2-1/4 cups all-purpose flour, whole wheat flour, Parmesan
cheese, Italian seasoning, salt, and yeast in large bowl; add water
and oil, mixing until smooth. Mix in mozzarella cheese and red
pepper; mix in enough remaining 1/2 cup all-purpose flour to make
smooth dough.
Knead dough on floured surface until smooth and elastic, about 5
minutes. Place dough in greased bowl; let rise, covered, in warm
place until double in size, about 30 minutes. Punch dough down.
Divide dough into 2 equal pieces. Shape each into loaf and place in
greased 9x5-inch loaf pan, or shape into round or long loaf on
greased cookie sheets. Let stand, covered, until double in size,
about 30 minutes.
Slash top of loaves with sharp knife. Mix egg white and water; brush
over dough and sprinkle with Italian seasoning. Bake at 375 degrees
until loaves are golden and sound hollow when tapped, 35 to 40
minutes. Remove from pans and cool on wire racks.

Nutritional Information Per Serving (1/8 of loaf): Calories: 119,
Fat: 2.2 g, Cholesterol: 3.8 mg, Sodium: 133 mg, Protein: 5.6 g,
Carbohydrate: 19 g
Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Fat

Sweet Potato, Apple and Walnut Muffins
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3 tablespoons canola oil
3/4 cup packed light brown sugar
1 large egg
1 large egg white
1 (15-ounce) can sweet potatoes (or yams) or 1 cup fresh/cooked
sweet potatoes, drained and mashed
1/2 cup skim milk
1 3/4 cups chopped, peeled baking apples
1/3 cup chopped walnuts
1/3 cup golden raisins

Preheat oven to 400°F.
In a bowl, mix together the flour, baking powder and cinnamon; set
aside.  In another bowl, mix together oil, brown sugar, egg, egg
white, mashed yams and milk. Make a well I the center of the dry
ingredients and add yam mixture, stirring until moistened. Do not
over mix. Fold in the apples, walnuts and raisins.  Spoon batter
into paper-lined or greased muffin tins, filling about three-fourths
full.  Bake for 20 to 25 minutes or until done.
Makes 1 1/2 dozen muffins.

Per serving: CAL 160 (22% from fat); FAT 4 g; PROTEIN 3 g;CARB 28 g;
CHOL 12 mg; SODIUM 73 mg; SATURATED FAT 0 g.

http://www.healthly-chicken-recipes.com/
http://groups.yahoo.com/group/world-famous-recipes/

*Chicken Cutlets with Raspberry Vinaigrette.
4 boneless, skinless chicken breast halves
1 tablespoon canola oil or unsalted butter
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries
Freshly ground black pepper
salt

Place the chicken between pieces of wax paper or plastic wrap. Using a meat
mallet, pound slightly to an even thickness. Season with the pepper and salt.
Warm the oil or butter in a large no-stick frying pan over medium heat. Add the
chicken and cook for 5-10 minutes, or until lightly browned on each side and
cooked throughout. Remove the chicken to a platter and keep warm. Add the wine,
vinegar and raspberries to the pan. Raise the heat to high and cook until the
sauce thickens slightly.
Pour the sauce over the warm chicken and serve immediately.

Per serving: 145 calories, 5.5 g total fat, 17 g protein, 4 g
carbohydrate, 1.4 g dietary fiber, 46 mg cholesterol, 40 mg. sodium.

http://www.mail-archive.com/chicken-recipes-mailing-list@yahoogroups.com/maillis\
t.html
http://diabeticrecipes.blogspot.com/

Creamed Peas And New Potatoes

   1 pound new potatoes about the size of a walnut
   1 cup boiling water
   1 tsp. finely dliced green onion
   2 Tbsp. butter
   2 cans (10 oz.) or 1 1/2 cups shelled green peas
   1/2 cup evaporated milk
   1 1/4 tsp. salt

Scrape potatoes.  put potatoes, shelled peas and onion in a sauce
pan.
Add the boiling water and salt.
Cover and cook for 15 to 20 minuts or until the vegetables are
tender.
Add the milk and butter.
Simmer very slowly until liquid is somewhat thickened.
Makes 4 servings.


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Hello Everyone, Happy New Year!

Now that Christmas is over...I went grocery shopping yesterday with
my little grandson he is 5, I was walking around pushing the
cart...guess what we saw. Now, remember we just had Christmas.
Valentine's Day candy, cards, gifts to give. Many people walked by
and just shook their heads...Merchindising gone wild. That should be
the name of a movie. Whew, after the pressure of getting your special
someone something nice or what they wanted from Santa. You got more
now...oh well, here is a simple recipe. When your go to the grocery
store pick these up. Have them on hand when company pops in and it is
easy to fix and they will marvel about your abilities to make
something in a pinch or blink of the eye.

1 package of cream cheese (room temperature)
1 small jar of cocktail sauce (small bottle works best)
1 small can of shrimp drained (can use oysters, crabmeat real or
fake.)
1 package of asst. crackers or ritz crackers
1 large round dinner plate or platter
1 dinner knife
1 large (group of people to watch you put it together)

Take the plate or platter, with the soften cream cheese, spread it
onto the plate with your dinner knife, while the large group of
people are watching you put it together. Talk a bit explain what your
doing. Some people do not cook or work well in the kitchen...ha ha..

Now, take the jar of cocktail sauce over the room temperature cream
cheese, open the jar of shrimp or oysters or fake crabmeat or the
real deal crab meat...not all three chose one. Each has it own flavor
and depends on what your guests like. Drain the shrimp, or oysters or
break apart the fake crab meat or drain the real deal crabmeat. An
place evenly around on top of the cocktail and cream cheese base.
Now, you take the crackers and place them around the rim of the large
dinner plate or platter and serve. Stick two crackers into the
mixture as a garnish...place chopped olives (black or green) or
parsley sprig along side of it. Looks neat goes fast and you only use
two kitchen items. Have fun. Let me know how it came out. A New
Year's Party is coming...have it ready and you will be the hit of the
whole party...bye now...Cheryl in Virginia

The 2005 Christmas Eve Carnival of the Recipes

Carnival of the Recipes - 71st Edition is up.

It is being hosted at World Famous Recipes
http://www.worldfamousrecipes.com/

Permanent Link:

Carnival of the Recipes #71
http://www.worldfamousrecipes.com/index.php/847


Trackbacks
http://www.worldfamousrecipes.com/index.php/847/trackback/


Thank you,

Bill Austin

LOW FAT - Favorite Bread Stuffing

1/2 cup water
1 onion, chopped
3 cups sliced mushrooms
(about 1/2 lb.)
2 celery stalks, thinly sliced
4 cups cubed bread
1/3 cup finely chopped parsley
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
1/8 tsp black pepper
1/2 tsp salt
1 cup very hot water or vegetable stock

Heat 1/2 cup water in a large pot or skillet. Add the onion and cook
5 minutes.

Add the sliced mushrooms & celery and cook over medium heat,
stirring occasionally, until the mushrooms begin to brown, about 5
minutes.

Preheat oven to 350F. Stir in bread & spices, salt & pepper. Lower
the heat & continue cooking for 3 minutes, then stir in the water or
stock, a little at a time, until the dressing obtains the desired
moistness.

Spread in an oil-sprayed baking dish, cover & bake for 20 minutes.
Remove the cover and bake 10 more minutes.


Serves 8.

Per serving: 91 calories, 2g fat, 0 mg cholesterol.



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Funny Jokes -
http://www.jokes-joke.com/
http://funny-jokes.blogspot.com/
http://groups.yahoo.com/group/funny-jokes/
http://www.quotes-world.com/

SPINACH SALAD

8 to 10 oz. raw spinach, washed & dried
Salt & pepper
2 tsp. sugar
1 lb. bacon, cooked & crumbled
4 hard-boiled eggs, chopped
3/4 head iceberg lettuce, washed & dried
1 purple onion, thinly sliced
1 pkg. raw Bird's Eye frozen peas, thawed (any brand is fine)
1 c. each low fat mayonnaise & low fat sour cream
2 oz. Parmesan cheese, grated

DRESSING
1 tsp. each salt, paprika, celery seed & dry mustard
1/2 c. sugar
1/4 c. cider vinegar
1 c. oil (olive or vegetable)

SALAD: Using a large bowl, layer the following ingredients in order:
spinach
sprinkled with salt, pepper and 1 teaspoon sugar; onions, peas,
bacon and
eggs. Top with combined mayonnaise and sour cream.
Sprinkle with Parmesan cheese.

DRESSING: Mix all ingredients well in
blender, except oil. Gradually add oil, blending well. Chill. Serves
10.
(Using a wire whisk to blend works equally as well as blender.)



http://groups.yahoo.com/group/free-recipes/
http://freerecipesonline.blogspot.com/

--- In fibromyalgia_recipes@yahoogroups.com, "lward_inspring05"
<lward_inspring05@y...> wrote:
> Hi, My name is Kay. I live in North Carolina. I enjoy cooking when
I
> have time. I look forward to talking with everyone and sharing
recipes.
>                         Sincerely,
>                                     Kay

Hello Kay and the Group,

My name is Cheryl. I live in your neighboring state...Virgina. I too
enjoy cooking. I suffer from fibromyalgia and chronic pain. You think
the recipes in here can help ...bring them on...Hope to have a very
nice time meeting you all. Take care...Cheryl

Hi, My name is Kay. I live in North Carolina. I enjoy cooking when I
have time. I look forward to talking with everyone and sharing recipes.
                         Sincerely,
                                     Kay

Good Egg Casserole

1/2 lb bulk turkey sausage
1 tsp vegetable oil
3 medium Yukon Gold or red potatoes, peeled, quartered, and thinly
sliced
5 large eggs
7 large egg whites
2 cups 1% cottage cheese, small curd
4 oz sharp cheddar cheese, grated
2 oz parmesan cheese, grated
2 cans (4 oz each) green chilies, drained and chopped
1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 350 deg F. Lighly oil a 9x13 baking pan or coat it
with
nonstick cooking spray; set aside. In a large nonstick skillet over
medium heat, cook sausage until no longer pink, breaking it up with
a
wooden spoon; transfer to a paper towel to drain, blotting top with
additional paper towels. Wipe the skillet clean, then add the
teaspoon of oil and heat over medium heat. Add potatoes and saute
until tender and browned, about 10 minutes. Let cool slightly. In a
large bowl, combine remaining ingredients and mix thoroughly. Add
the
sausage and potatoes and mix well. Pour into prepared baking pan.
Bake in top third of oven for 30 to 35 minutes or until golden on
top
and set in center.

Serves 12
Calories 213;Fat 9g;Protein 19g;Fiber 1g;Sodium 857mg;Carbs 13g


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Hello to everyone,

My name is Roslyn and I'm 47 yrs. old.  I live in sunny South
Carolina, mother of seven children, and grandmother of five and 3/4.
One grandbabie is due in September.  I have Polymyalgia, Fibromyalgia,
Temporal arterities, Osteoporosis, Depression, Diabetes, OA, High
blood pressure,Anemia, and COPD. It is a daily struggle to accomplish
anything, and the pain is extreme.  There are days I can do nothing
the pain gets so bad.  I'm excited to meet you all, and hope we can
help eachother.  I took an early retirement from a County office
position, and was home-schooling. This year I need to focus on me, and
helping myself first, as last year just about wiped me of the board.
Hope to hear from you all soon,
Roslyn
nona29169@...

Hello,
My name is Cindy... I have FM,OA,DDD,Psuedogout,anxiety and depression

I was looking around the different groups on Yahoo with Fibromyalgia...
Recipie!!!!Yummy..
I am married with 3 grown children...A son inlaw A daughter inlaw and
6 grandkids...My oldest daughter isn't married.

I am almost 48(next Monday) Looking forward to meeting you all.
Cindy

Hello,
My name is Cindy... I have FM,OA,DDD,Psuedogout,anxiety and depression

I was looking around the different groups on Yahoo with Fibromyalgia...
Recipie!!!!Yummy..
I am married with 3 grown children...A son inlaw A daughter inlaw and
6 grandkids...My oldest daughter isn't married.

I am almost 48(next Monday) Looking forward to meeting you all.
Cindy

Hello group!

   I have been diagnosed with fibromyalgia,polymyalgia,giant cell
disease,neuropathy,osteoporosis,diabetes,high blood pressure,
depression,and COPD. Sounds like a nightmare, and it has been.
Getting up is a daily struggle, as I'm in pain more than I'm not.  I
don't think I've had a pain-free day in years.  I was diagnosed with
Fibromyalgia four years ago. I had a wonderful position working with
the goverment, and I loved my job.  I ended up taking an early
retirement, as I woke up one morning, around 3:30a.m. feeling as if I
were hit by a truck!  Or should I say run over by a convoy!  From
that
day on, my life has changed tremendously.  I try to remember the
Twelve Step Program, and live (one day at a time.)  At times, it is
(one minute at a time.)  We have to remember, we still are the same
people we were before this illness. We need to cope, as we help each
other in our daily walk.  I'm looking forward to hearing from you
all,
and hoping we all learn to deal with this one day at a time together.
Feel free to email me, or chat!
nona29169@...

Hi there,
I've been diagnosed with fibro for about 3 months but I think I've had
it for a while now.. been so exhausted for about 3 years and haven't
slept well for 1.

I've heard that low carb diet is better for people with fibro?

what do you think?

I also am recently trying the Guai Protocol, which can be found at
www.fibromyalgiatreament.com

I would love to chat with anyone who has Fibro..
Best,
Moe Moe

CFIDS/Fibromyalgia victims are trying to get a million letters
to representatives and other prominent persons to help
spread the word of our plight and our needs. Target May 1.

If you'd like to participate but are not up to writing out a full
letter
consider using this form: http://cfids.home.att.net/million_letters.htm
This link: http://www.fms-help.com/letter.htm
explains the plan and gives the addresses of those they feel
should be contacted.

And for Americans trying not to be legislated out
of their disability here's a way to have your voices heard:
http://www.aarp.org/tools/partner?url=http://capwiz.com/aarp/home/

"To travel hopefully is a better thing than to arrive, and the true
success is to labour."  Robert Louis Stevenson

hi everyone, my name is lin.  i've had fibro for twelve years;
chronic pain, myofacial syndrom, blood clot in leg, extreme
depression.  i just wanted to be around others that understand.
thanks for letting me in the group.    lin

hi everyone, my name is lin.  i've had fibro for twelve years;
chronic pain, myofacial syndrom, blood clot in leg, extreme
depression.  i just wanted to be around others that understand.
thanks for letting me in the group.    lin

Hi
I have PPS, chronic fatigue, chronic pain, depression, and FM and
had a diagnosis of CHF and Parkinson's symptoms. I was on oxygen
24/7 but I am off the oxygen now. Whew! finally am rid of that
leash. Please read on to discover what I am doing to improve my
quality of life. I would love to share my story and read yours. I am
a retired RN, and am now spending part of my time helping to find
answers to medical questions.

    	 I am inviting you to share your Alternative Medicine
experiences.
Let's learn together about the different non-traditional medicine
ways we have found to help us with our many difficulties. I hope you
will join me to add your comments and read what others with Post
Polio and Fibromyalgia have found to help make a better quality of
life for themselves. I have PPS and FM and have found ways improve
my life. Do not leave this site but add another to your bookmarks.
Post on our bulletin board and come to chat if you desire

http://health.groups.yahoo.com/group/learn_alternativetogether/

Hugs Dolores Light

My name is Shi, I have had fibro/cfids since 1986.  I have learned
many ways to deal with fibro and its like a full time job!  I am
doing a lot better than in the begining but still have my bad days.
Most of them are days I did something knowing I was going to end up
hurting but did it anyway! :>) Is stupidity a fibro symptom?  I do a
lot of educational things. Have you heard of the "Million Letter
Campaign"?  Check it out at http://www.fms-help.com/letter.htm  they
have a plan that is fantastic!

                              HUGS,  Shi
                   Helping us Help Ourselves with FM/CFIDs