silversword~ Thanks for posting this. It's a good and interesting read. I think people sometimes know that these foods are LOADED with calories, carbs, and fat, but "See No Evil" takes over when taste buds, cravings, and will power are involved. Having the CALORIES put IN YOUR FACE -- labeled on each portion, puts the rubber to the road and makes one decide whether the worth the "price." And, for me, it's the accountability of ordering something like that when you're with a friend!!!! lol.

I lost 40 pounds last year and the most important thing I learned was portion control. I ended up using a lot of frozen meals - Lean Cuisine, Smart Ones, Healthy Choice, Honestly Good, etc.They are good, and there are a lot of choices now, and the calorie and fat counts are reasonable. And they are more interesting and tasty than most of the meals I would make myself I know some of you will snarl and post a few snarky comments, don't waste your time. I found these to be much more cost effective, filling and kept my daily calorie intake at about 1450 calories. I cut WAY back on meat, and used a lot of meatless meats, since I also needed to cut back on fat and cholesterol. One egg a week, max. Buying ingredients and not using them is so wasteful, and I can't afford to throw away food/money. I made my own breakfast - oatmeal or my own egg, cheese muffin or PB&J on toast. Lunch, at work, was a frozen meal, or some soup. I used the frozen meals for dinner. It was usually about six when I got home, I don't like to eat late. When my DD and her family moved it, it was a bit harder, since I was doing most of the cooking initially but I did it. I found a smartphone app called "My Fitness Pal" really helped. I've used it for about a year and a half and now I'm pretty comfortable with the portion sizes and do a pretty good job day by day. Good luck. This post was edited by momj47 on Wed, Oct 16, 13 at 23:54

Wow you guys are great. This thread has more responses than any I have had on GW. I thank all for your responses, and will keep all the info. It means more to hear personal experiences and what has worked &/or others tips. He is starting on supplements, but as most of us know they get old real quick. He has lost 70 lbs over the last couple of months. I am not going to save him my desire is to support him as long as possible so he hopefully dies at home with dignity rather than go into an institution. Anyway, I have been around so much cancer the last 6 years I thought I would share my thoughts also. Maybe another poor soul will someday be in the same boat & these posts can benefit them. Lindac: your shake idea is great. He has been eating mainly ice cream for the last couple of months, so adding the extra calories would be great. He has refused chemo, but I agree on the acidic stuff. I have helped another friend with meals and cancer, and the tomato stuff always causes indigestion. Fresh tomatoes seem to be less of a problem. Orange juice is a definite no sometimes apple juice helps. The Mexican food sounds good. I tried making cheese taquitoes (sp) yesterday with fresh tortillas from a tortilleria, but they flopped. I think I need to use the rolled ones. ginger_st_thomas: Great site. It will keep me busy for some time. The Individual Cheese Pies, Macaroni and Cheese, & Creamy Potato Salad will be at the top of the list. I cook by feel, & the recipes give me tips on how to add extra calories. He eats peanut butter, so the snack spread might work. woodie2: I really like your overnight breakfast casserole. I was making a meal for two people with cancer last night. Sometimes helping people with cancer gets tiring, & an easy meal helps the helper. The bacon bread is also a nice finger food, & the rice bake looks nice and different. Potpie: I find your post especially interesting, as my friend also has lung cancer. As I am sure you know, it is a particularly bad cancer, & your fil is lucky to be around. I will try the caramel apple idea. You also make an important point. When cooking for cancer, be prepared to have your dishes tossed out or not eaten as these individuals can be picky &/or too sick to eat certain things. The helper should not get upset about this, & not be offended. It is just part of the role of a helper. Daisyduckworth, I am so sorry to hear about your friend. What you describe your friend experiencing lies further down my friends path. He can eat a little now, but he has been warned his eating will be eventually affected. It is or can be part of living with cancer. Sometimes you work yourself to the bone hoping to see that unique recovery only to see death. You are so very right about letting him decide. Success in helping a person with cancer, in my opinion, is being there for that person in whatever manner possible so they write that last chapter. Your cutting up fruit is a very good tip. Sometimes people with cancer will not eat whole fruit, but having something cut up appeals to them. Lisbet, I think the brand you spoke of is down the street from me. I am going to check it out. It would be a break from the supplements if he likes it. I like the idea that he could take it with decreased renal function, as my friend has that problem. I will check this one with his dietitian, however. Potpie, medicinal marijuana is legal in California, although the state and federal government are always arguing as to whether it is legal. I agree, when living with cancer it is time to break the rules. Lindac again. Daisyduckworth makes a very important point. Sometimes the path is as the doctor predicts sometimes you never know the time the outcome etc. Sometimes the suffering is a long path, sometimes people that should completely go into remission suddenly die; sometimes those that are expected to die beat the odds. I have seen people recover, but I personally do not like the word "cured." It can come back, & I do not want to jinx any good fortune, nor add any more to the wounds of those who have lost loved ones to cancer. Having said all that, here is my very bland egg roll recipe: 2 carrots diced ½ head napa cabbage ½ onion 10 or so mushrooms Vegetarian oyster sauce I used a tad of msg on one batch, but its use is up to the user. I sauté all ingredients in order of cooking time & add them to the dish. I then stuff the egg roll, seal it with cornstarch liquid & fry it. It takes about 45 minutes for a small batch. It is not a sophisticated recipe but it worked. Here are some of the other things I have found to be helpful if that person can eat it. Hard boiled eggs. Easy to prepare, grab & eat. Cabbage dishes are another good idea, as well as sauerkraut. Good for digestion. Cooked popcorn can be less upsetting than microwave popcorn. Broccoli, broccoli, broccoli. Fresh fruits and snacks always available. High fiber cereals and a variety of liquids available for constipation. Oatmeal, if tolerated for a bland meal. Supplemental vitamins and digestive enzymes if possible. These people need all the help they can get. Consider decreasing the meat. If they are losing weight, one may need to break the rules & add more meat. Last tip break the rules now & then. Remember stubbornness can be annoying, but sometimes it provides the fight that can result in more time. Please keep adding your comments and tips if you think of more. Baci

Barb, here is Alton Brown's recipe, you could easily leave out the salt and any of the flavorings you don't like. The brown sugar adds a nice flavor, but it'll make the sausage stick if your meat is too lean, so watch it carefully. I often use dried herbs, although the fresh are very good used like this the dried ones are good too. If you don't want to grind your own meat, just get ground pork or ground chicken and use that. I like it with chicken a lot. Breakfast Sausage Alton Brown 2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces 1/2 pound fat back, diced into 1/4-inch pieces 2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 2 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon finely chopped fresh rosemary leaves 1 tablespoon light brown sugar 1/2 teaspoon fresh grated nutmeg 1/2 teaspoon cayenne pepper 1/2 teaspoon red pepper flakes Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes. Recipe courtesy Alton Brown Ruthanna that's a great idea with flavored butters, CC could use unsalted butter and add things her husband likes. I love your Tomato Basil Butter, that's good on a lot of things. Annie