cowgirlwiz
3 Years ago...
Sep 28, 2010
I had RNY. I have not made it to goal weight. In fact, I put on some wieght. 
LOT'S of things have happened in the 3 years since my surgery. I am not proud of me puttin on the 20 pounds...but I am proud of me for getting back to the basics. Boy isTHAT HARD! I hvegon through my wonderful hubby being laid off for a year nd a half, my oldest son coming home from the Navy to no job....and my youngest son graduating High School and now in college! (Talk about a financial hit!) Anyway...NO MORE EXCUSES! 
May God continue to bless you!
hugggggggggggs,
ONE YEAR
Oct 23, 2008
Well Posse, One year has passsed since my surgery and I feel WONDERFUL! I have been able to do so many things I thought I would never be doing again. Being able to walk is a BIG one....and I actually dug up a flower bed and planted 92 bulbs last weekend! I sure hope they all come up next spring! Will sure make me feel good about me and my new life! This is still the best thing I have ever done for me and my prayers go our to y'all who are thinking about having surgery.
DO IT!
Thanks to y'all for all the support and love! I am truly blessed to have a wonderful posse!
luv y'all
huggggggggggs
Janene
DO IT!
Thanks to y'all for all the support and love! I am truly blessed to have a wonderful posse!
luv y'all
huggggggggggs
Janene
Artichoke Recipes
Feb 06, 2008
Okie dokie....here are some of my favorite Artichoke recipes...ENJOY!
Stuffed Artichokes
3 tablespoons olive oil, plus 1/4 cup ( I use canola oil)
1 pound mushrooms, trimmed and chopped (about 4 cups - any kind )
1 onion, diced
4 garlic cloves, chopped
4 slices prosciutto (about 2 ounces), chopped (I use turkey bacon)
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
Salt and Pepper to taste
4 fresh artichokes, trimmed and cleaned
2 cups chicken broth
In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine. Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the chicken broth and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped (I use minced garlic)
1 3/4 cups chicken broth
1/2 cup water
16 ounces pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves (I use Italian seasoning)
1/4 cup chopped fresh Italian parsley leaves (or dried)
8 ounces water-packed fresh mozzarella, drained and cubed, ( I use shredded mozzarella also...whichever I have)
Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, water, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper.
Turkey and Artichoke Stuffed Shells
1 (12-ounce) box jumbo pasta shells
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
]1/2 teaspoon salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped 1 (15-ounce) container ricotta cheese (or cottage cheese)
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves (I use Italian seasoning)
2 tablespoons chopped fresh flat-leaf parsley (or dried)
5 cups Marinara Sauce, (Ragu, Prego...your favorite)
1 1/2 cups shredded mozzarella
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of marinara sauce. Take a shell in the palm of your hand and stuff it with a spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining marinara sauce over the shells, top with the shredded mozzarella.
If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Olive Garden Spinach & Artichoke Dip
Ingredients:
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread Extra virgin olive oil (to drizzle)
Procedures:
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES
1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “ choke ” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.
DIP PREPARATION
1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil. 2. COAT a large non-stick baking pan with pan spray; fill pan with mixture.
Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
Stuffed Artichokes
3 tablespoons olive oil, plus 1/4 cup ( I use canola oil)
1 pound mushrooms, trimmed and chopped (about 4 cups - any kind )
1 onion, diced
4 garlic cloves, chopped
4 slices prosciutto (about 2 ounces), chopped (I use turkey bacon)
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan
Salt and Pepper to taste
4 fresh artichokes, trimmed and cleaned
2 cups chicken broth
In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine. Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the chicken broth and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
Pasta with Sausage, Artichokes, and Sun-Dried Tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped (I use minced garlic)
1 3/4 cups chicken broth
1/2 cup water
16 ounces pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves (I use Italian seasoning)
1/4 cup chopped fresh Italian parsley leaves (or dried)
8 ounces water-packed fresh mozzarella, drained and cubed, ( I use shredded mozzarella also...whichever I have)
Salt and freshly ground pepper
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, water, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to the bite. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper.
Turkey and Artichoke Stuffed Shells
1 (12-ounce) box jumbo pasta shells
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
]1/2 teaspoon salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped 1 (15-ounce) container ricotta cheese (or cottage cheese)
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves (I use Italian seasoning)
2 tablespoons chopped fresh flat-leaf parsley (or dried)
5 cups Marinara Sauce, (Ragu, Prego...your favorite)
1 1/2 cups shredded mozzarella
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of marinara sauce. Take a shell in the palm of your hand and stuff it with a spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining marinara sauce over the shells, top with the shredded mozzarella.
If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
Olive Garden Spinach & Artichoke Dip
Ingredients:
2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread Extra virgin olive oil (to drizzle)
Procedures:
Preheat oven to 325ºF.
PREPARATION WITH FRESH ARTICHOKES
1. BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.
2. COOL artichokes. Clean, peel, remove center “ choke ” and slice artichoke.
3. FOLLOW Dip Preparation steps below using fresh artichokes.
DIP PREPARATION
1. MIX all ingredients in a large bowl, except bread and extra virgin olive oil. 2. COAT a large non-stick baking pan with pan spray; fill pan with mixture.
Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
3. DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
4. SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.
GREAT in 2008!!!
Jan 08, 2008
Howdy my Indiana Posse! 
I hope 2008 will be great for y'all cause I know its gonna be grrrrrrrrrrrreat for me!
I want to lose an additional 100 pounds and I WANT A JOB! I have so much energy post-op I have to find something to do! (the extra $$$ would be nice too)
I did upload some new pics today...winter pics...I am working on an album of "My Road Trip" so look for that later on!
huggggggggggs,
Janene
I hope 2008 will be great for y'all cause I know its gonna be grrrrrrrrrrrreat for me!
I want to lose an additional 100 pounds and I WANT A JOB! I have so much energy post-op I have to find something to do! (the extra $$$ would be nice too)
I did upload some new pics today...winter pics...I am working on an album of "My Road Trip" so look for that later on!
huggggggggggs,
Janene
Surgery was a SUCCESS!!!!!!!!
Oct 31, 2007
Well, as of September 27, 2007 I was REBORN!!!!!!!!
Just to highlight the day... We woke at 3:30am and left for St. V's at 4:00am.
When I arrived at St. V's the admissions clerk was happy and smiley and took me right back to get weighed and vitals. EVERYONE was soooooooo dang happy that early in the mornin'! lol Anyway...once I got the gown on my hubby Mark, mom and sis came back and waited with me till time to go to the OR. The chaplain came by and offered a prayer and I have to say...IT WAS WONDEFUL! I loved how he just asked God to be with me on my journey to become healthy. That was all I needed....and off I walked to the OR. Once there I got on the table and before I could count to 5 I was in dreamland. I woke up in recovery GROGGY and in a teeny bit of pain...with a binder wrapped around my belly. I was taken to my room and thus started my ROAD TRIP! Food was 1 ounce of grape juice and 1 ounce of jello 3 times a day for the 3 days I was in the hospital. My pain was really non existent since they took very good care to make sure I was in no pain. They came in every 2 - 3 hours to get me up to walk...and also every shift change to check vitals. I wasn't able to walk too much in the hospital because of my knees but I DID get up and walk a little each time...that is so important!
Three days later.....
Well its 8:00am and the doc was just in....I can go home!!! YAYYYYYY!!!!
SOOOOOO double dose of liquid vicodin and off I go for the 2 hour ride home...OF COURSE I just laid the seat back...hugged my pillow to the belly and covered up with my blankey and SLEPT all the way home! LOL It was so good to get in my own bed and lay down! I did sleep on my side and had pillows in front of me so I wouldn't roll on my belly...I slept soooooooooo good...I didn't even remember my mom being here or my sis coming to see me...LOL
Anyway...I have had NOOOOO problems whatsoever..no problem eating anything...and no problem with diahrrea...and no pain medication after the 2nd day home....I really have done well. The key is to do exactly what the doc says...don't eat what isn't on the menu...and walk and sip...and get all the protein...liquid...and vitamins down daily!
Oct. 29, 2007 I went for my 1 month check up with Doc Huse. OMG 32 days post-op and I am down 42 pounds!!!!!!! I only had one problem to ask him about...I had ONE thread still hanging at the bottom of my incision and it was driving me NUTS...as like a LONG hangnail...he said...thats just a stich that didn't dissolve...he would take care of it...he would pull it out and it would just unravel like a sweater!!!!!!! OMG...NOOOOOOOOOO...he just laughed and cut it off and all is well! lol
I got moved to the next stage of food...woooooohoooooooo I can have meat, veggies, and fruit! AND the best thing is...I CAN CHEW!!!!!! ONE thing...chew up everything till its like MUSH....OMG salad tasted soooooooooo good. LOL
For those of y'all waiting for surgery..DO NOT give up...its the best thing I ever did for ME...and y'all will feel the same once y'all have the surgery!
I FEEL WONDERFUL!!!!!!!!!
My prayer for y'all is to have a wonderful ROAD TRIP to good health!
Janene
Just to highlight the day... We woke at 3:30am and left for St. V's at 4:00am.
When I arrived at St. V's the admissions clerk was happy and smiley and took me right back to get weighed and vitals. EVERYONE was soooooooo dang happy that early in the mornin'! lol Anyway...once I got the gown on my hubby Mark, mom and sis came back and waited with me till time to go to the OR. The chaplain came by and offered a prayer and I have to say...IT WAS WONDEFUL! I loved how he just asked God to be with me on my journey to become healthy. That was all I needed....and off I walked to the OR. Once there I got on the table and before I could count to 5 I was in dreamland. I woke up in recovery GROGGY and in a teeny bit of pain...with a binder wrapped around my belly. I was taken to my room and thus started my ROAD TRIP! Food was 1 ounce of grape juice and 1 ounce of jello 3 times a day for the 3 days I was in the hospital. My pain was really non existent since they took very good care to make sure I was in no pain. They came in every 2 - 3 hours to get me up to walk...and also every shift change to check vitals. I wasn't able to walk too much in the hospital because of my knees but I DID get up and walk a little each time...that is so important!
Three days later.....
Well its 8:00am and the doc was just in....I can go home!!! YAYYYYYY!!!!
SOOOOOO double dose of liquid vicodin and off I go for the 2 hour ride home...OF COURSE I just laid the seat back...hugged my pillow to the belly and covered up with my blankey and SLEPT all the way home! LOL It was so good to get in my own bed and lay down! I did sleep on my side and had pillows in front of me so I wouldn't roll on my belly...I slept soooooooooo good...I didn't even remember my mom being here or my sis coming to see me...LOL
Anyway...I have had NOOOOO problems whatsoever..no problem eating anything...and no problem with diahrrea...and no pain medication after the 2nd day home....I really have done well. The key is to do exactly what the doc says...don't eat what isn't on the menu...and walk and sip...and get all the protein...liquid...and vitamins down daily!
Oct. 29, 2007 I went for my 1 month check up with Doc Huse. OMG 32 days post-op and I am down 42 pounds!!!!!!! I only had one problem to ask him about...I had ONE thread still hanging at the bottom of my incision and it was driving me NUTS...as like a LONG hangnail...he said...thats just a stich that didn't dissolve...he would take care of it...he would pull it out and it would just unravel like a sweater!!!!!!! OMG...NOOOOOOOOOO...he just laughed and cut it off and all is well! lol
I got moved to the next stage of food...woooooohoooooooo I can have meat, veggies, and fruit! AND the best thing is...I CAN CHEW!!!!!! ONE thing...chew up everything till its like MUSH....OMG salad tasted soooooooooo good. LOL
For those of y'all waiting for surgery..DO NOT give up...its the best thing I ever did for ME...and y'all will feel the same once y'all have the surgery!
I FEEL WONDERFUL!!!!!!!!!
My prayer for y'all is to have a wonderful ROAD TRIP to good health!
Janene
SURGERY DATE!!!!!!!!
Aug 31, 2007
Howdy my Indiana Posse!!!!
I HAVE A DATE with Doc HUSE!!!!!!!! SEPTEMBER 27th! I got the call from Nicole on Aug. 23 saying I was approved and told me Fran would call me within 24 hours to give me a date. RRRRRRRRRRRING!!!!!!!!!! It's Fran...Aug. 24..."YOU HAVE A DATE....Sept. 27th! Now...you need to call one of these 4 docs to set up an appt. in the afternoon....because in the am you will be in preop with Dr. Huse and you have to set up a Nutrition Class...then call me back." YEEEEHAAAAAAAAAW!!!! AMEN AND PASS THE SUGAR FREE JELLO (use to say Amen pass the biscuits! ) LOL So I get on the phone...dial like crazy to get a doc appt. FINALLY 3rd doc has an opening before my surgery date...Sept. 11th all set...now call nutritionist....great...have a class on the 13th.... Call Fran back....left message...got call from Fran today....had to reshedule preop to Sept. 18th!!!
GRRRRRRRRRRRR...I already had plans for the 11th!!!!!!!! Oh well...its gonna happen!
HUGGGGGGGGGGGGGS and smoooooooooooooches
Janene
I HAVE A DATE with Doc HUSE!!!!!!!! SEPTEMBER 27th! I got the call from Nicole on Aug. 23 saying I was approved and told me Fran would call me within 24 hours to give me a date. RRRRRRRRRRRING!!!!!!!!!! It's Fran...Aug. 24..."YOU HAVE A DATE....Sept. 27th! Now...you need to call one of these 4 docs to set up an appt. in the afternoon....because in the am you will be in preop with Dr. Huse and you have to set up a Nutrition Class...then call me back." YEEEEHAAAAAAAAAW!!!! AMEN AND PASS THE SUGAR FREE JELLO (use to say Amen pass the biscuits! ) LOL So I get on the phone...dial like crazy to get a doc appt. FINALLY 3rd doc has an opening before my surgery date...Sept. 11th all set...now call nutritionist....great...have a class on the 13th.... Call Fran back....left message...got call from Fran today....had to reshedule preop to Sept. 18th!!!
GRRRRRRRRRRRR...I already had plans for the 11th!!!!!!!! Oh well...its gonna happen!
HUGGGGGGGGGGGGGS and smoooooooooooooches
Janene
Finally...a move toward the surgery!
Aug 14, 2007
Well, FINALLY I have something to post. I know its been over 2 months since I posted, but to be honest nothing to post. But now...after arguing...pulling teeth...and downright getting in their face....I COWGIRLED UP and got my PCP to write the letter....that was LAST Tuesday...August 7th...she said no problem will dictate the letter that afternoon and I said great...fax it to this # attn: Nicole and mail me a letter. now as of YESTERDAY.....NO LETTER had been received by me or Nicole (Doc Huse's Asst.) 
Now this letter needs to be written by my PCP and given to Nicole BEFORE Nicole will send in the info to get approval from Insurance co, YES Janene has quit smoking for 2 months...YES Janene has not had any alcohol for 2 months...and Janene IS NOT an illicit drug user and yes I (my PCP) agrees with Doc Huse that I am a great candidate for RNY surgery! SOOOOOOO I call the PCP office...talk to office manager...WHY is my letter still not sent????? OHHHHHHH we were suppose to mail you a copy and FAX Doc Huse one....we MAILED a copy to Doc Huse and forgot to send you one.....DUH!!!!!!!! 
DO IT NOW!!! 
I want that letter in Nicole's hands within ONE HOUR!!!! sure enough...I call Nicole this afternoon at 3:30....letter is THERE
....and THIS IS IT...Nicole WILL BE faxing my info to United Healthcare in the AM!!! 
FINALLY movement in the right direction! Now just waiting on approval!!!! I have heard from a little birdie that I could possibly have approval within 12 days! 
Will update when I hear something!
hugggggggggs and smooooooooooochies
Janene
First baby Step Taken!
Jun 01, 2007
Made the phone call to St. Vincents...I have a consultation and then hopefully a meeting with Doc Huse on June 5th and 1:00pm. I am soooooo very excited. I have contacted the insurance company and I know the surgery is covered and seems like I fit the criteria. So hopefully I won't have to wait toooooooo long for approval.
email me at ... [email protected]
God Bless y'all,
Janene
email me at ... [email protected]
God Bless y'all,
Janene
About Me
Wabash, IN
Location
47.5
BMI
Surgery
09/27/2007
Surgery Date
May 23, 2007
Member Since
