Today I woke up with a really bad stomach ache. I was pretty hungry. And because Kay and I went to a wedding Sunday afternoon before going to the supermarket, we didn’t do a great job food shopping so I wasn’t prepared for lunch or dinner today. For lunch I grabbed soup and salad from the grocery store near my job, and for dinner I threw a ton of wings in the crockpot. (Those never really come out good.) It was extremely tough finding “clean” wing sauce without any food additives, chemicals, or preservatives. There was only one brand out of over a dozen, but luckily they had three different choices.
Lunch really didn’t hold up well though, and I was hungry all day. It sucked!
Kay’s running to the grocery store again (she’s amazing) to grab more food to get us to the weekend. We shoulda been better prepared for this… Oops!
Fruit in Smoothie = 70 calories
Flax Seed = 60 calories
Greek Yogurt = 200
Apple = 80
Amy’s Vegetable Soup = 120
Fruit Salad = 98
Banana = 90
Wings = 1440
Sauce = 40
Orange Juice = 110
Calories Eaten : 2251
Calories Burned: 2286
I have a new favorite recipe. It’s a Sausage Gumbo that only takes 15 minutes to prep. I’ve made it several times now, experimenting with a few substitute ingredients like some herbs in my backyard. I’ve found that the closer I stick to this recipe, the better.
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chicken broth
3/4 lb sausage, cut into pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery ribs, chopped
1 carrot, peeled and chopped
2 teaspoons dried oregano
2 teaspoons dried thyme
1/8 teaspoon ground red pepper
hot cooked rice
- Add everything but the rice and parsley into the slow-cooker.
- Stir well.
- Cover and cook on low for 5 hours.
- Serve over rice. Sprinkle with parsley.
*Because I leave at 9am and get home at 8:30, I don’t drain the cans of tomatoes. I’ll actually double it and add more broth so it doesn’t dry up. I also set it on low for 5 hours, and then it remains on warm till I get home (an additional 6.5 hours). Magically it still comes out great! You can also buy instant-rice that cooks in 90 seconds. It’s probably not as tasty or healthy, but if you’re as tired as I am after a full day of work it helps gets the job done. I discovered this recipe on Food.com and modified it slightly (so there’s less work involved ).
My journey to find new Crockpot Recipes continues. Last week I stumbled upon this Taco Soup recipe from Stephanie Odea at Crockpot365. It’s a chili-like recipe, consisting of beef, beans, tomatoes and corn mostly. It doesn’t require a lot of ingredients or time and it could be eaten as is or used as a dip. Best of all it only took 15 minutes to prep.
–1 lb browned ground beef
–1 packet taco seasoning
–1 packet ranch dressing mix
–2 cans of kidney beans
–2 cans of pinto beans
–2 cans of corn
–1 large can of diced tomatoes
–1 can tomatoes and chiles
– shredded cheese and sour cream
– Brown the ground beef
– Drain fat and add meat to crockpot
– Sprinkle both seasoning packets on beef
– Add beans, corn, and tomato cans and stir
– Slow Cook on low for 8-10 hours (High for 4-5 hours)
– Stir and serve with shredded cheese and dollop of sour cream on top
One commenter on Stephanie’s page wrote this about the soup:
“I originally heard of this soup as Friendship Soup, kinda like Stone soup. When a bunch of [friends] gathered together, each one would bring one part of the ingredients. Two cans of beans, the tomatoes, whatever. The soup can actually be cooked quite quickly on the stove top while the [friends] did whatever they came together to do. Lunch was served pretty quickly and no one person footed the bill for the entire meal.”
I thought that was pretty cool. And as Stephanie says, “There are a lot of cans. Recycle. Make Al Gore happy.”