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Monthly Archives: October 2013

October 3, 2013

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I’m sorry I haven’t really written in a while. Life has been so consuming that I haven’t. Part of me has been just too busy and exhausted. The other part has been, “What do I say?” I haven’t been eating correctly for about 3 weeks and it all stems from working so hard and feeling a lot of frustration.

I guess you’re wondering what does she mean working too hard? My schedule lately has been so screwed up that I have been exhausted. There are days I work over 14 hours in a stressful environment. By the end of it my head hurts and I am usually starving because I didn’t get to eat well during that whole time. I have also been on call for work every other week because we are short-staffed. I used to only be on call once every 4 weeks. Basically that has doubled. A lot of extra stress has been added as well as many more responsibilities so I have been mentally and physically fried.

I believe all of this has helped lead to some depression. I eat when I am depressed and it’s usually not healthy. Ben & Jerry’s was my drug of choice the other night. I ate it and I did feel better briefly. But then within an hour I felt sick.

So I see where my issues and problems lie. I have to find quick and easy things to eat that are healthy. I can’t afford to keep doing this to my body. It makes me feel physically sick but also then I feel bad mentally and emotionally. It’s like I cheated on myself. In a way, I did. I cheated my body out of health and good nutrition.

I have today off and hope to go to the grocery store. I have decided since I am working so many freaking hours this weekend that I may just take the crockpot in and cook there. It usually takes 4-8 hours to cook anything and I am going to be working 13-15 hours 2 days this weekend. So I think a good ol crockpot of some chili made with frozen meat substitute crumbles sounds good. I love chili. The air is getting chillier. Perfect!

Thank you all for bearing with me. I am sorry I haven’t written. I tell ya, I have worked like this over a month and it honestly has felt like I live at work.

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Crockpot Baked Apples

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I found this on Skinny Chef. Baked apples in my crockpot? WINNER!

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 6 apples

Serving Size: 1 apple

Ingredients

  • 1/4 cup brown sugar
  • 1/4 cup walnuts, chopped
  • 2 tablespoons trans-fat free margarine or butter
  • 1 teaspoon cinnamon
  • 6 Gala or Macintosh apples, cored
  • 1/2 cup apple juice or apple cider
  • 2 tablespoons orange liquor (optional)

Instructions

  • In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. If you don’t want to use walnuts, you could use pecans or go nut-free by substituting with ¼ cup chopped raisins, prunes, or granola! Another great substitution is ¼ cup of rolled quick oats moistened with a tablespoon of water before stuffing the apples.
  • Use a grapefruit spoon that has the sharp edges (or a melon baller or small pairing knife) and core most of the way through, I leave about ½ inch apple left at the bottom. You could remove the skin but I find that it helps to hold the apple together as it bakes – it also adds extra fiber which is always a plus.
  • Fill the apples with the filling and place them in the crock-pot.
  • Pour the apple juice or cider (and the liquor, if using) into the crock-pot, around the apples. If you don’t have apple juice or cider, you can use apple lime juice or apple vinegar (diluted with water and a little sugar).
  • Set the crock-pot on high heat and cook 2½ to 3 hours until the apples are soft and begin to collapse.
  • If you don’t have a crockpot, you can use a 7×11 casserole dish or stock pot. Preheat the oven to 350F and cover the pan with aluminum foil. They’ll take about 45 minutes to one hour. A glass baking dish is also an option, just be sure to lower the heat slightly 5-10 degrees since glass can cause food to burn.
  • If you’re making this recipe for a large crowd, you could do these in the oven in a large disposable roasting pan and just double the recipe. They also taste delish with a scoop of low-fat frozen vanilla yogurt.
  • You can refrigerate these for up to 3 days, but store them in an air-tight container so they don’t pick up odors from the fridge.

Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium.

Weight Watchers® Points Plus: 5