Move that body: I managed about 2 minutes of the “Ripped in 30” warm up and then someone woke up. I plan to finish it tonight and ::maybe:: get in a walk as well.
I was 20, and my mom had taken me shopping at Kmart so that I could pick up a few things for my first apartment at college. I got a shower curtain, a box grater and one of the most important things anyone could own – second only to a KitchenAid mixer – the slow cooker.
I use my slow cooker at least once a week to make things like barbecue pulled pork/chicken, my mother-in-law’s famous marinara sauce and the bestest French onion soup ever. Now that free time is at a premium, I’m relying on my slow cooker more than ever. Actually, my slow cookers. I have a medium-sized traditional one and a bigger six-quart digital Hamilton Beach model. I have been using the small one to make steel cut oats, which I prep Sunday night and then have breakfast for the week. The bigger one is great for soups and entrees.
As it turns out, my post for What I Ate Wednesday features all of those – oats, soup and an entree.
Do you like to use your slow cooker? Have a recipe to share?
My (three) breakfasts
Zone Perfect Dark Chocolate Cookies ‘n’ Cream bar (pre-run), banana (post-run) and Slow Cooker Pumpkin Steel Cut Oats. My oats were kind of meh but I made these apple oats last week and, with a drizzle of real maple syrup, were the shiznit.
Slow Cooker White Chicken Chili (this recipe – subbing cream style corn for regular corn and adding a can of green chiles), Boulder Canyon Rice and Bean Snack Chips (scored these post-race on Saturday) and a Weight Watchers mini bar.
Oh, and some mixed vegetables from the hospital.
Peach, string cheese and carrots
Slow Cooker Chicken Caesar sandwiches (YUM), sweet potato fries and broccoli
Smart Ones Turtle Sundae. I’m not sure if you have ever tried these portioned desserts but they never end up being worth the calories/points – I’m not even sure why I bought it. It’s so much easier to come up with a less-processed treat for fewer calories.