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It has been a rough few weeks in our home, between stress, household projects, and general feelings of unwellness, so this weeks Surviving Cancer’s Recipes of the Week selections will be rather short.
You see, a few weeks ago I got my monthly Zoladex shot, which you can read more about in my post “The Zoladex Shot – How I Detest You So”. While I have been getting this shot for almost two years now, the side effects vary in severity each month, and this latest one really threw me for a loop.
I ended up with some severe sciatica type pains, that made just simple movements like bending over and standing up from a seated position quite painful. Combine that with the anxiety of an unexpected MRI test this past Saturday, and although I had meals picked out, I was in neither the physical nor mental state to want to eat healthily. So we just “winged it”.
I am finally starting to feel better, so my meal planning is back on track. This week’s Surviving Cancer’s recipes of the week list will be rather short, as we had store-bought fried chicken on both Sunday and Monday, and one of my chosen recipes easily covers us for three meals. I normally do grocery shopping on Fridays, so most likely the other recipe will carry over to next week, although the list doesn’t get finalized till Thursday night, so things could change between now and then.
Here are the Surviving Cancer’s Recipes of the Week for August 6, 2018:
Slow Cooker Vegetarian Chili Mac – https://www.pinterest.com/pin/496873771384029220/
If you haven’t guessed by now, I am just a wee bit addicted to pasta. I have been since I was very young. Yes, I know it’s not the healthiest food for me, so I do my best to try to find healthier alternatives. Chili Mac has been a frequent recipe in our home, going as far back to when we used the boxed Hamburger Helper meals. Then one day I came across a veggie version, so I figured it was worth a try. Although this may be the first appearance of this recipe in my Surviving Cancer’s Recipes of the Week list, we have done this recipe a few times already, and I don’t mind it in the least, as it provides nutrients from ingredients like Kidney Beans, something I prefer not to eat straight. Recipe courtesy of: buildyourbite.com
In the past, we have followed the instructions and cooked the pasta directly in the crockpot. Needless to say, this has caused my husband to be less than interested in eating it by the third night, due to the fact that the past has broken down to the point that it is hardly recognizable anymore. If you have read my previous posts, you may remember a new trick we learned, by cooking the pasta servings separately for each meal, in order to keep it fresh.
The way we do this is simple. When we reach the point where the pasta is to be added into the crockpot, my husband measures out the servings for the following two nights, and places them in Pyrex storage bowls, leaving that nights meal in the crockpot. We then add the pasta and finish cooking as instructed. On the following nights, depending on the consistency of the leftovers, the pasta either gets cooked separately, and then mixed in with the leftovers, or cooked with the leftovers as they are reheated. It all depends on how much liquid if any remains in the leftovers. Hopefully, that makes sense.
If you have tried the above recipe, I would love to see your comments below. Oh, and of course I am always looking for new recipes to add to our ever-growing binder full, so if you have any you would like to share, please post them in the comments below. You never know, you may just end up seeing your favorites in my Instagram feed.
Till next time!