Surviving Cancer’s Recipes of the Week – October 29, 2018

Surviving Cancer's Recipes of the WeekDisclosure: This post may contain affiliate links. See my Affiliate Disclosure to learn more.

I can’t believe it’s already the end of October, and Halloween is only a few days away. With the holiday’s fast approaching, my dedication to eating healthy is more important than ever, and so is sticking to my Surviving Cancer’s Recipes of the Week list.

Since the temps are getting cooler, I’m slowly adding back in some slow cooker meals, as that helps take some pressure off at meal time. I just need to do some quick prep in the morning, and dinner is ready when we are. It doesn’t get any easier than that.

There are two meals on my list that I have done previously, although only one of them has been featured on previous Surviving Cancer’s Recipes of the Week list.

I’m hoping that by returning to cleaner eating my husband and I can finally kick the tummy troubles we’ve been dealing with for the past week. He’s always been prone to IBS symptoms, and my issues didn’t start to crop up until after I had my bout with the Nerlynx medication. My digestion has never been quite the same since I was on that HER2+ drug.

It has become evident that certain Nightshade foods seem to cause more distress, and last week one of our meals had a red bell pepper in it. About 24 hrs later I developed serious joint pains and a swelling in my thumb. The pains slowly faded as has the swelling, but the digestion is still not quite right. Hopefully, with time, things will slowly start to improve, and I just need to remember to be proactive about removing certain foods that I know are irritants from our menu.

Anyways, enough about my tummy troubles, here’s the meal list for the week of October 29, 2018.

Surviving Cancer’s Recipes of the Week for the week of October 29, 2018:

Low Carb Crustless Taco PieLow Carb Crustless Taco Pie:

This recipe was first featured on my October 1, 2018 Surviving Cancer’s Recipes of the Week list. At first, I was a bit unsure of how exactly this recipe would come out since it completely eliminates the flour tortillas that are common in our homemade Taco Pie.

The recipe utilizes eggs as a base to hold everything together, so this ends up working our more like a taco flavored quiche. We thought the pie by itself was a bit bland, so we spiced it up a little and added our normal taco pie condiments, which are some sour cream, shredded iceberg lettuce, and Taco Sauce.

When I originally pulled the recipes out of the binder, I originally had this scheduled for the end of the week, but swapped it to tonight, that way we have plenty of time if the bit of spice in this meal happens to cause tummy distress. I’m hoping not, but one sometimes never knows. Recipe Courtesy of:

Slow Cooker Chicken and Mushroom Stroganoff: Cooker Chicken and Mushroom Stroganoff

In searching through my iPhone photos and Instagram feed, I found we last did this recipe back on May 8th. I can’t believe it was that long ago. Time really does fly by when you’re having fun.

Summer has come and gone, and with the colder temps, I turn back to using my Crock Pot more often. When my husband and I were first together, we ate a lot of Hamburger Helper meals, mostly because they were quick and easy. Now that I am home during the day, it’s much easier for me to be a bit more creative with our meals, mostly because I now have the time to do the prep work that is required.

The recipe calls for four chicken breasts, but this time around I’m going to try to only use two so we can hopefully cut this one down to one meal. I’m hoping this will work because our chicken breasts tend to be a bit on the larger side, sometimes averaging about 1Lb each. I happened to find an 11oz and 13 oz breasts in our freezer, so hopefully, this should work out. Fingers crossed on this one. Recipe Courtesy of:

Crockpot Cheeseburger SoupCrockpot Cheeseburger Soup:

For a second, I almost thought I didn’t have a photo of this recipe, as the last time we did it may have been before I was documenting my meals on Instagram. Yet, surprisingly enough, I did have a photo, even though the last time we made this was back on January 1st, and a lot has happened since then.

I last made this with ground turkey instead of the beef that the recipe calls for, but will be trying it with beef this time. I also will be opting again for the 2 cups of shredded cheddar cheese, instead of using Velveeta. At least I know that the shredded cheese is actually cheese, which the same cannot be said for Velveeta, as it’s more of a processed cheese-like substance.

We’re expecting that this recipe will cover two meals for us since it calls for 1 lb of beef. It’s been so long that I can’t even recall how this came out the first time around, thank you chemo brain. It was still in the binder, so it couldn’t have been too bad, otherwise, we wouldn’t have kept it. Recipe Courtesy of:

It’s bowling night again on Friday, and I have no clue what dinner will be. I’ve been doing a lot of Chicken Salad recipes, and I’m actually starting to get burnt out on them, as they always result in multiple day’s worth of leftovers, and I can only really each so much before I’ve had enough.

I’m seriously debating on experimenting with the Factor 75 meals next week, but haven’t decided for sure yet. I’ve got them in my cart, and it’s supposedly $99 for 8 individual meals, which would cover four dinners for hubby and me.

And, as always, I am always open to new recipe suggestions. Pinterest can sometimes be a huge time suck, and while it does deliver tons of new treats, it also sometimes prevents me from getting other things, like laundry, done. So if you happen to have a recipe that you or your family loves, please drop the link in the comments below. You never know, you may just find one of your favorite picks featured in my Instagram Feed.

Till Next Time!

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