What has Mom on The Run been up to? Working out and eating clean. Trainer on the Run has me on a great work out regime and I am feeling good. It has not been easy especially because Old Man Winter decided to pay a very cold visit to New England. It is the type of weather that you do not want to get out of your toasty warm bed in the morning to see how cold the temperature has gotten. In looking at my schedule, the morning time is the only time that I can squeeze a work out in. It is not easy getting up an extra 45 minutes early, but the energy I feel afterwards is something I was not getting otherwise. I use the weekends to “sleep in” and workout during nap time. Secretly I have been enjoying the quiet time while working out. This is my “me time” that I really need to be healthy inside and out. Feels great to be active again. Mini-Fitness goals for me run a 5K with my family in the spring. I am well on my way thanks to Jana.
In the food world I have been eating about 90% clean with a few “treats” here and there. Weekends tend to be our time off from the clean way although I have been making much better choices. What has made my dinner making easier has been making great tasting dishes in the crock pot. On a night that I am taxi cab duty, the crock pot is my saving grace. I do not think I can express this enough. This in expensive kitchen appliance can make a busy mom’s life so much easier. Using pieces of different recipes I was able to create this crock pot dish that was a pleasure to come home with. (It was eaten so fast I did not get an end product picture)
Crockpot Orange Glazed Chicken
Inspired by Nourishing Meals
4 Organic Bone-In, Skinless Chicken Thighs
1/4 cup fruit sweetened Orange Marmalade
1/4 cup wheat free Tamari or coconut amino
2 tablespoons EVOO
2 tablespoons grated fresh ginger
In a medium sized crockpot place chicken at the bottom. Pour directly on chicken the marmalade, coconut aminos, olive oil, and ginger. Cook on low for 8 hours. Serve over brown rice.
No worries, more crock pot recipes to come! Happy weekend !
I have been on a slow cooker craze this winter. These types of meals are a win-win for me. Who doesn’t love coming home to a warm home cooked meal in the dead of winter? The recipe usually make way more than my family can consume, so there is always leftovers for the next day as well. No need for Lean Cuisine when you have yummy crock pot leftovers (which are usually better the next day anyways). In my search for a new slow cooker recipe, I stumbled upon this comforting recipe that my whole family cannot wait for me to make again. As Dad on the Run states, “Its lick your plate clean good!”. I had leftovers for lunch and the taste was even better. It is a hardy stew and does not take a lot to fill you up. I served it over brown rice to make it more of a dinner dish, but it is great standing all by itself. On these frigid New England nights, this one pot wonder will not disappoint!
Cooking Light Slow Cooker Tonight, Oxmoor House
- 2 bacon slices
- 2 cups chopped onion
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans diced tomatoes, drained
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- 1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes
- 1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes
- 8 teaspoons finely shredded fresh Parmesan cheese
- 8 teaspoons chopped fresh flat-leaf parsley
Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble.
Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers.
Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
TGIF! It’s a cold one….Stay warm
How many calendar events can one family fit in a week? There are some weeks that if we are home by 8 it is a breath of sweet relief. Those are the nights that dinner plans can go sour really quickly. We try not to eat out during the week, which is an easy option for a busy night. My goal is to feed my girls as healthy of a dinner as I can. Healthy does not have to be compromised if time is not on your side. Cue a busy mom’s best friend: The Crockpot. I actually have 3 crockpots that I have acquired over the years and it is my go to kitchen essential I could not live without!
Over the last few years I have made some yummy things in my crockpot that make coming home an even better experience. Here are just a few of my favorites.
Crockpot meals are great for a busy family. You can prepare the ingredients the night before and in the morning put the pot on. When you come home, there is nothing like having the aromas of a freshly cooked meal greet you at the front door. Bonus: Set the table and dinner is served. The kids and husband (the most important kid) are all happy. Super Bonus-Having more time to be with happy family because you were not in the kitchen prepping dinner.
Last week I stumbled upon a great crockpot soup recipe that I was anxious to try right away. Erin, author of The Healthy Apron, adapted a healthy and filling Loaded Baked Potato Soup that I knew would be my next crockpot adventure. I emailed her to ask if I could share with you her recipe and she so graciously agreed. You will not regret filling your crockpot with these recipe ingredients.
Created By: Erin-The Healthy Apron
5 medium russet potatoes, diced into cubes (~1/2″); I left the skins on for extra nutrients!
about 3 celery stalks, diced
1 medium-large onion, diced
3 cups of vegetable broth
3 cloves of minced garlic
1/4 cup butter
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar
about 1/2 tsp pepper
1 tsp sea salt
1/2 tsp garlic powder
1/8 tsp red pepper flakes or more depending on preference
- Cut up all your veggies and add them to your crockpot.
- Then add the vegetable broth, garlic, butter, salt, and pepper.
- Allow these ingredients to cook on HIGH for about 4 hours.
- After 4 hours, mash the potatoes and mix in cheeses, garlic powder, and red pepper flakes.
- Allow to cook another hour on low, stirring frequently.
- Jen suggested dropping in a few green onions but I didn’t have any! Sounds tasty though!
- Add a little more black pepper, to taste, decide which toppings you would like to use, and VOILA!! YOU ARE READY TO EAT!!
- NOM NOM NOM!!
- I added a little extra celery and some carrot for topping.
Nutritional Profile: 292 calories, 13 g fat (8 g sat), 35 mg cholesterol, 1073 mg sodium (okay, it’s high), 929 mg potassium (almost balanced though), 36 g carbohydrate, 4 g fiber, 2.8 g sugars, 9 g protein, 30% Vitamin C, 20% calcium, 12% iron, 14% folate, 15% Vitamin A
Erin’s QUESTION of the Day: What is your favorite kind of soup!?
Mom on the Run Question: Do you have a crockpot? If you don’t- you need to get one. Your cooking life will be even better!