Crock Pot Apple Cinnamon Steel Cut Oats

Crock Pot Apple Cinnamon Steel Cut Oats 1

As soon as you think to yourself, “I haven’t been sick in a long time…woo!” …BAM. Bam, bam, bam.

Runny nose. Scratchy throat. You so know it’s coming…on a Monday, no less.

I’m there. As if being 9 months pregnant wasn’t uncomfortable enough, I’ve got my first cold of the year. Not to bad given that it’s nearly October, but still, reason enough to whine about it and think the timing couldn’t really be much worse.

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On top of developing this cold and working, trying to tie up all loose ends before Shea’s big arrival, I’ve taken to night time baths and going on a dinner strike. At least for now. We’ve got enough leftovers, pantry ingredients, and frozen meals/meal components that we’re not hard pressed to throw something together. And not just SOMETHING, but something balanced and healthy.

That said, I scampered downstairs last night to find Mr. Prevention whipping up dinner. He had all but 2 pots and 1 utensil out and in use as he was preparing a grilled sirloin (it was delicious, actually), along with instant mashed potatoes and Annie’s mac and cheese. I had to update my Facebook with the endearing effort and for the most part, you all gave him big props for the effort.

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If he hadn’t already began dinner (and let’s be honest, I wasn’t expecting anything of the like), I was prepared to have oatmeal for breakfast. Happily so.

I gave Donna leftover chili and she had that for breakfast yesterday…and I was happy to have oatmeal for dinner. It makes no difference to me, especially since breakfast foods are my most favorite and I’m happy to enjoy them morning, noon, or night. Or in the middle of the night, even. Because apparently, for the first time in 9 months, my appetite is insatiable and I wake-up in the middle of the night GROWLING for food. What the heck?

Not only delicious, this oatmeal was so quick to come together. I have leftovers for a few servings and for that, I couldn’t be happier!

Crock Pot Apple Cinnamon Steel Cut Oats 4

Crock Pot Apple Cinnamon Steel Cut Oats
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (about 1¼ cup each)
 
Ingredients
  • 3 apples, peeled, cored, and diced
  • 1 cup uncooked steel cut oats
  • 1 quart (4 cups) unsweetened vanilla almond milk
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ⅓ cup brown sugar
Instructions
  1. Combine all ingredients in a crock pot and cook on low 6-8 hours. Alternately, for a late breakfast, combine all ingredients, refrigerate overnight, and cook on high for ~3 hours.
Notes
If your crock pot tends to run hot, you plan to cook oats closer to 8 hours, and/or you prefer a thinner consistency, add up to 1 cup water to the recipe or thin it out as needed prior to serving. Crock pots with timers are also wonderful so you don't have to worry about getting up for breakfast!
Nutrition Information
Serving size: ~1¼ cup Calories: 254 Fat: 4.8 Carbohydrates: 46.6 Sugar: 21.0 Sodium: 235 Fiber: 6.2 Protein: 6.6 Cholesterol: 0

 Off to work I go..!

Be well,

sig4

Chicken Enchiladas with Hatch Chile Salsa + Weekly Menu

Chicken Enchiladas with Hatch Chile Sauce 1

It feels like a miracle I made it through last week. It was one thing after the next at work…all while I am trying to train Donna for my maternity leave. My maternity leave that may be sooner rather than later. The highlight of my week: the shower my staff and coworkers threw…so sweet!

I mentioned on my pregnancy update post that I spent Tuesday evening in labor and delivery. Well, I also spent Friday evening (ALL evening) in labor and delivery. I was sent straight there from my OB visit because they were, once again, suspecting pre-eclamsia and wanted a full work-up.

Five hours later, I was sent home with instructions to take it easy and to have some follow-up testing. I’ll also be seeing the OB twice weekly until I deliver and having non-stress tests twice weekly, as well.

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Mr. Prevention was at my OB appointment with me on Friday and when the nurse midwife grabbed my hands and said, “Nicole, if there’s anything fishy that pops up on the labs, we’ll be inducing you tonight…” I burst into tears. I don’t know why…it was just really over-whelming. And just…not what you expect to hear at a routine 36 week check-up. I was also told that this baby is measuring 7 lbs 6 ounces and just…wow. It was a day of big surprises (yes, I realize the measurements can be way, way off).

My body has been screaming at me to do less, but I haven’t been listening. I’ve been working in over-drive and simply doing too, too much. Working 40 hours at this point would be a lot…but 50+ is just nuts. I haven’t been put on work restrictions, but I know if I don’t start to slow down…it’s going to happen. Or, this baby girl is going to come early. Neither or which I want, of course.

Chicken Enchiladas with Hatch Chile Sauce 3

One of the first things I’ve pushed off my plate is my trainer. Very sadly, workouts are going to be a thing of the past for now. (I was doing so well, too!)

A second thing to go is heavy duty cooking. And I’ve been leaning towards recipes with leftovers. There’s nothing more exciting than walking in the door from work knowing dinner is already ready…and there will be no dishes to clean up. Please tell me I’m not the only one that gets seriously overjoyed at the thought of leftovers.

I’m also probably not alone in my excitement over scoring hatch chiles at Whole Foods this year. If you don’t have or can’t find hatch chiles, no worries…substitute in poblano peppers or ahaheim peppers and you’ll have an equally as delicious chicken enchilada recipe to enjoy. These are fabulous…especially as leftovers ;)

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5.0 from 2 reviews
Chicken Enchiladas with Hatch Chile Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 enchiladas (6 servings, 2 enchiladas each)
 
Ingredients
Hatch Chile Salsa:
  • 2 hatch chiles, stems removed
  • 6 roma tomatoes
  • 1 jalapeno, stem removed
  • ½ bulb garlic, unpeeled
  • ¼ onion, left in large chunks
  • 10 sprigs cilantro
  • juice of ½ time
  • ¼ tsp salt
Enchiladas:
  • 14 oz white meat rotisserie chicken (skin removed), shredded
  • ⅓ cup nonfat plain Greek yogurt
  • ⅔ cup + ½ cup hatch chile salsa, divided
  • 8 oz monterey jack cheese, shredded and divided
  • 12 (6-inch) flour tortillas
Instructions
  1. To make the hatch chile salsa, preheat grill to high heat. Once hot, add hatch chiles, tomatoes, jalapeno, garlic, and onion, grilling 10-15 minutes, turning occasionally, to char on all sides. Remove from grill and allow to cool slightly. Combine hatch chiles, tomatoes, jalapeno, peeled garlic, and onion, along with the cilantro, lime juice, and salt in a blender; puree until smooth.
  2. Preheat oven to 400 degrees.
  3. Spread ⅓ cup hatch chile sauce on the bottom of a 9x13-inch baking dish; set aside.
  4. In a large bowl, combine the shredded chicken, yogurt, ⅔ cup hatch chile salsa, and 4 ounces shredded monterey jack; mix well. Distribute the chicken filling (about 1½ ounces) into each of 12 tortillas and roll to create enchiladas; place seam side down in the prepared baking dish and repeat with remaining tortillas.
  5. Top prepared enchiladas with reserved ½ cup hatch chile salsa, spreading over each enchilada. Sprinkle with remaining 4 ounces shredded monterey jack cheese.
  6. Bake enchiladas for 20-25 minutes or until bubbly, hot, and slightly golden brown. Serve immediately.
Notes
Recipe inspired by Confections of a Foodie Bride

You may have leftover salsa...enjoy!
Nutrition Information
Serving size: 2 enchiladas Calories: 435 Fat: 15.3 Carbohydrates: 36.2 Sugar: 1.0 Sodium: 650 Fiber: 4.8 Protein: 35.8 Cholesterol: 88

 Weekly Menu: September 14th – 18th

A day of nothingness :-D

Be well,

sig4

Blueberry, Cranberry, and Walnut Breakfast Cookies

Blueberry, Cranberry, and Walnut Breakfast Cookies 1

My dear friend Donna is here with me this week learning the ropes of my job, as she will be covering my maternity leave.

The in-patient.

The out-patient.

The kitchen.

The chaos.

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“I really understand why you love your job, Nicole.” she said to me on our way home last night.

I feel blessed to have a job that is incredibly challenging, rewarding, diverse, fulfilling, creative, robust, and active. No two days are alike and if anyone were to ever be bored in my job…well, then, they’re not really working.

A lot of people have shared with me that they don’t think I’ll want to go back to work after Shea’s birth, and that could be true…but we’ll see. I do have every intention of going back to work and that’s because I truly do love what I do. Plus it has been a hugely successful year for me professionally, and for that I am very proud.

I am finally Board Certified in Advanced Diabetes Management. I also passed the Certified Dietary Manager exam. My department satisfaction scores are excellent. The diabetes education program has grown leaps and bounds in the past year. And all along the way, it’s been FUN.

Blueberry, Cranberry, and Walnut Breakfast Cookies 3

In the kitchen we continue to serve up new and old healthy favorites, encouraging healthy eating one lunch meal at a time. Yesterday was one of my personal favorites with the Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing. Mmmm! It’s always fun to try new things…and to run a kitchen that has the ability and priority to truly drive change in an organization. It’s beyond rewarding to see.

We’ve also turned employees on to healthy breakfasts, particularly breakfasts of the grab-and-go variety. Among the favorites are breakfast cookies and we continue to alter the recipes to create breakfast cookies that are more loved than the last. Seeing as we live in the middle of the blueberry capital, these blueberry breakfast cookies became quite the hit this summer. As we slowly ease into fall, we’ll begin whipping out the apples again, however…no doubt about that.

And the pumpkin. Duh.

Blueberry, Cranberry, and Walnut Breakfast Cookies 4

Blueberry, Cranberry, and Walnut Breakfast Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 3 cups whole wheat pastry flour or white wheat flour
  • 3 cups old fashioned oats
  • 1 cup brown sugar
  • 1 Tbsp cinnamon
  • 1½ tsp salt
  • 1½ tsp baking soda
  • 1 cup nonfat vanilla Greek yogurt
  • 1½ cups unsweetened applesauce
  • ½ cup canola oil
  • 3 eggs, lightly beaten
  • 1 cup walnuts, roughly chopped
  • 2 cups fresh blueberries
  • ½ cup dried cranberries
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl combine the flour, oats, brown sugar, cinnamon, salt, and baking soda. In a separate large bowl, whisk together the yogurt, applesauce, oil, and eggs.
  3. Mix wet ingredients into the dry; stir to combine. Fold in the walnuts, blueberries, and dried cranberries. Scoop approximately ⅓ cup of dough onto baking sheets lined with parchment paper. Press dough of each cookie down slightly with the palm of the hand to create approx. 4-inch diameter cookies.
  4. Bake for 20-25 minutes, or until slightly golden. Let set on baking sheet a few minutes and then transfer to a cooling rack.
Notes
Recipe adapted from Giant Whole Wheat Apple-Oat Breakfast Cookies, originally by Food.com
Nutrition Information
Serving size: 1 breakfast cookie Calories: 230 Fat: 9.3 Carbohydrates: 33.1 Sugar: 12.6 Sodium: 234 Fiber: 4.3 Protein: 5.1 Cholesterol: 23

 I am whipped after only Monday. Baaaah!!! No rest to be had before motherhood begins :)

Be well,

 sig4

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 1

Don’t think for a second that this is some bizarre pregnancy craving. This is legit, amazing food. And why people will turn up their noses to goat cheese…well, I’ll never understand. Goat cheese is just…dreamy.

Also dreamy is the thought of days I could sleep without 8 bathroom breaks each night (if you think I’m exaggerating, well, you’re wrong. Sadly.) Or the nights when we didn’t have to have so much white noise to mask my snoring. Or what about eating Tums like they’re magic jelly beans at 3am? Yeah, dreamy. As miraculous and beautiful as creating life truly is…it comes with unpleasantness, too.

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 2

I sit at my desk and by 3pm I could fall asleep right then and there. Shoot, I think I could fall asleep standing at times.

Most days I try to hit the gym or do SOMETHING to break a sweat, but I’ll be honest…that’s getting harder and harder to do. I’ve come to rely on my personal trainer, our appointments, and his encouragement to get me through a few workouts each week. This poor 25-year-old stud muffin had no idea what he was getting himself into when we started our training months ago. Trainers probably aren’t accustomed to having their clients get rounder and heavier and less fit by the week, but he gives me lots of words of encouragement…which is just what I need.

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 3

By dinner time, it’s time for whatever will come together in 15 minutes or less. I used to think 30 minutes was a quick meal, but these days, that number is cut in half. And sadly, dishes still won’t wash themselves or magically relocate to the dishwasher. But I stay hopeful.

By 8pm, I’m generally perched on my yoga ball with my baby belly hanging out, rocking from side-to-side and front-to-back trying to find some relief from all the baby PRESSURE. Mr. Prevention generally laughs at my pathetic state and rarely fulfills my requests for a back rub while I grumble about wanting to eat something more…but not get indigestion.

That said, these Blueberry Pizzas with Honeyed Goat Cheese and Prosciutto are worth suffering the worst indigestion in the world (not that they would cause any unless you’re super duper pregnant). Just…yum. So very yum (and ready in 15 minutes with very little hands-on time!).

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto 4

Blueberry Pizza with Honeyed Goat Cheese and Prosciutto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 4 ounces goat cheese, softened
  • 2 Tbsp honey
  • 3 pieces naan or flatbread
  • ¾ cup fresh blueberries
  • 3 oz prosciutto, thinly shaved
  • 2 tsp fresh thyme leaves
  • freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, combine goat cheese and honey until well blended. Spread the goat cheese mixture over the surface of the naan, evenly dividing between the 3 pieces. Top each pizza with ¼ cup blueberries and bake for 10-12 minutes or until naan becomes just golden.
  3. Remove from the oven and add prosciutto and thyme to each pizza. Sprinkle with a pinch of black pepper, if desired. Slice and serve.
Notes
Nutrition Information
Serving size: 1 "pizza" Calories: 373 Fat: 13.7 Carbohydrates: 48.7 Sugar: 12.7 Sodium: 757 Fiber: 2.0 Protein: 14.7 Cholesterol: 37

 Heeey, Thursday! Glad you’re here already :-D Four day work week – lovin’ it.

 Be well,

sig4

Chicken Caesar Burger + Weekly Menu

Chicken Caesar Burger 1

The vibe at home is weird. It’s a 3 day weekend and we have…nothing to do (no internet, either…x2 days already!). Yesterday wasn’t beach weather so it was this odd day of nothingness. I am experiencing a lot of swelling and my OB’s orders were “to do less”…so I’m trying to oblige. But I find that when I’m in a complete and total relaxation mode, all I want to do is doze off. And even a pregnant woman can only sleep so much!

On the floor cuddling with Lily. After a shower as I just happen to fall into bed. On the couch. On the porch. In the hammock as I try to plow though a great but REALLY long book. Sleep, sleep, sleep. Not even the U.S. Open is holding my attention and that’s saying something. I love watching tennis!

Chicken Caesar Burger 2

We have continued to chip away at all of the baby STUFF assembly. We’ve never purchased so many D batteries before. Everything that moves or soothes a baby requires batteries, it seems. And neither of us quite have the knack for assembly – swings, pack-n-plays, strollers…why doesn’t anything come assembled!? I’d sure pay an up-charge for that luxury!

And let me just say how grateful I am to have the nursery complete. With an 8 month belly in front of me (hopefully this link to one of my maternity photos works!), any type of movement is…a chore. I huff and puff from just living. And while no woman would change creating life…creating life is not easy!

Chicken Caesar Burger 3

I digress.

What have we been eating? Simple stuff. Stuff that requires minimal effort and even less dishes.

For such requests, Pinterest is a saving grace. Finding quick meals is not only great for I-need-off-my-feet times of desperation, but also times of oh-my-gosh-I-have-a-newborn, as well. I mean, I’m assuming…rather safely assuming, I’m sure. Plus, Labor Day weekend is a time to cram in all of the grilling and to continue doing so until the elements demand otherwise. Less dishes, remember!

Chicken Caesar Burger 4

Chicken Caesar Burger
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 (4 oz) boneless, skinless chicken breasts
  • ¼ tsp salt and black pepper, to taste
  • 2 oz fresh mozzarella cheese, thinly sliced
  • 1 medium tomato, thinly sliced
  • 4 lettuce leaves
  • 2 whole wheat hamburger buns
  • 3 Tbsp light prepared Caesar dressing
Instructions
  1. Preheat grill to 400 F.
  2. Season chicken with salt and pepper. Grill chicken 4-5 minutes per side, or until cooked through. Top each piece of grilled chicken with 1 ounce of sliced mozzarella and 1½ tablespoons Caesar dressing.
  3. Assemble sandwiches with the prepared chicken, lettuce, and tomato. Serve immediately.
Notes
Recipe adapted from Food, Faith, Fitness
Nutrition Information
Serving size: 1 prepared sandwich/burger Calories: 382 Fat: 12.0 Carbohydrates: 29.0 Sugar: 3.5 Sodium: 677 Fiber: 6.5 Protein: 39.5 Cholesterol: 75

Weekly Menu: August 31st – September 4th

Time to get ready for the beach :-D

Be well,

sig4