Crazy...

I am having a rough time right now with work. They're really taking advantage of me and my boss makes up new "rules" all the time about weekend rotations. When I started at this job I was told no weekends and rotating holidays...well then they changed it and said everyone has to work rotating weekends to help out our weekend nurses when they're busy...and now they're saying if we're on the weekend then we have to do all the visits the weekend nurses don't want to do even though we're responsible for the weekend. Ridiculous! I cannot stand this crap!!!!!

My sister leaves for Italy on Sunday and she will be gone for a whole year. I am trying to put together plans to see her in Febuary but who knows? Money is tight, I'm already going to Ireland...so it's hard. So I'm supposed to work all weekend and not spend time with my sister who's leaving? I do not think so.

Looking for new jobs...I'm sick of being taken advantage of.

SO today's recipe is late, I'm sorry. It's been a day. And tomorrow looks just as busy. Today's recipe is for busy people! SLOW COOKER! And it's vegan! And healthy ANDDD yummy!!

Sweet Potato Chili
Servings: 4

Ingredients

2 medium sweet potatoes peeled and diced into 2in cubes
1 yellow onion, diced
1 red bell pepper, seeded and chopped
1 (14.5 ounce) can no salt added diced tomatoes
1 (15 ounce) can kidne beans, drained and rinsed
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 cup orange juice
1 cup water

Directions

1) Use a 6 quart slow cooker. Add sweet potato, onion, pepper, tomatoes, beans, garlic and spices.

2) Pour in OJ and water.

3) Cover and cook on low for 6-8hours or until onion is translucent and sweetpotato is fork tender.

Nutritional Breakdown

 

September Recipes: #2

Hi all!

This weekend is labor day and up until now, I haven't had plans. WELL that changed all of a sudden! I'll be going to the beach to visit my grandmother with my family. And to kiss goodbye to the summer! But don't worry ;) Now that I've figured out how to schedule posts, you'll have a recipe a day while I'm away!

Today is a delicious EASY recipe for a quick vegan recipe that'll please ANY picky eater!

Today's recipe is...

CHICKPEA DELIGHT
Serving Size: 4 Wraps

Ingredients

For Filling:
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon reduced fat mayo
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

For Wrap:
4 Joseph's Flax, Oat bran & Whole Wheat Wraps
4 medium Slices Red Onion
1/2 cup thinly slicked cucumber
1/2 cup shredded lettcute

Directions

1) Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise, lemon juice, dill, salt and pepper to taste.

2) Divide into 4 equal servings, add to wrap and add onion, cucmber and lettuce.

Nutritional Breakdown

Perfect delivious, HIGH FIBER lunch!!! You could serve this at any picnic or party!

Enjoy!