Homemade Blueberry Applesauce

I think I mentioned before that Kate will only eat berry flavored applesauce, not plain.  Well it is virtually impossible to find berry flavored applesauce with no added sugars.  So I decided to make my own.  My wonderful friend Lidia gave me 10+ pounds of awesome apples, I bought myself a corer/slicer and I went to work!

I made two batches, because my crock pot would only hold half at a time.  I looked at a bunch or recipes online, all very similar, so I just kind of winged it...

Blueberry Applesauce

4 lbs apples, peeled and cored

1 heeping cup blueberries

1/4 cup butter, sliced

1 tablespoon cinnamon
3/4 cup water
splash of lemon juice

add to slow cooker. cook on high for 3 hours or low for 5-6 hours. stir about every hour or so. before cooling, drain water and place apples in blender and pulse until desired consistency. 

It turned out great.  I portioned it into bags, and stored them in the freezer.  

In other cooking news, I have been following my menu!  Last Thursday we had Chili relleno casserole.  I have posted a link the recipe before, but that was to the original recipe, to which I have made some changes, so I am going to post MY recipe here.

Low Carb Chili Rellenos Casserole

Ingredients

1 lb ground beef/turkey, browned and seasoned

11-14 ounces green chili peppers

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

3 eggs, beaten

5 ounces cream

2 tablespoons whole wheat flour

1 8 ounce can enchilada sauce

3/4 cup sliced olives

Directions

1. Preheat oven to 350 degrees. Spray  9x13 baking dish

2. Slice chilies in half.  Line the bottom of the baking dish using half your chilies.

3. Spread half of each cheese over the chilies, top with browned ground meat, and cover with remaining chilies.

4. In a bowl, mix together eggs, cream, and flour.  Pour over the casserole.

5. Bake for 25 minutes. Remove from oven, top with enchilada sauce and remaining cheese.  Return to oven for additional 15 minutes.

Monday was Jalapeno Popper Chicken (click here for post with that recipe), yesterday was left overs, and tonight is personal meatloafs with Mashed fauxtatoes!

Here are this weeks lunches so far: 

Apple slices with natural peanut butter, broccoli, triscuts and cheese, and yogurt

Ham, cheese and olives, pickles, triscuts, and my homemade applesauce!

My workout schedule got all changed up starting this week.  I switch from teaching Tuesday and Thursday, to Monday and Wednesday.  So Monday I went and ran in the morning, then went to Intervals like normal.  Then I went and taught my senior fit class, then taught my intervals class, THEN stayed for the new boot camp class.  Yesterday wasn't bad, but this morning I could barely move, and it being Wednesday I get to do it all over again!  I deserve it though, I ate HORRIBLY this weekend, and I have some calorie burning to do. 

 On that note, I am off to intervals.  Happy hump day.  Make some time to get off your butt and go sweat today! If you are local, come to my class and I'll make sure you accomplish that!  :)