A Crockpot is my favorite cooking tool that helps me manage dinners for my husband and me. It’s an assistive gadget. Many years ago when we were still raising our children, I took advantage of an electric skillet. It was deep enough to slow cook a roast or even a whole chicken in. I’d add vegetables and potatoes just as I do in the crockpot. It was convenient as one could also cook breakfast in it, or grilled sandwiches, as an example.
These days, Insta pots are popular. People love them! While I have one, I haven’t become accustomed to using it and have only attempted it once. The Air Fryer, however, I find helpful, as well, and appreciate any grease draining as food is cooking. It’s healthier and generally simple to dispose of the drippings. Microwave ovens are still common. I only acquired another recently after a few years without one. It’s always nice for reheating, especially tea and coffee. A kitchen stool is always nearby for sitting to relieve strain on my legs.
When using the crockpot, I start our dinner in the morning. I’ll be able to season any meat and leave it be for hours, if necessary. This process of crockpotting saves time for other things I need to accomplish that day. It also allows me to rest a flare away when I’m having a physically rough time of it. You can carry over left overs, or freeze for heat and serve meals. Shoutout to my crockpot for always having my back.
On my better days when weight bearing isn’t as much of an obstacle, I batch cook. This is tremendously helpful for days when accomplishing dinners is a difficult task. A lot of people eat out or need to buy pre made food from grocery stores. We don’t do this. It’s neither affordable nor healthy.
When I batch cook, I’ll make a large pot of spaghetti sauce. A good basic sauce of ground beef, onion, garlic, tomatoes, crushed tomatoes, and tomato paste. While this food isn’t entirely healthy, and contains canned tomatoes, I do keep it homemade, otherwise, on a regular basis. I’ll then freeze the sauce in sections and have 4-6 nights of thaw, heat and serve preparations.
I also cook and freeze meat balls in batches. These can be added to pasta from spaghetti sauce types to Swedish or stroganoff flavors or meatball sub sandwiches. Since I’m counting carbs, I have them plain or drizzle them with a mixture of sour cream and au jus with pepper and a pinch of Himalayan or sea salt. I can also wrap them in low carb tortillas or bread.
If you’re unable to make sauce yourself, you can add hamburger or meatballs to a can or jar of premade store bought sauce and make it a more flavorful dinner. I’ve done this myself. The sugar content in the sauce is much higher so if you’re diabetic, be aware.
Soups can also be cooked and stored in the freezer decently for up to 3 months. I re-season it when reheating as taste becomes diluted from freezer ice that can form in the process. It’s not as good, but it’s edible.
I know how difficult it is to manage cooking. The difficulties inspired me to figure out a way to accomplish it. My husband and I are both caregivers for one another’s illnesses. He has coronary heart disease, heart failure and diabetes. He’s had 4 heart attacks with a quadruple bypass after his second. He works full time.
Cooking can be a chore for many living with chronic illness when physical exertion and discomforts are part of everyday life. Preparing and cooking can exasperate pain and it certainly has for me. It’s important to develop a routine and process that works best for you and your family.
By embracing adaptability, seeking assistance when needed, and prioritizing self-care, you can transform cooking from a chore into a rewarding and nourishing experience. Remember, your well-being is paramount, and finding joy in the kitchen can be a powerful way to care for both your body and spirit.
