Well, Momma's back in Virginia and oh how I miss her. We had such a lovely time here, and even though she was terribly sick much of the time, just having her around means everything. I wish everyone could have the family I have, I wish they could understand that it truly is possible to love their family so totally. I am *so* lucky.
Interestingly, as soon as Momma left, my junk food cravings started up again. But I am absolutely
determined not to give in. It is time to be inspired to take care of ourselves. It is time to realized just how blessed we are with having all limbs and facilities and not take it for granted. And I am determined to do just that. DH and I are *both* tired of being tired, tired of feeling weak and depressed, tired of being sick, and I'm damn tired of getting hurt all the time. Those things are directly related to nutrition and exercise - two things that are completely controllable.
Today, the only thing I bought was a bottle of water. And I drank the whole damn thing. You have no idea what an accomplishment that was. I'm proud of myself.
So tonight I found a recipe for
Asiago, Potato and Bacon Gratin from Cooking Light. Here it is - it's fantastic, and only 250 calories. Of course, Cooking Light very rarely lets us down.
Asiago, Potato, and Bacon Gratin
From Cooking Light
Maybe more so than other foods, potatoes need salt. Instead of salting the water they boil in, sprinkle the potatoes with salt after draining. Then salt the white sauce separately for the most pronounced flavor.
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.
Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.
Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.
Yield: 6 servings
NUTRITION PER SERVING
CALORIES 250(30% from fat); FAT 8.2g (sat 4.6g,mono 2.7g,poly 0.5g); PROTEIN 12.3g; CHOLESTEROL 23mg; CALCIUM 306mg; SODIUM 618mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 31.9g
I'll have fruit for dessert tonight, a habit I intend to develop fully.
Love to you all, I miss you -
Petunia