So I feel like today was almost a clone of yesterday.
I spent a little time cleaning house, a little time at the gym (switched my planned workouts: Saturday’s cross-training became a run & today’s run became my cross-training), and a whole LOT of time at the office
Last night at the cookie-making party, I overindulged a little (okay, a LOT) which resulted in a not-so-pleasant tummy ache from the sugar overload! But we made these lovely creations
Yeah – I use the term “lovely” loosely : )
This morning I woke up still feeling pretty sluggish. I wasn’t really hungry, so I had a piece of Apple Bread that a friend had made for the cookie party (it’s just Trader Joe’s mix, plus she added some fresh apple to the bread – Heaven!)
I went to school (where I spent the majority of my day) & had a simple salad for lunch
It’s spinach, walnuts, white cheddar, turkey bacon, and shredded chicken lunch meat. The salad dressing is Sunflower Farmer’s Market’s Smokey Tomato. Very hearty & filling!
For a pre-gym snack I had some greek yogurt with fresh blackberries & grapes.
and a coffee
And around 4:30ish, I called the Hubb’s to ask him to put some ham into the oven (it has to cook for 2 hours).
When I got home, I checked up on the ham & set to work on some homemade scalloped potatoes, from a recipe I got here but I healthified it up a bit.
I see some leftover ham dinner creations in our future.
Here’s my final recipe for the
Healthified Scalloped Potatoes
4-5 potatoes, washed and peeled (if desired)
2 Tbs. butter or margarine
1 cup reduced fat milk
3 wedges of laughing cow cheese
Parmesan cheese to taste (about 1/4 cup)
onion & jalapeno, diced – opional
Italian seasoning, salt, & pepper, to taste
Wash potatoes, and peel if desired (I like mostly peeled, with some skin still remaining)
Thinly slice potatoes. Spray a 9 x 9 baking dish with cooking spray, then layer a row of potato slices (about 1/3 of the potatoes). Add salt, pepper, and any seasonings desired. Add 1/2 Tbs butter, cut into pieces scattered about. Add 3/4 wedge of laughing cow cheese, cut into pieces and scatter about.
Continue with 2 more layers and top with remaining seasonings.
Heat reduced fat milk on the stove. As soon as it boils, pour on top of the potatoes. Cover and bake at 375 for 40 minutes. Remove cover and add Parmesan cheese, to taste. Return to oven uncovered and bake an additional 15 minutes, until cheese has melted & is browned.
Plate, and serve with a dollop of sour cream (or plain greek yogurt) and freshly snipped chives.
Followed up with a cookie for dessert!
Now the hubb’s if off to get his weekly dose of poker & I’m working on some lesson plans for a class I’m teaching in the Spring. I’ve also got a conference call at 7, so I’m waiting around for that. The working never ends! : )