Monday, March 31, 2014

National Tater Day with a Side order of the Sniffles

So my last period class walks in and out my eight students, one of them has a fever, one has developed such a bad sore throat over the course of the day that he's lost his voice, one is all sniffley, and one has obvious intestinal issues-please don't ask me to elaborate. And since its my Special Education class with lots of one-on-one help,, you know that there was no way to avoid close contact.

I'm not sure that it's biologically possible to get sick that quickly, but within 3 hours of leaving school, my nose started running. And then I felt the familiar lower back ache that signals I'm sick. And then when I put my sweatshirt on, my skin had that painful super-sensitive thing going on that is another illness indicator.

Now here I am, lying in bed, chock full o ColdFX and reflecting on my day.  I gotta tell you, I'm pretty proud of myself. Despite the onset of the snifflies, I still managed to go for a 4k run (how could I not on literally the nicest day so far of 2014), start my food diary as outlined in Day Two of The Diet Fix, and make a super-terrific dinner that meat the requirements of both Meatless Monday and National Tater Day.

For months, my son has been asking me to make scalloped potatoes and this morning was no different. So when Twitter informed me that today was #NationalTaterDay, I took that as a sign. But was there any way to make this traditional side dish stand on its own as a main. Hell, yes!

Meatless Monday Main Course Scalloped Potatoes
Once again, I forgot to take a picture
before it was devoured. As you can see,
my family didn't like this at all.

3 large potatoes
1 sweet potato
2 cups greens, such as kale, swiss chard, or spinach
3 tbsp. salted butter
3 tbsp. flour
1 1/2 cups skim milk
1/2 cup lower fat shredded mozzarella
1/2 cup fresh shredded parmesan
couple dashes of hot sauce
s & p to taste

  1. Slice potatoes and sweet potatoes 1/2 cm thick. Soak in cold water until ready to use so they don't turn brown
  2. Melt butter over medium-low heat in a saucepan, once it gets all bubbly, whisk in flour one tbsp. at a time. Keep whisking for another minute or so until it just barely starts to change colour.
  3. Turn the heat to low and slowly whisk in the cold milk. Whisk it sporadically until it starts to thicken; about 3 minutes.
  4. Remove from heat and whisk in both cheeses, the hot sauce, and s & p.
  5. Grease an 8 x 8 glass pan and layer half of the potatoes, top that with the sliced sweet potatoes and then the greens. Finish that layer off with half of the milk mixture.Top with the rest of the potatoes, the rest of the sauce and a sprinkle of paprika.
  6. Lightly bang the bottom of the dish on the countertop to help settle it all.
  7. Bake @375 uncovered for one hour. Let stand for 10 minutes before serving. Serve with a side of sautéed mushrooms.
Not only was this dinner so delicious, it's pretty darn healthy. It didn't make nearly the dent in my food diary that I thought it would!

Overall, a pretty great day. Nighty night. With a side of sniffles.

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