Meal Plan

Raise your hand if you know how easy it is to make homemade Scalloped Potatoes...

Scalloped Potatoes
Buttered Beets
Carrot Strips
Baked Apple Stuffed with Dates

I was completely caught off-guard when I started preparing my vintage dinner last Sunday evening. I thought Scalloped Potatoes would be one of the tougher potato recipes in my cookbook. Wrong! It's one of the few potato dishes that don't involve having to boil or even parboil the potatoes beforehand. It took me maybe 15 minutes from start to finish, then the oven did the rest of the work. My mom's a wonderful cook, but the only Scalloped Potatoes we ever ate were the rubbery kind that came in a box.

And I think I've discovered the trick to Beets. Boil them in as large a pot as you can find in your cupboard. A five- or six-quart Dutch oven should do the job. Make sure you've got a lid for the pot that fits tightly and don't boil them at too high a temperature. If I don't do any one of these things, I'll end up with pink water stains all over my stovetop! The Baked Apple Stuffed with Dates was quite good, too. But what I love most about it was that I was able to make it in a single serving size. No leftover sweets hanging about this week.

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SCALLOPED POTATOES

6 medium-sized potatoes [I cut this recipe in thirds.]
Salt and pepper
2 tablespoons flour
4 tablespoons butter
Milk

Pare raw potatoes and cut them into thin slices. Place in a baking dish a layer of the potato one inch deep, season with salt and pepper, sprinkle a portion of the flour over each layer, add a part of the butter in bits. Repeat and continue until required amount is used. It is best not to have more than two or three layers because of difficulty in cooking. Add milk until it can be seen between the slices of potato, cover and bake (350-400 degrees F.) until potatoes are tender with a fork (1 - 1 1/2 hours). Remove the cover during the last fifteen minutes to brown the top. Serve from the baking-dish.

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My transition to healthier snacks (fruits or veggies plus protein) is going pretty well. I'm measuring out the proper serving sizes for now, but hoping to be able just to eyeball them soon.

Hummus = 2 tablespoons
Low-fat Organic Cottage Cheese = 1/2 cup
Almonds = 25 nuts (This seems a bit much. I could probably do just fine with half that or less.)

The only thing that really frustrates me is that I keep forgetting to pack a snack so I can get that late afternoon pick-me-up while I'm still at work instead of being ravenous when I get home at 5:30. I've got to try and remember this tomorrow. Pack both lunch and snack. I'd rather eat a snack at 3:30 or so and not be in such a rush to eat something as soon as I get home.

One of the things I'm rapidly discovering about reducing is how important planning can be. A couple weeks ago, a friend asked me to lunch. I accepted - and then remembered my rule of thumb: "No eating anything I haven't purchased at the grocery store." Well, I did promise myself some exceptions for social occasions, but I had to do some planning so I could enjoy the experience without feeling guilty. I added 30 extra minutes to my walk the day before so I wouldn't miss out on my workout. And I also suggested we hit a restaurant where I knew I could get a yummy salad. This Friday, I'm meeting up with a group for drinks after work. I rarely drink sodas, so I think a diet soda would be treat enough for me. I may not be home 'til late, so maybe I'll check the menu ahead of time and find out if there's something resembling healthy which I might be able to consider dinner.

Here's an example of poor planning. I had promised to babysit my nieces one evening after work. It's tough to cook anything there for yourself with a toddler and baby to mind, so - without even thinking - I figured I'd "pick something up" on the way to their house. That afternoon, I suddenly remembered my then-new rule of thumb. Eek! What would I do? Well, I ended up stopping at a sub shop to pick up a veggie sandwich. It could've been worse, but it could've been better. Next time, I'll pack a dinner from home - something I can heat up quickly.

I'll wrap up this post - which somehow became entirely about food! - with a dilemma facing me for this weekend's vintage dinner. The salad course is a Molded Salad of Cranberry Sauce (canned), Chopped Celery and Apples. I never make molded salads as gelatin is an animal by-product, but do any of you know if it would be possible to mold something using the jellied cranberry sauce that's sold in the can? It certainly starts out molded... I was wondering if it'd be possible to fold the celery and apples into the jelly, then form it into some sort of shape. Any advice?