Mondays are always hard for me to get up because I sleep in over the weekend. I wish we could have a late start to work on Monday mornings! 
Breakfast, yet another egg sammie (promise its the last one for a while!) with some strawberries – they were pretty tart so I sprinkled them with Splenda and let them sit for a while. Breakfast comes in at 444 calories, 45 carbs, 33 protein, 16 fat and 3.6 fiber.
When I was in Chicago on Sunday, I got a text from Tony that said “I am changing my football food and there is nothing you can do to stop me!” He had bought some beef tamales, but had a taste for red beans and rice with sausage. He actually cooked it on our rice maker, sausage and all, and it turned out perfect. FYI, the sausage was already fully cooked There was a lot leftover so that became my lunch, although I didn’t grab much sausage! Lunch comes in at 365 calories, 59 carbs, 11.5 protein, 34 fat, 3 fiber. I am not sure that is correct – when I put one cup of Zataran’s red beans and rice, it said it was 25 grams of fat, which seems REALLY high -I need to check that out.
On the side I had a baby spinach salad, that I quickly ruined with my dressing choice. I was all out of dressing that I brought, but the firm as some in the fridge. I chose a Ken’s Steakhouse light raspberry walnut dressing. Um, let’s just say it tasted like a bunch of cotton candy was melted and turned into a dressing – ick!
it kind of looks like blood in the bottom of my bowl - ew 
I have two dishes that routinely haunt me – the first being chili, the second being scalloped potatoes. But over the years, I am happy to say that I have SEVERAL wonderful chilis that we eat on a regular basis. It used to be my chilis would be thin like soup.
- Best Buffalo Chicken Chili
- Vegetarian Chili (using bulgar wheat instead of meat)
- Cincinnati Chili
- Another Cincinnati Chili
However, scalloped potatoes have still eluded me, but I still never gave up. I’ve watched my Mom make them for years, she’s even made them in my own kitchen, but invariable the potatoes are never cooked through, the sauce separates – disappointment every time.
So I went back to basics! Before the internet, this was my go to cookbook.
okay, so 1989 is not that new!
yep, first things first, cross off onions of the ingredient list!
You melt 2 tablespoons of butter, then add 2 tablespoons of flour to make a roux. Add the milk. The only difference here is that I add cheddar cheese to the sauce. I put all my sliced potatoes in my casserole dish, poured the cheese sauce overtop, then I put it in the microwave for 10 minutes. When the 10 minutes was over, the potatoes were nearly done, so I finished them off in the oven for 20 minutes at 350 degrees.
ready for the microwave - I put more cheese on top before putting in the oven
perfection! I also sprinkled dried parsley on the top before putting in the oven
They were tender, flavorful, nice and crispy on the top – I’ll never make them any other way again! Dinner comes in at 478 calories, 36 carbs, 45 protein, 16 fat and 3.4 fiber.
our dog loves pork bones - I ate 4 ounces of meat and gave the rest to our dog
And since our chops were thin and would cook fast, I had time to do a Jillian workout while the potatoes cooked – holy cow this one was hard! I was sweaty 10 minutes into it!
Stats for Monday:
- 1417 calories, 157 carbs, 96 protein, 88 fat (still not sure), 15.3 fiber.
- 45 minute walk with 2 pound weights at lunch
- 25 minutes quick trouble zones before dinner
Biggest Loser and Glee tonight – love Tuesdays!
Tony is too funny with his text.
The Zatarain’s might be coming up that way if it was cooked according to package directions – i.e. using the amount of oil they suggest. Of course it could also be wrong in the database. When I think that’s happening I usually go to the food manufacturer’s website to see if they have nutrition facts available.
You do know that technically you made Potatoes Au Gratin and not scalloped right? Not that it matters as long as you were happy
I still thought that was considered scalloped potatoes?! Oh well, they were delicious!
Keep the breakfast sandwiches coming. I love a good sammie in the AM.
So glad your potatoes came out right! But Helen is right, those are Au Gratin, which I prefer, instead of scalloped. YUM – I will have to make these soon. And the cookbook? I never made the connection between that classic one and my BH&G New Dieter’s cookbook (which I got in 1992) – everything in that cookbook is good and easy to make – no wonder!
Holy cow, I followed that link to the buffalo chicken chili. I will definitely be trying that. Probably too spicy for my kid, but sometimes you just have to make it for mama.
Your scalloped potatoes look great! Congrats on overcoming your struggle to make good ones. The only time I’ve ever made them was with my mother-in-law but haven’t ever made them on my own.
The potatoes look great! One of my faves, except I like to add ham into them and make it a whole meal.
I’m also looking forward to Biggest Loser and Glee tonight.
I say if the egg sammies keep you full, keep them coming! I think it’s hard to find a good, stick with you breakfast. I can’t believe you don’t like the Raspberry Walnut dressing! I LOVE this stuff! It’s awesome with fruit heavy salads. Also SO excited for Glee!
I’m all for starting work late on Mondays…and Tuesdays, etc… Those scalloped potatoes look scrumptious!
What’s the difference between scalloped potatoes and au gratin? I thought they were the same thing? And I LOVE that cookbook, I have the same one!
Um Bizzy – you never let me know what my room rent is going to be. I need to know because I am SO moving in, okay? Those scalloped potatoes are so delicious looking. Must have and I figure the only way I am going to get them is to move in with you. heehee.
PS – adding the cheese makes them au gratin, right? Same concept but with CHEESE….yum.
deal on the dishes btw.
Yay Biz finally tackled scalloped potatoes!!!! Awesome! hehe It’s been fun over the years to see you attempt!
You make the tastiest look egg sandwiches. I can never not comment on them. I haven’t even tried to make scalloped potatoes. My mom used to make them all the time when I was growing up. I believe she used that recipe. Glad yours came out perfecto.
I love any kind of potato, especially scalloped, can’t be good ‘ol Betty Crocker! She knows her stuff:)
Oh man those potatoes look goooood! I am currently abstaining from them along with the other white carby foods.
:wipes drool off of your blog:
I love love love scalloped potatoes!
in college i would buy a betty crocker mix of scalloped potatoes and eat that for dinner. my how times have changed!!!
yay! Good for you getting a workout in! I need to get on that tomorrow, I’ve been slacking. I had a midterm today and now that it’s over, I can breathe again.
I made The Pioneer Woman’s scalloped potatoes and I swear they were perfect. So so delicious!
Uh…is that hot sauce on top of the potatoes? lol. I wouldn’t be surprised though! I thought it was adorable that you crossed off the onion ingredient like that, tee hee! >_<
No matter what they’re called, those potatoes look DELICIOUS!!!
Nice on the recipe! I just saw a recipe for scallopped potatoes that I wanted to make but it scared me as they used turkey broth and they didn’t give exact measurements. They just said to fill the pan up to the potatoes or something like that. I was picturing ending up with potato soup so I didn’t make them. I want to make these. Au gratin sound fine by me!
Those potatoes sure look fantastic!
The potatoes look awesome – you are inspiring me to cook more
Love biggest loser but only watched 1/2 last night so will catch up tonight.
I just made these and they were great. I added onion of course though! Not that you could really taste it. Thanks!