Scalloped Potatoes

Ok, first I have to say that I am really off to a good week with my exercise and eating! I ran 2 miles on Monday and Tuesday. I'm hoping to get out again tonight for another 2. Last night's run was a really good one, even if it was on a treadmill. I didn't hurt and my breathing was a lot easier. I think treadmills are easier in that way but I was still bored out of my head. I kept in on a 5 or 6 most of the 2 miles with occasionally speeding up to 7.2. I just wanted to get it over with! It feels good to be getting a little faster though. The last time I did the treadmill I stayed on 4 to 5 and didn't even go up to a 6. So there is that.

Food wise, the meals are not as healthy as they could be--probably a good middle ground--but my portion control is well in hand. For instance, the picture coming up, I didn't even eat all that was on my plate and I didn't think there was much on it. (I left about 1/4 of the potatoes). I knew I was heading to the gym right after dinner so I took it easy. Later in the night my hubby made us smoothies. My kids like this meal. As a matter of fact, there were no leftovers. I made a 11x13 pan of the scalloped potatoes! Crazy!

Cheesy Scalloped Potatoes with Glazed Carrots, Corn and Green Beans

Scalloped Potatoes

*4 tablespoons butter

*4 tablespoons all purpose flour

*1/4 cup finely diced onion (or 1 tablespoon dried onion)

*2 1/2 cups milk

*1 cup shredded cheddar cheese (last night I used 2 oz of velveeta--not as healthy, but yummy)

*1/2 teaspoon salt

*1/8 teaspoon pepper

*6 medium potatoes (peeled and thinly sliced)

1. I make the cheese sauce before I peel the potatoes so they don't turn brown. Melt the butter in a sauce pan with the onion over medium heat for about 1 to 2 minutes. Add the flour and stir until smooth.

2. Add all of the milk at once. Cook until thick and creamy, stirring frequently. Add the salt and pepper and cheese, stir until the cheese is melted and mixed in really good. Turn off heat and set aside while you peel and clean the potatoes.

3. Layer half of the sliced potatoes in a 11x13 pan, pour half of the cheese sauce on it. Repeat with the rest of the potatoes and sauce.

4. The recipe says to cook in a preheated 350 oven for 35 minutes covered, and then 30 minutes uncovered. I usually do this and my potatoes are often pretty firm (I must cut them too thick). Well, last night my two year old turned the oven off at some point in time and I didn't catch it until I pulled them out ready to set on the table! So, I put the whole pan in the microwave for about 8 minutes and then in the broiler on low until the cheese browned on top. They were the best we've had!


Glazed Carrots
*baby carrots, or cut carrots (as many as your family will eat)
*2 tablespoons butter
*2 tablespoons brown sugar

1. Steam (remember the space ship steamer basket?) or boil the carrots until they are tender.

2. Put the butter and brown sugar into the bowl that you will be serving the carrots in. Put the carrots (drain if boiling) in the bowl and toss to coat. Serve, super easy!