Goooooood morning, FRIDAY! TGIF!
I want to thank you all for 1) not being Drive-Thru Dieters, 2) understanding every reason why any Drive-Thru Diet is not wise, and 3) for all your love and support of my blog. Things around here are continuing full speed ahead and I am SO EXCITED! I know everyone says it, but each of your comments brightens my day and means so much to me. Likewise, reading your blogs provides me the insight, ideas, and constant motivation to continue being the healthiest, happiest, and most helpful dietitian and blogger I can be! Mucho gracias to all!
On a completely unrelated note, I found out yesterday that my request to go to four 10-hour work days was granted, and starting February 1st I will be working Monday through Thursday from 7-5:30. Unfortunately with my commute, that’s more like 6:15 am to 6:15 pm…ahhh! My motivating factor: saving on gas money and reducing my carbon footprint just a smidge and being with my hubby on Fridays, who also works 4-10’s. I am a bit apprehensive about good work-life-exercise-blog balance on those 4 days, but overall I’m really excited.
Question: Does anyone work 4-10’s? Any other crazy schedules? Do you enjoy it?
On another completely unrelated note, I am continuing on my quest in finding DELICIOUS vegetables which are healthy and crowd-pleasers (i.e. pleasing to my husband). Last night produced yet another WINNER!
Broccoli with Cheddar Sauce
Source: Cooking Light, May 2008
1 Tbsp all-purpose flour
1 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
3 Tbsp grated fresh Parmesan cheese
1/2 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 tsp salt
1/4 tsp fresh thyme, chopped
1 1/2 pounds broccoli florets (about 9 cups)
1. Place flour in a medium sauce pan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.
2. Add water to a large saucepan to a depth of 1 inch; set large vegetables steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.
Yield: 8 servings (about 1 cup per serving)
Nutrition Information (per serving): 69 calories; 2.3 g. fat (1.4 g. saturated, 0.6 g. monounsaturated, 0.3 g. polyunsaturated), 6.2 g. protein, 7.1 g. carbohydrate, 2.5 g. fiber, 7 mg. cholesterol, 0.8 mg. iron, 204 mg. sodium, 143 mg. calcium
It was deeeeelicioso! Nom nom nom! Oh, and EASY! Lots of cheese on those trees, believe you me! This is a much CLEANER broccoli cheese sauce than say…Velveeta? 😉
Plans for the weekend include watching Food, Inc., watching the Illini beat Indiana, getting in 2 “long” runs (5 and 6 miles, I’m thinkin’) and weights, FINALLY working on my “Recipe” tab, and making kale chips…finally!
Lots of RANDOM questions…
- Do you have a good kale chip recipe? Do share!
- What college sports team do you root for? (We’re die-hard Fighting Illini fans as that’s our alma mater! GO ILLINI!)
- What is ONE blog you’re really diggin’ lately? (As if I need another one to love!)
- Any fun weekend plans? I hope more eventful than mine!
Have a fabulous weekend, Blogland! Make it a safe, warm, and healthy one!