After waking up at 5am yesterday, I passed out around 7:30pm because I couldn’t stay awake any longer. I managed to sleep all the way to 7:30am, though. Wow! I’m a little worried that I won’t be able to stay up tonight when my girlfriends come to sleepover. I should probably take a nap!
Yesterday I finished John Grisham’s A Time to Kill. I picked it up at Salvation Army last month for only a few bucks. After flipping through it, I realized it’s actually the first book he ever wrote. Usually author’s first books are really good, if not their best, so I was excited about reading this one since I’ve read some of his books before. I was kind of disappointed with the book. It was really long and the ending seemed kind of forced. Parts of it dragged and I had to force myself to finish it since I’d already read so much.
Last night, my mom was off taking her French class, so my dad decided he wanted Taco Bell for dinner. It’s one of his favorites and he almost never gets to have it. He ordered two Mexican pizzas and three chicken soft tacos! For a tiny guy, he sure can pack it in. I also love Taco Bell, but I never eat there, for obvious reasons. I wasn’t excited at the idea of eating greasy “Mexican” food for dinner, even though I love the way it tastes. I decided to get some so my dad and I could eat together, but not go too overboard. I got one Burrito Supreme and one soft taco. I wasn’t filled up after, but I’m glad I didn’t order more.
Last week I made these mashed potatoes and, man, they are awesome! I LOVE how healthy they are but how amazing they taste. I might’ve even loved them more than my super-unhealthy Buttery Mashed Potatoes I made for Thanksgiving. And that’s saying something!
You might remember this picture from my How To Organize Your Freezer post the other day!
Cheesy Smashed Potatoes (Taste of Home Healthy Cooking Magazine December/January 2012)
- 1lb russet potatoes, chopped
- 1 cup cauliflower florets
- 2/3 cup shredded Swiss cheese (or cheese of your choosing)
- 1/4 cup fat-free sour cream
- 1 tsp kosher salt
- In a large saucepan, cover potatoes with water and boil on medium heat for 10 minutes. Add cauliflower florets and boil for 10 more minutes.
- Drain vegetables and mash until creamy. With a spatula, stir in cheese, sour cream, and salt until the desired taste and consistency is reached.
Fun Fact: A 3/4 cup of these potatoes = only 161 calories and 8grams of protein!