Skillet Potatoes and My Ash Wednesday

It's Ash Wednesday, the first day of Lent. Even though I am not Catholic, I always observe Lent. Because Jesus made the ultimate sacrifice for me, I feel I must respond and acknowledge this with a sacrifice of my own.

"Yet even now," said the Lord, "return to me with all your heart, with fasting, with weeping, and with mourning; and rend your hearts and not your garments." Turn to the Lord your God, for he is gracious and merciful, slow to anger, and abounding in steadfast love.   --Joel 2: 12-13

Last year I gave up bread. I thought it was going to be challenging, but I was wrong. Every once in a while my craving for a sandwich, homemade biscuits or Subway's BLT on flatbread would hit. When these moments came, I turned to God's Word. I found strength in His promises. He said we shall not live by bread alone, but by every word of God (Luke 4:4). For me, this was actually literal last year. I was able to understand my craving, turn to Scripture, understand why I was making this sacrifice and meditate on it.

As I've mentioned before, when I sacrifice or fast as a Christian, I draw closer to the Lord when doing so. If not, I guess I feel I'm not truly sacrificing in my faith. When I take something away, I need to turn to my Lord instead. I know this is something I should be doing always: Putting the lord first in everything I do. But I'm human. I live in the flesh. I live in a fallen world and I cannot do this always. By observing Lent and making this small sacrifice, I am finding someway to humble myself.

This year I've decided to abstain from all meat but poultry. This includes that beautiful bacon you see below.

I made this decision as a way to keep a healthier lifestyle. On the days when Mr. B indulges in a steak, hamburger, or bacon slices, I plan to fill my plate with more natural foods, like veggies, fruits and grains.

In order to prepare myself for this small sacrifice, I did my own indulging in this potato skillet dish over the weekend. Skillet-fried potatoes slathered in cheddar cheese and crispy bacon.....I stuffed myself full.

Skillet Potatoes with Bacon & Cheddar

Serves 6-8

2 lbs Yukon Gold potatoes, thinly sliced
4 slices bacon, crispy and chopped
1/2 large onion, chopped
1 c shredded cheddar cheese
scallions and plain Greek yogurt to garnish

Heat a large skillet over medium-high, cooking onions in 3 Tbsp oil, about 5 minutes. Stir in potatoes and cover. Cook on medium-low heat 20-25 minutes or until potatoes are tender, stirring often. (Cooking time varies depending on thinness of potatoes.) Sprinkle cheese and bacon pieces on top. Cover and cook another 2-3 minutes or until cheese is melted. Add garnishes and serve.

In case you're at a lost this Lenten observation, check out these blog posts for creative ideas on what to give up (or add), or for more insight: Reflection: Lent, 33 Things to Give Up for Lent, 25 Creative Ideas, Yoga Thoughts on Lent, Welcoming Ash Wednesday.

Are you observing Lent? If so, what are you giving up or adding?

With Love and God Bless,
Brindi

Game Day #6: Potato Skins

Whenever Mr. B and I do make it out to a restaurant, my eyes always find the appetizers on the menus. Yet, I can never bring myself to order one because I can only imagine the grease in these dishes, like onion rings, loaded fries, nachos, artichoke dip and potato skins.

Potato skins are my absolute favorite!

So when it comes to appetizers, I only eat them at home. And I jump at every chance to make my Potato Skins. I make them healthier by replacing the sour cream with Greek yogurt, and trust me (this coming from someone who can and will eat sour cream straight from the container) you don't miss the sour cream. These are perfect for Super Bowl Sunday. Simple, quick and yummy.....make these for your game-day party tomorrow!

Potato Skins

Serves as many as you need.

Russet potatoes, baked
Canola oil
Kosher salt
Cheddar cheese, shredded
Bacon slices, cooked and chopped
Non-fat, plain Greek yogurt
green onions, diced

Preheat oven 400 degrees. Slice the baked potatoes in half. With a spoon, gently scoop out the insides of the potato, making sure to leave a little bit of potato "liner" (this will keep the skin intact). *Note: You can do whatever you want with the discarded insides.

Next, brush canola oil onto the insides and outsides of the skins. Sprinkle both sides with kosher salt. lace the skins on a baking sheet, cut side down, and bake 6 mintues. Flip the skins over and bake another 6 minutes.
Sprinkle on cheese and bacon pieces. Place back in the oven, about 2 minutes or until cheese is melted. Garnish with Greek yogurt and green onions. And then devour.

Don't forget to check back tomorrow for my last

Super Bowl Party menu idea!

With Love and God Bless,
Brindi

Game Day #1: Nachos (Two Ways)

Since the Super Bowl is right around the corner, and I LOVE Super Bowl Parties, I've decided to dedicate this week's posts to menu ideas for the big game. We're huge football fans in this household. I love football just as much as the next man. (I come from a football-obsessed family.) My team is the Cleveland Browns. [Please keep your comments and jokes to yourself if you'd like us to stay friends.] Mr. B, however, is a die-hard 49ers fan and has been since he was a wee boy....that last game was heart-breaking.

Anyhoo, back to the party menu. My family always gathers on Sundays to watch the games, and the Super Bowl is no different. And no game-day party is complete without a big spread of nachos. Am I right, or am I right?

Here's what we put on our nachos in the Sweet B household:

• cheddar cheese
• black beans
• reduced-fat refried beans
• shredded lettuce
• tomatoes, diced
• green onions, diced
• sour cream
• salsa

I spread the nachos on a foil-lined baking sheet. Top with cheese and place under the broiler until cheese is melted. Then I top it with the beans, lettuce, tomatoes and onions. I finish it off with a dollop of sour cream and salsa. Then I set the baking sheet on the coffee table and we dig in while we watch the game. Occasionally, we will have this as a quick dinner. (And depending on if Mr. B wants a quick snack, I'll make him a small plate...where I melt the cheese on the chips in the microwave instead of the oven.)























But...sometimes, we (cough, because I have some crazy need to constantly change up Mr. B's favorites, cough) tire of our same-old nachos and crave something different. Enter the baked potato.

Just take whatever you throw on your nachos, and throw it on some baked potato wedges. Ah yes. Genius, I know.

I love nachos. I love baked potatoes...loaded. So I had the bright idea one day, when I discovered Mr. B had already devoured the recently-purchased bag of tortilla chips, to throw some potato wedges into the oven and top with my nacho favorites. And tada! Potato Nachos!

The "Baked Potato "Part

Just cut some potatoes into wedges (as thick or as thin as you like), toss with olive oil, salt and pepper, and then spread onto a foil-lined baking sheet.

Bake at 425 degrees for 20 minutes. Flip potatoes over and bake another 20 minutes or until done.

Add your favorite toppings, then add cheese.

Place under the broiler for 2 minutes, and then finish off with a dollop of sour cream, salsa, or guacamole (or whatever floats your boat).

Check back tomorrow for another

Super Bowl Party menu idea!

With Love and God Bless,
Brindi