Okay, tonights dinner totally made up for last night!  This turned out really well!   But first, let’s start with lunch! 

I’ve been coming home for lunch to let the dog out, etc.  I recently asked Tony if he wanted a sandwich for lunch and he said “a ham and cheese will be fine.”  So that’s what I made him.  Two slices rye bread, a few slices of ham and two small slices of swiss cheese.  I may have put mayo on it, but I don’t remember.

So today I said “sandwich okay?”  And he said “I’d love one of those tiny sandwiches you make me!”  Well, here’s the TINY sandwich I made for him today!  He loved it 😀

 I ended up having having left over Beef Chili (thanks to Roni for showing me how to link!) for lunch.  I served it with an ounce of tortilla chips, 1/2 ounce mozzarella cheese on top with Tabasco!  This is a one cup serving:

So anyone who knows me knows I suck at making scalloped potatoes.  The potatoes are always never completely done, and I get so pissed at another failed attempt!  Not tonight though!  I wanted 1 pound of sliced potatoes, so I just grabbed some, started peeling and slices.  I got out my scale:

Easy Scalloped Potatoes

• 1 pound sliced potatos
• 1/2 ounce cheddar cheese
• 1 can cream of celery soup, condensed
• 1 cup skim milk
• 1 tablespoon Parmesan cheese
• 1 tablespoon Italian bread crumbs
• 1 ounce shredded mozzarella cheese

Assemble half of the potatoes in a deep dish.  Sprinkle with salt and pepper.  Sprinkle with cheddar cheese.  Place the remaining potatoes on top.  Mix together celery soup with the milk.  Pour over the potatoes.  Cook, in the microwave, for 25 minutes.  Check to see if potatoes are done.  (Mine took about 30 minutes).  Remove from microwave, and top with parmesan cheese, bread crumbs and mozzarella cheese.  Place under broiler until cheese is browned and sauces is bubbly.

Makes 4 servings:  234 calories, 6.5 fat, 33.75 carbs, 10 protein and 2.5 fiber

Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade  (from EatingWell.com)

• 1/4 cup frozen apple juice concentrate (no need to thaw)
• 2 tablespoons (plus 1.5 tablespoons) dijon mustard
• 2 tablespoons olive oil, divided
• 2 tablespoons chopped fresh rosemary
• 4 cloves garlic, minced
• Two 12 ounce pork tenderloines
• 1 teaspoon crushed peppercorns (I just used cracked pepper from my mill)
• 1 tablespoon minced shallot (NO!)
• 3 tablespoons port or brewed black tea (I just used red wine)
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt to taste

Whisk together the juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary, garlic and peppercorns in a small bowl.  Reserve 3 tablespoons of marinade for basting.  Marinate tenderloins for at least 20 minutes up to 2 hours.  (Mine marinated for about 4 hours).

Heat a grill or broiler.  (I used my stove top cast iron grill pan).  Combine shallot (no), port (red wine) vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon oil in a small bowl, whisk and set aside.

Remove the tenderloin from marindade (discard unused).  Grill, while turning for 15 to 20 minutes. (OKAY, THIS TOOK ME ABOUT 35 MINUTES TO COOK MINE – MAYBE ON A GRILL, BUT ON THE STOVE TOP, IT TOO WAY LONGER).

Transfer the meat to foil and wrap for 5 minutes.  Each serving is 4 ounces of pork.

Each 4 oz. serving: 165 calories, 5 grams fat, 5 grams carbs, 23 grams protein and 0 fiber

 And there was plenty of leftovers to chop it up for bbq pork sandwiches for lunch tomorrow!

Off to relax – see you tomorrow!