Breakfast, lately

I am obsessed.

With this breakfast. So much so that I have been eating it days on end.

OK. I've been eating it since Monday but that's still three days in a row, which is a lengthy streak for my first meal of the day. For further blog cred, I will venture to guess that I will eat it tomorrow after my ride on the trainer. [Ow, ow ... did you catch that attempt at accountability. If not, read it here: I will not let Miles interrupt my ride on the trainer. I. Will. Not.]

The great thing about this breakfast, which by the way is an egg "white"-veggie wrap, is that it's easy to prepare, full of good things and incredibly filling. If I was [still] one to put ridiculous, pageview label grabbing names on things, I would call it healthy and a power meal.

But I won't. Rather, I'll give you the basics.

• Flatout Light Sundried Tomato Flatbread. These were BOGO at Kroger, and I couldn't resist. I will admit they have a bit of "fakiness" in flavor but it has 90 calories, 9 grams of fiber and 9 grams of protein.
• 1/2 cup egg whites.
• 1/2 cup sauteed veggies - I like mushrooms, onions, something green (spinach or broccoli) and tomatoes
• Laughing Cow Garlic and Herb [or shredded mozzarella]

These take about 10 minutes or so to make but you can prepare them in advance, "flash" freeze them and store them in the freezer. I often make breakfast burritos in bulk for Mark, and a half-hour of time equals three weeks of morning meals for him. As I bought two packages of the Flatouts, I'm likely to do that.

And then I can have a true streak!

What are you eating for breakfast?

Hour by hour: A day in the life

It's been a while since I've done a day in the life, and I thought it might be nice as our routine has changed. And by "our" I mean Miles.

5 o'clock hour: Curse the alarm and wonder whether I really want to work out. I decide, yes, I do and head downstairs to get ready for my trainer ride. I get my computer, a bottle of Nuun (1/2 Kona Cola + 1/2 Watermelon) and my shoes. Just as I head down, I hear Miles roaring at his door. I contemplate checking on him but decide that Mark can deal with it.

6 o'clock hour: As I hear the stomping of little feet, I cut the workout short at 30 minutes and head upstairs. Miles is eating a waffle and watching "Birds" (otherwise known as "Rio"). I make myself an egg white-veggie omelet and coffee and join him.

7 o'clock hour: I head upstairs to shower and notice that the monster roaring at the door also destroyed Miles' room. Shower, get M upstairs and clean. We also get ready for the day, pack a gym bag, change laundry and throw some chicken in the slow cooker.

8 o'clock hour: Mother of the year here drops off Miles a half-hour early and heads to the YMCA to squeeze in some more exercise + my Core Values work for the day. Good or bad, disordered or not, I know I'm having a big lunch and want the extra burn. I do intervals on the treadmill and 100 crunches (50 on incline bench, 25 on each side).

9 o'clock hour: See a woman's bare ass in the locker room (after practically seeing it in too short shorts) and head to work. Note to self: Do not be the naked person at the Y. Also, clean desk.

10 o'clock hour: Lunch is not here yet. Eat Wasa crispbread with Laughing Cow light Swiss.

11 o'clock hour: Drink more coffee. Go to meeting. Wait for lunch.

Noon hour: Lunch. My co-worker and I try a relatively new Ethiopian place, and it is incredibly rad. Crap, I feel rad just typing that I ate Ethiopian.

1 o'clock hour: Chase my Ethiopian food baby with a cupcake. Go back to work and drink coffee.

2 o'clock hour to 5 o'clock hour: Work. Go to meetings. May or may not play Words with Friends. I eat radishes.

6 o'clock hour: Come home and thank heavens I made dinner in the slow cooker. We eat on the couch because a microwave for Goodwill is occupying the dining room table. Mark cleans up, and Miles and I read a book about bad manners. "Jingle Bells" may or may not be sung.

7 o'clock hour: Mark bathes Miles and reads to him as I type this post. After three stories, I head up for a final book and to sit with Miles as he listens to lullaby renditions of the Smashing Pumpkins. Miles was once pretty easy to put down but during the holidays, things changed. The process took hours, with him sneaking downstairs and then requesting you to sit with for an hour until he fell asleep. We've finally, maybe, found a middle ground.

8 o'clock hour: Celebrate the return of "The Biggest Loser" and not having to spend 20 minutes trying to find something suitable to watch on Netflix. I drink hot chocolate.

9 o'clock hour: I realize I can't hang on for two hours of "Loser" an go to bed. I get workout clothes together and turn on the alarm.

Sweet dreams. Wait . No.

11 o'clock hour: Miles wakes up. I try to get him down but fail. Mark goes in and gets it done.

1 o'clock hour Wednesday: Miles throws a tiger at my head and climbs into bed. I am so tired that I don't care. I scooch to the side, turn off my alarm and try to get some sleep.

What does your day look like?

Off the menu + meal idea

Between back-to-back weekends spent out of town and a general apathy toward cooking, my menu-planning skills have taken a nose-dive.

I sort of roam the grocery looking for items on manager special that can go into the slow cooker and premade veggie/meat patties on sale that can be paired with mac and cheese or steam-bag veggies. I get super fancy when I make pasta with a quick sauce. Anything requiring more effort is replaced with something easier or even more convenient, take out.

But last night, I think I finally got us on the right track. And it was so, so easy.

I made this recipe for flatbread, which I was able to put together before a family bike ride and cook after, and topped it with a bunch of things I had on hand.

• Garlic and Herb Laughing Cow wedges
• Spinach
• Portobello mushrooms
• Onion
• Grape tomatoes 
• Mozzarella cheese

After assembling the flatbread, I baked it at 425 until the cheese was melted. With a quick mixed green salad, dressed with white wine vinegar and olive oil, it was dinner. Done and done.

Bonus: I made 10 flatbreads out of the recipe, giving me the chance to freeze seven. I placed each piece between wax paper and wrapped tightly in plastic wrap. I would have preferred a freezer bag but apparently I don't make it down that aisle when I'm participating in my own version of "Supermarket Sweep."

Let me tell you, I'm looking forward to using them when I know I should cook but I don't want to. Here's a few of the ideas swirling in my head:

Southwest: Laughing Cow Chipotle and Queso Fresco with black beans, corn, tomatoes and Cheddar cheese. Guacamole on the side.

Reuben: Laughing Cow Swiss, sauerkraut, Corned beef or marinated tofu, sprinkling of caraway seeds and a drizzle of 1000 Island dressing. More cheese, shredded swiss, if desired.

Gourmet: Laughing Cow Blue Cheese, sliced pears, red onion and arugula. Drizzle with olive oil.

Breakfast: Laughing Cow Smooth Sensations Cinnamon cream cheese, sliced Honeycrisp apples and walnuts.

Of course, there's always just warm flatbread and Nutella ... which I may or may not have tried as I was cooking.

Roll with it: Recipe for Salsa Lasagna Rolls

It came to me, like in a dream.

Or in the dark corners of my basement, where the bounty of my summer tomato crop is stored in Ball jars that look decidedly less hip without overnight oats. There are jars of straight-up tomato sauce, spiced sauce for Italian dishes and salsa.

While the point of canning is to have the freshness of summer throughout the winter, my novice status has me somewhat afraid that I will kill the entire family via botulism. And so I've felt the urge to use some of the things I've canned. Like the salsa. Because, really, who needs six pints of salsa in their basement? (Please don't chime in, doomsdayers. If the world goes zombie apocalypse, I'll be eating Cheez-Its and Ho-Ho's.)

So, back to the salsa. I wanted to use some and not just for salsa chicken, especially since I don't eat a lot of meat these days. I wanted to use it for something better.

Like lasagna rolls - because when do pasta and cheese not go with something.

To add to the "salsa" flavor, I recruited my favorite Laughing Cow flavor, Queso Fresco & Chipotle, black beans and corn.

I left the beans whole as I knew Miles would seek them out but I think the recipe would work just as well by mashing them and spreading it across the noodle.

For the meat-friendly member of the family, I subbed out the beans for chicken.

But no matter the variety, we all loved the twist on a traditional dish.

Salsa Lasagna Rolls

16 ounces salsa
1 cup tomato sauce
8 lasagna noodles, slightly cooked
8 wedges Laughing Cow Queso Fresco & Chipotle
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup shredded chicken
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees.

In a small bowl, mix together salsa and tomato sauce. Spoon about 1/4 cup in the bottom of an 8-by-8 casserole dish and spread; set aside. Lay out a lasagna noodle and spread one wedge of Laughing Cow over. Sprinkle with black beans or chicken, then corn. Roll up. Repeat with remaining noodles. Arrange the lasagna rolls in the baking dish and top with remaining salsa mixture, making sure to cover the noodles evenly to prevent burning. Sprinkle with cheese.

Bake for 35 to 45 minutes, or until bubbly and cheese is starting to bubble. Serve on a bed of lettuce with fresh avocado.

Disclosure: There is not one. I paid for all of these ingredients myself.

Tomatoes overfloweth

This recipe is one of those slow cooker recipes that I hate. I'm serious. If I saw it posted on the interwebs, saw that I'd have to do work before putting things in the slow cooker, I'd roll my eyes, click to Google and continue searching.

So I won't blame you if you do that. Go on, go visit somewhere else.

If you stay, I promise you'll be rewarded with a savory soup that's full of flavor and a good use to the abundance of tomatoes you might be experiencing if you garden or if you got a little heavy handed at the store.

And it's a good excuse to eat a grilled cheese sandwich ... as if that's even necessary.

Slow Cooker Roasted Tomato Soup

3 pounds assorted heirloom tomatoes, cored and quartered
1 onion, sliced
Olive oil
Salt
1 head garlic
1 cup vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary
4-6 wedges Laughing Cow blue cheese* (optional)

Preheat oven to 425 degrees.

Line baking sheets with foil. Divide tomatoes and onion between two sheets, drizzle with olive oil and sprinkle with salt, tossing to combine and make sure everything is evenly coated. Cut square of foil and place a drizzle of olive oil and garlic head on top. Wrap up garlic and place on baking sheet. Roast vegetables for 25 minutes, tossing occasionally. Remove from oven and cool slightly.

In the crock of a slow cooker, add vegetable broth, basil and dried rosemary. Dump tomatoes and, scraping any charred bits (aka flavor!) off the foil. Remove the garlic from the foil and squeeze roasted bulbs into soup. Cook on low for 8 hours

In batches, puree soup in a blender, adding Laughing Cow to the first go around. Mix to combine in slow cooker. Add half-and-half or broth to reach to reach desired consistency. Taste and add salt as necessary. Serve with fresh basil (if desired and available) and blue cheese crumbles.

*In place of Laughing Cow, substitute 1/2 cup fat-free half-and-half and 1/4 cup blue cheese crumbles.

Dip into the dark side

I'd like to say that I was the life of the party this weekend but I'm fairly certain I killed it.

And by killed it, I mean that I made the most delicious dip on the planet. It easily beat out the Chili Cheese Fritos and Star Crunch treats that Mark's bachelor friend contributed.

It was so good that Mark grabbed the chip-dip dish and sat with it on the couch as our hosts tried to solve a grill malfunction. I'm fairly certain that he ate 90 percent of it within 5 minutes. Note: We were inside because of rain, which was not related to the malfunction but should have earned our hosts extra points.

The dip is a creamy take on the party favorite, guacamole. Filled with heart healthy fats from avocado, protein from non-fat Greek yogurt and a depth from fresh lime juice, it tastes great with multigrain chips for a gathering or could be an afternoon snack when served with bell pepper slices or carrots.

The star of the dish is Laughing Cow's Queso Fresco & Chipotle wedges. The spice in the cheese gives it just the right kick and seasoning without being overpowering.

And, in case you were wondering, the life of the party was Thomas. Thomas the Tank Engine, who took the form of a riding toy to thoroughly entertain my child for the duration of the party so I could eat whatever dip I could score from Mark's greedy grasp.

Creamy Avocado Dip

2 avocados, divided
4 wedges Laughing Cow Queso Fresco & Chipotle wedges
1/4 cup nonfat plain Greek yogurt
1 tomato, seeded and chopped
1/2 onion, diced
Juice of one lime
Handful cilantro, roughly chopped
Sea salt, to taste

Peel and mash one avocado. Add Laughing Cow wedges and Greek yogurt, using the back of a fork to mash together; continue until thoroughly combined. Dice remaining avocado, adding it to the bowl along with in diced tomato and onion, lime juice and cilantro. Taste and season with sea salt as necessary. Serve with multigrain chips or cut vegetables.

Disclosure: Laughing Cow provided me with product at no charge but I was not otherwise compensated for this post. I was not required to publish a post about the product nor develop a recipe. All thoughts are my own.

Bite me

There are no words.

Just a recipe.

Slow Cooker Caramelized Onion Pasta

1 tablespoon olive oil
3 pounds yellow onions, thinly sliced
1 bag baby spinach
4 Laughing Cow Swiss wedges
4 Laughing Cow Garlic & Herb wedges
1 teaspoon salt, more or less to taste
1/4 teaspoon pepper, more or less to taste
1/8 teaspoon red pepper flakes
1 pound linguini, wheat or otherwise
1/2 cup plain Greek yogurt

Drizzle olive oil on the bottom of slow cooker and add onions. Cook for 8 hours on low. During the last half hour of cooking, add baby spinach, Laughing Cow wedges, salt and pepper. Meanwhile, prepare the pasta according to package directions. Reserve 1/2 cup cooking liquid. Add cooked pasta and Greek yogurt. If necessary, thin out sauce with cooking liquid. Serve with fresh Parmesan.

For a non-vegetarian option, add sliced sweet Italian turkey sausage (cooked, obviously).

Disclosure: I was provided with free Laughing Cow wedges as part of the company's Snacking Into the Right Swimsuit State of Mind summer campaign but I was under no requirement to write about the product or create recipes. I did not receive any compensation for this post.

The Better Burger

There are three things that make a good burger - quality beef, flavorful cheese and a cold beer.

Or hard cider as the case might be but all the while still necessary after a day when a certain toddler wakes up on the wrong side of the bed. Twice. And then does it again the next day.

My friends at Laura's Lean Beef agree - at least on the beef part. As you break out the grill this summer, they advise using lean beef to reduce cooking time; avoiding excessive amounts of sodium by using healthy seasonings; and using whole-grain bread, as whole-grains are absorbed slower by the body and help you to eat less, yet feel full.

Feeling inspired (and hungry), I built a better burger that combines the bright, fresh flavors of summer with a hint of guilt-free indulgence.

Laughing Cow Sun-Dried Tomato & Basil wedges are sandwiched between two thin patties of Laura's Lean Beef, and a layer of thinly sliced part skim mozzarella tops the cooked burger. Serve on a whole wheat sandwich thin or bread with fresh tomato and arugula. And if you're feeling saucy - which I always am - a simple aioli with roasted red peppers, garlic and low-fat mayonnaise is a wonderful complement.

Laugh & Lean Double Cheese Stuffed Burgers

For the burgers:
1.5 pounds Laura's Lean Beef ground beef, or other lean ground meat
1 clove garlic, minced
Pepper, to taste
4 wedges Laughing Cow Sun-Dried Tomato & Basil
4 slices mozzarella cheese or mini Babybel Mozzarella rounds, sliced
Vine ripe tomato, sliced
Pre-washed baby arugula
4 sandwich thins
For the aioli:
1/4 cup roasted red peppers, draind
1 clove garlic
1/4 cup low-fat mayonnaise

For the burgers: Season ground beef with garlic and pepper, gently combining. Form meat into eight thin patties. Place Laughing Cow wedge on a patty and top with another, crimping the edges. Repeat with remaining beef. Cook burgers on a grill 5 to 6 minutes; flip. Top the burgers with mozzarella cheese and cook until medium well; about five more minutes.

For the aioli: Put all ingredients in food processor; pulse until smooth. Refrigerate sauce until ready to use.

Assembly: On the bottom of sandwich thin, add arugula and tomato. Place patty on top and drizzle aioli over burger. Then eat it. You will like it.

Feeling green? Laura’s Lean Beef and Big Green Egg are once again hosting their Summer Grilling Sweepstakes. From May 27 through Sept. 2, 2013, one winner will be randomly selected each week to receive a summer grilling prize package including a Big Green Egg ceramic outdoor cooker, Laura’s Lean Beef products and an assortment of grilling accessories. You can enter by “liking” the Laura’s Facebook page, by scanning an on-package QR code or by registering at www.LaurasLeanBeef.com.

Disclaimer: While I have previously received free product from both Laura's Lean Beef and Laughing Cow, all ingredients for this recipe were purchased by me because I buy them regularly. I was not compensated to write this post or eat the cheeseburger, which was effing fantastic by the way. I wrote everything myself, too. Except for the part about the contest because I'm lazy. Mark did buy the hard cider for me but it was probably to take the edge off since Miles slapped me in the face 300 times this weekend.

Three Things Thursday: Le sigh

Today has been one of those days. You know the days I'm talking about - the kind where nothing cataclysmic happens but where enough tiny mishaps occur to throw you off your game.

And find yourself washing a brand new white shirt with an audience of 2-year-olds.

1.This morning, I had Miles in one hand, a bag and cup of coffee in the other. Yes, cup - as in not a travel mug because I couldn't find the lid to that. I got us out to the car, Miles settled into his seat and my coffee securely in the center console. We drove to daycare and discussed the normal things - going fwimmin', the car wash and who was going to take him to both activities. I got out of the car and just happened to look down as I walked around. I had a trail of coffee down a brand new white knit top.

Thankfully, the provider provided me with a wash cloth, soap and a bench to sit on. I scrubbed furiously and was able to get most of the coffee out. It must have been an interesting process because Miles and two of his friends were practically on my lap as I wiped.

2. I had a 7-mile run with six hill intervals on the schedule this morning. I had hoped to do an easy 7 with rollers outside but thunderstorms this morning had me on the treadmill. The run was fine though I did cut it to 6 miles because I had gotten in all the intervals and I have 15 tomorrow. I got off the treadmill and went about my morning without incident - save for the coffee. At work, though, after getting up to go to the bathroom, I had an annoying pain in my left hip. It didn't hurt to put weight on nor did it cause me discomfort as I sat. When I walked, however, I was distinctly aware that something was not right. I spent my day half-freaking out, half-working. And then I came home and it didn't hurt.

3. Tonight was the first night since Saturday that Mark, Miles and I were going to eat at home (we had family in town, etc.). I was so excited just to be home and enjoy a nice meal - Turkey Pizza Burgers on ciabatta rolls, sweet potato fries and broccoli.

But, yeah, those ciabatta rolls. When I took them out, each and every one had at least one spot of mold. I sometimes have buns in the freezer but not today, the wheat bread was gone and we were down to two slices of white bread. I told Mark that it was bagels ... or bagels. And he said he'd take the bread. So I decided to have mine on a La Tortilla Factory Smart & Delicious Three-Seed Wrap.

So we had Turkey Pizza Patties or quesadillas? I don't really know.

I'm not sure it matters either as we kept it super classy and ate on TV trays in the living room. Please note the PlayStation controller and Swiss ball pump where my butt should be.

By the way, did you notice the missing sweet potato fries? Let's just say the oven forgot to turn itself on.

Thankfully, the patties ended up being winner - no doubt because of the star ingredient, Laughing Cow's new Babybel Mozzarella. The rounds make a great protein-filled snack and pair well with a fresh pear or do well sliced and diced in this burger.

The recipe is fairly low key - just a shake, shake, shake of this and a pinch of that - but definitely worth a go. Especially on a day like today.

Laugh It Up Turkey Pizza Burgers

1 pound lean ground turkey
12 pieces turkey pepperoni, chopped
1/4 cup sundried tomatoes (not packed in oil)
2 teaspoons pizza seasoning or Italian seasoning
1 teaspoon salt
4 rounds Laughing Cow Mozzarella
Optional or good ideas  if available in your fridge: 1 cup fresh baby spinach, 1/4 cup fresh chopped basil
1/4 cup Muir Glen Organic Pizza Sauce (sugar free!)
4 whole grain ciabatta rolls .... or whatever you have

Preheat skillet over medium to medium-high heat. In a bowl, combine ground turkey, sundried tomatoes, pizza seasoning and salt. Dice two rounds of mozzarella and combine gently. If adding spinach or basil, mix in as well. Form into four patties. Slice remaining mozzarella rounds. Place patties in skillet and cook for 5 to 6 minutes; flip. Top patties with cheese and cook another 5 minutes. Remove patties from skillet and place on a plate to rest. Split rolls and toast in warm skillet. Add 1 tablespoon pizza sauce to each bun, top with patty and serve. Garnish with more fresh spinach and red onion slices.

Enjoy!

Disclosure: I was provided with Laughing Cow Babybel Mozzarella Wedges at no charge but all thoughts and ideas are my own. I was not compensated to try or write about the product.

Herd mentality: Buffalo Chickpea Quinoa

People like to say two wrongs don't make a right. But, if you multiply two negative numbers, you get a positive and if you totally slack on two dishes, you get one beast of a lunch.

In the best sense of the word. Obviously.

On Saturday, we were set to go to a birthday party for my friend's twins, who turned 2 last week, and I told H that I would bring buffalo chicken dip. I picked up all of the supplies during my weekly Aldi trip and then headed to Walmart to grab a birthday gift and chickpeas for the Mediterranean Quinoa with Caramelized Onions I had on this week's menu.

I exited the store at 2:30 and realized something: I had an hour. An hour to drive home, put away groceries, change Miles' clothes for the third time that day, feed him a snack and make the dip. Yeah. I do not live on Planet Mom of the Year and found myself texting H at 2:32. She had a choice: I could be on time or she could have dip. She chose me.

Talk about a sign of relief. We went to the party on time, maximizing the Miles' time on the Good Ship Lollipop and ate cake - leaving me with all the supplies for the dip and nowhere to serve it.

But alas. There was a second misguided recipe in this equation. The Mediterranean Quinoa I planned to make sounded delicious, and I was excited to get the dish going this morning while Miles slept. What didn't excite me was the cooking time - more than an hour. Again, I do not live on Planet Mom of the Year and I knew I couldn't finish the recipe before Miles woke up nor could I juggle a baby, a pan and my non-caffeinated self.

And thus Buffalo Chickpea Quinoa was born. At 6 a.m. On a Tuesday. Without coffee. A January miracle if I ever heard of one.

I'll admit that I was initially skeptical of my creation, especially as I haven't cooked with quinoa often, I sometimes don't like chickpeas and I was basically just throwing stuff from my fridge/pantry into a pan. Definitely an equation for disaster. Thankfully, it added up to be a creamy, flavorful and satisfying dish - especially when served with the proper accouterments of celery and carrot sticks.

Of course, it might have been nicer with a beer and a group of friends rather than water and a coffee-stained desk but a girl can only get so much. Or so I've heard.

Buffalo Chickpea Quinoa

1 teaspoon canola oil
1 medium onion, diced
1 clove garlic, minced
1 stalk celery, chopped
2 cups vegetable broth
1 cup quinoa, rinsed
2 tablespoons wing sauce
4 wedges Laughing Cow Light Blue Cheese
Salt and pepper, to taste

In a medium saucepan, heat oil over medium heat. Add onion, garlic and celery, stirring occasionally; cook for 3 to 5 minutes or until onion is translucent and the mixture is fragrant. Pour in broth and bring to boil. Add quinoa; cover, lower heat and cook for 15 to 20 minutes, or until broth is mostly absorbed. Remove lid. Stir in wing sauce and Laughing Cow wedges, until creamy and combined. Add salt and pepper to taste. Garnish with crumbled blue cheese and celery sticks. Makes 4 generous 1-cup servings.

Naughty or nice

He sees you when you're sleeping. He knows when you're awake. He knows if you've been bad or good, so be good for goodness sake!

Dangit, Santa! Way to ruin all the fun. It's no fun to be only good, and I certainly don't want to be only bad.

Of course, I don't think you have to be only nice or naughty. Sometimes you can be both. Sort of like the Brussels sprout dish that I brought to Christmas dinner.

My friend had waxed on poetically about a Brussels sprout gratin he had made for his Thanksgiving meal. It had a board of artisan cheeses, heavy cream and the delightful vegetable people love to hate. It seemed a bit odd that he was so enamored with the dish - Brussels sprouts and cheese. Really? And then I realized that I am guilty of eating Green Giants Brussels sprouts in a processed cheese sauce and loving it.

I decided that I would make my own version, minus some of the fat and adding some of my mystery box goodies from The Laughing Cow. When I shared what seemed like a great idea with my mother-in-law, I was informed that she did not eat Brussels sprouts. Not even with cheese. But I could bring a dessert.

I whined for a bit and threatened to bring a box of Oreos until I realized it wouldn't be very nice. And I wanted to be good, good for goodness sake. So I'd make dessert ... and my Brussels sprouts gratin.

Made with fresh Brussels sprouts, center cut bacon and a cheese sauce of milk, Laughing Cow French Onion and Swiss cheese, the gratin is a dish that is just as good as it looks. The smokiness of the bacon and the flavor of the French Onion wedges complement the fresh, bright flavor of the Brussels sprouts. It seems decadent and a bit naughty but with a punch of good stuff like minerals and fiber.

Leaving room for something that's definitely naughty.

Lightened Up Brussels Sprouts Gratin

2 pounds Brussels sprouts, trimmed
Kosher salt
6 pieces center cut bacon
2 tablespoons flour
2 cups milk of choice (I used half almond, half 2%)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
5 wedges The Laughing Cow French Onion
1/4 cup shredded Swiss cheese

In boiling salted water, cook Brussels sprouts in 1-pound batches for 8 to 10 minutes or until tender. Drain and roughly chop.

Meanwhile, in a skillet over medium to medium-high heat, cook bacon until just barely crisp. Remove from pan; drain. In the same skillet, add flour, whisking to combine with bacon grease. Allow to cook for 1 minute. Slowly add milk, whisking constantly, until combined. Continue to whisk occasionally as the mixture begins to thicken. Add in garlic powder, salt and pepper. Remove the skillet from the heat and add The Laughing Cow wedges and Swiss cheese, continuing to whisk until the cheese is melted and well combined.

In a 9-by-13 baking dish, toss together the Brussels sprouts, bacon and cheese sauce. Bake for 15 minutes in a 400-degree oven or until the sauce is bubbly.

French connection: A Laughing Cow challenge

I've had a can of white beans in my pantry for about 126 days.

Or something like that.

I'm not sure what I had intended to do with them but rest assured the dish never got made. And neither did the subsequent ideas that floated through my brain (bean dip, white chicken chili).

This poor can might have been destined for the next food drive at Mark's school had a mystery box not arrived at my door.

The folks at Laughing Cow had reached out to me a couple weeks ago with a challenge. They would send me a box with an unknown Laughing Cow item, and it would be up to me to come up with a creative way to use it.

Surprise me they did because inside the mystery box I found Laughing Cow French Onion wedges -- one of the few, if only, flavors I have not had the pleasure of trying. Ideas were slow at first. Sure, it tastes great on a wheat cracker and, oh, how I love French onion dip but nothing seemed worthy of the challenge.

Until I saw the beans.

What transpired can only be called a product of my "fat" brain (a term coined by my beloved grandma) - just without the fat. Or most of it.

A twist on the traditional seven-layer salad, this dish combines European flavors and my love of Ball jars. It's a delightful take-to-work lunch or an inspired idea for a holiday brunch. The flavors of the artichokes, olives and French Onion dressing are complemented by the red pepper, creamy white beans and spring mix.

Oui, Oui Laughing Cow Layer Salad

Spring mix
Canned white beans, rinsed and drained
Chopped tomatoes
Marinated artichokes
Red onion, sliced
Red bell pepper, sliced or chopped
Laughing Cow French Onion dressing (below)
Chopped olives (I used garlic-stuffed Spanish olives that I picked up at a nearby international market)

In a Ball jar, add about a cup of spring mix. On top, layer white beans (I used about a quarter-cup), chopped tomatoes, artichokes, red onion and bell pepper. Drizzle dressing on top. Garnish with olives.

Laughing Cow French Onion dressing (for one):
1 Laughing Cow French Onion Wedge
1 tablespoon plain Greek yogurt
1 teaspoon red wine vinegar
1-2 tablespoons unsweetened almond milk
Pinch dry mustard
Pinch salt
Pinch ground black pepper

Mix all ingredients together in a small bowl, adding more almond milk to reach preferred consistency.

Sick day

It was quite obvious that something wasn't right this morning. Miles was super cuddly, his head felt warm and he was ready for a nap at 8 a.m.

So I did what any working mom would do: I gave him a dose of ibuprofen and shipped him off to daycare with not so much as a word that he wasn't feeling well.

Or not.

I gave the little man the ibuprofen, called in to work and put him down for a nap. A nap that lasted three hours.

I cleaned.

I watched "Parenthood" on Netflix.

I made cranberry sauce.

And a sandwich inspired by Panera - Ezekiel 4:9 Sprouted Flax with Laughing Cow Garlic & Herb, roasted chicken and some of that cranberry sauce. An iceberg wedge with yogurt blue cheese dressing on the side. Totally delicious.

When Sir Sleeps A Lot decided to break his slumber, it was quite obvious that he was not feeling well. He didn't want to eat the bean, cheese and guacamole burrito I had made. He didn't even want a cracker. And his breathing? He was aiming for a new rapper name -- Young Wheezy.

Side story: They all have rap names at day care for reasons that elude me, and Miles was dubbed Bean Head because he loves chili.

I was lucky enough to get Miles an appointment, during which I was sure that the doctor would tell me that there was nothing more wrong with Miles than a simple cold.

Wrong. Oh so wrong.

We have double ear infections and bronchiolitis, which require antibiotics, steroids and breathing treatments. It was pure torture (for both of us) to hold him down with the mask on his face. But it helped.

And while Miles is a pretty amiable child when he's sick, I still find it hard to be home with him all day. Maybe I'm not used to it or I'm missing the mom gene or I'm just selfish but all I could do was stare at the clock and count the minutes until Mark would be home. And pray that he'd take over so I could go for a run.

Thankfully, he obliged. Four miles later, and I was home rejuvenated and centered. Ready to help Miles kick bronchiolitis' ass.