Morning…..my last day of work for the week!  Yeah….I dislike those 12 hour days…but I sure love having most Fridays off.  I need to work 7 hours today and then go to the chiropractor.   Tonight is our cleaning night so the house will be all cleaned up for the weekend.   SO far this morning I have done one load of laundry, but now it is getting time to head to work. 

This weekend should be fun….my parents are coming and we are celebrating Josh’s birthday.  Last night Josh gave me my Mother’s Day gift…a gift card for the movie theatre..so I think hubby and I will go to a movie and out to eat for our anniversary if Josh will babysit Tommy for us.   We are celebrating our 5th wedding anniversary.   Sure doesn’t seem like we hve been married that long.    

Time to fold my last load of clothes and get ready for work.  Tommy is still sleeping….tired little guy!

SUPPER TONIGHT:

Herb and Spinach Cakes
Serves 6

 

1 large onion, chopped

1 tablespoon olive oil

3 cloves garlic, pressed

1 teaspoon rosemary, crumbled

1/4 teaspoon nutmeg

2 10-oz. packages frozen chopped spinach, thawed and drained

4 medium russet potatoes, cooked, peeled and mashed

3/4 cup bread crumbs, divided

1/4 cup Romano cheese, grated

Salt and pepper to taste

2 eggs, separated

1 tablespoon olive oil, divided

 

In a skillet, heat olive oil over medium high heat. Add onion and garlic and saut? until tender.

Add rosemary, nutmeg and spinach and cook another 2 minutes.

 

Place spinach mixture in a large bowl, let cool slightly.

Add mashed potatoes, 1/4 cup of the breadcrumbs, cheese, salt, pepper and egg whites. Stir well.

 

Divide spinach mixture into 12 equal portions. Shape each portion into 3 1/2-inch cakes. Dredge cakes in remaining bread crumbs.

 

Add 1 teaspoon olive oil to skillet over medium-high heat.

 

Add 4 cakes to the skillet and cook for 6 minutes, or until lightly browned, turning carefully after 3 minutes.

 

Repeat procedure with remaining oil and cakes.

 

Per Serving: 210 Calories; 6g Fat; 10g Protein; 31g Carbohydrate; 5g Dietary Fiber; 67mg Cholesterol; 267mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

SERVING SUGGESTIONS: A big green salad should do the trick.