I’m in my kitchen preparing dinner when behind me I hear this conversation “Mom, my belly hurts”. My daughter replies “Have you pooped today”. Oh my, is this a momism? You know what I mean, the things our moms said to us when we were young (“keep rolling your eyes like that and they will get stuck”), we said it to our daughters and now they are saying it to their children?
How about role reversal where instead of mom saying things to us as a child we are now saying to our moms “pick up your feet when you walk or you will stub your toe and fall forward” or “Mom, do you really need the TV up that loud”? …Ouch – sound familiar?
Whether you are a new mom, empty nest mom or an elderly mom you should take pride in being one. Children are our legacy and there are so many things that we can pass onto them. Taking the time to share family history, trade secret recipes, your favorite subject in school or your first date. The laundry will wait and so will the cleaning, but your children do not wait to grow up which results in them moving out of the house to go forward as they start their own lives.
Celebrate being a mom/grandma this month by sharing brunch. Better yet, have your children and/or grandchildren help you in the kitchen so you can make memories together. Enjoy! For tasty recipes all month long be sure to check out my blog site lowfatdivablog. com or see updates for recipes on my face book page Low Fat Diva.
• 1 9-inch frozen deep-dish pie shell
• 8 ounces turkey bacon, cut into 1/2-inch pieces
• 1 onion, halved and thinly sliced
• Salt and pepper
• 1 ½ cups Egg Beaters
• ¾ cup no fat half & half
• 1 cup shredded low fat Gruyere
Preheat the oven to 400. Using a fork, prick the inside of the pie shell, then bake for 8 minutes. Remove from the oven; lower the temperature to 325
Meanwhile, in a large skillet, cook the bacon over medium heat, stirring often, until crisp, about 3-5 minutes. Add the onion and 1/2 teaspoon each salt and pepper in the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and cook, stirring, until the onion is golden, about 2 minutes. Transfer the onion to the pie shell.
In a large bowl, mix the Egg Beaters and the half-and-half together; stir in the cheese and the cooked bacon. Pour the mixture into the pie shell. Bake until set, about 40 minutes. Let stand for 10 minutes before slicing.