A Repeat of Last Week + Roasted Vegetable and Sweet Potato Au Gratin

By the time you read this, I'll already be well into yet another week of this trip....the same as last week. It's been a while since I've had multi-day trips. I've been doing mostly "turns" where I'm out and back in the same day and spend my nights at home. As much as I love doing turns and spending the nights in my very own comfy bed with my hubby and pooch, part of the income on multi-day trips is nontaxable income -- which makes multi-day trips more lucrative than turns. So, I'm happy ... to have a little extra income ... plus spend a little quiet time in a hotel room with the TV remote in my hands. My nights will be spent in two of the greatest cities on earth -- Tuesday night in San Francisco and Wednesday night in Vancouver, BC.

Last night I concocted an amazing dish for dinner. I hope you'll consider making it for your own household. I guess I'd call it Roasted Vegetable and Sweet Potato Au Gratin. Chop a mixture of whatever vegetables you like -- I used asparagus, purple onion, and red pepper. Chop them into small pieces and toss into a skillet with olive oil, a few tablespoons of water, red pepper flakes, garlic powder, salt, and pepper. Cook just until softened. Set aside. In the meantime, peel and slice thinly one yam or sweet potato. Grease a baking dish. Start with a layer of sliced sweet potatoes. Smear a thin layer of fat-free sour cream, a little sharp cheddar cheese (or cheese of your choice), and a few of the cooked vegetables. Add another layer of sweet potatoes plus sour cream and veggies. Keep doing this (like a lasagna). Finish with sweet potatoes and layer of sharp cheddar. Cover and bake at 400 for 45 minutes. Remove the cover/top and broil just until bubbly and browned. It's amazing. Kind of like a sweet potato lasagna! You'll love it.....with a simple green salad on the same plate.