Turning 40 Good Time To Take Stock, Set Goals

Lordy, lordy, look who’s 40. That’s right, folks. I’m not “thirty-something” anymore. I’ve turned another decade older. It’s 40 and fabulous for me.

I’ve taken stock of how things have changed in the past years and what my goals are for this decade. I’m not interested in skydiving or becoming the first female president of the United States.

Instead, my goals include writing a book, running another marathon, simplifying my life, helping my children grow to be happy, productive adults, and extending more kindness to the people around me.

I’ve also considered how cooking has changed over the years.

Remember when you relied upon “Betty Crocker’s” or “Better Homes & Gardens” for all your recipes? Now you have a zillion cookbooks to choose from.

Gadgets come and go, but some stay with you forever. Pressure cookers and crock pots had their heyday and are back in vogue. Electric gadgets such as the Fry Daddy came and went with their 15 minutes of fame. The trusty toaster and can opener will always be kitchen counter fixtures.

Low-sodium, low-cholesterol, high-fiber cooking is now part of the norm. Healthy cooking is a major focus. How many of us pick up the lower-fat version of foods as part of our usual grocery shopping?

Vegetarian cooking has lots more advocates. In the past, only the very dedicated shopped at health food stores and co-ops. Now, vegetarian cooking is recommended by many mainstream groups.

Nutrition analysis of recipes is automatic. You can know exactly what’s in the food you’re eating. There’s no excuse for too much anything!

Whatever your age, here’s a recipe that’ll please you. It’s easiest, and quicker, to use the prewashed spinach. If Italian roast beef is not available, then use the regular roast beef; spices are added to the Italian roast beef for a flavorful meat.

It’s a meal that will spark up any celebration.

Warm Italian Beef and Spinach Salad

From the Land O’ Lakes Sour Cream folks

Dressing:

1/2 cup non-fat sour cream

2 tablespoons skim milk

1 tablespoon prepared horseradish

1 tablespoon country-style Dijon mustard

Salad:

1/2 pound deli Italian roast beef, cut into 1/8-inch strips

1/2 cup sliced red onion, separated into rings

2 Roma tomatoes, sliced 1/4-inch thick

6 cups torn fresh spinach

In medium bowl, stir together all dressing ingredients; set aside.

Spray 10- to 12-inch nonstick skillet with no-stick cooking spray; add beef and onions. Cook over medium heat, stirring occasionally until onions just begin to soften and beef is hot (2 to 3 minutes).

In large bowl, toss together beef mixture, tomatoes, spinach and dressing. If desired, serve with croutons or garlic toast.

Yield: 4 servings.

Nutrition information per serving: 190 calories, 23 grams protein, 12 grams carbohydrate, 5 grams fat (24 percent fat calories), 60 milligrams cholesterol, 230 milligrams sodium.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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