Mid-morning I snacked on a red pear. The guy at Trader Joes watched me poke at them for 10 minutes before telling me, “They’re supposed to be firm.”
So I replied, “Yeah they are…” and held up two pears in an inappropriate manner. [wink wink]
Then, the manager jokingly had be escorted out of the store.
Those jokers! But the joke’s on them – because there are several other TJ’s locations near me with plenty of squeeze-able pears.
The RED PEAR is not to be confused with the RED BEAR.
Those are not supposed to be firm, they’re supposed to be fuzzy.
Speaking of endangered species…
I went on a walk with Skinny Runner this afternoon.
We brought water so we wouldn’t be in danger of dehydration…
This weekend my mom and I were contemplating what to make for Easter. She really wanted ham, but we were at a loss about what to make with it.
Normally we pair everything with beans (Mexican requirement) and potato salad (love me some tater salad!).
When my mom suggested scalloped potatoes I was surprised, but game.
We have never made scalloped potatoes before. Heck, I don’t think I’ve ever had them before!
So, I put myself in charge of creating a healthy recipe for scalloped potatoes. After some research I gathered my ideas and did my own thing.
This version uses greek yogurt instead of sour cream.
Healthy Scalloped Potatoes Recipe
- 3 pounds potatoes – peeled and sliced ( 8 medium)
- 1 cup plain greek yogurt
- 1 1/2 cans of 98% Fat free Cream of Mushroom soup
- 1/2 cup low fat milk (add more as needed)
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Mix all ingredients except potatoes and cheese in a bowl
Spread 1/3 of the yogurt mixture on the potatoes.
Add 1/3 of the cheese.
Repeat layers – mine made about 3.
Top with cheese.
Bake at 350 for 45 – 60 minutes.
About 10 minutes before it’s done add crispy onion straws.
You’ve satisfied your healthy side dish quota for the day!
Feel free to face plant into the cake…