Whenever I’m stressed, I tend to roast vegetables. This week, my vegetable of choice was sliced potatoes. I cut them in 1/8″ slices (you could do wedges if you like), put them on my stoneware bar pan, drizzled with olive oil, and seasoned with Lawry’s season salt and parsley. Bake at 450 degrees F for 45 minutes (longer if you like them crispy).
I make a big batch and then just reheat small portions whenever I need a quick snack.
Breakfast today consisted of the roasted potatoes and Greek yogurt dip.
For Greek yogurt dip, combine the following:
6 oz. plain, low fat Greek yogurt (I used Chobani b/c it was on sale – it also comes in Organic)
1 tsp. dried dill weed
1 tsp. garlic powder
Greek yogurt contains 2-3x the protein that regular yogurt has. And it’s thicker, more like a custard. So yummy!