Serves 6 (approximately 1/2 cup or 4 ounces by weight)
3 medium Yukon gold potatoes, peeled and quartered
1 teaspoon olive oil
3 cloves garlic, smashed and minced
1/4 cup (2.5 ounces by weight) Fage Greek yogurt
2 tablespoon real bacon bits (or 1-2 strips, fried and crumbled)
4.5 ounces (by weight) baby spinach, torn
- Place potatoes in small pan, covered with water and bring to a boil. Boil until the potatoes are soft, and easily pierced with a fork (8-10 minutes--small dices cook faster).
- While the potatoes cook, heat a large (10-12 inch) non-stick skillet over medium high heat with the olive oil.
- When the oil is hot, add the garlic. Let it saute for 1 minute, then add the spinach.
- Turn the spinach frequently. It is finished when it wilts completely. Remove from the heat.
- When the potatoes of cooked, drain and place potatoes in a deep bowl.
- With an electric mixer, whip the potatoes. Add the yogurt and bacon bits. Mix well.
- Stir in the spinach and serve.
Sat fat: 0.5g
Choose your preferred veggies (I used fresh crimini mushrooms, bell peppers, Brussels sprouts, and onions.)
Wash all veggies, and lay in a 9x13 pan. Drizzle 3 tablespoons olive oil evenly. Sprinkle with your favorite herbs and spices.
Roast at 450 for about 30 minutes, stirring every 10 minutes.
Nutritional data will vary with your veggies choices. Other options include adding baby carrots, zucchini, butternut squash cubes, potato cubes, cherry tomatoes, whole garlic cloves.
Let the roast rest at room temperature for 1-2 hours. Season it as you prefer.
Preheat oven to 325.
Place the roast in a pan.
Bake uncovered, 30 minutes per pound (for medium) or until an instant read thermometer reads 150.
Take it out of the oven, and cover loosely with foil. The roast will continue to cook for another 15-20 minutes.