{Post #869} Supper Tonight

If you would ask "how was supper tonight"?  I'd have to answer GRATE!

Here are some pictures from preparation and my husband's plate at the end.

First I scrubbed some small Russet potatoes for a new recipe, Hasselback Potatoes.  I dried them and set them in the bowl of a large spoon, then made parallel cuts down to the spoon about 1/8" apart.  I spritzed them with canola oil spray and sprinkled a little kosher salt on each of them.  Put them on parchment paper on a baking sheet and baked them for 40 minutes. 

In the meantime...

Take a butternut squash and cut the ends off, then cut it in half down the middle.  Cut off the skin (the skin is tough to get off, BTW).  Remove the seeds and the little bit of soft skin around them.  Grate it into a bowl.

Wash and grate 3 unpeeled sweet potatoes into the same bowl.  Heat a cup of water in a large non-stick skillet over medium heat, then dump in the squash and sweet potatoes.  Saute for about 10 minutes, stirring frequently and adding water as necessary to keep from sticking.

Susie trying a potato right out of the oven.   Hasselback bliss...

My husband added some turnip greens and black-eyed peas to his plate.  Here it is...

My husband just told me that he is at his all-time low weight since starting our new way of eating back on September 17 at 6:22 PM (not that I've been keeping track of when this whole thing started or anything!).  So happy for him.

~Joan