Either way! 
It is very calorie-dense, so serving it as an appetizer could be a better approach. It is also great in dollops on the top of spinach saladsā¦
I heard somewhere instead of mashed potatoes you can make a healthier version with cauliflower. Supposedly one wonāt be able to guess its cauliflower instead of potato.http://www.traderjoes.com/fearless-flyer/article/2665
You can tell. But I still love it. Weight Watchers surely has a recipe. I use Rocco DiSpiritoās, with Greek yogurt.
I bought fresh pomegranate. I need to figure out what I am going to do with it , sprinkle it on something or just keep it in a bowl.
I use pomegranates a lot in fall salads. Weāre having an arugula salad with persimmon and pom with pecans and a balsamic vinaigrette. You could also do add the seeds to a pear and goat cheese salad.
@abasket - Iāve never had your pineapple casserole but I get the pineapple and cheese combo as I love Hawaiian pizza.
Ditto on pomegranate seeds in a salad of mixed greens, candied pecans, gorgonzola, a little slivered red onion if you like onions, some sliced apple if you want eith a raspberry vinaigrette. The pomegranate seeds add a nice crunch, flavor and look so pretty in the salad.
BB: Not to belabor the point but what type of shredded cheese do you use in the egg recipe?
Also, will second the scalloped pineapple recipe. Itās good for a side dish or dessert , perfect with an Easter ham, and can be cooked ahead of time and reheated in smaller portions if necessary. I often prepare this if cooking for a family in need and its sometimes the only dish mentioned in a thank you !
I prefer Swiss, but pretty much any mild tasting shredded cheese will do.
Took a note of the pineapple dish. Saving it for later.
The pie is easy, get a frozen pie shell. Chop up some apples, add cinnamon, sugar to taste and a bit of flour, simmer until pretty soft on stove. Make streusel out of softened butter, flour and sugar. Add enough flour to butter so you have nice streusel that are not too sticky, but not too dry. Put streusel on apple filling, then bake until crust is lightly brown.
When it was just me and the kids some TG when H had to work, we would have a small turkey breast or pork loin with gravy and mashed potatoes. The kids donāt like sweet potatoes so we had carrots with brown sugar and butter or corn.
Anyone have a good recipe for corn souffle? This something I always order when dining out on the rare occassion it appears on a menu. I love it and would make an attempt for Thanksgiving if the recipe was not too complicated.
My motivation for experimenting with oatmeal stuffing comes from experience wherein i seasoned stove-top oatmeal with salt, black pepper, butter and garlic powder and cooked it to a doughy or gooey texture. I really enjoyed it as a substitute for white rice at dinner. Also, I figure that oatmeal stuffing is a way to cut back on some of the glucose/carbohydrates (given the high fiber content of oatmeal). You could get the same effect from whole wheat bread stuffing (which I have made before), but I like the texture or mouth feel of oatmeal.
HarvestMoon, our local natural food market makes this corn pudding, which is very popular. Itās somewhat dense, though, not light like a typical souffle. I donāt know how hard it is to find Quark!
http://www.pccnaturalmarkets.com/pcc/recipes/pcc-southwest-corn-pudding
+1 on oatmeal with butter and salt/pepper. Never liked the sweet variety.
Corn souffle, Joy of Cooking. Iād check Cooking Light for a lighter version.
Thanks @zipyourliips that recipe looks pretty straight forward. Except for the 2 cups of non-fat āquark.ā Thatās a new one for me but if itās out there Iāll find it!
Wow hadnāt thought about Quark or even seen it mentioned in a magazine since I lived in Germany a bazillion years ago.
@momofthreeboys, I miss Quark so much, up until recently it was not available here.
@HarvestMoon1, you can probably substitute with plain, nonfat greek yogurt
Anyone planing to fry or barbeque/smoke a whole turkey?
Never developed a taste for Quark.