Ok, so look.
I have been abnormally excited for today for at least two full weeks.
Yes, it’s Wednesday, and ordinarily I look forward to Wednesdays about as much as I look forward to my annual lady doctor exam. (TMI, I know, I apologize)
Today is a special Wednesday, though.
And no, it’s not my birthday. Though, incidentally, my birthday does fall on a Wednesday two weeks from now.
This little puddin’ is the reason for my joy and celebration today:
I can’t even tell you.
There are no words.
It was so glorious. Obscenely glorious.
So anyway, I obviously needed to go all out to celebrate the premiere.
Tater tot casserole anyone?
I know. I KNOW.
And zucchini fritters.
A little too healthy, I know. I was thinking of serving roadkill, but they were all out at the market.
But I did make the most, ahem, low-brow version of tater tot casserole that I could muster without causing the elastic on my sweats to bust.
Oh, and I made sure to serve some drinks in red solo cups. Obviously.
Tater Tot Casserole
1/2 of a 20 oz bag of frozen tater tots, thawed
2 cans fat free baked beans
5 Hebrew National 97% fat-free beef franks
2/3 cup frozen corn
1 4 0z can Hatch green chiles (you could also sub in Rotel)
1 oz freshly grated sharp cheddar, divided
1. Preheat oven to 400°.
2. Spray a 9×13 inch baking dish with cooking spray.
3. Chop hot dogs lengthwise, then lengthwise again and chop.
4. Place hot dogs, beans, corn, and chiles into the baking dish and cover with 1/2 of the cheese.
5. Evenly distribute tater tots over the dish and place in the oven about 25-30 minutes until hot.
6. Sprinkle remaining cheese over the casserole and place back in oven until cheese is bubbly.
I’m gonna sit right here and tell you that this comes in under 400 calories per serving, which leaves ample room in your tummy for some Go Go Juice.
And it’s basically a balanced meal.
Look ma, it’s healthy!
Ok…so that’s probably a bit of a stretch.
But I’m pretty sure Honey Boo Boo would be proud. You know what they say…when in rural Georgia!