Lightened Up Green Bean Casserole
December 21, 2009
I made this on Thanksgiving, and it was quite the hit. Fresh green beans, shallots and panko breadcrumbs take ordinary Green Bean Casserole to a new level. It’s perfect for Christmas and anytime of the year. No one will believe it’s so low in fat.
Lightened-Up Green Bean Casserole
Prep:
10 minutes
Cook:
40 minutes
Yield:
6 servings
Ingredients
4 cups cooked, cut green beans
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
2 shallots, finely chopped
2 teaspoons olive oil
2/3 cup panko breadcrumbs
1 (103/4-ounce) can reduced fat cream of mushrooms soup
1/2 cup skim milk
1/2 cup shredded Swiss cheese
1/4 teaspoon pepper
1 cup French onions
Preparation
1. Steam green beans over the stove or in the microwave until crisp-tender; drain and set aside.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
2. Cook shallots in hot oil in small skillet 2 minutes or until browned.
3. Stir together beans, shallots, breadcrumbs, soup, milk, cheese, in a lightly greased 11/2-quart casserole dish.
4. Bake at 350F for 25 minute or unti mixture is hot and bubbly. Stir and sprinkle with onions. Bake 5 minutes more or until onions are golden brown.
Note: 2 packages (9 ounces each) frozen green beans may be substituted for fresh.
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Thanksgiving Tradition: Homemade Yeast Rolls Made Light
November 24, 2009
My sister, Julie, has created the Thanksgiving tradition to make Homemade Yeast Rolls with my daughter, Leigh. It’s so warm and comforting to serve homemade rolls on Thanksgiving. This recipe is incredible, and with only 92 calories per roll and 1 gram of fat, what can I say? Oh, how about the fact that they are also really easy! They are made with egg substitute and skim milk, and are so delicious. Enjoy!
Low-Fat Yeast Rolls
Prep:
45 minutes
Cook:
15 minutes
Yield:
2 dozen
Ingredients
2 packages active dry yeast
1/2 cup warm water (100° to 110°)
1 cup fat-free milk
1/4 cup egg substitute or 4 egg whites
2 tablespoons sugar
1 tablespoon vegetable oil
11/2 teaspoons salt
4 cups all-purpose flour, divided
Cooking spray
1/2 cup warm water (100° to 110°)
1 cup fat-free milk
1/4 cup egg substitute or 4 egg whites
2 tablespoons sugar
1 tablespoon vegetable oil
11/2 teaspoons salt
4 cups all-purpose flour, divided
Cooking spray
Preparation
1. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, milk, and next 4 ingredients in a large bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a bowl coated with cooking spray, turning to coat top, and let stand in a warm place (85°), free from drafts, 15 additional minutes.
2. Punch dough down; cover and let stand in a warm place (85°), free from drafts, 15 minutes.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Place in 2 (9-inch) square pans or round pans coated with cooking spray, and let stand in a warm place (85°), free from drafts, 15 minutes.
4. Preheat oven to 400°. Bake at 400° for 15 minutes or until golden. Serve warm.
2. Punch dough down; cover and let stand in a warm place (85°), free from drafts, 15 minutes.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Place in 2 (9-inch) square pans or round pans coated with cooking spray, and let stand in a warm place (85°), free from drafts, 15 minutes.
4. Preheat oven to 400°. Bake at 400° for 15 minutes or until golden. Serve warm.
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Thanksgiving Family Favorite: Lightened Up Sweet Potato Casserole
November 23, 2009
My sister, Julie, makes Sweet Potato Casserole every year on Thanksgiving. She usually has to make two because everyone loves it so much. I lightened her recipe a bit, decreasing the butter, using low-fat sweetened condensed milk, using whole wheat flour and using egg whites. It still tastes great and is a classic Thanksgiving side dish. You won’t miss some of the extra fat.
Lightened-Up Sweet Potato Casserole
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 servings
Ingredients
6 medium sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
Preparation
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender, and drain. Cool slightly, and peel.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
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Healthy Thanksgiving or Christmas Side Dish: Marinated Broccoli and Cauliflower
November 22, 2009
Yesterday I was a presenter in Wetumpka, Alabama at “Gathering at the River”, a Cookbook Fair and Tasting. This was a fundraiser for Trinity Episcopal Church. I had a great time and met some fabulous, sweet people who loved my book, recipes and Ingredients, Inc. t-shirts. We talked a lot about Thanksgiving, and a few asked me for some low-fat, healthy Thanksgiving and Christmas side dish ideas. This recipe for Marinated Broccoli and Cauliflower is a great one and is so easy to prepare. Thanks to everyone who attended! Hope you like this recipe.
Marinated Broccoli and Cauliflower
Prep:
15 minutes
Cook:
5 minutes
Yield:
6 servings
Ingredients
1 large head cauliflower, cut into small florets
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
1 large head broccoli, cut into small florets
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1/3 cup olive oil
1/4 cup chopped red onion
3 tablespoons chopped fresh parsley
2 tablespoons capers
1/4 teaspoon freshly ground pepper
Preparation
1. Bring a medium pot of water to a boil. Working in batches, blanch cauliflower and broccoli until just tender, about 5 minutes. Drain and transfer to a bowl.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
2. Whisk together vinegar and remaining ingredients. Pour over cauliflower mixture, tossing well. Cover and refrigerate overnight to up to 1 day. Serve chilled or at room temperature.
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Holiday or Anytime 15 Minute Appetizer: Cheddar-Maple and Pecan Log
October 07, 2009
Today, I am in Madison Wisconsin for a Wisconsin Cheese Media tour. I get to tour about 8 different cheesemakers around the area while tasting fabulous cheeses, attending a Fondue lunch as well as an award winning Cheese and Beer Pairing reception. I thought I would feature a simple cheese appetizer that my family loves in honor of the amazing Wisconsin Cheese. It’s so easy and wonderful for this time of year or as the holidays near (Halloween, Thanksgiving or Christmas), and my kids love it!
Also, I will also be featured on NBC 13 Daytime Alabama at 11:30 a.m on Thursday cooking a simple Slider recipes so check it out. I know-busy week.
Cheddar-Maple and Pecan Log
Prep:
15 minutes
Yield:
8 to 10 servings
Ingredients
1 (8-ounce) package light cream cheese, softened
3 tablespoons maple syrup
1 1/2 cups grated Wisconsin Cheddar
1/2 cup ground pecans
3 tablespoons maple syrup
1 1/2 cups grated Wisconsin Cheddar
1/2 cup ground pecans
Preparation
1. In a bowl beat cream cheese with a wooden spoon until creamy. Beat in maple syrup. Stir in grated cheese. Cover and chill 10 minutes.
2. Form cream cheese mixture into a log. Spread half the ground pecans on a piece of waxed paper, roll cheese log in nuts, then sprinkle with remaining ground nuts, coating all sides of the log. Wrap in waxed paper and chill for several hours. Serve with assorted crackers.
2. Form cream cheese mixture into a log. Spread half the ground pecans on a piece of waxed paper, roll cheese log in nuts, then sprinkle with remaining ground nuts, coating all sides of the log. Wrap in waxed paper and chill for several hours. Serve with assorted crackers.
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