Some of you will be purchasing your Thanksgiving meals and some of you will be receiving donated meals. The recipes I am including in this blog uses ingredients that are probably already in your kitchen and the foods you would likely find at any Thanksgiving dinner.
Even if you don't try these recipes on the actual day of Thanksgiving (or if that's the story you're telling your family), they are good to have on hand to make dinnertime a little healthier. If you have your children help out with preparing these dishes, it will be more likely that they will eat it and will learn a healthier way to prepare a meal.
Healthy Green Bean Casserole
Ingredients:
1.5 pounds of green beans (or 3 cans drained) cut into 2 inch pieces
1 cup sliced mushrooms or 1 can drained (optional)
3 tbsp flour
1 cup skim milk
2 tbsp cottage cheese
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Water
Topping:
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced into circles
1/2 cup whole wheat or Panko breadcrumbs
1/3 cup Parmesan cheese, grated
3 tablespoons water
Directions:
Preheat oven to 375 degrees F.
Bring water to a boil in a large pot. Boil green beans until al dente - about 5-6 minutes. Drain and set aside.
In a separate pan, saute onions in 1 tablespoon olive oil until they're soft. Remove and set aside.
In the same pan, add mushrooms and saute until soft. Add in enough flour to coat the mushrooms. Next, pour in the milk, whisking as you pour. Add cottage cheese, parmesan, salt and pepper and whisk until the cottage cheese melts. Add the green beans into the mushroom sauce and stir to combine.
In a bowl, mix onions with breadcrumbs, parmesan and water and stir to combine.
Spray a casserole dish with non-stick spray and pour in the green bean mixture. Top it with the onions and bake uncovered about 25 minutes.
2 tbsp cottage cheese
1/4 cup grated parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
Water
Topping:
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced into circles
1/2 cup whole wheat or Panko breadcrumbs
1/3 cup Parmesan cheese, grated
3 tablespoons water
Directions:
Preheat oven to 375 degrees F.
Bring water to a boil in a large pot. Boil green beans until al dente - about 5-6 minutes. Drain and set aside.
In a separate pan, saute onions in 1 tablespoon olive oil until they're soft. Remove and set aside.
In the same pan, add mushrooms and saute until soft. Add in enough flour to coat the mushrooms. Next, pour in the milk, whisking as you pour. Add cottage cheese, parmesan, salt and pepper and whisk until the cottage cheese melts. Add the green beans into the mushroom sauce and stir to combine.
In a bowl, mix onions with breadcrumbs, parmesan and water and stir to combine.
Spray a casserole dish with non-stick spray and pour in the green bean mixture. Top it with the onions and bake uncovered about 25 minutes.
Enjoy!
