- By FitForsyth
- Posted November 24, 2015
Thanksgiving Sides That Won’t Break The Scale
Thanksgiving has arrived! This is the time of the year where it gets harder and harder to stay on track with your healthy eating. With all of the carb loaded, fat saturated, yummy dishes it’s hard to resist. To help you stay on track we have come up with some healthier alternatives to your traditional Thanksgiving side dishes, without losing the delicious taste!
Mash Potatoes with white Beans
Mashed potatoes aren’t the healthiest of side dishes, once you add the milk, butter and heavy cream you are looking a fat-loaded dish. To make your potatoes just as delicious but cut out all that try out our recipe below
- 4 Yukon Gold potatoes, washed, peeled, and diced
- 1 can white beans (cannellini or great northern white), washed and drained
- 1/2 cup veggie broth
- 1 garlic clove, minced
- Salt and pepper to taste
In a pot of boiling water, carefully add the potatoes and cook until tender, about 15 minutes
While the potatoes are cooking, simmer the beans with the veggie broth and garlic in a covered pan.
Once the potatoes are tender, drain them and add the potatoes to the bean and broth mixture.
Drain the potatoes and add them to the beans and broth mixture. Using a masher, mash the potatoes until you get the consistency you desire.
**Added bonus the white beans add some fiber and protein to the dish
Green Bean Casserole
- 5 cups sliced green beans
- 4 1/4 cups low-sodium chicken broth
- 1 cup panko breadcrumbs
- 1 cup grated parmesan
- 1 tablespoon plus 2 teaspoons canola oil
- 1 1/2 cups diced onions
- 2 cups sliced baby bella mushrooms
- 2 tablespoons cornstarch
- 1/4 cup water
- 1/2 cup reduced-fat sour cream
- 1/2 teaspoon House Seasoning, recipe follows
- 1/2 teaspoon salt
Preheat the oven to 350°F. Spray a 1 1/2 quart baking dish with nonstick spray.
In a large pot boil the greens beans in the chicken broth for about 20 minutes and then drain, reserving 1 1/2 cups of the chicken broth.
Meanwhile, mix together the breadcrumbs, parmesan, and 2 teaspoons of the oil in a small bowl. Set aside.
In a large skillet over medium heat, heat the remaining 1 tablespoon oil. Saute onions until they are translucent, about 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes longer. Remove from heat.
Add the greens beans to the skillet with mushrooms and onions. Pour the reserved chicken broth (1 1/2 cups) back into the pot that the green beans boiled in, and bring broth to a boil.
While broth is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make paste. Slowly pour the paste into the boiling broth, whisking constantly as it thickens, about 2 minutes.
Pour the thickened mixture over the green beans, mushrooms, and onions. Add the sour cream, house seasoning, and salt. Stir well.
Pour into the baking dish and sprinkle with the panko-and-cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes.