Giving Thanks

With the holidays approaching everyone is scrambling to their nearest grocery store for last minute ingredients, table settings, beverages, and prozac to calm the nerves.

Here is scene from what my holiday meal will look like.. because we have opted to eat out this year as it will be easier.. and less stress.

 
Do you have a traditional plate that your family consistently serves at each Thanksgiving meal?? 

One of my favorite that comes to mind is Green Bean Casserole.  I discovered a healthier version to save your waistline...


Bobby Dean (via the Cooking Channel)

Ingredients
Nonstick cooking spray, for greasing
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
For house seasoning:
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Directions

1. Preheat the oven to 350°F. Spray a 1-1/2-quart baking dish with nonstick spray.
2. Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1-1/2 cups of the chicken broth.
3. Meanwhile, mix together the breadcrumbs, Parmesan, and 2 teaspoons of the oil in a small bowl. Set aside.
4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat.
5. Pour the reserved 1-1/2 cups chicken broth back into the pot that the green beans boiled in, and bring to a boil. Add the green beans to the skillet with the mushrooms and onions.
6. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes.
7. Pour the thickened mixture over the green beans, mushrooms, and onions. Add the sour cream, house seasoning, and salt. Stir well.
8. 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.

Serves 6.




Here is another one of my favorite....Brussel Sprouts
 


(via Recipezaar)

Ingredients
1 stalk of brussels sprouts (or about two pounds of sprouts)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chopped walnuts
1/4 cup finely grated Parmesean cheese
Kosher salt and fresh pepper, to taste
Directions

1. Preheat oven to 375ºF. Remove brussels sprouts off the stem, wash well, and rip off outside leaves. Cut each sprout in half.
2. Place brussels sprouts in roasting pan, and coat evenly with olive oil and vinegar. Add salt and pepper to taste.
3. Roast for 20 minutes, stirring brussels sprouts occasionally.
4. Once 20 minutes has passed, add the chopped walnuts to the roasting pan, and cook for an additional five minutes.
5. Remove from the oven, and sprinkle with Parmesan cheese. Serve warm.

Serves 6.


Happy Thanksgiving Everyone....