Recipes for healthier holiday sides, including mashed sweet potatoes, green bean casserole, and mushroom stuffing.
Rosemary Mashed Sweet Potatoes with Shallots
Ingredients
- 4 tsp. olive oil
- ½ cup shallots, thinly sliced
- 3 sweet potatoes
- ½ head of cauliflower
- 2 tsp. fresh rosemary, finely chopped
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
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Directions
- Heat 3 teaspoons oil in pan over low heat. Add the shallots and cook for 5 minute, stirring occasionally. Cook until golden brown.
- Boil the potatoes and cauliflower and until tender, approximately 10 minutes. Since cauliflower cooks quicker, add in a few minutes after potatoes.
- Drain both and beat with a mixer at medium speed until smooth.
- Add rosemary, salt, and pepper and beat until well mixed.
- Arrange in a bowl, top with shallots and drizzle with remaining oil.
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Pass the Seconds Green Bean Casserole
Ingredients
- 4 cups cooked cut green beans
- 8 oz. mushrooms, sliced
- 3 Tbsp. potato starch or whole wheat flour
- 1 cup non fat or low fat milk
- 1 cup water
- 2 Tbsp. low fat cottage cheese
- ¼ cup Parmesan cheese, grated
- ½ tsp. salt
- ¼ teaspoon ground black pepper
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For Onion Topping
- 1 Tbsp. extra virgin olive oil
- 1 small onion, thinly sliced into circles
- ½ cup whole wheat or Panko breadcrumbs
- 1/3 cup Parmesan cheese, grated
- 3 Tbsp. water
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Directions
- Preheat oven to 375°.
- In a pan, sauté onions in olive oil until browned. Place these aside.
- In the same pan, add mushrooms and sauté until soft. Add in enough potato starch or flour to coat the mushrooms.
- Add the milk slowly, and make sure to whisk consistently. Add water, cottage cheese, Parmesan, salt, and pepper and stir 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, approximately 25 minutes.
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Kid-Approved Whole Wheat Mushroom Stuffing
Ingredients
- 10 slices whole what sourdough or whole wheat bread, diced into any size you like
- 2 Tbsp. olive oil
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 cup mixed mushrooms, chopped
- ½ yellow onion
- ½ tsp. rosemary
- ½ tsp. thyme
- 2 tsp. parsley
- 1 cup chicken broth
- Salt and pepper to taste
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Directions
- Preheat the oven to 350°. Spray a casserole dish with cooking spray.
- Spread bread on a baking sheet and toss with 1 tablespoon of oil, rosemary, thyme, and parsley. Toast in the oven until golden brown, approximately 15 minutes.
- While the bread is toasting, heat 1 tablespoon of olive oil over medium heat in a sauté pan. Add the onions, mushroom, and carrot, and sauté until soft, approximately 10 minutes.
- Combine the toasted bread and veggies in the casserole dish. Add the chicken stock so that the bread is moist but not soggy.
- Cover with foil and bake 20-30 minutes.
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