Food Facts: Healthy Thanksgiving sides

RECIPES

Healthy Green Bean Casserole

Ingredients

2 tsp olive oil

1 medium onion, sliced

cup chopped onion

1 pound fresh green beans, sliced into 1 inch pieces

1 clove garlic, finely chopped

1 cups sliced cremini mushrooms

3 tbsp flour

tsp dried thyme

1 cups nonfat milk

1/3 cup fresh whole-grain bread crumbs

Heat oil on low heat in large skillet.  Gently cook onion slices for 15-20 minutes, stirring frequently, until onions are golden. Remove onions from skillet and transfer to a plate.

Steam or boil green beans for 5-6 minutes, then put in a bowl of cold water to keep the green color and stop the cooking process. Drain and set aside.

Add finely chopped onion, garlic to skillet, cook for 2-3 minutes.  Add mushrooms and cook for 5 minutes, until they release their juices.  Sprinkle flour and thyme over vegetables.  Gradually stir in nonfat milk.  Increase heat to medium and stir constantly until sauce thickens. Season with a tsp of salt if desired and some freshly ground black pepper.

Spread green beans in a 1 -2 quart casserole dish. Pour mushroom sauce over green beans. Top with onions and breadcrumbs.

Bake in a preheated 350 degree oven for 10-15 minutes, until golden.

Serves 5.

Home-style Cranberry Sauce

Ingredients

1 cup sugar

1 cup water

1 package (12 ounces) fresh cranberries, rinsed and drained
1 package (12 ounces) fresh cranberries, rinsed and drained

teaspoon cinnamon, ground

teaspoon grated orange peel

teaspoon pure vanilla extract

Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil.  Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.

Remove from heat. Stir in vanilla. Cool to room temperature. Cover.  Refrigerate until ready to serve.