Recipe

I know it’s not the right season for today’s recipe… but I don’t know that the weather has to be cold to enjoy one of my favorite side dishes!

GREEN BEAN CASSEROLE: Oh yeah… one of my absolute favorite dishes. When I spotted this recipe on Skinnytaste last fall, I HAD to make it, and I was even able to talk Beth into adding it to our holiday menu.

The truth about regular green bean casserole is that it’s wildly unhealthy when you’re making it with the original recipe. All that cream of mushroom soup and those crunchy fried onions really ruin any hopes of the dish being good for you.

When I saw that Gina had tackled this holiday favorite, and figured out a way to make it healthy, I knew it would quickly become a family favorite. And, I was right!

** We made this recipe over the Christmas holidays, so you’ll notice extra special helpers in some of my pictures. Hailey was an amazing sous-chef, and even took some of the pictures you see below. Little Hayden also jumped in to help! Enjoy!

Lightened Up Green Bean Casserole

From SkinnyTaste

Serves 8

INGREDIENTS

For the topping:

1 tbsp olive oil

1 cup shallots, finely diced

1/2 cup seasoned breadcrumbs

1 tbsp grated Romano or Parmesan cheese

1/2 tsp dried thyme (or 1 tsp fresh)

For the green beans:

1 tbsp olive oil

1/3 cup shallots, minced

16 oz sliced mushrooms, (I used cremini)

1/4 cup flour

1 cup reduced sodium chicken stock (or vegetable for vegetarian)

1 cup 2% milk

1/4 cup grated Pecorino Romano cheese

INSTRUCTIONS

1. Boil a large pot of water, when boiling add green beans and blanch for 2 minutes (or 6-8 minutes if you like them softer).

2. Remove from the heat to an ice bath to stop the cooking process.

3. Meanwhile make the topping, heat a medium-sized skillet over medium heat. Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.

4. Preheat the oven to 375°. Lightly spray a 13 x 9 inch baking dish. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.

5. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk. Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in Romano cheese.

6. Add blanched green beens and mix well, season with salt and pepper as needed; pour into prepared baking dish.

7. Top with toasted bread crumbs and bake about 30 minutes.

8. Serve to your favorite family members and put a little extra on your plate while you’re at it!

Per 1/8 recipe serving:

CAL 160; CARB 22g; FAT 6g; PROT 7g; FIB 4g; WW Points Plus: 4

A Quick Flash... Followed by a Reality Check

So Long, Twenty Twelve

Sun Dried Tomato Chicken Sausage Spinach Bowl

One of my favorite salads I had at Montelucia this time around was their Centro Chicken Cobb.

I think I ordered it three times during this trip. The beautiful combination of chicken, tomatoes, bacon, and avocados, I couldn’t get enough of it! I think the best surprise was the honey mustard dressing they tossed the salad in. Usually, when I’ve had cobbs, they’re coated in creamy dressing, so this was a nice surprise!

As soon as I got home, I totally wanted to try to recreate it. I came pretty darn close with the “recipe” I’m about to share with you. I call it a “recipe” because it’s more a preparation than anything…

For those busy nights when you don’t really have time to cook, this is your salad. Easy Peezy!

Chicken Cobb Salad

INGREDIENTS

butter lettuce

1/3 cup grilled or roasted chicken (from the deli section)

1 cup grape tomatoes, halved

1/2 English cucumber, quartered and cubed

red onion, thinly sliced

1/2 avocado, cubed

2 slices bacon

2 Tbsp. light honey mustard dressing (I used Ken’s)

sea salt grinder

pepper grinder

INSTRUCTIONS

1. Find a big bowl for this salad. You’re going to want to load it up with veggies

2. Add your butter lettuce to a separate large bowl. Add enough to create a nice bed for your toppings.

3. Add 2 Tbsp. of your light honey mustard dressing and a few twists of the fresh salt and pepper. Mix until all the greens are coated, and move to the serving bowl. Note: This is an important step. Tossing your greens in dressing makes sure every bite has a little zing of honey mustard.

4. Begin to add your toppings, adding each in rows. Slice your tomatoes in half and quarter your cucumbers. Slice your red onion super thin, and cube your avocado.

5. Cut the pre-prepared (or freshly grilled) chicken into small bite-sized pieces. Cook your bacon and cut it into small pieces. Add these protein toppings to the bowl. Note: I used Tyson chicken and Hormel pre-cooked bacon. Seriously…