Happy holiday week, everyone!
I spent some time at the grocery store and in the kitchen this weekend getting everything in order for Thursday’s big meal, and I want to share what I’ll be cooking for my 16+ family members later this week. :o) A few of these are recipes that I’ve posted before and were a huge hit last year, while others are recipes that I’ve found from other fabulous food bloggers that I’m excited to try out. Here’s the full menu:
- Cream cheese, cranberry-jalapeño spread, and Wheat Thins
- Cauliflower bites
- Cranberry brie puff pastries
Salads and Veggies
- Apple-feta spinach salad
- Healthy green bean casserole (recipe listed below!)
- Bacon and Goat Cheese Brussels Sprouts
- Maple Dill Carrots
- Sweet potato casserole with honey-glazed walnuts (recipe coming tomorrow!)
- Ezekiel Sausage Stuffing
- Loaded Slow Cooker Ranch Potatoes (I’ll be substituting several ingredients on this one to “clean it up”)
- Turkey… Obviously. We have a giant 20-pound bird that will be roasting while I make the rest of this stuff!
- Pumpkin Protein Cheesecake
- Snickers Caramel Apple Pie (because this sounded way too good to pass up!)
Call me crazy, but I’ve already calculated out a ballpark of how much I’ll be eating for Thanksgiving lunch/dinner. Full disclosure here: it’s in the realm of 1000-1150 calories, ~80g protein, ~90g carbs, and ~30g fat, but here’s how I see it: the fact that I know what I’m going to be eating and am conscious of what it adds up to is a HUGE win for me. Most Thanksgiving meals are triple (or even quadruple) that amount, and I know I’ll be burning a ton of calories running around the kitchen cooking all day Wednesday and Thursday. I’m not freaking out about it, and I won’t feel guilty on Thursday evening. I’ll load up on Turkey, weigh out my portions to the best of my abilities, and will enjoy the holiday with my family — because that is far more important than tracking my food down to the gram. Oh, and I’ll be hitting the gym on Thursday night to put all of those carbs to good use. :o)
Now, onto that green bean casserole recipe! I came up with this yesterday evening when I realized that we had two leftover pork chops with no veggie sides to pair with it. Thankfully, I’d bought all of my groceries for Thanksgiving yesterday morning (and yes, HEB was a nightmare), so I went ahead and made a small test batch to see what I’ll be working with on Thursday. I will say that this certainly isn’t your traditional green bean casserole, but it’s delicious nonetheless.
Healthy Green Bean Casserole
Nutritional Information (per serving)
Cook time: 45 minutes
- 2lbs french green beans
- 1/2T salt
- 2T butter
- 1 large white onion, chopped
- 1T minced garlic
- 6oz chopped portabella mushrooms
- 8oz condensed cream of chicken soup (I use Pacific Brand)
- 8oz condensed cream of mushroom soup (I use Pacific Brand)
- 1/2c (14g) French Fried Onions
- 10 Ritz crackers, crumbled
- Preheat oven to 375 degrees
- Bring a large pot of water and salt to a boil. Add green beans and boil for 7-10 minutes
- Drain green beans in a colander, then transfer to a large bowl of ice water (this process is called blanching)
- While your green beans chill, heat butter, garlic, and onion in a large skillet over medium-high heat (6-7ish)
- Once onions are tender, add mushrooms and cook for another 2-3 minutes
- Add soups to skillet and stir to combine
- Drain green beans from ice water, then combine soup mixture and chilled green beans in your large bowl
- Transfer to a greased 8x13in baking dish, then top with French Fried Onions and crumbled Ritz crackers
- Bake for 25 minutes and serve hot!
Stay tuned tomorrow for an amazing sweet potato casserole recipe, and please share your favorite Thanksgiving recipes in the comments below!