The "Better For You" Green Bean Casserole
Ingredients-
Canned Green Beans - No Salt Added
Cream of Mushroom Soup - Sodium Free and Low/No Fat
Minced Garlic
Fresh Ground Black Pepper
French Fried Onion Rings (French's is best!)
In mixing bowl, combine 1 of each type of mushroom soup, 1 tsp. of ground black pepper and one tablespoon of minced garlic per can of drained green beans. Place mixture in appropriate size baking dish and bake at 350 degrees until bubbling. Cover mixture with thin layer of french fried onion rings and place back in oven until lightly brown.
Let casserole set for 5 - 10 minutes before serving. Enjoy!
Chicken Lettuce Wraps
Ingredients -
6 oz pkg Tyson Fajita Chicken Breast Strips
2.25 oz. chopped black olives
1/4 small yellow or white onion
1/2 cup fresh pico de gallo
Warm Tyson Fajita Chicken Breast Strips in microwave for 30 - 45 seconds. Using a food processor or small veggie processor, chop warmed chicken into small pieces. Drain black olives and mix with chicken. Chop onion and add to meat mixture. Fold in fresh pico de gallo and mix all ingredients well.
Serve with iceberg or romain lettuce leaves. YUM!
Low-Fat, High Protein Turkey Chili
Ingredients -
2 lbs. Ground Lean Turkey (Grind up your leftover roasted turkey or if buying, I prefer Jennie-O)
1 pkg. Carroll Shelby's Hot Chili Mix Kit (do not follow directions on box)
1 can Organic* Dark Kidney Beans
1 can Organic* Light Kidney Beans
1 can Organic* Pinto Beans
1 large can Organic* Diced Tomatoes
1 large can Organic* Tomato Sauce
2 cups water
*Organic is my preference but not required.
Brown turkey in skillet. While turkey cooking, in chili pot mix canned tomato products and the chili seasoning mix from kit. When turkey browned, add to canned mixture. Bring to boil and then reduce to simmer for a minimum of one hour (I simmer for at least two to completely meld flavors.) Thirty minutes prior to serving add cayenne pepper from kit and canned beans. Continue simmering for at least 30 minutes but do not overcook so beans don't get mushy.
Garnish with your favorite low/no fat cheese, jalapenos and/or onion. Enjoy!
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Blueberry Mint Pie
Ingredients -
Low-Fat Crust
1 3/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons chilled oil (canola or olive oil)
1 extra-large egg white; lightly beaten
1 1/2 teaspoons vinegar, either white wine or apple cider
Ice water as needed
Blueberry Filling
4 cups fresh blueberries
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 1/2 tablespoons flour
1 tablespoon margarine
1 tablespoon lemon juice
1/8 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons chopped fresh mint
Healthy Whipped Cream
1 cup low-fat vanilla yogurt
1/3 cup whipping cream
1 teaspoon orange liqueur or any flavored liqueur that you prefer
To make piecrust: Preheat oven to 350 degrees F. Mix flour and salt in a medium bowl. Carve a small well in the middle of the flour and add chilled oil to it. Mix with fork until dough is crumbly. Mix in beaten egg white and white wine vinegar. Using your hands, form dough into ball, adding ice water to the dough if it is still a bit crumbly. Dough should hold together well. Refrigerate until very cold (1/2 hour). Roll dough on a floured surface until 1 inch thick. Drape over 9-inch pie pan, being careful not to tear the dough. Trim off the excess pieces and discard. Bake for 7-10 minutes or until golden brown.
To make filling: In medium saucepan, combine 2 cups blueberries with both light brown and granulated sugar, flour, margarine, lemon juice, spices, and salt. Cook and stir over low heat until mixture comes to a boil. Simmer 5 minutes or until thickened. Remove from heat and let cool. Stir in remaining 2 cups of blueberries and the chopped fresh mint. Pour into prepared piecrust and let entire pie cool.
To make whipped cream: If there is liquid in the yogurt container when opened, drain off liquid. In a very cold small bowl, whip the whipping cream with an electric mixer until soft peaks form. Fold in drained yogurt and orange liqueur. Dollop over pie when ready to serve.