Thanksgiving Side Dishes

Lo-Cal Sweet Potato Casserole

  • 3 c. mashed cooked sweet potato
  • 1/3 c. firm packed brown sugar
  • 1/3 c. skim milk
  • 2 T. reduced calorie stick margarine, melted
  • 1 t. vanilla extract
  • 1 t. ground nutmeg
  • 1/2 t. salt
  • 2 egg whites, lightly beaten
  • vegetable cooking spray
  • 1/2 c. firm pack brown sugar
  • 1/4 c. all purpose flour
  • 2 T. chilled reduced calorie stick margarine
  • 1/3 c. chopped pecans

Combine first eight ingredients in a bowl and stir well. Spoon potato mixture into an eight-inch square-baking dish coated with baking spray. Combine one-half of a cup of brown sugar and flour in a bowl, and cut in two tablespoons of chilled margarine with a pastry blender until the mixture resembles coarse meal. Stir in chopped pecans, and sprinkle over sweet potato mixture. Bake at 350 degrees for 30 minutes.

Revised Green Bean Casserole

  • vegetable cooking spray
  • 1/4 c. finely chopped onion
  • 2 T. all purpose flour
  • 1 c. skim milk
  • 1/2 c. shredded reduced sodium reduced fat Swiss cheese
  • 1/2 c. low-fat sour cream
  • 1 t. sugar
  • 1/2 t. salt
  • 2 9-oz. pkgs. frozen French style green beans, thawed and drained
  • 2 t. margarine, melted
  • 1 egg white, lightly beaten
  • 2 c. dried bread cubes

Coat a medium saucepan with cooking spray, and place over medium heat until hot. Add onion; sauté five minutes or until tender. Add flour, and cook one minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in cheese, sour cream, sugar, and salt; cook five minutes or until thickened and bubbly, stirring constantly. Place green beans in an eight-inch square baking dish; pour the sauce over the beans. Combine stuffing mix, margarine, and egg white in a bowl; stir well, and sprinkle over green bean mixture. Bake at 350 degrees for 25 minutes or until thoroughly heated.