Corn Casserole
Corn is fattening, let's face it... but then again, most things that good are. Gina at SinnyTaste.com lightened up this Thanksgiving favorite to the point where it is doable as a side dish... as long as you don't go crazy on the rest of your Turkey day treats :)
Ingredients:
8.5 oz GF corn muffin mix
15.25 oz can sweet yellow corn, drained
14.75 oz can sweet creamed corn (make sure yours is GF, not all are)
16 oz fat free Greek yogurt
1/4 cup melted light butter
1/2 cup egg whites
cooking spray
Directions:
In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy when you are done mixing. Pour into baking dish and bake 55-60 minutes, or until the edges are golden. Let it cool a few minutes before cutting.
This makes about 15 servings, so it is perfect for a Thanksgiving feast.
Recipe obtained from http://www.skinnytaste.com/
Thursday, November 17, 2011
Scalloped Potatoes Gratin
Scalloped Potatoes Gratin (3 Points)
YUMMMMMM! I love things smothered in cheese, and this did not disapoint. I had never made it before because it was SO fattening, but this was an awesome alternative. to the original.
Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick-- (not gonna lie, I got completely lazy and used canned white potatoes, they were really good)
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar
1 cup fat free milk
1 bay leaf (remove before pouring over potatoes)
pinch freshly grated nutmeg
2 tsp thyme (I ran out of thyme, so I substituted marjorim and savory-the 2 spices that have been on my spice rack, unopened, for 6 years, it was great)
Directions:
YUMMMMMM! I love things smothered in cheese, and this did not disapoint. I had never made it before because it was SO fattening, but this was an awesome alternative. to the original.
Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick-- (not gonna lie, I got completely lazy and used canned white potatoes, they were really good)
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar
1 cup fat free milk
1 bay leaf (remove before pouring over potatoes)
pinch freshly grated nutmeg
2 tsp thyme (I ran out of thyme, so I substituted marjorim and savory-the 2 spices that have been on my spice rack, unopened, for 6 years, it was great)
Directions:
Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper. Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes. Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender. (Since I usedcanned potatoes, I cooked until the cheese was melted and bubbly... this is a good alternative if you are short on time).
Recipe obtained from http://www.skinnytaste.com/
Tuesday, November 15, 2011
Roasted potatoes, chicken sausage, and red peppers
Gluten Free Roasted potatoes, chicken sausage, and red peppers (8 points)
Delicious and so easy to make. Even better is that it only uses one pan and cooks up in no time flat.
Ingredients:
1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage cut into 1 inch slices (I use Jennie O or Perdue [here is their allergen list])... be careful and read labels carefully... not all sausages are Gluten Free.
Directions:
Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking. In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes. Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
*Recipe obtained from http://www.skinnytaste.com/
Delicious and so easy to make. Even better is that it only uses one pan and cooks up in no time flat.
Ingredients:
1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage cut into 1 inch slices (I use Jennie O or Perdue [here is their allergen list])... be careful and read labels carefully... not all sausages are Gluten Free.
Directions:
Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking. In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes. Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.
*Recipe obtained from http://www.skinnytaste.com/
Spinach Gratin
Spinach Gratin
I am a huge creamed spinach fan, but it is just so creamy and fattening that I rarely eat it.
I have not made this recipe in its gluten free form yet, but I made it with regular flour before I went GF.
I found this lightened up recipe, and I have to say that I was skeptical at first, but it was fantastic. This is a must make for a large gathering, or just for a nigth that you need a green side dish!
Ingredients:
3 tbsp light butter (I used Land O Lakes)
1 cup finely chopped onion
1/4 cup gluten free flour
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss cheese... I used mozerella instead
Directions:
Preheat the oven to 425. In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.
This makes enough servings to bring as a side to a large holiday meal!
Recipe obtained from http://www.skinnytaste.com/
I am a huge creamed spinach fan, but it is just so creamy and fattening that I rarely eat it.
I have not made this recipe in its gluten free form yet, but I made it with regular flour before I went GF.
I found this lightened up recipe, and I have to say that I was skeptical at first, but it was fantastic. This is a must make for a large gathering, or just for a nigth that you need a green side dish!
Ingredients:
3 tbsp light butter (I used Land O Lakes)
1 cup finely chopped onion
1/4 cup gluten free flour
1/4 tsp fresh grated nutmeg
3 cups 2% milk
3 lbs (3 16-oz packages) frozen chopped spinach, defrosted
3/4 cup freshly grated Parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup shredded Swiss cheese... I used mozerella instead
Directions:
Preheat the oven to 425. In a heavy-bottomed saute pan melt the butter over medium heat. Add the onions and sauté until translucent, about 10 - 12 minutes. Add the flour and nutmeg; cook 2 more minutes, stirring occasionally. Add the milk and cook until thickened, about 5 - 7 minutes. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste, with salt and pepper. Transfer the spinach to a large baking dish and sprinkle the remaining 1/4 cup Parmesan and the Swiss cheese on top. Bake for 20 minutes until hot and bubbly. Serve hot. Makes a little over 6 1/2 cups.
This makes enough servings to bring as a side to a large holiday meal!
Recipe obtained from http://www.skinnytaste.com/
Sunday, November 13, 2011
Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms
Gluten Free Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms (3 points)
This was completely delicious and so low in points. It was a hit all around, easy to make and I will def be making it again. :-)
Ingredients:
1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon (most bouillons are NOT GF... Herb Ox is safe)
5 links raw sweet Italian chicken or turkey sausage (Jennie O or Perdue are both GF)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste
Directions:
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.
Recipe obtained from http://www.skinnytaste.com/
This was completely delicious and so low in points. It was a hit all around, easy to make and I will def be making it again. :-)
Ingredients:
1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon (most bouillons are NOT GF... Herb Ox is safe)
5 links raw sweet Italian chicken or turkey sausage (Jennie O or Perdue are both GF)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste
Directions:
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft. Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.
Recipe obtained from http://www.skinnytaste.com/
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