Save the Day Stuffing

Leave it to Hungry Girl to make a super stuffing that sounds super! I have continued on my quest for Thanksgiving recipes and came across this one in the same email that I got the cranberry sauce one!

WooHoo - just have to decide between this one or a cornbread one. Thanks again HungryGirl for feeding mmy family

Save-the-Day Stuffing

PER SERVING (1 cup): 89 calories, 1.5g fat, 275mg sodium, 17g carbs, 4g fiber, 4g sugars, 5g protein -- POINTS® value 1*

We loooove this swap, especially since we can't resist the usual carb-laden, high-cal version. Most of the credit goes to using low-calorie bread. (We heart Sara Lee's Delightful bread BIGTIME.) "Save the day" indeed!

HG Tip! Zazzle up your stuffing by adding any of the following to it before baking: an ounce of raisins, 1 medium-sized pear (chopped), 2 tablespoons of sliced almonds, an ounce of sweetened dried cranberries, or 1 medium-sized Granny Smith apple (chopped). Each one adds less than 20 calories to each serving!

Ingredients:
6 slices light bread (40 - 45 calories each with around 2g fiber per slice)
1 cup chopped onion 1 cup chopped celery
1 cup chopped mushrooms
1 cup fat-free chicken or vegetable broth, room temperature
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 cloves garlic, finely chopped salt, pepper, rosemary, thyme, to taste

Directions:
For best results, leave bread uncovered at room temperature for a night or two, until slightly stale.
Otherwise, begin by lightly toasting bread. Preheat oven to 350 degrees.
Cut bread into 1/2-inch cubes.
Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.

In a medium pot, combine broth, celery, and onion.
Cook for 8 minutes over medium heat.
Remove pot from heat, and add mushrooms and garlic.
Season mixture to taste with salt, pepper, rosemary and thyme.
Let cool for several minutes.
Add egg substitute and butter to veggie/broth mixture and stir.
Pour mixture into the baking pan, evenly covering bread cubes.
Mix gently with a fork.
Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tbsp. water, and then mix again).
Cover with foil, and cook dish in the oven for 20 minutes.
Remove foil, and fluff and rearrange stuffing.
Return dish to oven (uncovered), and cook for an additional 15 minutes.

MAKES 5 SERVINGS

Faux-Fried Green Beans

Faux-Fried Green Beans
(compliments of Hungrygirl.com)

Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper

For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste

Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.

Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!

MAKES 2 SERVINGS

Sour Cream Scalloped Potatoes

I found this recpie online when I was hunting for a quick and easy recipe for potatoes! It was a huge hit with everyone!

INGREDIENTS

1 (32oz package) frozen Hash Brown Potatoes or 2 pounds of grated fresh potatoes)
1 cup Sour Cream
1 can Cream of Chicken Soup
1 Cup shredded cheese
1/2 cup finely chopped onion
1 tsp salt
1/2 teaspoon pepper
1 cup Frend Fried Onions

DIRECTIONS
In a bown combine together everything except the Frend Fried onions. Pour into an ungreased 2 1/2 quart baking dish. Bake uncovered at 350 for 1 hour. Sprinkle with Fried onions, return to over and bake additional 10 minutes


With the ingredients that I had on hand it was about 4 pts per serving (based on 8 servings)

Cauliflower au Gratin

Cauliflower au Gratin


1 Medium head cauliflower
Salt and pepper, to taste
1 cup Sour cream
1 cup Grated sharp cheddar cheese
1 tsp Toasted sesame seeds


Preheat oven to 350 degrees.

Separate cauliflower into flowerets. Cook in small amount of boiling salted water ten to twelve minutes or until tender. Drain.

Place half of cauliflower in a one-and-one-half-quart casserole.

Season with salt and pepper.

Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers.

Bake 15 minutes or until the cheese melts.

Servings: 6

Garlic Soup

courtesy Emeril Lagasse, New New Orleans Cooking,William Morrow (recipe tweeked to be more WW friendly!)


The last time I ran this through the recipe builder it came out to about 5pts per cup. The soup is rather filling! But I do want to run it through again soon since I have adjusted the recipe some since the last time I checked!


Ingredients:
2 tablespoons olive oil
1 1/2 cups sliced onions
1/3 cup peeled garlic cloves (about 12 to 14)
3 bay leaves
2 1/2 teaspoon salt
7 turns freshly ground black pepper
2 quarts chicken stock or beef broth
1 tablespoon minced garlic
1 teaspoon freshly chopped basil leaves
1 teaspoon freshly chopped thyme leaves
2 cups diced day-old French or Italian bread
1/2 cup heavy cream
1/3 cup coarsely grated fresh Parmesan

Heat 2 tablespoons of the oil in a soup pot over high heat. Add the red pepperflakes, onions, garlic cloves, bay leaves, salt, and pepper. Stir well and sauteuntil the onions are caramelized, for about 7 minutes. (Don't let the onions get too dark; they should be sweet-tasting and a rich golden-brown color.)

Stir in the stock, minced garlic, basil, and thyme, and bring to a boil. Reduce the heat and simmer for about 40 minutes.

After the soup has cooked for about 40 minutes, increase the heat to high and whisk in the bread and the cream, and continue whisking until the bread has disintegrated into the soup, about 10 minutes. Whisk in the Parmesan and remove from the heat. Puree the soup with an immersion blender.

Serve the soup hot, allowing 1 1/4 cups per portion. Top with croutons.