Foodie Fridays: More Holiday Recipes!

Clean Eating Pumpkin Pie:

Ingredients:

2 cups prepared pumpkin

1/2 cup honey

4 egg whites

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 1/2 cups fat-free milk (you can substitute unsweetened soy, almond or rice milk)

DIRECTIONS:

1. Combine all ingredients in a large mixing bowl, and mix thoroughly.

2. Pour mixture into pie crusts. (I used this recipe)

3. Bake at 425 degrees F. for 15 minutes.

4. Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.

Side Notes: This pie is not very sweet. If you prefer a sweeter pie, add an additional 1/4 cup of honey.

http://www.thegraciouspantry.com/clean-eating-pumpkin-pie/

Fresh Green Bean Casserole:

Ingredients:

Nonstick cooking spray, for greasing 5 cups sliced green beans 4 1/4 cups low-sodium chicken broth 1 cup panko breadcrumbs 1 cup grated Parmesan 1 tablespoon plus 2 teaspoons canola oil 1 1/2 cups diced onions 2 cups sliced baby bella mushrooms 2 tablespoons cornstarch 1/2 cup reduced-fat sour cream 1/2 teaspoon House Seasoning, recipe follows 1/2 teaspoon salt House Seasoning: 1 cup kosher salt 1/4 cup garlic powder 1/4 cup black pepper

Directions 1. Preheat the oven to 350 degrees F. Spray a 1 1/2-quart baking dish with nonstick spray. 2. Boil the green beans in the chicken broth for about 20 minutes, and then drain, reserving 1 1/2 cups of the chicken broth. 3. Meanwhile, mix together the breadcrumbs, Parmesan and 2 teaspoons of the oil in a small bowl. Set aside. 4. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Saute the onions until translucent, 2 to 3 minutes, and then add the mushrooms and continue to cook for 3 to 4 minutes longer. Remove from the heat. 5. our the reserved 1 1/2 cups chicken broth back into the pot the green beans boiled in and bring to a boil. Add the green beans to the skillet with the mushrooms and onions. 6. While that is coming to a boil, combine the cornstarch and 1/4 cup water in a small bowl to make a slurry. Slowly pour the slurry into the boiling broth, whisking constantly as it thickens, about 2 minutes. Pour the thickened mixture over the green beans and add the sour cream, House Seasoning and salt. Stir well. 7. Pour into the baking dish and sprinkle with the panko and cheese mixture. Bake until the casserole is hot, about 10 minutes, and then broil until the breadcrumb topping is slightly browned, 1 to 2 minutes. House Seasoning: Mix together the salt, garlic powder and pepper. Read more at: http://www.foodnetwork.com/recipes/bobby-deen/fresh-green-bean-casserole-recipe.html?soc=sharingpinterest&oc=linkback

Potatoes with Chili Butter

Directions Put 1 pound new potatoes in a pot of cold salted water; bring to a boil and cook until tender, 15 to 20 minutes. Drain the potatoes. Melt 3 tablespoons butter in a saucepan with 1/2 teaspoon chili powder, and salt and pepper to taste. Drizzle over the potatoes. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/potatoes-with-chili-butter-recipe.html?soc=sharingpinterest&oc=linkback