Happy Wednesday! We all know planning holiday meals can be stressful and time consuming. Not to mention, you have to find that right dish to out-stage your mother-in-law who just seems to have a little more time in the day than you :)
Have no fear, GMC is to the rescue. We are not only going to give you that special dish, but we have planned the entire meal for you. Get those taste buds ready for Apple, Pecan Cornbread Dressing, Cranberry Relish, Green Beans with Caramelized Onions and Sweet Potato Orange Cups. Yum!
- 1 (9x9 inch) pan cornbread, cooled and crumbled
- 1 (8 ounce) package herb-seasoned dry bread stuffing mix
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cups chopped apples
- 1/2 cup chopped pecans
- 2 cups apple juice
- 3 eggs, beaten
Preparation:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
2. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
3. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the
celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs.
Spoon dressing into prepared casserole dish.
4. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly
browned on top.
Per Serving: Calories 221, Total Fat 10.8g, Cholesterol 62 mg
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1. Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
2. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
3. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the
celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs.
Spoon dressing into prepared casserole dish.
4. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly
browned on top.
Per Serving: Calories 221, Total Fat 10.8g, Cholesterol 62 mg
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Cranberry Relish
- 12oz bag fresh cranberries
- 1/8 tsp ground cloves or cinnamon
- 30 grapes cut into halves
- 1 tsp vanilla
- 2 Tbsp powdered sugar substitute
- ½ cup chopped pecans
Preparation:
In food processor coarsely chop cranberries and stir in grape halves, spice, vanilla, sugar
substitute and pecans. Mix well. Chill until ready to use, up to 24 hours.
Serves 16
Per Serving: Calories 42, Total Fat 2g, Protein 1g, Carbohydrates 5g
In food processor coarsely chop cranberries and stir in grape halves, spice, vanilla, sugar
substitute and pecans. Mix well. Chill until ready to use, up to 24 hours.
Serves 16
Per Serving: Calories 42, Total Fat 2g, Protein 1g, Carbohydrates 5g
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Green Beans with Caramelized Onions and Almonds
- Kosher Salt
- 3 lbs green beans, trimmed of stem end
- ½ cup skin on almonds
- 3 Tbsp unsalted butter
- 5 Tbsp extra virgin olive oil
- 2 large onions, sliced thin
- 1 Tbsp fresh thyme chopped
- Freshly ground black pepper
Preparation:
1. Fill a large skillet with some water, adding enough to be just shy of the rim of the pan by
1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green
beans. Cook for about 5 minutes, the beans, should still be crisp. Drain the beans and
then run them under some cold water to stop them from cooking. Reserve the beans while
you start the onions.
2. Return the skillet you cooked the beans in to the cook top over medium heat. Add the
almonds and toast stirring every now and then until golden, about 3-5 minutes. Remove
the almonds from the skillet and reserve. Return the skillet to the heat and add the butter
and olive oil and heat until butter has melted. Add the onions, season with salt and pepper,
and cook stirring frequently until the onions caramelize, 20-25 minutes. Add thyme and
cook for another 5 minutes. Add the cooked green beans and almonds, and stir well to
combine. Season with salt and pepper to taste.
Serves 8
Per Serving: Calories 209, Total Fat 17g, Protein 4g, Carbohydrates 14g
1. Fill a large skillet with some water, adding enough to be just shy of the rim of the pan by
1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green
beans. Cook for about 5 minutes, the beans, should still be crisp. Drain the beans and
then run them under some cold water to stop them from cooking. Reserve the beans while
you start the onions.
2. Return the skillet you cooked the beans in to the cook top over medium heat. Add the
almonds and toast stirring every now and then until golden, about 3-5 minutes. Remove
the almonds from the skillet and reserve. Return the skillet to the heat and add the butter
and olive oil and heat until butter has melted. Add the onions, season with salt and pepper,
and cook stirring frequently until the onions caramelize, 20-25 minutes. Add thyme and
cook for another 5 minutes. Add the cooked green beans and almonds, and stir well to
combine. Season with salt and pepper to taste.
Serves 8
Per Serving: Calories 209, Total Fat 17g, Protein 4g, Carbohydrates 14g
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Sweet Potato Orange Cups
- 4 small oranges
2 small cooked and mashed sweet potatoes
12 packets SPLENDA
1 tsp cinnamon - ¼ tsp ground ginger
- 1 tsp orange juice
- ½ cup chopped apples
- ¼ cup raisins
- ¾ mini marshmallows
Preparation:
1. Cut oranges in have and sqeeze over small bowl to loosen centers and extract juice. Place orange halves on a baking sheet. Set juice aside.
2. Preheat oven to 325 degrees.
3. Mix potatoes, SPLENDA, ginger and 1 tsp of the orange juice together in a medium size
bowl until well blended. Stir in chopped apples and raisins. Spoon the potato mixture into
the orange halves. Top with mini marshmellows.
4. Place filled oranges on a baking sheet and bake for 30-40 minutes or until the
marshmellows are lightly brown and the center is warm.
Serves 8
1. Cut oranges in have and sqeeze over small bowl to loosen centers and extract juice. Place orange halves on a baking sheet. Set juice aside.
2. Preheat oven to 325 degrees.
3. Mix potatoes, SPLENDA, ginger and 1 tsp of the orange juice together in a medium size
bowl until well blended. Stir in chopped apples and raisins. Spoon the potato mixture into
the orange halves. Top with mini marshmellows.
4. Place filled oranges on a baking sheet and bake for 30-40 minutes or until the
marshmellows are lightly brown and the center is warm.
Serves 8
Per Serving: Calories 60, Total Fat 0g, Protein 1g, Carbohydrates 17g
Judul: Holiday Recipe Wednesday: Outstaging Your Mother-In-Law
Rating: 100% based on 99998 ratings. 5 user reviews.
Ditulis Oleh 6:32 AM
Rating: 100% based on 99998 ratings. 5 user reviews.
Ditulis Oleh 6:32 AM
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