Below are a couple of recipes in a holiday cookbook that will be available at the Southtowns YMCA.

Green bean casserole – “slim version”


3 to 4 medium shallots, chopped

1 pound fresh green beans.

Take off stems, cut in half

1 tbsp extra virgin olive oil

8 oz baby Bella mushrooms, sliced

2 tbsp unsalted butter, or use a

low-calorie spread or margarine

3 tbsp flour

1½ cups mushroom, vegetable,

or chicken broth (low sodium


3 tsp thyme leaves



Cooking spray

1 cup fresh wheat bread crumbs


Blanch green beans in boiling water with a touch of salt. Cook uncovered until crisp-tender (about 3 minutes). Drain and rinse with cold water or ice cubes. Transfer beans to 2-quart baking dish which has been sprayed with cooking spray.

Heat the olive oil, add mushrooms and season with 1 tsp salt. Sauté until brown. Add to beans.

Melt butter, add flour and cook till smooth. Whisk in broth and bring to boil. Lower heat. Add chopped shallots and 1 tsp thyme and cook until thick. Pour over beans and mushrooms. Add 2 tsp to bread crumbs and sprinkle over entire mixture.

Bake uncovered at 350 degrees until sauce bubbles and crumbs brown.

Pumpkin pie dip


15 oz can pumpkin

¾ cup brown sugar

1 tsp vanilla

h tsp cinnamon

h tsp pumpkin pie spice

6 oz fat free Greek yogurt

8 oz Cool Whip free


Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

Cut up apples to dip.