ADVERTISEMENT

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

Green bean casserole – “slim version”

Ingredients:

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

preferred)

3 tsp thyme leaves

Pepper

Salt

Cooking spray

1 cup fresh wheat bread crumbs

Instructions:

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

Ingredients:

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

Instructions:

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.