Thursday, December 27, 2012

Healthier Holiday (And Everyday!) Dishes

I have been meaning to share these recipes for over a month now, but time just got the best of me!  

When preparing my contributions for our family Thanksgiving dinner and dessert, I made some dishes that were rich and decadent and others that were healthier and lighter.  I wanted to share two of the recipes so you can enjoy them as well, whether at a festive holiday gathering or everyday mealtime around your table.

Our family has always had succotash at Thanksgiving.  This year I came across a vegetable bake that was a nice change from traditional succotash, but still included both lima beans and corn.  It was absolutely wonderful!  I am planning on making this tomorrow and looking forward to it already!

Corn, Lima, & Tomato Bake

Line the bottom of an ungreased casserole dish with 4 bacon slices (I used turkey bacon to keep it light).  Layer with a 16-oz. pkg. frozen lima beans and sliced tomatoes.

Add a chopped onion and sprinkle generously with salt and pepper.

Add a 16-oz pkg. frozen corn and another layer of tomatoes, and once again season with salt and pepper.

Put four more slices of turkey bacon on top.  Cover and bake at 350 for 1 1/2 hours, or until lima beans are tender.  Uncover for final 10 minutes so bacon becomes crisp.

This dish is colorful, nutritious, and delicious!  A perfect something different when you are looking for a new side dish.

I also wanted to include a light dessert amidst my selection of rich ones.

And as you know, I have a true love for almost anything pumpkin - including pumpkin pie.  I don't, however, love pie crust.  When I came across a low-fat recipe for pumpkin custard it seemed like the perfect crustless alternative.  I was so pleased with how these individual custards came out - all the flavor of pumpkin pie without the heaviness of the crust!  They were also convenient to make the night before and refrigerate.

Individual Pumpkin Custard Cups

• 2 cups canned pumpkin

• 1 (12 ounce) can evaporated milk

• 8 egg whites

• 1/2 cup skim milk

• 3/4 cup sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• fat-free whipped topping


In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.

Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.

Happy cooking and baking from my kitchen to yours!

1 comment:

  1. Pumpkin custard. My heart be still. I love pumpkin anything. So sorry to read about your babies over the holiday. A couple of years ago we all had the stomach flu and could go no where. Kids sleeping on the bathroom floor. You get the picture. We were so miserable. My daughter cried about missing everything but we laugh about it now but I sure never want to live that again. I hope they are all better.