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

Directions:


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!