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Healthier Stuffing

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Healthier Stuffing from HSN

Serves 12

    • 16 slices thin whole wheat bread dried out

    • 1 cup onion chopped

    • 2 stalks celery, diced

    • 1 carrot, diced

    • 6 tablespoons butter, melted

    • 2 tablespoons fresh parsley

    • 1 tablespoon fresh rosemary

    • 1 tablespoon fresh thyme

    • ¼ teaspoon dried marjoram

    • 2 cups chicken broth

    • 1 egg

    • 1 teaspoon salt and pepper

Preheat oven to 350 degrees. In a saucepan, heat 3 tablespoons butter over medium heat. Saute onions, celery, carrots, and garlic until softened (about 5 minutes). Add in parsley, rosemary, thyme and marjoram, cooking for an additional 2 minutes. While vegetables are cooking, cut dried bread into small cubes and place into a large bowl. Pour vegetable mixture over bread and stir to coat. Place broth, salt, pepper and egg into bread mixture and stir to coat well. Place stuffing mixture into a buttered baking dish. Pour 3 tablespoons of melted butter evenly over stuffing. Bake for 30-45 minutes until top of stuffing is browned.

Per serving: 140 calories, 7g fat, 17g carbohydrates, 0g fiber, 2g sugar, 3g protein, 120mg sodium

Healthier Green Bean Casserole from HSN

Serves 12

    • 2.5lbs green beans cut into 1 inch pieces

    • 2 tablespoons high heat oil

    • 1 onion sliced thin

    • 3 tablespoons all purpose flour

    • ½ teaspoon sea salt

    • 2 ½ cups low fat milk

    • 1 ½ cups whole wheat bread crumbs

Preheat oven to 425. Toss green beans in bowl with 1 tablespoon oil and divide into two baking sheets. Roast for 20-25 minutes, or until tender.

Heat 1 tablespoon of oil in a saucepan over medium heat. Add onions and cook until soft. Add flour and salt. Add milk and keep stirring until sauce is thick (about 4 minutes).

Once green beans are out of the oven. Preheat oven to broil. Transfer half green beans to baking sheet then cover with half the sauce. Layer other half of the green beans and cover with the rest of the sauce.

Combine bread crumbs and remaining oil into a small bowl and sprinkle over green beans. Place green beans in the oven on broil for 1-4 minutes, watch until breadcrumbs become brown at the top. Let sit for 10 minutes.

Per serving: 100 calories, 4g fat, 14g carbohydrates, 2g fiber, 4g sugar, 4g protein, 450mg sodium

Garlic Mashed Cauliflower from HSN

Serves 2

  • 1 head fresh cauliflower, cut into small chunks

  • 1 cup chicken broth

  • ¼ teaspoon fresh cracked pepper

  • 2 cloves garlic, crushed

Place all ingredients into a medium saucepan and heat to a boil. Reduce heat to medium and cover, and allow to cook for 20 minutes. You may need to add more chicken stock if it dries up. Carefully pour ingredients into a large pan and blend until mashed.

Serving size 1 cup: 90 calories, 1g fat, 16g carbohydrates, 6g fiber, 6g sugar, 7g protein, 380mg sodium

Mini Baked Apple Crumble from HSN

Serves 2

  • 1 apple, gala preferred, diced into small cubes

  • 2 tablespoons old fashioned oats

  • ½ tablespoon butter, melted

  • 2 teaspoons whole wheat flour

  • 1 teaspoon maple syrup

  • ½ teaspoon cinnamon

Preheat oven to 350. Combine apples and cinnamon and distribute between two ramekins. Combine oats, flour, maple syrup, and melted butter. Evenly crumble on top of each ramekin. Bake for 30 minutes.

Per serving: 100 calories, 3.5g fat, 18g carbohydrates, 3g fiber, 11g sugar, 1g protein, 20mg sodium