Make-Over Corn Casserole. Corn casserole, a cross between of a corn pudding and a corn bread is a wonderful addition to anyone's holiday table.
I've had so many requests in the last few weeks to make this over, so by popular demand I decided to tackle this. My cousin always makes corn casserole for Thanksgiving so I knew just where to turn for a good starting point. To lighten this up, I swapped the eggs out for egg whites, replaced the sour cream with fat free Greek yogurt and I used light butter. This was really simple to make, and all my taste testers approved.
I think next time I make this I may add a pinch of parmesan cheese, but it was good as is. You can make this ahead and heat it up when you are ready to eat. Make-Over Corn CasseroleAdapted from Food For Every Season Skinnytaste.comServings: 15 • Size: about 2-2/3 x 3 inch piece • Old Points: 4 pt • Points+: 6 ptsCalories: 211 • Fat: 3.6 g • Carbs: 42.1 • Fiber: 2.1 • Protein: 6.8 g • Sugar: 8.6Sodium: 636.2 mg Ingredients: Preheat oven to 350°. Layered Eggplant, Zucchini and Tomato Casserole Recipe - Marcia Kiesel. Skinny Baked Broccoli Macaroni and Cheese. Cheesy macaroni and broccoli are topped with bread crumbs and baked to perfection.
Kid friendly, vegetarian and comfort food at it's finest. I first made this back in 2011, and it has since been very popular. Last week I made it again and updated the photos, I forgot just how good this is! This time I used rotini pasta, you can really use whatever shape you like. My step by step photos are still the original, so keep that in mind when you make this. It's perfect if you're craving macaroni and cheese but don't want to waste a days worth of calories in one meal. When I first made this, I used a Mexican blend of cheese, because it was all I had on hand, but since I've been making it with a sharp reduced-fat Cheddar such as 50% less-fat Cabot, in my opinion this is better with a sharp cheddar to really let the cheesy flavors stand out.
To speed things up, I used pre-cut fresh broccoli. Ingredients: In a large, heavy skillet, melt butter. Ratatouille Recipe. Good Old Country Stuffing Recipe : Paula Deen. Directions Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines. Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes. Mushroom Giblet Gravy: Giblets from 1 turkey 2 chicken bouillon cubes 2 tablespoons reserved stuffing mixture 3 tablespoons cornstarch 1/3 cup cold water 2 pints button mushrooms, sliced 3 tablespoons butter 1 hard boiled egg, sliced Salt and freshly ground black pepper.
Chicken Quesadilla Pie. Mu Shu Pork Casserole. Stewed Vegetable Gratin. Potato "Lasagna" Healthy Eats – Food Network Healthy Living Blog » Archive » Robin’s Healthy Take: Make-Ahead Casseroles. Robin's Chicken Casserole It doesn’t matter if you’re cooking for yourself, your family or a table of friends, life is easier when you can make a great dish in advance and refrigerate it for another day.
It’s no secret I’m a prep-ahead gal, and I do it for two reasons: First, so that I’m not running around the kitchen at the last minute when people are already hungry and second, so I can relax and have a cocktail while dinner cooks. Whatever your reason for cooking ahead, I’ve got a few recipes for make-ahead casseroles that you can enjoy any night of the week.
Oh, and by the way, they’re super-nutritious and lower in calories and fat than their traditional counterparts because I’ve swapped a few ingredients here and there. Check ‘em out, then send me YOUR favorite fridge and freezer-friendly dishes. Baked Ziti with Seared Zucchini: Cook 1 pound ziti noodles, set aside. TELL US: What are your favorite make-ahead dishes?