I’m hosting Thanksgiving dinner at my home for the first time, and when I think about everything I have to cook, I start to get a little overwhelmed! While I definitely want everything to taste excellent, I also don’t want to spend hours on every dish. So, I’ve done a little research and compiled some easy yet delicious side dishes that your guests will rave about. I hope this helps you as much as it helped me!
Slow-Cooker Cream Corn (a family favorite of mine that we’ve dubbed “Cardiac Corn”. While this isn’t the healthiest option, it’s a delicious and creamy sweet corn recipe. It’s made in a slow cooker, which frees up oven and stove top space and is an added bonus.
3 bags (12oz each) frozen whole kernel corn
12 oz. cream cheese, cut into cubes
1 cup milk
½ cup butter, melted
2 teaspoons sugar
1 teaspoon salt
¼ teaspoon pepper
Spread corn over bottom of 3-4 quart slow cooker. Top with cream cheese cubes. In a small bowl, stir together remaining ingredients & pour over corn and cream cheese
Cover – cook on high heat setting for 2-3 hours
Stir well before serving
Skinny Green Bean Casserole. Green bean casserole is my husband’s favorite, but after that cream corn, I felt like it would be a good idea to make a healthier version of the classic, but it’s just as delicious!
1 14oz bag frozen whole green beans, or 4 cups fresh
1 8oz package of mushrooms, thinly sliced
1 medium onion, finely chopped
1 tsp chopped garlic
1 cup plain low-fat Greek yogurt (or low fat sour cream)
1 tsp. cornstarch
1 tsp. salt
½ tsp. pepper
1 packet Stevia
1 Tbsp. minced dried onions
½ cup grated Parmesan cheese
½ cup Panko bread crumbs
Preheat oven to 350*. Spray a large baking dish with cooking spray and set aside. In a large skillet, sauté the onions, garlic, and mushrooms in ½ cup water, stirring occasionally until the water is completely evaporated. Remove from pan and place in a medium bowl.
If using frozen green beans, thaw in the microwave. If using fresh, cook in boiling water for about 5 minutes or until tender & drain. Add green beans to bowl with mushrooms and onion and let cool to room temperature.
In a small bowl, mix together the sauce ingredients. Add to green bean mixture and toss until well coated. Pour into prepared baking dish.
Mix topping in a small bowl and spread evenly over top. Bake uncovered for 35-40 minutes, or until topping is golden brown. Serve warm.
Easy Garlic Mashed Potatoes. I like this one because it's done on the stovetop and requires minimal ingredients. And, who doesn't love mashed potatoes?!?
1 ½ cups milk
½ cup butter, cut into small pieces
8 medium (about 4lbs) russet potatoes
15 cloves (about 1 head) garlic, peeled
Peel potatoes and chop into smaller pieces. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water by 1 inch. Add 1 tablespoon salt.
Bring to a boil; reduce heat & simmer until potatoes are easily pierced – 25 to 30 minutes
Drain. Return garlic and potatoes to pan. Stir over medium-high heat until dry; 1-2 minutes
In a small saucepan, bring milk to a boil & pour over potatoes. Add butter and 1 teaspoon salt. Mash until smooth and creamy.