Traditional Holiday Sides Made Healthier

    
Recipes for healthier holiday sides, including mashed sweet potatoes, green bean casserole, and mushroom stuffing.
    

Rosemary Mashed Sweet Potatoes with Shallots

mashed sweet potatoes

Ingredients

  • 4 tsp. olive oil
  • ½ cup shallots, thinly sliced
  • 3 sweet potatoes
  • ½ head of cauliflower
  • 2 tsp. fresh rosemary, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper 

Directions

  1. Heat 3 teaspoons oil in pan over low heat. Add the shallots and cook for 5 minute, stirring occasionally. Cook until golden brown.
     
  2. Boil the potatoes and cauliflower and until tender, approximately 10 minutes. Since cauliflower cooks quicker, add in a few minutes after potatoes.
     
  3. Drain both and beat with a mixer at medium speed until smooth.
     
  4. Add rosemary, salt, and pepper and beat until well mixed.
     
  5. Arrange in a bowl, top with shallots and drizzle with remaining oil.

      

Pass the Seconds Green Bean Casserole

green bean casserole

Ingredients

  • 4 cups cooked cut green beans
  • 8 oz. mushrooms, sliced
  • 3 Tbsp. potato starch or whole wheat flour
  • 1 cup non fat or low fat milk
  • 1 cup water
  • 2 Tbsp. low fat cottage cheese
  • ¼ cup Parmesan cheese, grated
  • ½ tsp. salt
  • ¼ teaspoon ground black pepper 

   
For Onion Topping

  • 1 Tbsp. extra virgin olive oil
  • 1 small onion, thinly sliced into circles
  • ½ cup whole wheat or Panko breadcrumbs
  • 1/3 cup Parmesan cheese, grated
  • 3 Tbsp. water

   
Directions

  1. Preheat oven to 375°.
     
  2. In a pan, sauté onions in olive oil until browned. Place these aside.
     
  3. In the same pan, add mushrooms and sauté until soft. Add in enough potato starch or flour to coat the mushrooms.
     
  4. Add the milk slowly, and make sure to whisk consistently. Add water, cottage cheese, Parmesan, salt, and pepper and stir until the cottage cheese melts.
     
  5. Add the green beans into the mushroom sauce and stir to combine.
     
  6. In a bowl, mix onions with breadcrumbs, Parmesan and water and stir to combine.
     
  7. Spray a casserole dish with non-stick spray and pour in the green bean mixture. Top it with the onions and bake uncovered, approximately 25 minutes.

         

Kid-Approved Whole Wheat Mushroom Stuffing

mushroom stuffing

Ingredients

  • 10 slices whole what sourdough or whole wheat bread, diced into any size you like
  • 2 Tbsp. olive oil
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 cup mixed mushrooms, chopped
  • ½ yellow onion
  • ½ tsp. rosemary
  • ½ tsp. thyme
  • 2 tsp. parsley
  • 1 cup chicken broth
  • Salt and pepper to taste

   
Directions

  1. Preheat the oven to 350°. Spray a casserole dish with cooking spray.
     
  2. Spread bread on a baking sheet and toss with 1 tablespoon of oil, rosemary, thyme, and parsley. Toast in the oven until golden brown, approximately 15 minutes.
     
  3. While the bread is toasting, heat 1 tablespoon of olive oil over medium heat in a sauté pan. Add the onions, mushroom, and carrot, and sauté until soft, approximately 10 minutes.
     
  4. Combine the toasted bread and veggies in the casserole dish. Add the chicken stock so that the bread is moist but not soggy.
     
  5. Cover with foil and bake 20-30 minutes.

 

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