With Halloween over it’s time to prep for Thanksgiving! This is seriously a wonderful time of year.
We’ve started prepping a little already with our Winter Basil Squash and now we have another delightfully mouthwatering side dish, Clean Eating Green Bean Casserole.
Dr. Fuhrman says “The more you eat green the sooner you’re lean.” Knowing all the good nutrients in veggies and observing how well they make us feel, we could not agree more! Our goal this month is to share lots of very tasty, easy and healthy dishes to keep Thanksgiving an especially fun occasion. With these gorgeous side dishes you will completely steal the show from the gravy, potatoes and turkey!
Not only do we have a veggie as our star for this dish but there are also other healthy ingredients. One of which happens to be millet. By adding whole grains to a dish like this you add good fiber and nutrients. Whole grains have been said to be one of the most effective fat burners. It also adds a nice texture. If you prefer you could of course substitute rice or quinoa for the millet.
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Clean Eating Green Bean Casserole
- 8 cups green beans, slightly under-cooked
- ½ cup butter
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 10-15 mushrooms, sliced
- 2 cups cream or half and half
- ¼ cup cornstarch
- 4 cups cooked millet
- 1 Tbs. marjoram
- 2 tsp. Real Salt
- 1 tsp. black pepper
- 2 cups cheese, grated
Spread slightly under-cooked green beans into a 9×13 pan. Melt butter in a saucepan. Add onions and garlic and sauté until golden brown. Add mushrooms and sauté for another few minutes. Combine cream and cornstarch and whisk together until smooth. Add millet, marjoram, salt and pepper to saucepan. Stir in cream and cornstarch mixture. Continue stirring until mixture starts to thicken. Dollop and spread on top of green beans. Top with grated cheese. Bake at 425º until the cheese is browned.
What do you like most about this time of year?
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This recipe was shared on the Let’s Get Real link up.