Healthy Slow-Cooker Thanksgiving Sides: Homestyle Mashies, Cranberry Balsamic Brussels Sprouts
Slow-Cooker Homestyle Mashies
1/5th of recipe (about 2/3 cup): 108 calories, 3.5g total fat (2g sat. fat), 331mg sodium, 16g carbs, 2.5g fiber, 4g sugars, 4g protein
Chunky, garlicky, skin-on potatoes, with a calorie-slashing assist from cauliflower! This recipe is a must...
Prep:
10 minutes
Cook:
2 1/2 hours on high or 5 hours on low
Ingredients:
12 oz. (about 9) baby red potatoes, halved
3 cups cauliflower florets
1/4 cup light sour cream
1/4 cup light/reduced-fat cream cheese
3/4 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. black pepper
Optional topping: chopped scallions
Directions:
Spray a slow cooker with nonstick spray. Add potato, cauliflower, and 1 cup water.
Cover and cook on high for 2 1/2 hours or on low for 5 hours, or until cauliflower and potatoes are soft.
Turn off slow cooker. Drain potato and cauliflower in a strainer. Transfer to a large bowl.
Add all remaining ingredients. Thoroughly mash and mix.
MAKES 5 SERVINGS
Cranberry Balsamic Brussels Sprouts
1/4th of recipe (about 3/4 cup): 138 calories, 3.5g total fat (0.5g sat. fat), 398mg sodium, 23.5g carbs, 5g fiber, 14g sugars, 3.5g protein
OMG. These are the kind of freakishly delicious veggies that will change the minds of any Brussels-phobic family members...
Prep:
10 minutes
Cook:
2 hours and 15 minutes on high or 4 1/2 hours on low, plus 15 minutes
Ingredients:
1 tbsp. Dijon mustard
1 tbsp. olive oil
1 lb. Brussels sprouts, trimmed and halved
1/3 cup sweetened dried cranberries, chopped
1/2 tsp. salt
1/8 tsp. black pepper
1/2 cup balsamic vinegar
Directions:
In a medium bowl, combine mustard, oil, and 1/4 cup water. Whisk thoroughly.
Place halved Brussels sprouts and dried cranberries in a slow cooker. Add mustard mixture, and stir to coat. Season with salt and pepper.
Cook on high for 2 hours and 15 minutes or on low for 4 1/2 hours, or until sprouts are tender and lightly browned.
Add vinegar to a small pot, and bring to a boil. Reduce to a simmer. Stirring frequently, cook until thickened to a syrup-like consistency, about 12 minutes.
Stir sprouts, and drizzle with balsamic reduction.
MAKES 4 SERVINGS
Hungry for More Slow-Cooker Thanksgiving Dishes?
Chew on this:
Today, November 17th, is Homemade Bread Day. Pumpkin bread is good, but streusel-topped pumpkin muffins are better!
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