I love being a beachbody coach. We have the best team of chefs in the world helping us to eat clean. Here is one of their recipes for an American favorite. We created a lighter version of the classic green bean casserole with mushrooms and crispy onions, and we think it tastes even better than the original! Total Time: 55 min. Prep Time: 15 min. Cooking Time: 40 min. Yield: 8 servings Ingredients: 5 Tbsp. whole wheat purpose flour, divided use ½ tsp. paprika ½ tsp. garlic powder 1 medium onion, (½ onion thinly sliced, ½ onion chopped), divided use 3 tsp. olive oil, divided use 8 oz sliced mushrooms ½ tsp. onion powder 3 fresh thyme sprigs, leaves removed and chopped, stems discarded ½ tsp. sea salt ½ tsp. ground black pepper ½ cup nonfat milk 2 Tbsp. dry sherry wine 1 lb. frozen French-cut green beans 1 cup nonfat plain yogurt Preparation: 1. Preheat oven to 400° F. 2. Combine 2 Tbsp. flour, paprika, and garlic powder in a medium bowl; mix well. 3. Add sliced onion; mix until well coated. Set aside. 4. Heat 2 tsp. oil in large nonstick skillet over medium-high heat. 5. Add sliced onion mixture; cook, turning once or twice, for 3 to 5 minutes, or until golden brown and crisp. Remove from skillet and place on a paper towel. Set aside. Wipe skillet clean. 6. Heat remaining 1 tsp. oil in skillet over medium-high heat. 7. Add chopped onions; cook, stirring frequently, for 2 to 4 minutes, or until translucent. 8. Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until the liquid released from mushrooms is almost completely evaporated. 9. Add remaining 3 Tbsp. flour, onion powder, thyme, salt, and pepper; mix until vegetables are coated. 10. Add milk and sherry; cook, stirring frequently, for 4 to 5 minutes, or until bubbly and slightly thickened. 11. Add green beans; cook, stirring frequently, for 2 to 3 minutes, or until heated through. 12. Add yogurt; mix until combined. 13. Place green bean mixture in casserole dish. Top with onion mixture. 14. Bake for 10 to 15 minutes, or until casserole is bubbly.
Posted on: Wed, 26 Nov 2014 20:00:00 +0000
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