Orange Sweet Potato Casserole
3 - 4 medium sweet potatoes
2 TBLS brown sugar substitute (like Splenda)
2 oranges
¼ cup chopped walnuts, pecans or almonds
Dash of salt to taste (optional)
1. Boil and peel sweet potatoes. Slice potatoes and arrange in a large casserole dish.
2. Place nuts and brown sugar substitute in a food processor and chop. Sprinkle over sliced potatoes.
3. Grate zest off of 1 orange and save. Cut this orange in half and squeeze juice of ½ orange over potatoes. Sprinkle zest over the casserole.
4. Slice the remaining orange and place slices over top of the casserole.
5. Bake in 350 - degree oven for about 30 minutes.
Green Bean Casserole
Ingredients:
1 - 10.5 oz can 98% Fat Free Cream of Mushroom soup
½ cup Skim Milk
1 tsp reduced sodium soy sauce
Black pepper to taste
4 cups cooked cut green beans (fresh or frozen)
¼ cup finely chopped onion
½ cup toasted sliced almonds, divided
Mix soup, milk, soy sauce, black pepper, beans, onion and ¼ cup (half) of the toasted almonds in 1 ½ - qt casserole dish.
Bake at 350 Degrees for 25 minutes until hot.
Stir. Sprinkle with remaining almonds and bake 5 minutes more.
Use 1 (16 - 20 oz) bag of frozen green beans, 2 (9 ounce) packages frozen green beans, or 1½ pounds of fresh green beans.
Page 26 | November, 2021
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