by Saving Dinner | Nov 22, 2019 | Recipe
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Fall Fruit Salad
Instructions
In a large bowl, combine the apple, pear, peach and grapes.
Toss with yogurt and chill.
Stir in the walnuts just before serving so the walnuts will maintain their crunch. You can also garnish this with mint if desired.
by Saving Dinner | Nov 19, 2019 | Recipe, Thanksgiving
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Orange Cranberry Sauce
Instructions
Rinse the cranberries (even if they are frozen) in a strainer with cool water, and remove any stems and bad or blemished berries.
In a large saucepan, over medium heat, heat the water, juice and sugar to boiling stirring occasionally.
Continue boiling 5 minutes longer to assure sugar is completely melted, stirring occasionally. Add the cranberries.
Heat back to boiling over medium heat; stirring occasionally.
Put a lid on the saucepan and continue boiling about 5 minutes longer, still stirring occasionally, until you hear the cranberries begin to pop.
Remove the saucepan from the heat, give it a good stir and allow to cool for about 20 minutes.
Pour the cranberry sauce into a bowl or container and allow to completely cool before refrigerating.
by Saving Dinner | Nov 19, 2019 | Recipe, Thanksgiving
Green beans are a real crowd-pleasing vegetable. With a mild, sweet flavor and a completely portable and edible design, green beans make a great on-the-go snack for kids, and they can also add some real visual interest to a vegetable tray.
But there’s more to this slender green veggie than looks alone!
Green beans are an excellent source of antioxidants, including beta-carotene, zeaxanthin and lutein. Green beans are high in Vitamin A, Vitamin C, Vitamin K, folate, potassium, manganese and fiber.
One of the ultimate ways to enjoy green beans for a special occasion like Thanksgiving Dinner, is with your classic green bean casserole. But the problem with most green bean casserole recipes is that they involve canned soup.
I can not stand canned soups in casseroles. I also can’t stand canned green beans. Yuck.
This Thanksgiving, I hope you’ll still enjoy green bean casserole, but in a new way—with a recipe I’ve perfected over the past few years.
Now, be forewarned. This is not an everyday vegetable dish and it is certainly not a 100% Paleo-friendly recipe. But, hey, Thanksgiving comes around once a year, and sometimes we have to bend the rules a bit in the name of tradition.
Yes, this recipe includes those canned fried onion rings because, in my opinion, you can’t have a proper green bean casserole without them!
Looking for more Thanksgiving inspiration? Download my free Thanksgiving menu, complete with recipes, timeline, and turkey triage guide. Available in Classic, Paleo, and Keto!
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The Perfect Green Bean Casserole
Instructions
Preheat oven to 400 degrees.
To make the topping, blend the onions and cheese together in a small bowl; set aside.
Place the green beans in a large mixing bowl. If you are using frozen beans, just put them in frozen. If you are using fresh, make sure you have steamed them to a tender crisp doneness and cooled them a bit before putting them in the bowl.
In a large skillet over a medium–high heat, add the butter and touch of oil (the oil keeps the butter from burning). Add the mushrooms, garlic, salt and pepper, and cook until mushrooms are done. It’ll take about 5 minutes. Turn down the heat, if necessary, and keep the mushrooms moving periodically. Remove the mushrooms from the heat and set aside.
Now add the remaining butter to the pan and add the broth and wine, bringing it to a simmer. In the meantime, toss the cheese with the flour. Add this cheese mixture to the simmering broth, whisking together until well blended. As the sauce starts to thicken, slowly add the cream, whisking all the while. Allow to simmer about 10 minutes on low. Be careful—too hard a boil and the sauce will separate.
Now throw the sauce over the green beans and mix with mushrooms, and toss together to blend. Place the sauced-up beans in a 9-inch by 13-inch baking dish. Sprinkle with your topping and place in the middle of your preheated oven, cooking for about 15 minutes or until all is nice and hot and beans are thoroughly cooked through.
by Saving Dinner | Nov 15, 2019 | Recipe
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Beefy Mushroom Soup
Instructions
In a large saucepan with a tight-fitting lid, brown ground beef, onion, mushrooms and garlic over medium-high heat; drain off any excess fat.
Add broths, water and pumpkin; stir until well blended, thinning with additional water if needed; season with salt and pepper.
Bring mixture to a boil then reduce heat, cover and simmer for 20 to 30 minutes.
Add milk and simmer for 10 to 15 minutes longer.
Recipe Notes
NUTRITION per serving: 352 Calories; 3g Fat; 18g Protein; 10g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 340mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat. Points: 3
GLUTEN FREE: Make sure beef broth, chicken broth and canned pumpkin are gluten free.
by Saving Dinner | Nov 12, 2019 | Recipe
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Hot Melt Burgers
Instructions
In a mixing bowl, mix beef, bacon, garlic powder and salt and pepper together well. Form patties and place on a plate.
In a large skillet, heat some plain olive oil or avocado oil over medium high heat to begin cooking the burgers.
As the burgers are cooking, in another skillet, heat the ghee over medium high heat and sauté the mushrooms; adding salt and pepper.
When burgers are done to your liking, pull them and place on a paper towel lined plate.
To the burger pan, add the heavy cream and whisk getting all the little brown bits to form the gravy. As the gravy forms, turn down the heat to low and add the mushrooms to incorporate.
Serve burgers with mushroom gravy over the top and Enjoy!
by Saving Dinner | Nov 11, 2019 | Recipe
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Mandarin Orange Teriyaki Chicken Salad
Instructions
In a large zipper-topped plastic bag, combine chicken and teriyaki sauce; seal bag and turn to coat; refrigerate for 1 to 2 hours.
Drain and discard marinade.
Coat a large non-stick skillet with cooking spray; add chicken; cook and stir for 5 to 7 minutes or until no longer pink; transfer to a bowl; cover and refrigerate until chilled.
In a large bowl, combine salad greens, frisee, chicken, oranges, carrot, almonds and green onion.
In a jar with a tight-fitting lid, combine remaining ingredients; shake well and drizzle over the salad; toss gently to coat.
Recipe Notes
NUTRITION per serving: 299 Calories; 13g Fat; 25g Protein; 22g Carbohydrate; 5g Dietary Fiber; 49mg Cholesterol; 1066mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat. Points: 6
