LOADED GREEN BEAN CASSEROLE
PREP TIME 7 MIN. – COOK TIME 33 MIN. READY IN 40 MIN. + RESTING TIME – SERVINGS 8
½ (2.1 oz) box fully cooked sliced bacon 1 tbsp olive oil, plus more for greasing 1 (8 oz) pkg sliced mushrooms ½ (8 oz) pkg reduced-fat cream cheese 1 (10.5 oz) can condensed cream of mushroom soup
½ cup whole milk 1 tsp Dijon mustard 3 (14.5 oz) cans low- sodium cut green beans, drained and rinsed 1½ cups shredded sharp Cheddar cheese, divided 2 cups crispy fried onions
STEP 1 Preheat oven to 350°F. Microwave the bacon according to package directions. Let cool and crumble into small pieces. STEP 2 Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms and season with salt and pepper. Cook 5–7 min., until mushrooms are tender, stirring occasionally. Cut the cream cheese into pieces and add to mushrooms. Stir until cream cheese has melted. STEP 3 To a greased 2.5-quart dish, add the soup, milk, and mustard. Season with salt and pepper. Whisk until smooth. Add the green beans, mushroom mixture, half of bacon, and half of cheese. Stir to coat in the sauce. STEP 4 Smooth top with spatula. Top with the crispy fried onions plus remaining bacon and cheese. Bake 25 min., until casserole is bubbly. Let rest 5–10 min. before serving.
PER SERVING: 304 CALORIES, 22G FAT, 9G SATURATED FAT, 32MG CHOLESTEROL, 877MG SODIUM, 16G CARBOHYDRATE, 2G FIBER, 3G SUGAR, 12G PROTEIN
PORK TENDERLOIN WITH CRANBERRY-HERB SAUCE
PREP TIME 5 MIN. – COOK TIME 45 MIN. READY IN 50 MIN. – SERVINGS 8
1 (2.5 lb) pork tenderloin 2 tbsp canola oil, divided 1 small red onion, finely chopped 1 tbsp chopped fresh sage 1 tbsp chopped fresh rosemary
1 (14 oz) can jellied cranberry sauce ½ cup low-sodium chicken broth 1 tbsp whole-grain mustard
Chopped parsley, to serve
STEP 1 Preheat oven to 400°F. Season the pork with salt and pepper. In a 12-inch skillet, heat 1 tbsp oil on high. Add pork and cook 5–7 min., turning occasionally, until browned on all sides. STEP 2 Transfer pork to a foil-lined baking sheet. Roast 25–30 min., until a meat thermometer placed in thickest part of meat reaches 145°F, flipping halfway through. Let rest 5 min. STEP 3 Meanwhile, in the same skillet, heat remaining 1 tbsp oil on medium. Add the onion and season with salt and pepper. Cook 3–4 min., until onion has softened, stirring occasionally. Stir in the sage and rosemary and cook 30 sec., until aromatic, stirring constantly. STEP 4 To the skillet, add the cranberry sauce, chicken broth, and mustard. Bring sauce to a boil on high, then reduce to medium-low. Simmer 3–5 min., until sauce has thickened, stirring occasionally. Season with salt and pepper. Slice the pork tenderloin and serve with cranberry sauce and chopped parsley, if desired.
PER SERVING: 289 CALORIES, 9G FAT, 2G SATURATED FAT, 92MG CHOLESTEROL, 122MG SODIUM, 22G CARBOHYDRATE, 1G FIBER, 13G SUGAR, 30G PROTEIN
PUMPKIN DINNER ROLLS
PREP TIME 30 MIN. – COOK TIME 25 MIN. READY IN 55 MIN. + RISING TIME – SERVINGS 16
¾ cup whole milk ¼ cup granulated sugar 1 (0.25 oz) packet active dry yeast 2 tbsp canola oil, divided 4 cups all-purpose flour, plus more for dusting
¾ cup pumpkin purée 6 tbsp unsalted butter, softened and divided 1 large egg 2 tsp pumpkin pie spice 1 tsp salt, plus more for sprinkling
STEP 1 To a medium microwave-safe bowl, add the milk. Microwave in 10- sec. intervals, until warm to the touch. To bowl, add the sugar and whisk to combine; sprinkle yeast on top. Let sit 5–10 min., until foamy. Brush inside of a large bowl with 1 tbsp oil; set aside. STEP 2 To the bowl of a stand mixer fitted with a dough hook, add the flour, milk mixture, pumpkin purée, 3 tbsp butter, egg, pumpkin pie spice, and salt. Mix on medium-low 5–6 min., until dough forms a ball, scraping down bowl if needed. STEP 3 Transfer the dough to a lightly floured surface and knead a few times. Shape into a ball. Transfer to greased bowl and turn to coat. Cover with a clean tea towel. Let rise at room temperature 1–1½ hours, until doubled in size. STEP 4 Brush a 9x13-inch metal baking pan with remaining 1 tbsp oil. Transfer dough to work surface and divide into quarters. Divide each quarter into 4 equal-sized pieces (for a total of 16). Working with 1 dough piece at a time, shape into ball, tucking ends underneath. Roll in palm of hand to form smooth top and place in pan seam-side down, spacing evenly apart. Cover pan with tea towel and let rise at room temperature 1–1½ hours, until rolls have puffed and are touching. STEP 5 Preheat oven to 350°F. Melt remaining 3 tbsp butter and brush over tops of rolls. Bake 25–30 min., until set. Loosen edges of rolls from pan with butter knife. Gently remove rolls with spatula. Just before serving, brush rolls with any remaining melted butter and sprinkle with salt, if desired. Serve warm.
PER SERVING: 197 CALORIES, 7G FAT, 3G SATURATED FAT, 26MG CHOLESTEROL, 157MG SODIUM, 29G CARBOHYDRATE, 1G FIBER, 4G SUGAR, 4G PROTEIN
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