Tuesday, December 2, 2008


One of the joys of cooking is utilizing seasonal ingredients and both of these recipes fit the bill. The Holiday Green Beans, because hey, what's more holiday than to make green beans into a (usually) unhealthy version of themselves? (This recipe, however is nutritionally smartened up- but you'd never know it by the flavors!!) And Pork Chops & Acorn Squash- I know the squash is definitely a seasonal item but the pork chops are seasonal as well for us- since Miss Little Piggy took all summer to grow and with the Fall took up new residence in our freezer. I have never tasted pork so good as this homegrown (well, not our house but a friend of the family's) pig!!! Hopefully no one is feeling too squeamish to actually enjoy these recipes now!!! :)

Holiday Green Beans Serves 12

8 c. (about 2 lb.) cut fresh green beans
1/2 lb. sliced fresh mushrooms
2 Tblsp. butter
2 Tblsp. all-purpose flour
1 tsp. dried minced onion
1/2 tsp. pepper
1/2 c. fat-free milk
1 c. reduced-fat sour cream
1 tsp. Worcestershire sauce
1-1/2 c. (6 oz.) shredded reduced-fat Swiss cheese
1/3 c. slivered almonds
1/3 c. crushed cornflakes
1 Tblsp. butter, melted

1. Place beans in a Dutch oven and cover with water, bring to boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.
2. In large skillet, saute mushrooms in butter until tender. Stir in the flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.
3. Transfer to 11x7-in. (I used 9x13-in.) baking dish coated with cooking spray. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 400 degrees for 12-16 minutes or until bubbly and heated through.

Pork Chops and Acorn Squash (Crockpot) Serves 6

6 (4 oz. ea.) boneless pork loin chops (I used 4 bone-in)
2 medium acorn squash, peeled and cubed
1/2 c. packed brown sugar
2 Tblsp. butter, melted
1 Tblsp. orange juice (I squeezed juice out of the orange I grated)
3/4 tsp. salt
1/2 tsp. grated orange peel
3/4 tsp. browning sauce, optional

1. Place pork chops in a 5-qt. slow cooker; add the squash. Combine the brown sugar, butter, orange juice, salt, orange peel and browning sauce if desired; pour over squash.
2. Cover and cook on low for 4 hours or until meat and squash are tender. **May take longer/need to switch to high heat if husband accidentally unplugs crockpot instead of coffeepot at unknown time.**

1 comment:

The Dunns said...

Love the little disclaimer at the bottom :)