The other day I was talking to my mom about her Thanksgiving menu when, much to my dismay, I found out that she was not going to make green bean casserole this year.
But really, I had been dying to try making green bean casserole in a crock pot and thought…well, why can’t I make it myself? Also, when you’re a host of Thanksgiving you always end up with tons of leftovers. I haven’t hosted Thanksgiving since I moved out of my parents house so while, of COURSE, we take some leftovers, it’s nothing like when you host. I always feign modesty, oh no… I don’t need to take the rest of the pumpkin pie to eat for breakfast tomorrow morning.
YES, YES I DO NEED THAT PUMPKIN PIE FOR BREAKFAST.
And this is why I’m on a diet.
Long story short, I decided to meal prep a mini-Thanksgiving Dinner and make the recipes a little healthier while I’m at it.
Here’s whats on the menu.
Mashed Potatoes (minus some fat):
- Potatoes, chopped (and peeled if you like)
- Skim milk
- Little bit of salt
- 1/2 tbs coconut oil.
Bring pot of water to boil, add chopped potatoes, cook until tender (about 15 minutes). Drain water. Add 1-2 tbs of milk, a dash of salt and 1/2 tbs of coconut oil. Use a hand mixer on low until creamy.
I only used skim milk instead of loads of butter or I know some people splurge with cream, half and half or sour cream on special occasions… This one only has a little coconut oil for flavor and fat free milk. And it’s still yum!
Lightened-Up Crock Pot Green Bean Casserole:
- 1.5 pounds fresh green beans
- 2 cans (10-3/4 ounces) 98% fat-free cream of mushroom soup
- 1/8 teaspoon ground black pepper
- 1/3 tsp salt
- 1 cup french fried onions, split
Coat slow cooker in spray oil, wash and trim green beans, put in slow cooker, add soup and half the fried onions, cook on low for 4-6 hours or high for 2-3 (I did high). Stir a couple times during cooking. Sprinkle remaining french onions and let sit uncovered 10 minutes.
I used 98% fat free cream of mushroom (but be a better “real foodie” than me and make your own sauce if you’re feeling it) to cut down on fat and calories. If you’re better than me, cut down on the fried onions. I planned to but, I’m not gonna lie, I didn’t. I could eat a whole container of friend onions straight.
Turkey: I found a cooked turkey ham in my grocery store and thought it was perfect. I didn’t want to get sick of turkey before the big day and thought it was an easy option. A better idea would be to buy a cheap turkey post-thanksgiving (best time to buy one!). Roast it, freeze some it for later, make soup with some (because, duh, o’soup rules) and use the rest for meal prep! Leftovers from Thanksgiving will work great too…OR just be like me and buy some pre-cooked slices of meat.
Gotta get that protein in!
This was totally a “cut corners” kind of meal prep…
I was all about making the process easy this time around.
- A big honey ham (…mmmm) if you’re not a fan of turkey or it’s not available
- Sweet potato mash instead of potatoes
- Roasted brussel sprouts instead of green bean casserole
- Stuffing instead of mashed potatoes
- Roast a chicken if that’s easier or more up your alley
- Sweet potato “casserole” (bake with some cinnamon, nutmeg and coconut oil)
Now if this doesn’t have you craving Thanksgiving food, you’re crazy.
Here are my questions I’m dying to have answered today:
What would you include in your Thanksgiving meal prep? The possibilities are endless.
What’s your favorite Thanksgiving food?
Settle a debate for me and my husband. Is macaroni and cheese a Thanksgiving food?