Thursday, November 21, 2013

Green Bean Casserole

I have something to admit, I love Women's Day Magazine. I think it's a guilty pleasure kind of thing because I only buy one or read it on vacation. When I was in Boston visiting my sister and her husband I bought a copy of Women's Day at the airport because of this recipe for Green Bean Casserole. I wanted to recreate a more healthy version, here's is what came up with:

Green Bean Casserole

  • 3 tablespoon(s) olive oil, plus more for the dish
  • Kosher salt
  • Pepper
  • 2 pound(s) green beans, trimmed and halved
  • (about 1-2 links) Italian chicken sausage, casings removed
  • 1lb extra lean ground chicken
  • 3/4 cup almond meal
  • 1/4 cup ground flax seed
  • 1/4 cup(s) grated Parmesan
  • 2 tablespoon(s) grated Parmesan
  • 1 onion, finely chopped
  • 1 clove(s) garlic, finely chopped
  • 3/4 cup(s) milk
  • 4 ounce(s) neufchatel cheese 
  • Pinch freshly grated nutmeg
  • Pinch cayenne pepper
  • 2 teaspoon(s) fresh lemon zest
  • 12oz of fresh spinach or 1-10oz box frozen spinach chopped spinach 

  • Directions:

    1. Heat oven to 375 degrees F. grease a 2-quart baking dish. Bring a large pot of water to a boil. Add the beans and cook until just tender, 3 to 4 minutes. Drain and run under cold water to cool. 

    2. Meanwhile, cook the sausage and ground chicken cook, breaking it up with a spoon, until browned, about 5-8 minutes. Transfer to a bowl and toss with the almond meal, ground flax and 2 tablespoons Parmesan. 

    3. Wipe out the skillet and heat the remaining 2 tablespoons oil over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. 

    4. Whisk in the milk and bring to a simmer. Whisk in the neufchatel cheese, nutmeg, cayenne, and remaining 1/4 cup Parmesan and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in the lemon zest and toss with the green beans.

    5. Fold in the spinach and transfer to the prepared baking dish. Sprinkle with the sausage mixture and bake until golden brown, 15 to 20 minutes.

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