Thanksgiving recipe redo: green bean casserole
Turkey, pumpkin pie, and all the sides—it’s less than two weeks until the biggest food holiday of the year. Does that mean we need to write off our weight-loss plans? Definitely not!
As a member, you’ll get a full menu of Thanksgiving turkey with the trimmings, made Slimming World-style, and you’ll have the support of your own online Slimming Group to stay motivated and inspired until the last leftovers are eaten.
This week on the blog, we’ll feature a few lighter Slimming World recipes for classic Thanksgiving dishes—losing weight really can be tasty and filling! First up, a delicious take on traditional green bean casserole. We swapped the canned soup recipe for one made with fresh green beans and mushrooms, crispy Canadian bacon strips, and cooking spray instead of oil. It has all of the taste and texture of the classic recipe, and will keep our weight loss beautifully on track.
Skillet green beans and mushrooms with frizzled Canadian bacon
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
1½ lbs. green beans, trimmed and cut into 2-in lengths
3 oz. Canadian bacon, cut into very thin strips
1½ lbs. button, cremini and/or shiitake mushrooms, sliced
5 garlic cloves, minced
½ tsp. dried marjoram
A pinch of cayenne pepper
- In a large saucepan, cook green beans in enough lightly salted boiling water to cover 7–9 minutes, or until crisp-tender, then drain. Transfer to a large bowl of ice water, then drain.
- Lightly spray a very large skillet with cooking spray. Over medium-high heat, cook Canadian bacon until nicely browned and sizzling, about 2 minutes. Remove from skillet and set aside.
- Add mushrooms, garlic, marjoram and cayenne pepper to skillet, then season with salt. Cook until mushrooms are tender and liquid has evaporated, 5–7 minutes. Return beans to skillet and heat through. Top with frizzled Canadian bacon to serve.