Two Thanksgiving Sides We Can't Live Without

When it comes to Thanksgiving meals we have two staples aside from the turkey at our house, sweet potato souffle and hashbrown casserole. Neither are healthy at all, my mother has a way of taking any and all nutrients out of a meal and replacing it with butter and sugar. Great for weight loss people, let me tell you. 

In an effort to save my sanity and waist line this holiday season I remade our two most loved dishes to make them a little lighter. I reduced the sugar as much as I could and replaced the butter with Brummel & Brown. 

This was actually my first time using Brummel & Brown and I was really impressed with the taste and texture. It spread super easy, much easier than other spreads I have used before. I am honestly a convert! At only 45 calories per tablespoon and the fact that it is made with yogurt I can't think of a better spread to use. When I made these two recipes I tested them out on the hubby and two of our friends, no one could tell a difference that I had lightened the recipe and replaced the butter with Brummel & Brown at all, I personally think the Brummel & Brown tastes better than regular butter. I keep imagining adding pumpkin spice and sugar to it and smearing it on bran muffins, oh the autumn goodness! 

 Mom's Hashbrown Casserole:
What you need-
12 oz bag of seasoning blend
1/2 cups Brummel & Brown Spread
10.5 oz 98% fat free cream of chicken soup
8 oz fat free sour cream
32 oz Southern Style Hashbrowns
2 cups shredded sharp cheddar cheese
salt & pepper to taste

What to do-Saute 1/2 Brummel & Brown with seasoning blend for 5 minutes on med-high heat. Mix in all other ingredients except hashbrowns and 1/2 cup of the cheese. Reduce heat to medium and cook for 1 minute, stiring often. Stir in potatoes. Transfer to a 3 quart baking dish and top with remaining cheese. Bake at 350 degrees for 45 to 50 minutes, until bubbly. 

Now for the dessert that isn't a dessert. I can't ever figure out if I should put this on my plate at dinner or wait for it as a dessert. Jeremy goes for it both times, the man went back for seconds when I made it this time and didn't have a single inkling that it was not as terribly bad for you as usual. Yes I do know some people hate sugar substitutes, but I can't help myself. I just can't stand the idea of adding calories where they are not needed. 

Sweet Potato Souffle with Pecan Praline Topping

What you need for the Sweet Potatoes:

3 cups sweet potatoes, cooked and mashed (2 large usually does it)

1/4 cup Brummel & Brown, melted

1/2 cup fat free evaporated milk

3 eggs, beaten

1 cup of sugar substitute (or regular sugar)

Pecan Praline Topping Ingredients:

1/2 self rising flour

3 tbsp Brummel & Brown

1 cup light brown sugar

1 cup chopped pecans

14 oz fat free sweetened condensed milk

What to do:
Bake potatoes in the microwave until soft. Split in half and scrape out the insides and mash. Melt Brummel & Brown in a 2-3 quart baking dish, or in a separate bowl if yours doesn't fit in the microwave. Add mashed sweet potatoes and all other ingredients excluding the topping in the baking dish.

In a seperate medium sized bowl combine all ingredients for the Pecan Praline Topping and spread over the sweet potato mixture. Bake at 350 degrees until brown and the center is set. Approximately 1 hour.

What is your favorite Thanksgiving side dish? 

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Healthy Choice Greek Yogurt Review

This past week I was sent a sample of Healthy Choice Greek Frozen Yogurt from ConAgra as part of their First Look, First Taste Panel. All opinions are mine. While I was sent the product to try I was not compensated monetarily

Let's face it, one of the most recent food trends in businesses that we have seen popping up everywhere is self serve frozen yogurt. But honestly there is only one particular chain I will lovingly go to simple because they have healthier choices. The whole point with yogurt is that it is healthier and has live cultures right? Or is that just me worried about that?

When Greek yogurt became popular years ago I was over the hill in love, high protein, thick, and way healthier than most of the popular brands of regular flavored yogurt. I've long since wondered how long it would take for the self serve places to catch on, but alas most seem to only be worried with how many toppings they can fit into that oversized bowl. 

I had already started planning on asking for a ice cream maker attachment for my stand mixer so I could make my own frozen yogurt out of Greek yogurt. 

Lucky for me Healthy Choice solved my greek yogurt/frozen yogurt dilema. That's not also contains yogurt cultures (that I longed for) and is made with nonfat milk.

I was sent their Greek Frozen Yogurt in Vanilla Bean and Strawberry; it also comes in Blueberry and Raspberry  Healthy Choice makes their yogurt with real fruit and in individual serving containers that are 100 calories.

I am very happy with the product and am actually eating the strawberry flavor right now. The texture is amazingly thick and rich and embodies everything I love about regular Greek yogurt. Between the two flavors Vanilla Bean was definitely the favorite, there is just something about vanilla. 

The only thing I would change would be the protein and sugar count, I would love to see this with less sugar and a little more protein. The main reason I enjoy Greek yogurt aside from the texture is the protein, but even with that said the 100 calorie serving still contains 4 grams of protein. 

You can check out the nutrition information here

If you would like to try the product yourself, and I highly suggest you do, you can find it in the freezer section next to the other Healthy Choice products. 

What is your favorite thing about frozen yogurt?

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