With Thanksgiving quickly approaching, I’m already planning our holiday meal. So, when the folks at Country Crock asked me to come up with some yummy holiday sides using their product, I was happy to do so.
I’m pretty traditional when it comes to my Thanksgiving menu. A bird, a green veggie, cranberry sauce, and stuffing. It probably sounds a lot like your menu.
My go to green veggie is usually green beans because everyone in my family will eat them. However, plain green beans won’t do for a holiday. They need to be dressed up a bit for the occasion. So for your consideration, I present you with….
Green Beans with Cranberries and Almonds
1 lb green beans
2 Tbsp Country Crock
1/4 cup dried cranberries
4 Tbsp sliced almonds
Blanche green beans and drain. Melt Country Crock in a large skillet over medium heat. Add the beans, cranberries and almonds to the skillet. Cook over medium heat for three to four minutes. Serve!
I love how the nuts give this dish a nice crunch while the cranberries deliver a little sweetness! And 0 trans fat from the Country Crock. Bonus!
The next recipe I came up with is a rich potatoes au gratin with the addition of chopped onions and chives. A savory comfort food that pairs up just wonderfully with turkey!
Onion and Chive Au Gratin Potatoes
4-5 baking potatoes, sliced
2 cups shredded cheddar
2 cups milk
1 large onion, diced
2 Tbsp flour
3 Tbsp Country Crock
3 Tbsp chives, chopped
2 Tbsp sour cream
2 tsp salt
freshly ground black pepper
Heat flour and Country Crock in a medium sized sauce pan over medium heat for three minutes. Add milk, sour cream, cheese and 1 tsp of salt. Cook over medium heat for another few minutes. Take off stove.
Grease a 9 x 13 baker with a little Country Crock. Layer half of the potatoes in baker and top with half of the onions and half of the chives. Salt and pepper this layer to taste and pour half of the cheese mixture over top.
Layer the second half of the potatoes on top followed by the remaining onions and chives. Once again, season this with salt and pepper. Pour the remaining cheese mixture over top and if you’d like, top with some more cheese.
Bake in a 350º oven for one hour or until the potatoes are cooked through.
The fine folks at Country Crock would like to offer a lovely prize for one of my readers to help you present your veggies in all of their healthy glory on your holiday table!
Up for grabs is an Italian Scalloped Baker with Wire Basket and a set of four Harvest Pumpkin Taper Candle Holders!
To enter, comment on this post with which veggie side dish you will be serving on your holiday table this year. Be sure to also leave your first name, last initial and the state you are from. Entries must be received by Monday, November 12th 11:59pm ET.
Country Crock is a fine way to add good taste to your holiday veggies without the trans fat. You can find more recipes and tips over at The Crock Country Chronicle. And for more recipes and information on Country Crock products, you can check out their website too!
There are affiliate links in this post to products that I think are relevant to this recipe.