In honor of American Diabetes Month, we’ve got a delicious Thanksgiving dish everyone at the dinner table can enjoy without blood sugar worries.
- 1 ½ lbs of fresh green beans
- 1 ½ cups of freshly sliced mushrooms
- 2 cups sliced onions
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 ½ cups of skim milk
- 3 tbsp all-purpose flour
- 1 tbsp dry ranch seasoning mix
- 1 cup whole wheat cracker crumbs
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 qrt baking dish
Preheat oven to 375°F.
Bring a pot of slightly salted water to a boil, trim green beans and boil them for 10 minutes. Drain and place into your baking dish.
Heat butter over medium heat in a medium sauce pan. Add in your flour, dry ranch seasoning, salt and pepper and stir. Whisk in your milk and stir over medium heat until thickened. Remove from heat.
In a large skillet, heat your oil over medium heat. Add in your onion and garlic and cook until soft. Remove ½ of the onion mixture and place to the side.
Add in your mushrooms and cook until tender. Once tender, add onion, mushroom and garlic mixture to the sauce and stir.
Pour your sauce mixture over top of your beans in the baking dish. Toss to evenly coat the beans.
In a small bowl, take your onion mixture and mix with your cracker crumbs. Mix and spread over top of beans in baking dish.
Bake uncovered for 30 minutes.
Serving Size: 1 cup
Calories Per Serving: 174
Prep Time: 25 minutes