You need a last minute (healthy) side dish- Chocolate Broccoli is here to your rescue
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A couple things to keep in mind today..
1. Eat breakfast!! Don’t skip the most important meal of the day because you are ‘saving‘ your calories for the big meal.. Let me allow you in on a little secret.. that doesn’t work. We want our metabolism moving later- after the turkey and carbs!
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and number 2.. Enjoy yourself Don’t be stressed about this day and what you will or won’t consume- just one day won’t bust your waste line.. but be sure to start tomorrow with your regular routine.. starting with breakfast!
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1 (6-ounce) package original recipe long grain and wild rice (I used Uncle Ben’s)
1/3 cup all-purpose flour
3 cups skim milk
1 cup (4-ounce) shredded Swiss cheese, divided
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1 tablespoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1 pound asparagus, cut in 2-inch slices
3 sweet potatoes, peeled and cubed (about 3 cups)
1 1/2 cups thinly sliced green onions
Preheat the oven to 400 degrees. Arrange sweet potatoes in a single layer on a foil lined baking sheet. Spray with cooking spray and bake for 25 minutes, stirring halfway through.
Meanwhile, cook the rice according to package direction, omitting salt and fat.
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Lightly spoon flour into a dry measuring cup, leveling with a knife. Place flour in a saucepan and gradually add milk, stirring constantly with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Add 3/4 cup swiss cheese and 3/4 cup parmesan, thyme, and pepper- stir until cheese melts. In a large bowl combine rice, asparagus, sweet potatoes, and onions. Spoon rice mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle evenly with remaining Swiss and Parmesan cheese.
Bake at 400 degrees for 18-20 minutes or until cheese is browned and casserole is bubbly.
Have a blessed Thanksgiving- I have so much to be thankful for this year- including you!!