Healthy Slow-Cooker Thanksgiving Sides: Homestyle Mashies, Cranberry Balsamic Brussels Sprouts

Nov 17 2016
Can you believe Thanksgiving is next week? Don't stress... We've got two super-simple slow cooker side dishes for you!

Hungry Girl's Healthy Slow-Cooker Homestyle Mashies Recipe

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1/5th of recipe (about 2/3 cup): 108 calories, 3.5g total fat (2g sat. fat), 331mg sodium, 16g carbs, 2.5g fiber, 4g sugars, 4g protein

Chunky, garlicky, skin-on potatoes, with a calorie-slashing assist from cauliflower! This recipe is a must...

Prep: 10 minutes
Cook: 2 1/2 hours on high or 5 hours on low


12 oz. (about 9) baby red potatoes, halved

3 cups cauliflower florets

1/4 cup light sour cream

1/4 cup light/reduced-fat cream cheese

3/4 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

1/8 tsp. black pepper

Optional topping: chopped scallions


Spray a slow cooker with nonstick spray. Add potato, cauliflower, and 1 cup water.

Cover and cook on high for 2 1/2 hours or on low for 5 hours, or until cauliflower and potatoes are soft.

Turn off slow cooker. Drain potato and cauliflower in a strainer. Transfer to a large bowl.

Add all remaining ingredients. Thoroughly mash and mix.


HG Alternative: Peel the potatoes if you prefer no-skins mashies.

Hungry Girl's Healthy Cranberry Balsamic Brussels Sprouts Recipe

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1/4th of recipe (about 3/4 cup): 138 calories, 3.5g total fat (0.5g sat. fat), 398mg sodium, 23.5g carbs, 5g fiber, 14g sugars, 3.5g protein

OMG. These are the kind of freakishly delicious veggies that will change the minds of any Brussels-phobic family members...

Prep: 10 minutes
Cook: 2 hours and 15 minutes on high or 4 1/2 hours on low, plus 15 minutes


1 tbsp. Dijon mustard

1 tbsp. olive oil

1 lb. Brussels sprouts, trimmed and halved

1/3 cup sweetened dried cranberries, chopped

1/2 tsp. salt

1/8 tsp. black pepper

1/2 cup balsamic vinegar


In a medium bowl, combine mustard, oil, and 1/4 cup water. Whisk thoroughly.

Place halved Brussels sprouts and dried cranberries in a slow cooker. Add mustard mixture, and stir to coat. Season with salt and pepper.

Cook on high for 2 hours and 15 minutes or on low for 4 1/2 hours, or until sprouts are tender and lightly browned.

Add vinegar to a small pot, and bring to a boil. Reduce to a simmer. Stirring frequently, cook until thickened to a syrup-like consistency, about 12 minutes.

Stir sprouts, and drizzle with balsamic reduction.


Chew on this:

Today, November 17th, is Homemade Bread Day. Pumpkin bread is good, but streusel-topped pumpkin muffins are better!

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