This healthy holiday makeover meal was contributed by my friend Registered Dietitian, Robyn Goldberg, R.D., of www.AskAboutFood.com: 

3, 10 ounce packages frozen French cut green beans, thawed and drained

1, 10 ¾ ounce can condensed low-fat cream of mushroom soup

½ cup nonfat sour cream

¼ tsp. ground black pepper

1 ½ medium onion, thinly sliced and separated into rings

4 T nonfat or reduced-fat Parmesan cheese, grated

2 T Italian breadcrumbs 
 

Directions

1. In a large bowl, combine green beans, mushroom soup, sour cream, pepper, and mix well.
2. Coat a 2-quart casserole dishes with nonstick cooking spray then, place the green bean mixture in the dish, arranging the onion rings evenly over the top. 
3. Combine the Parmesan cheese and breadcrumbs together in a small bowl then, sprinkle over the onions.
4. Bake at 350 degrees Fahrenheit for 50 minutes or until the green bean mixture is bubbly and the top is lightly browned.  Serve hot.

1 cup graham cracker crumbs

2 T pecans, toasted and ground

1 T unsweetened applesauce

2 whole eggs

1 cup canned pumpkin

¾ cup evaporated skim milk

¼ cup apple juice concentrate

¼ cup brown sugar

¼ tsp. ground cinnamon

¼ tsp. ground ginger

pinch ground cloves

pinch salt

12 pecan halves

1 tsp. maple syrup

nonfat whipped real dairy crème  

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, combine graham cracker crumbs with pecans and applesauce.  Spray a 9” pie plate with low-fat cooking spray.  Press into the bottom and halfway up the sides of a 9” pie plate.  Set aside.
3. Combine remaining ingredients, except pecan halves and syrup, in a large bowl.  Mix until well blended.
4. Pour pumpkin mixture into piecrust.
5. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean.  Refrigerate pie when cool; cut into 12 equal pieces.
6. In a small bowl, coat pecan halves with syrup.  Transfer to a baking sheet sprayed with low-fat cooking spray and bake pecans at 325 degrees Fahrenheit for 4 to 5 minutes.  Remove from oven.  Place one pecan on the outer edge of each slice of pie along with a 1 T dollop of nonfat whipped real dairy crème.