DINNER TONIGHT: Sides for Christmas dinner

Green Beans Almondine

2 lb. fresh or frozen green beans

1 lb. sliced mushrooms

1 cup butter

1 tsp. seasoned salt

1/2 cup slivered almonds

Prepare beans for cooking. Simmer in small amount of water for 10 minutes. In skillet, sauté mushrooms in butter until brown. Add salt and almonds. Add beans to skillet. Toss well, simmer 4 minutes. Correct seasoning to taste. Serves 6-8.

Confetti Twice-Baked Potatoes

4 medium baking potatoes

1/2 cup fat-free sour cream

1/4 cup fat-free milk

2 Tbsp. butter or margarine

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

2 green onions, chopped

2 garlic cloves, minced

Butter-flavored vegetable cooking spray

2 plum tomatoes, chopped

1/2 cup (2 oz.) shredded reduced-fat sharp Cheddar cheese

Bake potatoes at 375 for 1 hour or until tender; cool 10 minutes. Reduce oven temperature to 350.

Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Stir together pulp, sour cream, milk, and butter; stir in basil, parsley, onions and cloves..

Coat insides of potato shells with cooking spray. Spoon mixture evenly into shells; sprinkle tomato and cheese.

Bake for 10 minutes or until thoroughly heated and cheese is melted.

Note: To make ahead, place unbaked stuffed potato halves, covered, in the refrigerator. Bring potato halves to room temperature before baking at 350. Makes 8 servings.

Next week: Christmas salads.

Make it quick, make it easy, but make it good. — Pam Griffin