Herbed Green Beans

The recipe for this simple, tasty way to prepare fresh green beans came from mccormick.com, via our local newspaper, a few weeks ago. The blend of balsamic vinegar, olive oil, and a few herbs stirred into cooked green beans and warmed over a low flame is so good. This is a very easy, mild tasting vegetable dish to get on the table for the family. Blessings...

Recipe:

1 lb. tipped and tailed green beans, cut into 1-inch pieces
1 tbsp. balsamic vinegar
2 tsp. olive oil
1/2 tsp. finely crushed rosemary leaves
1/2 tsp. thyme leaves
1/4 tsp. sea salt
1/8 tsp. ground black pepper

1. Place beans in a medium saucepan. Add enough water to cover beans. Bring to boil. Reduce heat to low; simmer four to six minutes or until tender-crisp. Drain. Return beans to saucepan.
2. Toss with vinegar, oil, rosemary, thyme, sea salt and pepper. Cook and stir over low heat one to two minutes or until heated through.

Yield: 4 to 6 servings
Note: I completely forgot to figure out the calorie count when I made this last evening; I'll have to do it the next time!

Salsa Green Beans

This easy and tasty recipe is a great way to use vine-ripened tomatoes, green beans, and a bit of salsa. I didn't have fresh green beans so I used frozen with great success. We enjoyed the combination of green beans, tomatoes and salsa with Lime Broiled Cod for a Mexican inspired meal. I will post the cod recipe at a later date. Blessings...

Recipe:

4 cups fresh or frozen cut green beans
1/2 cup chopped onion
1/4 cup butter
3 medium tomatoes, cut into small wedges
2 tbsp. salsa
1 garlic clove, minced or 1/4 tsp. garlic powder
1/4 to 1/2 tsp. salt

1. In a saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a skillet, saute onions in butter until tender.
3. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

Yield: 6-8 servings
This is a reader-contributed recipe in a Taste of Home cookbook.

Green Beans Mozzarella

This very simple recipe for green beans is a variation of a recipe that I have made in the past; I just didn't have the necessary ingredients to follow the original recipe, so I used what I had in the frige. Thankfully, it worked very well. Blessings...

Recipe:

1/4 cup minced onion
1 tbsp. butter
1 pkg. (9 oz.) frozen cut green beans (do not thaw)
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
1/2 cup shredded mozzarella cheese

1. In a saucepan, saute onion in butter until tender.
2. Add beans and seasonings. Cover and cook over medium heat for 5 minutes or until beans are tender, stirring occasionally.
3. Sprinkle with cheese; cover and simmer for 1 minute or until cheese is melted.

Yield: 4-6 servings

Chicken and Green Bean Casserole

I posted the microwave version of this casserole on 11/4/08 and while making it yesterday for our dinner, I decided to get a picture of it and post the traditional version of preparation for those cooks like myself who prefer traditional cooking methods. I love my microwave but, I would much rather cook using the stove or the oven. So, here's an update of one of our favorite casseroles, served here with broccoli and cheese sauce and a new yam recipe. I'll post the easy cheese sauce and yam recipes at a later date. Blessings...

Recipe:

1 (10-3/4 oz.) can 98% fat-free cream of mushroom soup (see note)
1/2 cup shredded sharp Cheddar cheese (1-3/4 oz)
1/3 cup chicken broth, 99% fat-free
1/2 tsp. Worcestershire sauce
1-1/2 cups cubed cooked chicken or turkey
1 (14.5 oz. can cut green beans, drained (1-3/4 cups, if you would like to use fresh that have been cooked.)
6 servings instant mashed potatoes prepared according to pkg. directions or 3 cups mashed potatoes made with 1 tbsp. butter and low-fat milk. Salt to taste.
1/2 cup french fried onion rings

1. In a saucepan, combine soup, cheese, chicken broth and Worcestershire sauce. Heat and stir over low heat until cheese is melted.
2. Stir in chicken and green beans; pour into 2 qt. casserole. Top with mashed potatoes.
3. Bake in a 350 degree oven for 30 minutes or until heated through.
4. Top with french fried onions and return to oven for about 5 minutes to brown the onions.

Yield: 7-1/2 cups
Note: Cream of Mushroom Soup with Roasted Garlic is also good.

Italian Green Bean Salad

If you are preparing a meal for mom this weekend, or maybe the mom's in your family, this fresh green bean salad would be a good addition to just about any menu. The salad can be prepared a day or two in advance to help with the ease of dinner preparations. Make ahead recipes go a long way in easing the feelings of last minute stress that so often accompany family gatherings. Make it easy on yourself and plan your meal around recipes that offer freedom to enjoy your family time. Have a wonderful weekend. Blessings...

Recipe:  

1 lb. fresh green beans   
2 tomatoes, chopped
1 small onion, sliced
1/4 cup grated Parmesan cheese
ripe olives
Vinaigrette Dressing

1. Wash beans and remove ends. Cut into 1" pieces
2. Cook beans in salted water until tender, about 5 - 10 minutes. You can also steam the beans until tender and adjust the salt in the vinaigrette to your taste.
3. Prepare dressing and pour over warm beans. Cover and refrigerate for several hours or overnight.
4. Remove beans from vinaigrette to a serving bowl with a slotted spoon. Add tomatoes, onion, olives and Parmesan cheese. Stir and serve.

Vinaigrette:

1/3 cup olive oil
2 tbsps. red wine vinegar
1 glove garlic, chopped
1/2 - 1 tsp. salt
1/2 tsp. Dijon mustard
Dash pepper

Mix together ingredients and pour over salad. Allow flavors to blend for several hours or overnight.

Serves 4 - 6
about 71 calories per 1/2 cup