This just has ‘summer’ written all over it. Use garden fresh or farmer’s market fresh veggies for the best flavors 🙂
90 calories per serving
1 lb. green beans, trimmed and cut into pieces
2 lb. beefsteak tomatoes, seeded and cut into ½ inch wedges
5 T balsamic vinegar
3 t minced garlic clove
½ t Kosher salt
½ t pepper
1 anchovy fillet, minced
3 T oil
Boil green beans 3 minutes, drain and rinse with cold water to stop the cooking process. Add tomatoes. Whisk vinegar, anchovy and oil and add to beans. Add salt and pepper to taste.
I’m always looking for new ways to serve up green beans – the family loves them but it gets a little boring. Sprinkling with parm just before serving is a great way to prepare them !
Check out the online cookbook, Keep the Beat ™ (available in pdf format) for some great ideas for healthful food that kids will eat and they will enjoy preparing with you. Kids learn by example – show them how good healthy food can be !!!
95 calories per serving
1 T olive oil
1 t garlic, minced (about 1 clove)
1 small onion, thinly sliced
1 bag (16 oz) frozen green beans
1 c low-sodium chicken broth
¼ c grated parmesan cheese
¼ t ground black pepper
Combine olive oil and garlic in a large saucepan. Cook until garlic is soft, but not browned (about 30 seconds). Add onion, and continue to cook for about 5 minutes over medium heat until soft. Add green beans and chicken broth. Bring to a boil and simmer for 2 minutes, until the beans are heated through. Sprinkle with parmesan cheese and pepper, and serve.
I bet this gets your kids eating their green beans ! And maybe even asking for more 🙂 Cheese, sauce, stuffing – what’s not to like?!?!
157 calories per serving
2 16 oz. packages frozen French cut green beans, thawed
1 can low fat cream of mushroom soup
8 oz. Velveeta, cut into ½ inch cubes
1 1/2 c hot water
1/4 c butter
8 oz. stuffing mix (I like Stove Top)
Heat oven to 350 degrees. Mix beans and soup and place in a baking dish then top with cheese. Mix water and butter and melt butter all the way. Stir into stuffing and then spoon that over the casserole. Bake 40 minutes.
This is a perfect meal ! Chicken done so simply turns out the most savory, delicious cutlets. And the lemony salad on the side just bursts with flavor. Simple, simple, simple – but such a great meal !
395 calories per serving
½ pound wax beans, sliced lengthwise (or green beans if you can’t find wax beans)
15.5 oz. can chickpeas, drained and rinsed
¼ c lemon juice
3 T oil
Kosher salt to taste
Pepper to taste
4 boneless skinless chicken cutlets, 3 oz. each
5 oz. baby spinach leaves or baby arugula or other mixed greens
Mix beans, chickpeas, 3 T lemon juice, 2 T oil, salt and pepper. Spray a skillet with Pam and cook chicken with salt and pepper 3 minutes per side or until done. Mix spinach with 1 T oil and 1 T lemon juice then season with salt and pepper. Serve bean salad on top of spinach. Plate chicken and serve.