Yummy, Healthier Green Bean Holiday Recipes

Fresh green beans with a twist are great for holiday meals. Try one of my favorites that are both delicious and healthier than a traditional green bean casserole!

Lemon Pepper Green Beans
Source: Church Friend
Serves 12

2 lbs green beans
1/4 cup butter
1/2 cup sliced almonds
1 Tbl + 1 tsp. lemon pepper

Steam beans 10 minutes. Melt butter on medium heat, saute almonds with lemon pepper. Stir in green beans. Serve warm.

 

French Bean “Casserole”
Source: I cut this out of a now unidentified newspaper.
Serves 6 to 8
1 lb green beans
Salt
2 Tbs. butter
2 Tbs. olive oil, divided
1 medium yellow onion, peeled, halved and sliced thin
3 medium garlic cloves, minced (I use the prepared)
1 lb cremini and/or shitake mushrooms, sliced thin
1 cup chicken broth
1/2 low fat sour cream
2 Tbs fresh parsley and tarragon
1 cup fresh bread crumbs (gluten free for me)
1/4 cup chopped or slivered almonds
1 tps. grated lemon zest
Ground black pepper

Heat oven to 375 degrees. Place green beans, 1/2 cup water and sprinkle of salt in an overproof skillet; cover, turn burner on high and cook until beans are bright green and tender-crisp, about 5 minutes. Immediately cool by rinsing in cool water.

Meanwhile, heat butter and 1 Tbl of oil over medium heat until butter foams. Add onions; cook until soft and golden brown, about 6 minutes. Add garlic; saute 1 to 2 minutes. Add mushrooms, saute until golden, about 5 minutes. Add chicken brother; simmer until it forms a gravy, 2 to 3 minutes. Stir in sour cream and herbs and then add green beans. Transfer to oven; cook 8 to 10 minutes.

Meanwhile heat remaining oil in medium saute pan over medium heat. Add bread crumbs and almonds; stir until golden brown. Add lemon zest and a light sprinkling of salt and pepper; cook until fragrant, 1 to 2 minutes.

Sprinkle warm green beans with seasoned bread crumbs and serve immediately.

 

Cabbage Rolls: Yummy and easy

This is a favorite crock pot recipes that freezes well. Two tips to make it work best: 1. Use Nampa Cabbage 2. Blanche the cabbage before rolling. Great Share BJ http://allrecipes.com/recipe/20045/cabbage-rolls-ii/?internalSource=search%20result&referringContentType=search%20results

Cabbage Rolls II

BJ
“Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.”

Ingredients

Directions

  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

Gluten Free Soup

The perfect meal for winter is soup. I love the warm, comfort from the smells of the soup cooking and eating it on a cold winter day. Here are two recipes two new family favorites!

TIPS:
1. Buy rotisserie chicken or cook you own whole chicken in advance. Pull off the meat and divide into freezer bags, putting 2 cups in each bag.
2. Double the soup recipe. Freeze 1/2 in a large freezer bag. Easy dinner for in two weeks!

Mexican Chicken Soup
Bring 5 cups chicken broth and 1 1/2 cups salsa. Mix and bring to a boil.

Add:
2 cups cooked chicken
1 cup instant brown rice (you can use regular rice you have cooked in advance or quinoa)
15 oz can rinsed black beans
Cook 5 minutes

Add:
1/4 cup cilantro
2 Tbl. fresh lime juice

Serve with tortilla chips, sour cream and shredded cheese for toppings!

Thanks Ginny Scarbrough for sharing this recipe!

Lentil Soup
Brown 6 thick strips of bacon in a pot.
While browning cut up
2-3 Carrots
1 Medium Onion
1-2 Garlic Cloves
2 Stalks of Celery

Remove bacon. Add vegetables to grease and cook until celery is transparent.

Crumble bacon and return to pot. Add:
4 cups Water
2 cups Lentils
1 tsp. Basil
1 Bay Leaf
1/2 tsp. Black Pepper
1 tsp. marjoram
2 tsp. Salt
Bring to a boil and simmer 45 minutes to 1 hour.

Add:
1 Quart Tomatoes
2 cups Water

Thanks to Connie Garvin for sharing.