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
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

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



  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!

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.

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

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.

1 Quart Tomatoes
2 cups Water

Thanks to Connie Garvin for sharing.