Green Bean Lasagna (Lean & Green)

Green beans are a family favorite! 

(My dear daughter typed this up for me...as co-author of my blog, she's a great help to me in a number of ways.  After all - SHE'S the reason I began a blog..

Deb: "Mom...you should start a recipe blog!"  

Me: "But I won't know what to do and I'll need lots of help"...

(And there you have the rest of that story!) 

She is a GREAT help to me!! 

This is a very tasty dish, even if you're not following the

Lean & Green 'program'. 

It's so cheesey and good.  I tried it with cut beans first, and prefer

using the french cut green beans 10 TIMES better than the cut. 

It makes an awesome lunch or a 'dressed up' side dish for your family meal. 

Do hope you'll have fun with it...the kids will love it too! 

 A note from my daughter, Deb:

Every time I see green beans, I will always think of Dad. I remember him telling us that when he was sick as a little kid and had to start eating, the only thing he would or could eat was beans right from the can! [Hence, his nickname, BEAN. lol.]  I remember our garden when we lived in Washington. Dad always asked me to weed around the green beans (and we ALWAYS had green beans growing in every garden). I would get SUCH an itchy rash from the leaves and HATED weeding them. I remember sitting on the back patio cleaning them and then you would cook them and they would be SO DELICIOUS!!! I can't believe I married a man who hates green beans, but I still eat them and think of Dad when I do.

Needless to say, this casserole would be a big hit for my kids, and bonus: It's Lean 'n' Green to boot!!!

GREEN BEAN LASAGNA

Ingredients:

1 1/2 cups green beans, cooked (from frozen or can) and drained
(I prefer french cut over regular cut) 

1/2 tsp basil

1/4 tsp garlic salt

1/4 cup skim ricotta cheese
(I used lowfat cottage cheese) 

2 Tbsp marinara sauce (no sugar added)

3/4 cup low-fat mozzarella cheese

1 Tbsp low-fat grated parmesan cheese

Directions:

Preheat oven to 350 degrees. Place beans in bottom of lightly sprayed baking dish.  Mix basil & garlic with ricotta cheese and spread evenly over top of the beans.  Spread the marinara over the ricotta cheese mixture and cover with mozzarella cheese.  Bake for 20 minutes.  Remove from oven and sprinkle with parmesan cheese.  

Lean 'n' Green:   1 Lean, 3 Greens, 2.75 Condiment

​

The Bryan Times - August 5, 2019 - Fruits & Veggies

Creamy Taters, Green Beans & Caramelized Onions

I do hope you've been enjoying a super summer. It always seems to fly by so quickly - maybe because we stay so busy? For many of us, one of the highlights of summer is the abundance of fresh fruits and vegetables.  

Color, color, color is the rule to live by. Health gurus encourage Americans to eat at least five or more servings of fruits and vegetables daily. The more reds, oranges, greens, blues, and yellows you see on the plate, the more health-promoting properties you are getting. So fill your plates with lots of nutrients and colors. 

I'm excited that farmer's markets have been up and running in the area. I so enjoy seeing town-folks when they come visit my baked goods stand in Pioneer. Hope you'll support the local folks who take time to share their goods.  Be sure to stop by and get some of those fresh-picked fruits and veggies. You won't be sorry!

I recently made this awesome dessert and fell in love with it again! When a good friend served this crisp to me years ago, I swooned!  Perfect served warm with vanilla ice cream.  Yes please! 

Peach Blueberry Crisp

PEACH-BLUEBERRY CRISP

3 - 4 peaches, about 1-1/2#, peeled and sliced into wedges

2 c. blueberries, cleaned

1 hp. TB. cornstarch

2 TB. lemon juice

1/3 c. sugar

TOPPING:

2/3 c. all purpose flour

1/2 c. old-fashioned oats

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

3/4 c. light brown sugar

5 TB. (unsalted) butter, cut into small pieces

Preheat oven to 350*. Lightly grease a 2.5 qt. baking dish. In a large bowl, combine peaches, blueberries, cornstarch, lemon juice and sugar; set aside. In small bowl, combine flour, oats, cinnamon, nutmeg and salt; stir in brown sugar, then butter, mixing by hand until blended and crumbly. Spread fruit mixture in prepared baking dish and sprinkle with oatmeal mixture. Bake 45 minutes or until golden brown. Serve warm with ice cream or whipped topping. Yield: about 6 servings

I've never been fond of cukes, but I have a hard time staying away from this very simple recipe.   

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(I use xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (can reuse the brine a second time).  

Yield 4 - 5 servings (or maybe 2 or 3...depending on who's eating them!) 

For me, every bite of this fabulous veggie combo is roll-your-eyes-back delicious!  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. 

Remove from skillet, and place over veggies in colander while you make the sauce. In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

"If at first you don't succeed, try doing it the way mom told you in the beginning." . -Unknown 

Leader Enterprise - July 11, 2018 - Farmer's Market

Creamy Taters. Green Beans & Onions

I'm excited that farmer's markets are up and running in the area.  Hope you'll support the local folks who take time to share their goods.  With that thread of thought, I decided to share recipes using fresh items more readily available this time of year.  Enjoy!

These tasty zucchini sticks are luscious dipped in ranch or honey mustard dressing! Be aware you need to begin prepping these early as they have to drain before baking. 

BAKED ZUCCHINI FRIES 

3 medium zucchini, peeled or unpeeled, cut into 3" long sticks

1 tsp. salt

1 c. Panko breadcrumbs

1/2 c. grated Parmesan cheese

2 - 3 tsp. dried oregano 

1/4 tsp. seasoned salt

1/8 tsp. garlic powder 

Olive oil spray

2 large eggs or 3 egg whites, lightly beaten

(may substitute with 1/4 c. melted butter) 

Place the zucchini sticks (do your best to cut them all about the same size) in a colander over a bowl and sprinkle with the tsp. of salt.  (I cut away the middle and use for bread or soup). Let drain for 1 hour or longer; rinse and pat dry.

Preheat oven to 425. In medium bowl, combine bread crumbs, parmesan and seasonings; set aside.  Line a baking sheet with aluminum foil; spray lightly with non-stick olive oil spray; set aside.  Dredge fries a few at a time, in the egg, then roll in the crumb mixture.  Pleace on prepared baking sheet.  Drizzle with olive oil or lightly spray with cooking spray (optional). Bake for 12 minutes, turn over and bake an additional 8 minutes, until golden brown and crisp. 

  

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

6-8 small new potatoes or 3 or 4 large ones

1 lb. green beans (fresh or frozen) 

1 medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans; boil until fork tender, about 10-12 minutes. Place in colander to drain.

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8-10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce. 

In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. Sprinkle with more pepper if desired. Serve warm. 

EASY PICKLED CUKES

1 c. white vinegar

1 c. water

1/2 tsp. salt (or less)

3/4 c. white sugar, or more to taste

(May use sugar substitute like xylitol or Swerve)

3 lg. cukes, peeled and sliced

sliced onion, to taste

In large bowl, add vinegar, water, salt and sugar; stir until dissolved. Add cuke slices and onions.  Eat right away or refrigerate.  These keep up to 2 weeks in the fridge (may reuse the brine a second time).  Yield 4 - 5 servings 

Watermelon Lemonade

WATERMELON LEMONADE (Sugar Free Option) 

2 c. water

3/4 - 1 c. sugar

2 generous cups of cubed watermelon (seeds removed)

1 c. freshly squeezed lemon juice (strained) 

(about 6 - 8 lemons)

2 c. cold water or sparkling water

Ice

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Hope to see you at Bean Days!

 

"Wishing to be friends is quick work, but friendship is a slow ripening fruit." -- Aristotle 

Flashback Friday - Bomin' Bean Dishes

This is a delicious dish and keeps well in the refrigerator. Refreshing! 

Tasty Three Bean Salad

Once you get a taste of these fantastic beans, you'll be craving more for sure!

A mixture of 3 kinds of beans and lots of 'doctoring'...sooo good! 

Craving Beans

An easy 5 or 6 ingredient dish...with bacon & pineapple...what more could

you ask for??? 

Ballpark Baked Beans

Use fresh green beans and taters from the garden...caramelize some onion and

you're gonna want MORE of this fabulous and flavorful dish. 

Caramelized Veggie Trio

Flashback Friday - Super Side Dishes

OH.MY.STARS! AMAZING!  Cream cheese base for the sauce....I can make

a meal out of this fabulous dish. 

Creamy Taters, Green Beans & Caramelized Onions


These beans were voted PEOPLE'S CHOICE at a local bean festival. 
With lots of bacon, brown sugar and molasses....MMMMMM! 

Winning Baked Beans


This is a classic dish with a 'twist'....cream cheese instead of sour cream. Great for potlucks!!

Cream Cheesey Corn Bake


How fun...and simple...to dress up tater tots for a quick side dish....

Loaded Tater Tots

Leader Enterprise - Sept. 2, 2015 - Farmer's Markets & Good-for-you Greens

Creamy Taters, Green Beans & Caramelized Onions

Happy September & Fall Y'All! 

I've had such a great time at our local farmer's market this summer, my first year to set up a stand selling baked goods. I have gotten such a kick out of talking with town folk and meeting new friends.  I appreciate each one. 

Before farmer's markets begin winding down, I wanted to share these facts about a few of the good-for-you "greens", that we should all be eating.  

Everyone knows veggies are a must in any healthy diet — the phrase “eat your greens” has been drilled into us since childhood. But fewer than 10 percent of Americans eat the recommended amount of fruits and veggies. 

-Green Beans help stabilize your blood sugar:

Also called string beans, green beans are loaded with fiber, which can help lower cholesterol and stabilize blood sugar, making them an excellent choice for people with diabetes.

-Kiwis help you fill up on fiber:

Research shows kiwifruit is surprisingly nutrient-dense. This fuzzy green fruit provides 230 percent of the recommended daily allowance of vitamin C (almost twice that of an orange), more potassium than a banana, and 10 percent of the recommended daily allowances of vitamin E and folate. It’s also a good source of filling fiber. Add kiwi to your yogurt or cereal. 

-Cabbage: A great source of cancer-fighting compounds and vitamin C. Available in red and green varieties, cabbage can be cooked, added raw to salads or stir fries, shredded into a slaw, or made into sauerkraut.  One-half cup cooked has 15 calories.

-Brussels Sprouts: Reduce Blood Pressure

Brussels sprouts have vitamins A and C as well as birth-defect fighting folate and blood pressure-balancing potassium. Not into Brussels sprouts or kale? Consider such other cruciferous veggies as broccoli, arugula, and bok choy. To make Brussels sprouts more tempting, try roasting them.

BALSAMIC ROASTED BRUSSEL SPROUTS

2# washed & trimmed brussel sprouts

1/4 c. olive oil

2 Tb. balsamic vinegar

1 tsp. sea salt

1 tsp. (fresh) black pepper

Preheat oven to 350. Cover cookie sheet/tray with non stick foil. In large bowl, mix olive oil and balsamic vinegar, then add brussel sprouts, stirring until well coated. Place sprouts onto foil; sprinkle with salt & pepper. Roast for 20 minutes, stir until loosened and bake another 20 minutes, or until nice and brown, and tender...thus, caramelized. Remove from oven and serve after cooling a few minutes. 

I just can't say too much good about this awesome and delicious veggie combo.  I can fill my plate with nothing else and be totally satisfied. 

CREAMY TATERS, GREEN BEANS & CARAMELIZED ONIONS

1 lb. green beans (fresh or frozen)

6-8 small new potatoes or 3 or 4 large ones 

1 (vidalia) medium onion, sliced

1/4 c. butter (1/2 a stick), divided

4 ozs. cream cheese 

1/2 c. milk

1/4 tsp. salt

1/4 tsp. pepper

Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans; boil until fork tender, about 10-12 minutes. Place in colander to drain.

While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8 - 10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce. 

In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce. Remove from heat. Add veggies from colander; stir to coat with luscious sauce. 

Sprinkle with more pepper if desired. Serve warm. Enjoy!

One of my all time favorites: Charles Swindoll has been quoted as having said "Life is 10% what happens to you, and 90% how you react to it".