Oriental Green Beans
Yield: 6 servings; 1 point per serving
1.5 lb green beans or asparagus
3 T soy sauce
1 T oriental sesame oil
1 t granulated sugar
6 minced garlic cloves
In a large pot of rapidly boiling water, cook green beans until tender, 4-5 minutes.
While beans are cooking, in a small bowl combine soy sauce, oil & sugar. Drain beans.
Spray wok or 10 inch skillet with nonstick cooking spray; place over med-high heat. Add garlic; cook, stirring constantly, until softened (20-30 seconds). Add green beans; cook stirring constantly until coated (about 2 minutes). Add soy sauce mixture; continue to stir and turn until most liquid is absorbed (1-2 minutes).
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Italian Green Beans
Yield: 8 servings; 1 point per serving
2 lbs of fresh green beans cleaned (can use frozen as well)
2 tsp olive oil
1 pkg good seasons Italian dressing mix (dry)
¼ cup parmesan cheese
Boil beans for about 5-10 minutes. Drain and put in 9 x 13 pan, mix olive oil and salad dressing mix; pour over beans and toss to coat; bake at 350 for 30 minutes. Sprinkle with parmesan cheese. Serve immediately .
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Green Beans with Mushroom Dijon Sauce
Yield: 4 servings; 2 points per serving
1 tablespoon butter
1 tablespoon olive oil
1/4 cup chopped onions
1 cup mushrooms -- sliced
1 tablespoon flour
1/2 cup nonfat chicken broth
2 tablespoons dijon mustard
2 tablespoons white wine
1 pound green beans
Trim green beans. In a 10-inch skillet over medium heat, melt butter and add oil, onion and mushrooms as butter foams. Stir constantly and reduce heat if needed to avoid browning butter. Saute 4-5 minutes until mushrooms are soft.
Meanwhile, begin steaming green beans, 3-7 minutes or until desired crispness. Sprinkle flour evenly over butter mixture and stir briskly to incorporate. Stir in chicken stock by small amounts, stirring frequently as it simmers. Add Dijon and white wine, and simmer an additional 2-3 minutes or until desired thickness.
Place green beans in serving bowl and top with mushroom sauce. Serve immediately.
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Green Bean-and-Feta Sauté
Yield: 2 (1 cup) servings; 1 point per serving
Cooking spray
1 cup (1-inch) cut green beans (about 1/2 pound)
1/2 cup chopped onion
1/2 cup (1-inch-thick) red bell pepper strips
Dash of crushed red pepper
1/2 cup drained canned quartered artichoke hearts
1/4 cup canned vegetable broth or water
2 teaspoons lemon juice
2 tablespoons (1/2 ounce) finely crumbled feta cheese
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add green beans, onion, bell pepper, and crushed red pepper; sauté 3 minutes. Add artichokes and broth; cook until liquid is reduced to 2 tablespoons (about 30 seconds). Stir in lemon juice; sprinkle with cheese.
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Holiday Beans and Cranberries
1 bag (1 lb) Green Giant® frozen cut green beans
1 teaspoon grated orange peel
1/2 cup dried cranberries
2 tablespoons honey
1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Cook beans as directed on package, adding orange peel before cooking; drain. Stir in cranberries and honey. Top with bacon flavor bits.
Calories 135; Total Fat 1 g; Cholesterol 0mg; Sodium 140 mg; Total Carbohydrate 30 g (Dietary Fiber 4 g); Protein 5 g %;
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Sauteed Green Beans with Pimento
2 teaspoons olive oil
2 cloves garlic, minced
2 cups fresh or frozen green beans
1 (4-ounce) jar diced pimentos
1 tablespoon balsamic vinegar
1 tablespoon water
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add green beans and pimento and cook 2 minutes. Add vinegar and water, cover and steam 3 to 5 minutes, until green beans are crisp-tender. Season, to taste, with salt and pepper.
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Green Beans with Carmelized Onion and Dill
Points per 1/2 cup serving: 0
16 oz frozen green beans
12oz pearl onions (called for 16 ox frozen but i couldnt find any)
2tbs fresh dill, chopped
1 tbs sugar
1tsp olive oil
Heat oil and sugar together over medium high heat- add onions. caramelize for 8-10 minutes, until golden brown. Add green beans and cook until crisp tender, about 3-5 minutes. Remove from heat and stir in dill, and salt and pepper to taste.
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Roasted Green Beans
2 lbs. fresh green beans
2 tsp olive oil
1 pkg dry italian dressing
1/4 cup parmesan cheese
Boil green beans 5-10 minutes, until almost done. Drain, then add to baking pan. Mix olive oil and italian dressing, then pour over green beans. Make sure covers all, mix with hands. Then sprinkle cheese over the top. Cook at 350 for 30 minutes or until done.
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Skillet Green Beans
Yield: 8 servings; 0 points per serving
1 large onion(s)
1 tsp canola or olive oil
2 clove garlic clove(s)
4 oz canned pimento
2 Tbsp dried parsley
1 cup mushroom(s)
1/4 tsp table salt
1/8 tsp black pepper
4 cup Cut Green Beans, Canned
Heat oil in skillet. Add onions, garlic, parsley, salt and pepper. Saute until onions are tender. Add pimentos, mushrooms and green beans. Cover and cook on low for 15 minutes or until heated through.
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Green Beans with Bacon Vinaigrette
Yield: 8 (3/4 cup) servings; 1 point per serving
2 lbs green beans
2 bacon slices
¼ c minced shallots
3 tbsp coarsely chopped almonds
2 tbsp brown sugar
¼ c white balsamic vinegar
Cook beans in boiling water for 2 minutes. Drain; rinse under cold water. Drain well and set aside. Cook bacon until crisp, remove from pan and crumble. Add shallots to bacon fat and sauté 1 minute. Add almonds, sauté 1 minute. Remove skillet from heat and let cool slightly.
Add sugar and vinegar to skillet; stir until sugar dissolves. Stir in bacon and pour vinaigrette over beans. Toss gently to coat.
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Peppered Green Beans
Yield: 6 servings; less than 1 point per serving
1 medium sweet red pepper,julienned
1 medium onion,julienned
1 Tbsp olive oil
1 (16 ounce)bag frozen green beans
2 Tbsps cider vinegar
1/8 tsp crushed red pepper flakes, optional
salt and pepper to taste
In a skillet, saute red pepper and onion in oil until crisp-tender. Add beans; cook and stir for 10-12 minutes or until heated through. Remove from heat and drain. Stir in vinegar,pepper flakes if desired, salt and pepper.
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Armenian Green Beans
Yield: 4-6 servings
2 tbsp. olive oil
2 c. chopped onions
3 c. green beans (ends trimmed)
4 med. fresh tomatoes, chopped OR 1 1/2 c. undrained canned tomatoes, crushed
3 tbsp. fresh lemon juice
1/8 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. basil
Salt and pepper to taste
Saute onions in the oil until translucent. Add the beans and cook about 5 minutes, stirring frequently until they turn a bright shiny green. Stir in the tomatoes, lemon juice, herbs and spices. Lower the heat and simmer covered, 10-15 minutes, until the beans are tender and the flavors have married. Stir occasionally to prevent sticking.
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