Monday, March 5, 2012

Use it or Lose it Cookbook Challenge #2: Dijon Green Beans


I am always looking for side dishes that dont come out of a can or a freezer bag, especially if they are low calorie!   And at 2 Weight Watchers Points Plus a serving, these definitely fit the bill.  Plus, they fit in the attempt to use all of my cookbooks at least once as I was able to use one of my favorite cookbooks "The Comfort Food Diet Cookbook".  I mean, think about the title!  All the food in there is those go to bad day foods, but much lighter and healthier.  Some of the recipes I've made from here include a zesty macaroni stew, scalloped potatoes and sloppy joe mac and cheese (yes, you read that correctly...).  So I definitely had high expectations for this recipe...especially since it had two of my favorite ingredients in tomatoes and onions

And I was definitely pleased with the way it turned out. There was a little more sauce then I would have liked, but I think it might have been because I didn't measure out how many green beans I put in the recipe... I just dumped them in.   Next time I make these, I'll be a little more aware of that.   

It was one of the easiest recipes I've ever made, and it actually made me tolerate green beans.  And now I have something good to do with all the green beans my parents give me during the summer.   

With the Stuffed Vidalia Onions
 Recipe
  •  1-1/2 pounds fresh green beans, trimmed 
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grape tomatoes, halved
  • 1/2 small red onion, sliced
  • 2 tablespoons grated Parmesan cheese 
  1. Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender.
  2. Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. 
  3. Drain beans; place in a large bowl. 
  4. Add tomatoes and onion. Drizzle with dressing and toss to coat.
  5.  Sprinkle with cheese.

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