Dijon Green Beans from The Comfort Food Diet Cookbook: New Family Classic Collection
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|
- 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
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender.
- Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl.
- Drain beans; place in a large bowl.
- Add tomatoes and onion. Drizzle with dressing and toss to coat.
- Sprinkle with cheese.