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Quick Healthy Recipes: Dressing Up an Old Standby

Quick Healthy Recipes: Dressing Up an Old Standby
Quick Healthy Recipes: Dressing Up an Old Standby

Caring for our family and others includes finding ways to give them good nutritional meals and that can be a challenge. What are you to do when they will only eat familiar vegetables from childhood: green beans, peas, corn and potatoes? Green beans were often cooked in bacon grease and laden with bacon pieces. Peas and potatoes may have been swimming in a rich, creamy white sauce and butter. Take away the sauces and you are left with a plain dish that can get old quickly.

Let’s face it, vegetables from the can night after night can be boring at best and not all that nutritious. Personally, I prefer frozen or fresh vegetables; however, time constraints and budget often pull me to the pantry to grab a canned vegetable to heat quickly for dinner. Here are a couple of ways dress up those plain vegetables without adding a lot of calories and fats.

GREEN BEANS ITALIAN STYLE

Drain and rinse two cans of green beans; stir in one can of chopped Italian tomatoes; heat thoroughly and serve.

Now that was easy, wasn’t it? Experiment with other additions and you’ll be surprised at how a plain ole can of green beans will look more appealing and taste great.

For a more festive meal; try replacing the traditional calorie-laden green bean casserole with this recipe.

FESTIVE VEGGIE CUPS

Drain two cans of green beans, rinse, and heat in skillet with small amount of olive oil. Season to taste — experiment with basil, dill or other herbs.

Trim crusts from eight slices of whole grain bread, lightly butter. Carefully push center of bread slices down into a muffin tin. This will form a pocket with four corners sticking out. Toast slightly in oven. Scoop a couple of spoons of warmed green beans and top with pimento, slivered almonds, chopped onion, a sprinkle of grated cheese or Parmesan, or a dollop of sour cream.

Many homemakers are planning their meals around what the market has in their sales ads this week. Often you can find even the low-sodium and low-sugar items on sale as well. When you do, stock up on those. If not, most vegetables can be rinsed before heating or adding to a recipe without losing flavor. The key is to find nutritious foods that will actually be eaten.

Bottom line: be brave, experiment. Do all you can to make mealtime a special time with your family as you enjoy the bounty God has provided. Let me hear from you with your ideas. Enjoy!

Susie Kinslow Adams

Caring for our family and others includes finding ways to give them good nutritional meals and that can be a challenge. What are you to do when they will only eat familiar vegetables from childhood: green beans, peas, corn and potatoes? Green beans were often cooked in bacon grease and laden with bacon pieces. Peas and potatoes may have been swimming in a rich, creamy white sauce and butter. Take away the sauces and you are left with a plain dish that can get old quickly.

Let’s face it, vegetables from the can night after night can be boring at best and not all that nutritious. Personally, I prefer frozen or fresh vegetables; however, time constraints and budget often pull me to the pantry to grab a canned vegetable to heat quickly for dinner. Here are a couple of ways dress up those plain vegetables without adding a lot of calories and fats.

GREEN BEANS ITALIAN STYLE

Drain and rinse two cans of green beans; stir in one can of chopped Italian tomatoes; heat thoroughly and serve.

Now that was easy, wasn’t it? Experiment with other additions and you’ll be surprised at how a plain ole can of green beans will look more appealing and taste great.

For a more festive meal; try replacing the traditional calorie-laden green bean casserole with this recipe.

FESTIVE VEGGIE CUPS

Drain two cans of green beans, rinse, and heat in skillet with small amount of olive oil. Season to taste — experiment with basil, dill or other herbs.

Trim crusts from eight slices of whole grain bread, lightly butter. Carefully push center of bread slices down into a muffin tin. This will form a pocket with four corners sticking out. Toast slightly in oven. Scoop a couple of spoons of warmed green beans and top with pimento, slivered almonds, chopped onion, a sprinkle of grated cheese or Parmesan, or a dollop of sour cream.

Many homemakers are planning their meals around what the market has in their sales ads this week. Often you can find even the low-sodium and low-sugar items on sale as well. When you do, stock up on those. If not, most vegetables can be rinsed before heating or adding to a recipe without losing flavor. The key is to find nutritious foods that will actually be eaten.

Bottom line: be brave, experiment. Do all you can to make mealtime a special time with your family as you enjoy the bounty God has provided. Let me hear from you with your ideas. Enjoy!

Susie Kinslow Adams

http://ezinearticles.com/expert/Susie_K._Adams/1586970

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