I feel like a huge obstacle in feeding our kids more vegetables is simply boredom. I can’t tell you how often I serve broccoli and carrots! Let’s just say, it’s a lot! So, I hope to offer more recipes where vegetables or fruits are the star of the dish. And we are going to start with Green Beans! This green bean casserole I used frozen green beans, but they certainly tastes more fresh than frozen for sure. We love our fresh green beans, but in the middle of winter, I’m so glad that we have frozen.
1 cup chopped onions
1 tsp. olive oil
Sauté onion in olive oil until onion is cooked and tender. Then add to skillet:
4 cups green beans (fresh or thawed from frozen)
1 can of diced tomatoes (drained)
2 TBL fat free mayo
1/4 tsp garlic powder
1/4 tsp salt
Cook all in skillet until warmed through. Pour all vegetables in a casserole dish and sprinkle bread crumbs and parmesan cheese on top. Bake at 375° for 30 minutes.
So, there you have it! Variety is the spice of life, right?
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