Simple Satisfies

Sometimes I find myself getting carried away with what to do with a fruit or vegetable and forget that sometimes simple is best. 

For lunch today my 1 year old son and I had, cottage cheese with chunks of a BB pear.  I kept the peel on mine because it's good for you and I love the texture it adds.  We also had steamed green beans, also from last weeks basket and "mashed" BB cauliflower.  It didn't end up really being mashed, but I really enjoyed it and the boy gobbled it up.  I steamed the entire head of cauliflower, then I tossed it in the kitchenaid, added 1/2 tsp butter, salt, pepper, and a little medium cheddar cheese.  I whipped it up, which just broke the cauliflower pieces up and mixed it all together.  Since my husband doesn't like cauliflower it was perfect to use during lunch. 

Simple and satisfying.  Some days just call for that.  Especially Fridays!   

GREEN BEAN Goodness

I was so pleased to find green beans in my basket on Saturday.  I love green beans cooked any old way, but this recipe is one of my favorites; especially this time of year, the flavors, just taste like fall to me. 

I found the recipe here on the weight watcher's site, but I switch it up by adding more veggies (the original does not call for green beans! crazy if you ask me!) and using sweet potatoes instead of white potatoes. 

(this is the picture on the weight watchers site and yours will look even yummier since it will have green beans and be smoothered in sweet potato goodness!!)

Classic Shepherd's Pie
Ingredients

Sweet potatoes, peeled and cut into 2 inch pieces (I used about 8 of the tiny BB sweet potatoes)
1/4 cup light sour cream
1 T butter
1 tsp olive oil
1 C onion
4 medium carrots, peeled and diced
2 stalks celery, diced
1 pound ground turkey
green beans, ends removed and broken into bite size pieces (use as many as will feed your family)
4 T flour
1 t rosemary
1 t thyme
1/2 t salt
1/4 t black pepper
2 C chicken broth

1) Preheat oven to 400 degrees.

2) Cover Sweet potatoes with water, set heat to high, and bring to a boil.  Reduce heat and simmer about 15 minutes, until fork tender.  Drain, add sour cream and butter.  Mash until smooth, set aside.  *I use my kitchen-aid to mash my potatoes.  It gets them super smooth and creamy.

3) Meanwhile, heat oil in pan, add onions, carrots, and celery; cook until soft.  Add the ground turkey and cook until browned.  Add the green beans and let cook for a few minutes.  Add the flour, and all seasonings, stirring to coat all veggies and turkey well.  Add the broth and bring to a simmer; simmer until the mixture thickens. 

4) Transfer the turkey mixture to a 9x13 pan coated in non-stick spray.  Spread mashed sweet potatoes over the top.  Bake until bubbly; about 30 minutes.  **Let sit for about 5 minutes after done cooking.  My family is usually starving by the time I finally get dinner made, and we don't usually let it sit.  It's a little soupy.  It still tastes just as good, just not as appetizing! 

MMMM, good. 

Even my 2 year old said, "Mom, I like that orange stuff!" 

A Delicious way to get your greens. GREEN BEANS, that is!

I sure wish I hadn't bottled all the beans out of my garden already. This recipe is delish and I could eat it everyday! Everyone cross your fingers that we'll get green beans again. Soon.

Thai Grilled Beef with String Beans     

Recipe from The South Beach Diet Quick and Easy Cookbook by Dr. Agatston

Prep Time: 10 minutes

Cook Time:: 20 minutes

Ingredients:

• 1 1/2 lbs flank steak
• 2 t extra-virgin olive oil
• 1/4 c fresh lime juice
• 1 T Asian fish sauce (I don’t add this. I don’t like the flavor. But you might!)
• 1/4 t chili paste (Anything to give it a bit of heat would do.)
• 1 t granular sugar substitute (regular sugar would work fine too.)
• 1 c coarsely chopped fresh cilantro
• 1/2 c thinly sliced scallions
• 1 lb green beans, ends trimmed
• salt and pepper

Directions:

1. Heat grill pan to high. Season steak on both sides with 1 teaspoon of the olive oil, salt, and pepper. Grill approx. 4 minutes per side. Remove from heat and allow steak to sit for 5 minutes.
2. Whisk together the lime juice, fish sauce, chili paste, sugar substitute, cilantro and scallions in a large bowl.
3. Heat a saucepan of salted water until boiling. Add the green beans and cook until crisp tender, about 3 minutes and drain.
4. Thinly slice the meat across the grain. Toss with the lime juice mixture. Add the beans and toss together.
5. Serve warm.