Tangy Green Beans (Trim Healthy Mama approved)
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The past couple of months I’ve been trying out a really neat online service for meal planning, Build a Menu (BAM.) In a few words, BAM allows you to pick your store, then pick your dishes for every meal (Breakfast, Lunch, Dinner and Snacks) and then schedule them for the upcoming week. Recipes and a shopping list are part of the service and it truly can help you save money and time in the process. A full review of the service will be coming, but with their semi-annual sale on annual memberships ending TODAY (5/31/14) I wanted to give a glimpse of a recipe you’d find in their service.
Tangy Green Beans is one of the side dishes which popped up in my options. I made it the other night and only one of the boys had mixed thoughts on it. While I have yet to fully embrace the Trim Healthy Mama program in my life, I loved seeing that I can pull together meals with BAM that take the hassle out of thinking about whether something would be an E, FP, or S. FYI, Tangy Green Beans was labeled a fuel pull and is calculated to cost around $2 to make.
Making Tangy Green Beans
Tangy Green Beans (Trim Healthy Mama approved)
Trim Healthy Mama recipe (fuel pull)
Ingredients
- 1 lb. of green beans (frozen or fresh)
- 1/2 red bell pepper
- 3 tsp.. olive oil
- 4 1/2 tsp. water
- 1 1/2 tsp. white vinegar
- 1 1/2 tsp. prepared mustard
- 1/4 tsp (to taste) salt and pepper
- 1/8 tsp. garlic powder
Instructions
- Cook beans and red peppers in a steamer basket over water until crisp-tender. Whisk together all remaining ingredients in a
- small bowl to make the dressing. Transfer beans to a serving bowl. Add dressing and stir to coat.
Notes
I used dijon mustard when I made this. Also, I like extra virgin olive oil for dishes like this.
What kinds of side dishes do you enjoy making for your family?
Have you read or embraced the Trim Healthy Mama lifestyle? Any words of wisdom for this THM wanna be?
Weekly challenge to push the creativity of food bloggers. Create an original recipe each week to accomodate the weeks ingredient. If you are a blogger that is interested in linking up your themed recipe, please join the Facebook group to learn how.
My mom makes the best green beans, she some kinda spice on them!
Another great way to cook green beans. We harvest so many I’m always looking for recipes to enhance their natural flavor.
We adore green beans here. I wish I could get the garden to actually produce to stock the freezer for winter.
This actually sounds really good. I have been wanting to check out the Trim Healthy Momma book, but haven’t yet.
Stacie,
I bought THM last year and spent weeks reading it in the summer. However, I struggle with meal planning. That’s what I’m loving about BAM…you can pick the recipes from the list and then assign them to a calendar for the week.
Sounds interesting. Never thought to have them like that.
Looks yummy…but I can’t have peppers…
Dawn,
Leave the peppers out! My husband’s only comment on this was that the peppers made it a little sweet.
When it comes to veggies in our family they usually come straight from the can or from frozen. I don’t usually do a lot to make them “fancy.” This however, sounds very, very good. Read the recipe to the hubby and he is very interested in trying it. Thanks for sharing.
Karen,
I tend to be simplistic as well. This was quick to make up though as it took just 2 or 3 extra minutes to whip up the ‘dressing’ for the beans.
I’ve never had green beans with pepper before, but look definitely looks like something I’d like to try!
I had some family members commenting that they couldn’t taste much while I could taste the mustard. I’m NOT a fan of mustard, but liked these green beans.