[ The Best Green Beans ]

Made this for Kevin's family Christmas potluck ... it was SO GOOD

For approximately 14 people 

Ingredients:

7 handfuls - green beans
2 - shallots 
3 - rashers of bacon
1/4 cup - dried cranberries 
block of goat cheese

Directions:

1. pan fry the bacon til crispy, remove.

2. add shallots to bacon grease, til clear

3. boil green beans in a 2inch deep pan for 5-8min

4.  add cooked beans to shallot pan, add crispy bacon and toss.

5.  add cranberries (if desired)

6.  place in serving dish, sprinkle with crumbled goat cheese to garnish.

[ Crispy Parmesan Beans ]

 Ingredients

• 1 pound fresh green beans
• 1 cup panko bread crumbs
• 1/2 cup parm cheese
• 1 tbs garlic powder
• 2 eggs
• 1/2 cup flour

Instructions

1. Preheat air fryer to 390.
2. Rinse green beans.
3. Coat green beans in flour.
4. Whisk eggs.
5. Dip each green bean in the eggs.
6. Mix together parm cheese, panko bread crumbs, and garlic powder.
7. Dip green beans in panko mix coat the green beans well.
8. Place in air fryer on 390 for 5 minutes or until golden brown.
9. Sprinkle with additional parm cheese.

[ Mexi-Stuffed Yam Skins ]

I started eating "clean" ... basically, no more than 5 ingredients on a package - or I don't eat it.  Its actually REALLY easy ... the biggest change being PREPARING my snacks and lunches.    Our dinners are generally pretty "clean" - so that wasn't much of an adjustment.  

So, when my friend Char made these and gave me a tester?  I was BLOWN away.  I made them the next day - but had no goat cheese or cilantro, which were definitely missing from mine.  But I still ate two - and the rest are in the freezer for the day that I don't have a healthy choice to eat.

Photo cred :  I'm guessing it's Char's LOL

Mexi-Stuffed Yam Skins

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon coconut oil (original recipe calls for butter)
½ yellow onion, chopped
2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
1 ounce goat cheese (original recipe calls for cream cheese - Char suggested goat cheese)
¼ cup greek yogurt (original recipe callsfor sour cream)
1 teaspoon salt
½ cup cilantro, roughly chopped
6 tablespoons shredded cheese (I omitted the cheese)

Directions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the oil over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt.  When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

[Tracy's Minestrone Soup]

My friend, Tracy, invited me for lunch this week ... and served the most delicious soup ever.  I asked for the recipe, and she gave it to me.  Winning.

Minestrone Soup

2 tbsp olive oil
2 tbsp butter
1/2 pound of italian sausage, ground
1 large onion (chopped)
1 clove of garlic
1/2 cup chopped celery, carrot and green pepper
2 tbsp parsley
1/2 tsp dried basil
pinch of dried thyme
1 bay leaf
salt and pepper
2 cups of chopped tomatoes (19oz can)
4 cups chicken stock
2 cups of shredded cabbage
1 cup of kidney beans
1/2 cup of elbow macoroni
freshly grate parmesan (optional)

Directions:

- In a large heavy sauce pan, heat oil and butter.   Add sausage, brown lightly.
- add chopped onion, garlic, celery, carrot and green pepper.  Cook until softened.
- sir in parsley, basil , thyme, and bay leaf ... add salt and pepper.
- stir in the tomatoes and stock.
- bring to a boil.
- reduce heat and cover, simmer 10 minutes.
- add cabbage, beans and pasta.  Simmer for 30 minutes.
- serve with sprinkled parmesan on top.

[Black Bean Mexican Salsa]

We were up at Keats with Ron and Lisa, the first time I had this.  Lisa showed me how quick and easy it was ... and now, it's my "dish" that I bring to every casual pot-luck.

Black Bean Mexican Salsa

1 tin black beans, rinsed 
1 tin sweet corn, rinsed
2 diced avocados
2 diced tomatoes
ranch dressing
taco seasoning

Directions:

Mix beans, corn, avocados and tomatoes in a bowl. Add ranch dressing, a little at a time, until coated with desired amount. Sprinkle taco seasoning (I like to add a fair bit, about 1.5 tbsp) and toss. Place in fridge, covered, and let set for about 30 minutes. 

Serve with multi-grain tortilla chips.