Quick and healthy recipes: dressing an old stand-in

Taking care of our family and others includes finding ways to give them good nutritious meals, and that can be challenging. What are you going to do when they will only eat vegetables familiar from childhood: green beans, peas, corn and potatoes? Green beans were often cooked in bacon grease and loaded with bits of bacon. The peas and potatoes may have been swimming in a rich creamy, buttery white sauce. Skip the sauces, and you’re left with a simple dish that can get old quickly.

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

ITALIAN STYLE GREEN BEANS

Drain and rinse two cans of green beans; add a can of diced Italian tomatoes; heat well and serve.

Now that was easy, right? Experiment with other additions and you’ll be surprised how a plain 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 VEGETABLE CUPS

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

Trim crusts from eight slices of whole wheat bread, lightly buttered. Carefully push the center of the bread slices down into a muffin pan. This will form a pocket with four corners sticking out. Lightly toast in the oven. Scoop out a couple tablespoons of the hot green beans and top with bell pepper, sliced ​​almonds, chopped onion, a sprinkle of grated or Parmesan cheese, or a tablespoon of sour cream.

Many stay at home moms are planning their meals based on what the market has in their sales announcements this week. You can often find low-sodium and low-sugar items on sale as well. When you do, stock up on them. 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.

In short: 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