Green Bean Salad

Ingredients:

1 lb. fresh green beans, trimmed

10 grape tomatoes, halved

1 red bell pepper, seeded & thinly sliced

1/2 c. diced green pepper

1/4 c. chopped fresh parsley (I used dried Italian seasonings)

Dressing:

1 tsp Dijon mustard (I used brown)

1/4 c. olive oil

1/4 c. fresh lemon juice

1/4 tsp ground pepper

1/8 tsp salt

Directions:

Wash green beans. Drop beans into a pot of boiling water. Cook until crisp, about 4 minutes.

Drain water and let beans cool. Add tomatoes, peppers, and parsley.

In a small bowl, stir together the mustard, oil, and lemon juice. Add pepper and salt. Stir well.

Pour the dressing over the salad, then toss. Cover and refrigerate for an hour until chilled.

*I didn't want to wait an hour. So we ate right after and it was yummy warm. If you wanted to, you could add shrimp. Or if you're not up for seafood, it would be good with grilled chicken as well.

Pasta Toss

If we had a category that was easier than easy I'd almost want to put this one there. It's a very basic recipe that I got from the Hatrack Cookbook...which doesn't seem to be available online anymore. It was a collection of recipes someone put together from the people who post on the Hatrack Forums. Oh well. Anyway. You can really put whatever you want in it, as far as vegetables go. And it's quite good for you, since there's not much to it aside from pasta and vegetables.

Pasta Toss
Ingredients:
1 T. olive oil
1 onion, chopped
2 zucchini, chopped
2 yellow squash, chopped
2 c. mushrooms, sliced
2 cloves garlic, minced
salt and pepper to taste
1/4 t. oregano
1 lb. pasta of your choice (I used some whole grain fettuccine)
1/4 c. grated Parmesan cheese

Directions:
Cook pasta according to directions given. Heat olive oil in a large skillet over high heat. Add veggies and spices. Cook and stir for about 7 minutes (veggies should be slightly tender). Toss with pasta and Parmesan cheese.

I actually halved the recipe for me and Paul. And I didn't measure the Parmesan cheese. I just sprinkled it on our bowls. It was fast, simple, and yummy!

Red Beans and Rice

I tried this recipe a few years ago and kind of forgot about it until now. I forgot how easy and yummy it was! It was one of the recipes on the Discovery Health National Body Challenge. Sorry about this picture. As you read the ingredients you'll see that there's a few things different. First, I couldn't find a green bell pepper. Second, I forgot to add the beans. I was in a total hurry and forgot, but I did add them later. Still yummy!

Red Beans and Rice

Ingredients:
1/2 c red kidney beans
2 oz turkey keilbasa (or sausage)
1/2 c fresh or frozen bell peppers and onions
1/2 c diced tomatoes ( I use fresh, but you can use canned)
1 tsp oregano
1 c cooked brown rice

Directions:
Prepare rice according to package. If it isn't instant rice, prepare beforehand. You can also use white rice if you'd like instead.

Heat pan over medium heat. Cut keilbasa into 1" slices and heat in pan until browned on edges.

Once keilbasa is cooked, add drained kidney beans, vegetables, and tomatoes. Add oregano.

After cooked and heated through, serve over rice and enjoy!

*FYI* This is enough for one person. If you want to serve two, double everything! It's really filling and yummy and totally good for you!