Green Beans with Cherry Tomatoes

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This recipe came from Eating Well I think although I didn’t find it there.  It’s a super simple and delicious side dish that goes with just about any main dish.  I used green beans and cherry tomatoes I got from the CSA bag I get every week.  Try it with super fresh green and tomatoes ~ out of this world!  It has little fat and it low calories to boot!

Green Beans with Cherry Tomatoes

2 tsps olive oil, divided
1 lb green beans, trimmed
1/2 cup water
1 cloves garlic, minced
1 1/2 cups cherry tomatoes, halved
1 tbsp balsamic vinegar
salt and pepper to taste

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add green beans and saute, stirring often, about 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, about 3 minutes or until tender crisp or a few minutes longer if you like your beans more tender.

Push the beans to the side of the pan, add the rest of the oil and the garlic and saute until the garlic is fragrant, about 30 seconds. Add the tomatoes and stir everything inthe pan together and cook until the tomatoes begin to break down, 2 to 3 minutes.

Remove from heat, stir in the vinegar and the salt and pepper and serve.

Makes 4 servings.

Happy Cooking!

Pumpkin Squares

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Alice of simply decorated had a delicious-sounding recipe on her blog for pumpkin squares and I decided to give a try this afternoon.  I subbed Splenda blend sugar and Splenda blend brown sugar and fat free evaporated milk.  They are WONDERFUL!!!!  Sometimes the Splenda leaves a nasty aftertaste but with the blend, I don’t have it.  The brown sugar blend melted a little more than I would have liked but it tastes good and that’s all that matters.  Thanks for posting, Alice!

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Happy Cooking!

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