Green Bean, Egg and Quinoa Salad

Servings: 4

Ingredients:

• 1 cup cooked red quinoa
• 2 cups green beans, steamed and cut into 1 inch pieces
• 1 ripe plum, thinly sliced
• 2 hard-boiled eggs, sliced
• 2 teaspoons sesame oil
• 2 Tablespoons fresh lime juice
• ½ teaspoon sea salt
• ground black pepper

Directions:

1. Combine the quinoa, beans, plum and egg in a large bowl.
2. Drizzle with the sesame oil, lime juice, salt and pepper. 
3. Mix well and enjoy!

Nutritional Analysis: One serving equals: 225 calories, 7g fat, 270mg sodium, 31g carbohydrate, 5g fiber, and 10g protein

Green Bean Casserole

Ingredients

• 3  9-oz. pkg. frozen French-style green beans
• 1  Tbsp. butter or margarine
• 1 Small onion, chopped
• 1  8-oz. pkg. sliced mushrooms
• 1  10 3/4-oz. can cream of mushroom soup
• 1  8-oz. can sliced water chestnuts, drained
• 1/4  Tsp. pepper
• 1 1/2  Cups shredded Cheddar cheese (6 oz.)
• 1  6-oz. can French-fried onions

Directions

Cook green beans in microwave according to package directions. Place in large bowl; set aside.

Preheat oven to 375°F. Heat butter in large skillet over medium heat. Add onion and mushrooms, stirring about 5 minutes or until tender; add to green beans. Stir in mushroom soup and next 3 ingredients, mixing well. Spoon half of green bean mixture into lightly greased 1 3/4-quart casserole; top with 1/2 of French-fried onions. Add remaining half of green bean mixture and top with remaining French-fried onions.

Bake uncovered 20 minutes.

Nutrition Facts -- Amount Per Serving

• Calories 544
• Fiber 6g
• Total Fat 38g
• Protein 10g
• Saturated Fat 14g
• Carbohydrates 42g
• Cholesterol 40mg
• Sodium 2965mg

Green Beans, Potatoes and Spinach in Coconut Curry

Ingredients

• 1/3 cup cooking oil
• 2 1/2 cups pureed tomatoes
• 1 1/2 tsp salt
• 1 tsp turmeric
• 1 tbsp ground black mustard seeds
• 1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
• 1 cup water
• 1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
• 1/2 lb green beans, trimmed and cut in 1 inch pieces
• 1/2 cups coconut milk
• 1/2 lb fresh spinach, washed and chopped

Directions

1. Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately.