After our loooooooong snow day yesterday, complete with three trips outside to play, two cups of hot chocolate, and one very necessary movie (so that I could regain my slipping sanity) the day finally slowed down. I began to make the kids' dinner after their much-needed bath time and when they realized I was making green beans for their vegetable, Frances and George both cheered, "Yay! Green beans!!" and did a happy dance in the kitchen.
They really do love these simple beans, which I pretend means they are really good and not just tolerable compared to the steamed broccoli and cooked carrots they get on other nights. Will likes them, too; he just rarely gets to eat them because they are usually entirely consumed by the time he walks through the door. Plus, they are ridiculously easy to make:
Roasted Green Beans
- Wash and break in half green beans and put in a square cake pan.
- Toss with 1-2 tablespoons of olive oil and add garlic powder and kosher salt to taste.
- Bake in a 425 degree oven for about 15 minutes (check at 12 minutes) until tender. Enjoy!
Honey Mustard Dressing
I must admit, I am not a big fan of honey mustard dressing. Most store-bought brands (or even restaurant options) are too sweet for my taste. But when I saw this recipe on one of my go-to food blogs (here) I gave it a try. I liked that the main ingredient was Greek yogurt (healthy, right?) and it had a fairly small amount of sugar.
|Don't worry - it's not actually this electric yellow.|
- 1/2 cup plain Greek yogurt
- 2 T yellow mustard
- 1 1/2 T Dijon mustard
- 2 T honey
Try not to lick the bowl.
Because of the yogurt, this is actually best served as a dip (chicken fingers!) or on sandwiches rather than as a salad dressing where it can taste a little chalky. But who are we kidding, I also slather it on my salads, too and gobble it up at an embarrassing rate.
Happy Thursday, everyone!