Two quick recipes

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!