Healthy Christmas Side-Garlic and Thyme Green Beans

Fresh green beans are my new found favorite vegetable.  I can't believe I waited so long to ever try them.  Sauteed with garlic and tossed with thyme, these crisp, tender green beans are rich in fiber. They also contain a ton of antioxidants, which can prevent hardening of the arteries and high blood pressure.

Garlic and Thyme Green Beans
8 side dish servings
  
3/4 teaspoon(s) salt 
1/4 teaspoon(s) coarsely ground black pepper 
2 pound(s) green beans, trimmed 
1 tablespoon(s) olive oil 
2 clove(s) garlic, crushed with press 
1 teaspoon(s) fresh thyme leaves

 

In 12-inch skillet, heat 1 inch water and 1/2 teaspoon salt to boiling on high. Add beans; heat to boiling. Simmer on low, uncovered, 5 to 10 minutes or until tender-crisp; drain. Wipe skillet dry. 

 

In same skillet, heat oil and garlic 1 minute on medium. Add beans and cook about 2 minutes or until beans are hot. Remove skillet from heat and toss beans with thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Source: Good Housekeeping

45 Calories; 2g Fat

Healthified Slow Cooker Winter Vegetable Stew

This is a delicious and hearty stew made from some great winter vegetables.  It takes just a few minutes to throw together before you leave for work in the morning and then you will have a rich hearty stew waiting for you when you get home.  Its the perfect thing to keep you warm and cozy while its snowing outside!

Healthified Slow Cooker Winter Vegetable Stew

2 cans (14.5 oz) diced tomatoes with herbs, undrained
4 medium red potatoes cubed
4 medium stalks celery cut into 1/2 inch pieces (2 cups)
3 medium carrots, cut into 1/2 inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2 inch pieces
2 medium leeks, cut into 1/2 inch pieces
1 can (14 oz) vegetable broth
1/2 tsp salt
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
3 T cornstarch
3 T cold water

In 4 to 5 quart slow cooker, place all ingredients except cornstarch and water.  Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.  Mix cornstarch and water; gradually stir into stew until blended.  Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally until thickened.

Makes 8 servings

Courtesy of Eat Better America