Archive for July, 2009

Spaghetti Beans

Wednesday, July 8th, 2009

This is a quick version of Grandma’s Beans in Tomato Sauce

2 cans green beans (fresh or frozen are fine, they’ll just need to simmer longer), drained

1 jar tomato-based spaghetti sauce, any flavor 

1/2 cup water or tomato/vegetable juice (tonight I used spicy V-8, because I had some in the fridge).

In medium saucepan, combine beans, spaghetti sauce.  Add a little water (or tomato juice) to the empty jar or can and swish around.  Pour into saucepan and stir.  Add salt and pepper or any seasonings you’d like to taste.

Simmer until beans are hot and sauce is desired consistency.

Tonight (July 8th) I’m having these over the leftover mashed cauliflower potatoes I had in the fridge.

Mashed cauliflower potatoes

Wednesday, July 8th, 2009

Not as low carb as mashed cauliflower, but has the taste and texture of mashed potatoes for about half the calories. I use an exchange plan, so I can just use my starch exchanges.

1 head cauliflower, broken into flowerettes

water or chicken broth (I use water with powdered chicken bouillon or soup base added)

1 cup skim milk

1 cup mashed potato flakes, or flakes to make 4 servings according to package directions

butter or margarine (if desired)

Boil cauliflower in water or chicken broth until quite tender (usually about 10 minutes).  Reduce heat to medium heat.  Drain off most of the liquid.   Add milk and any butter you wish to add (it really doesn’t need any at all) and return pan to the heat.   Simmer until milk starts to bubble.  Add potato flakes and remove pan from heat (you can turn off the burner now).  Mash with a potato masher (an immersion blender or handmixer works even better if you have one).




Grandma’s Green Beans in Tomato Sauce

Wednesday, July 8th, 2009

This is a recipe I adapted from my grandma’s “special” green beans.  She used more bacon (3 to 4 pieces), and used sugar instead of Splenda.

1 or 2 slices of bacon, diced fine or diced deli ham (if you use really lean ham, you may need to add a bit of cooking spray or a smidgen of oil to the pan, especially if you’re not using a non-stick pan)

1 small onion, diced

1 can (6 oz) tomato sauce and 2 cans of water or 2 cans of tomato sauce and 1 can of water

tsp of vinegar

2 tsp of Splenda (or sweetener of your choice)

optional seasonings (salt, pepper, garlic, italian seasoning… any you’d like or none at all.) 

1 can green beans (I like french cut – you can use frozen or fresh, but they will need to simmer longer)


Saute onion with bacon until onion is translucent and bacon is cooked through, but not crisp.  Add tomato sauce or paste and water, vinegar and any other seasonings.  Add drained beans to sauce, and simmer until sauce and beans are hot and sauce is bubbly (you can continue to simmer to thicken if you’d like a thicker sauce.)