Better than Mom's Green Beans

This is like...THE ONLY...way to eat green beans. Just sayin'. As I tried to write out this recipe I realized I had to add a disclaimer: this recipe is totally made up off the books. I don't even know how much I actually use of each ingredients. It's my best guess. So if you're just throwing things in..you're probably doing it JUST RIGHT.

Ingredients:
1 1/2 lb green beans (or bag of frozen)
3-6 slices bacon (ish..i really have no idea how much bacon it uses...)
1 T bacon grease or about 2 T margarine
1/3-1/2 cup onions, chopped
1-2 T sesame seeds
2 T apple cidar vinegar
salt and pepper to taste

Cover green beans in a shallow pan and boil until crisp tender. (Obviously the frozen beans don't take as long as the fresh.) Drain and set aside. In same shallow pan (I use a 10in round by about 2-3 inch high pan) fry bacon and crumble. Use 1T bacon grease OR melt 1T butter in pan and saute onion until tender. Stir in sesame seeds until they are slightly toasted. Add vinegar and crumbled bacon; mix well; then toss with green beans until well coated. If they are too dry melt another tablespoon of butter (or bacon grease) and toss to coat. Salt and pepper to taste.

*I often use crumbled bacon (you can get it cheap at SAMS) and butter if i don't have bacon. Or sometimes I even just fry up some ham in bacon grease and use it as the bacon.

I've definitely entertained the idea of using sesame oil in this recipe. I'll let you know if I ever do!
These are definitely not low fat, but they are stinkin' good!

Fast and Easy Taco Dip

Ingredients:
1 can lowfat refried beans
1 packet taco seasoning
1 c lowfat sour cream
1 c salsa
2 cups shredded lettuce
1 cup shredded cheddar cheese
2 green onions, chopped
2-3 tomatoes, chopped
8-10 olives, sliced

Mix refried beans with taco seasoning; spread in the bottom of a pie plate. Spread sour cream, then salsa over the top of beans. Sprinkle lettuce over the top. Sprinkle cheese on top of the lettuce, and the onions over the cheese. Sprinkle chopped tomatoes around the outside edge of the pie plate. Sprinkle olives in the center of tomato circle. Serve with tortilla chips.

This is always GONE when I take it to potlucks or host parties. It is so fast and easy and I almost always have the ingredients on hand.

Serves 10-12 as an appetizer or side dish.
Each serving - 2 points

Eggrolls? On a diet? YES!

Baked Eggrolls. It's genius!!! I can hardly wait til they are out of the oven!!! A detailed how-to is going to follow {hopefully} shortly!

Ingredients:
8 egg roll wrappers
1 medium shallot,
1 garlic clove, minced
2 tsp minced, fresh ginger
6 oz boneless, skinless chicken breast, shredded
1/3 cup Kikkoman Low Sodium Teriyaki Sauce
2 tbsp rice vinegar
1 tsp sugar
1 cup packaged coleslaw mix
1/4 cup chopped green onions
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp ground cumin
1/2 cup of Kikkoman Sweet & Sour Sauce (for dipping)

You'll need your oven to be at 400*. Mince shallot and garlic and add to a wok (or large skillet if you must) coated with nonfat cooking spray and cook over medium heat for 30 seconds. Add chicken and brown, stirring frequently with a wooden spoon; about 5 minutes. Drain well. Add teriyaki sauce, vinegar, sugar, ginger, salt, pepper, and cumin; simmer for 3 minutes to blend flavors. Toss in packaged coleslaw mix and diced onions and saute for about 1 minute. On a flat surface, place one egg roll wrapper with a corner facing you (like a diamond!). Place in a row from bottom corner to top corner 4 full tablespoons of filling, leaving 1/2 inch at the bottom and top.
Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients. Place filled wrappers on prepared baking sheet; lightly spray surface of wrappers with non fat cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes.
Makes 8 eggrolls
Each Eggroll is only 2 points!

Oven "fried" Zucchini sticks

Tonight is the first time trying this recipe, and I'm EXCITED. I've been wanting to for about a month now...I know...what's taken me so long! I am doing just half of the recipe for tonight since we won't be home to eat leftovers this weekend.

Ingredients:
- 2 medium sized zucchinis
- 1/2 cup regular Fiber One Cereal
- 1/2 cup egg whites or egg substitute mix
- 1 tbsp granulated onion powder
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black ground pepper

Directions:
Preheat oven to 425 degrees. Slice each zucchini lengthwise, and then cut each half lengthwise again. Now, cut each strip in half. This should make a total of 16 sticks. Pat dry with paper towels and set aside. In a food processor or blender, process the Fiber One Cereal until it becomes a breadcrumb like consistently. Combine the cereal mix into a small bowl with onion powder, garlic powder, paprika, salt and pepper. In another small bowl, pour in the egg whites or egg substitute. To bread your sticks, dip each zucchini stick into egg whites and shake off excess. Then dip into cereal mixture and coat all sides of strips evenly. Continue until all zucchini strips are breaded. Spray a baking sheet with not fat cooking spray and place all the breaded zucchini sticks onto the baking sheet. Pop into the oven and cook until sticks start to brown – about 15 minutes. Serve with 2 tbsp marinara sauce for a yummy kick!

Serving size is 8 sticks.
(1 point if you're counting!)

*NOTE* When I try this recipe again, I'm going to try 1/4 c fiber one, 1/4 c seasoned bread crumbs, and 1 Tablespoon parmesan cheese. I think it will be amazing!