Parmesan Cheese Green Beans

I love when I give my kids veggies and they LOVE them.  This happens almost never, unless I am serving these yummy little pieces of delicious heavenly goodness.  This is such a simple recipe and one that we make in our home about 2 times a week.  I hope your family enjoys them as much as mine does. 

2-3 cups frozen green beans
2 tsp olive oil
1/2 tsp fresh basil minced
Garlic powder sprinkled over (2 shakes)
Pepper to taste
Parmesan cheese to garnish
In a medium fry pan pour olive oil in the pan.  Add green beans.  Cook on medium heat  until they start to soften (about 3-4 min) Once they have started to defrost add basil, garlic, and pepper.  Heat through.  Stirring often.  They cook in about 7 minutes.  Add Parmesan cheese once you remove from the pan.  Enjoy.9896

Parmesan, Mushroom, and Bacon, Green Bean

Every year I make this dish for Thanksgiving. This dish of mouth watering goodness is not only tasty but a vegetable everyone will want seconds of. Now, just because I said Veggie's doesn't mean it is healthy. This is the ultimate loosen your pants let out a sign Thanksgiving dish. But oh, the calorie's are so worth it.   Even though the picture is not pretty, this is one you have to try.  I am getting hungry just thinking about it. 

 1 lb cooked bacon
1 yellow onion
1 clove garlic
1-2 lbs mushrooms sliced
2  packages Frozen green beans or fresh (not canned)
Salt and Pepper to taste
1/2 -3/4 cup Parmesan cheese

In a cooking skillet cook the bacon at 275 until crispy.  (I do this outside so that I don't smell like bacon all day.) Set aside.  In the grease that is left cook the mushrooms, garlic, and yellow onion,  Once these have softened add the frozen green beans and turn up to 300.  Cook together until heated through.  Add salt and pepper to taste.  Then put about half of the beans in a serving bowl add a layer of Parmesan cheese, add the remaining half of beans and top by sprinkling Parmesan cheese.  Enjoy!

Tomato, Corn, and Avocado Salad

This is another new salad. I loved this. It is very refreshing and healthy. My kids that don't like tomatoes were not fans at all. My kids that do like tomatoes gobbled it up. My hubby has mixed feelings about veggie's so he wasn't sure. Again in is a Martha Stewart recipe. I heart her...conviction and all:)

I definitely would serve this at a ladies luncheon but not a kids party. I loved the way that the corn popped in my mouth, and the delicious tastes all blend together so nicely. I think it is a perfect summer time salad. Mmmmmm
2 ears of corn (husk and silk removed)
2 pints cherry, grape, or pear tomatoes, halved, or quartered if large
1 avocado, halved, pitted, peeled, and diced
2 green onions, thinly sliced
2 T fresh lime juice
1 T olive oil
salt
Pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard the cob. Add tomatoes, avocado, green onions, lime juice, and oil to a bowl. Season with salt and pepper, and toss gently to combine. Enjoy!