Roasted Green Beans and Fresh Tomato

Okay, truth is, I really don't like tomatoes but the hubby does. So, I made this dish. When serving I went heavy on the green beans for me and heavy on the tomatoes for him.... We were both very happy.

This is a great side dish (that I found on the WW website) that really doesn't take long to make. However it tastes like it did!

Roasted Green Beans and Fresh Tomato
Serves: 4
Points: 0

Ingredients

3 sprays olive oil cooking spray
4 cups green beans, trimmed
2 cups grape tomatoes, or cherry tomatoes, cut in half (or quartered if large)
1/4 cup fresh basil, cut into ribbons, divided
2 tsp minced garlic, or less to taste
1/2 tsp table salt (I use kosher) or more to taste
1/4 tsp black pepper, freshly ground, or more to taste

1) Preheat over to 450 degrees. Coat a large roasting pan with cooking spray.

2) Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes

3) Meanwhile, in a medium bowl, combine tomatoes, 2 tbsp of basil, garlic, salt, & pepper and set aside.

4) When green beans are finished, remove from oven and spoon tomato mixture in pan. Toss thoroughly. Serve hot, room temperature, or chilled. Top with remaining 2 tbsp of basil.

Broccoli with Lemon-Garlic Crumbs

Over the years, my tastes have changed. For example, I like broccoli. Ask my mom and she would tell you that would have been an impossibility based on my vegetable likes/dislikes (mostly dislikes) during my childhood.

I found this dish on the WW website. This isn't your basic old steamed broccoli. I served this at dinner one Mother's Day (I believe) and it was a hit!

Broccoli with Lemon-Garlic Crumbs
Serves: 4
Points: 2

Ingredients

1 pound broccoli florets, fresh
1 tbsp unsalted butter
1 1/2 tsp minced garlic
1/2 cup dried bread crumbs, panko (Japanese bread crumbs)
1 tsp lemon zest
1/4 tsp table salt

1. Bring 1 inch of water to a boil in a large skillet. PLace broccoli in a steamer basket and set over water. Cover pot and steam until broccoli is crisp-tender, about 5 to 6 minutes; drain.

2. Meanwhile melt butter in a medium non-stick skillet over medium-low heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add panko bread crumbs, increase heat to medium and cook, stirring often, until lightly toasted, about 2 to 3 minutes.

3. Remove skillet from heat; stir in lemon zest and salt.

4. Spoon broccoli into a serving bowl and toss with crumbs.

Delish!

Couscous with Rosemary & Olives

This is a quick, tasty side dish for any meal.

Couscous with Rosemary & Olives
Serves: 4
Points: 4

Ingredients
1 cup uncooked whole wheat couscous
1 1/4 cup vegetable broth
1 Tbsp rosemary, fresh, chopped
15 medium Kalamata olives, pitted & sliced
1/4 tsp salt
1 tsp black pepper

Instructions
1) Cook couscous according to package directions using vegetable stock instead of water and adding rosemary to mixture before cooking; do not add any fat.

2) Stir in olives while couscous is still warm and season to taste with salt and pepper.