fresh green bean casserole

2lbs fresh green beans
1 tbsp olive oil
6 cloves garlic, finely chopped
2 c fresh bread crumbs or panko bread crumbs
2 tbsp melted butter
1 tsp salt
1 tsp pepper

1. heat oven to 400. fill large bowl halfway with ice water and set aside.
2. steam green beans on stove, about 5 minutes, until tender.
3. immediately transfer beans to ice water to cool. strain and blot dry.
4. heat olive oil in skillet over medium heat. add garlic, cook until soft.
5. remove from heat, toss in bread crumbs, butter, salt, pepper and beans.
6. transfer to a baking dish. bake until beans are tender and bread crumbs are golden, 18-20 minutes.

swiss spinach strudel

recipe from pillsbury

about 45 min total time

1 egg
1/2c reduced-fat chives and onion creme cheese spread (from 8 oz container)
1 box frozen chopped spinach, thawed, squeezed to drain
1 c shredded swiss cheese (4oz)
1/4 tsp salt
1/4 tsp pepper
1/8 to 1/4 tsp nutmeg
1 can reduced fat crescent rolls or 1 can recipe creations flaky dough sheet
2 tbsp italian style bread crumbs

1. heat oven to 375. in large bowl, beat egg. add cream cheese and blend well. add spinach, cheese, seasonings and mix well.
2. if using rolls, unroll dough onto ungreased sheet. press to form rectangle; firmly press perforations to seal. if using dough sheet: untoll dough onto ungreased cookie sheet. press to form 12x8 rectangle.
3. spoon and spread spinach mixture lengthwise on half of dough. fold untopped half of dough over filling. press edges and ends to seal. spray top with cooking spray (or butter) and sprinkle with bread crumbs.
4. bake 18-24 minutes or until golden brown. cool 5 minutes then cut into slices.

notes: this recipe is good, but not great. i end up tweaking it a bit each time i make it.

beef stew

adapted (very liberally) from bhg.com; 6 servings

1 package stew meat (already cubed)
2 tablespoons quick-cooking tapioca
1 package baby carrots
1 can french-cut green beans (no salt added)
2 cups diced frozen onions
2 cloves garlic, minced
1 14-ounce can reduced-sodium chicken broth
1 can beef consomme
1 package egg noodles

1. salt and pepper meat. in a skillet, heat 1-2 tbsp olive oil and sear on med-high, then lower heat to cook meat through.

2. place meat in a 3-1/2- or 4-quart slow cooker. sprinkle with tapioca. stir in carrots, onions, and garlic. pour broth and consomme over meat mixture in cooker.

3. cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. add green beans (drained) 1-2 hours prior to serving. salt and pepper to taste and serve over bed of egg noodles.

notes: this was a new recipe that i totally winged b/c, as i went to make it, i discovered i didn't have any of the right ingredients. :) still, it came out pretty well and i'd make it again (although it wasn't a big hit with the kids). i seared the meat the night before to make my morning prep all the more easy. also thickened stew before serving with cornstarch paste because i felt it was a bit thin.

cheese ravioli with pumpkin sage sauce

recipe adapted from buitoni ad

ingredients:
1 tbsp butter
1/2 cup dry white wine (or white wine vinegar)
1/2 cup chopped onions
jar of alfredo sauce
1/2 cup pure pumpkin
1 tsp ground sage
1 20oz. package buitoni refrigerated four cheese ravioli

1. cook butter, wine, and onions in medium saucepan over medium heat, stirring occasionally, until onions are tender and sauce is reduced.
2. stir in sauce, pumpkin, and sage. cook, stirring occasionally, until heated through.
3. prepare pasta according to package directions, reserving 1/4 cup of pasta water.
4. stir reserved water into sauce and toss with pasta.

notes: super yummy and ridiculously quick and easy. new recipe and the baby wouldn't eat it, though.