The Anti-Chicken Fingers Movement ~ Slow Cooker Ham, Green Beans & Potatoes

My husband declared this new meal one of his favorites!  And, the kids had two helpings.  I will definitely be making this again, it was so easy!

8 red potatoes, scrubbed and halved

1 (16 ounce) package frozen green beans (or fresh)

1 large onion, cut into about eight wedges

2 cups ham, cut into bite sized pieces

2 cups chicken broth

salt and pepper

(I served w/cornbread, the box kind you make - if desired, add this and any needed ingredients to your list)

Directions:

1. 
   
   Add all the ingredients to crockpot and cover, cook on low for 8 to 10 hours.
2. 
   
3. Serve with fresh, sliced tomatoes (I didn't do the tomatoes, but YUM!) and corn bread for a great Southern meal.
   
   
   How easy is that?  Like I said, def cooking this one again!
   
   
   Happy Eating Friends!  ~ Trina

The Anti-Chicken Fingers Movement ~ Beef Stew on Toast

This is one of those meals that's healthy but awesome...it's almost a comfort food though it doesn't sound like it.   I was skeptical when first making it as there are so few ingredients...however, it's packing with flavor.

Ingredients:
1-Pd lean ground beef
salt & pepper
1 1/2-TBL olive oil
1- Medium onion, chopped
3- Cloves of garlic, minced (I suggest fresh)
1- 15.5 oz can of fat free beef broth
2-TBL flour or cornstarch
1-14/5 oz can of diced tomatoes
1-Can cut green beans

4 to 6 slices of whole wheat bread, cut diagonally or 4-6 whole wheat rolls toasted

Directions: In large, deep, nonstick skillet cook the ground beef for about 10 minutes or until cooked.  Season to taste w/salt & pepper.  Remove beef & put in a bowl.  Warm oil in same skillet over medium-high heat, add onion and garlic, stirring often until tender.  In small bowl whisk together beef broth & flour or cornstarch until blended smooth.  Gradually stir into skillet and bring to a boil.  Stir in tomatoes & the juices.  Cook stirring about five minutes, until slightly thickened.  Add green beans and ground beef to the skillet and cook another 7 minutes or until heated through and bubbly.  Serve over toast!  ~ Happy Eating Friends, Trina

Holiday Recipe Spectacular - Side Dishes - Poppy Seed Green Beans

My mother-in-law made a version of this recipe at one of our first dinners at her place.  Loved it!  Rather than the traditional green bean casserole, I decided to add this to my holiday menu.  I found this recipe at EatingWell.com.

Poppy Seed Green Beans

• 1 teaspoon poppy seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar, or rice-wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1 tablespoon minced shallot
• 1/8 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 1 pound green beans, stem ends trimmed

Directions

1. To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
2. To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 7 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.