Good late Tuesday night! I’m getting ready to go watch the Olympics, but wanted to leave you with this ultra tasty green bean recipe I made a couple nights ago. They are crispy, full of flavor and totally delicious! Next time you are at the grocery store, do pick up some fresh beans and indulge in this great side dish. It makes a perfect side for any type of meat, forget that, just have them as the main course! One bit of advice, definitely use parchment paper. I tried just spraying the baking sheet and some of the breading still came off, you don’t want any of that goodness lost!

Before I go, anyone have any magical tips on how to keep fresh herbs alive? I just planted some fresh basil and rosemary in a big pot in my backyard. I soooo want to keep them for a while, but have a horrible green thumb! Any tips from you gardening pro’s would be greatly appreciated!

Have a great night or day if you are reading this tomorrow!




Crispy Parmesan Ranch Crusted Green Beans

¾ Cup prepared Ranch Dressing
1 egg, beaten
1 ½ Cups panko bread crumbs
½ Cup grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
½ lb washed and trimmed fresh green beans

1. Preheat oven to 450 degrees F. Combine ranch dressing and egg together in a shallow dish. Combine panko, parmesan, salt and pepper in a separate shallow dish. Lightly dip beans into ranch dressing. Press into crumb mixture then place onto a parchment lined baking sheet (they’ll stick to the pan if not, even if sprayed with cooking spray). Do this process until all beans have been coated. Bake for 15 minutes or until crust is crispy and golden. Let cool for 3 minutes then serve.

4 servings

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I wanted to make even a healthier muffin recipe since the last one I posted and I’ve done it! I made these tasty muffins a couple weeks ago and they turned out perfect. Soft, tender and full of blueberries. They are great for breakfast. Hope you’ll all enjoy!

Healthier Coconut Crusted Blueberry Muffins

1 ¾ Cups whole wheat flour
¼ Cup flax seed meal
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ Cup sugar substitute, like Sweet Simplicity or splenda

1 egg
6 oz strawberry lowfat yogurt
½ Cup plus 2 Tablespoons skim milk
1/3 Cup coconut oil
1 Tablespoon vanilla

1 ½ Cups fresh or frozen blueberries

½ Cup shredded sweetened coconut

1. Preheat oven to 400 degrees F. Place first 6 ingredients into a large mixing bowl. Place the next 5 ingredients into a small mixing bowl and whisk together. Slowly add to the dry ingredients until just combined. Slowly and carefully stir in the blueberries.

2. Fill 12 muffin tins that have been sprayed with cooking spray ¾ full of batter. Sprinkle with shredded coconut. Bake for 15-20 minutes or until toothpick comes out clean from center.

Makes 12 regular size muffins or 6 Texas size

Coming next is a fun new dinner recipe that includes loads and loads of garden fresh veggi’s, that had my kids fooled! See you soon!