Tuesday, July 7, 2009


Boy! Where does the time go?! I need to start posting some new recipes on here that we've tried and enjoyed. In our quest to eat healthy, I'm scouring 'light' cooking books and magazines for new takes on veggies. Tonight we tried this yummy little dish called Asian grilled green beans. It was a real hit with hubby, who isn't a huge fan of veggies. It's spicy, so beware. If you tend to be whiner when it comes to spice, just use half the amount of crushed red pepper flakes. This one is a keeper, for sure.
* One thing I would like to try next time though, is stir frying this dish, rather than 'steaming' them in the foil packets. I like my beans a bit on the crisp side.
* You could also top this side dish with a sprinkle of heart healthy, toasted nuts to give it a nice crunch.


1 Tblsp. Brown sugar (I omitted this because we are cutting down on sugar, and it still turned out fabulous)
1 Tblsp. Sesame oil
1 Tblsp. Soy sauce
2 garlic cloves, minced
1/2 tsp. crushed red pepper flakes (can reduce to 1/4 tsp if you don't like spicy dishes)
1 1/2 pounds fresh green beans, trimmed
1 medium red onion, halved and thinly sliced
6 medium fresh mushrooms, quartered (I used baby bellas)

In a large bowl, combine the first 5 ingredients.Add the beans, onion and mushrooms. Toss to coat.
Place the veggies on a double thickness of heavy duty aluminum foil about 24" square. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 18 to 20 minutes or until beans are tender, turning packets over once. Open foil carefully to allow steam to escape.

Serving size: 3/4 cup
55 calories
2 g fat
9 g carbohydrates (less if you omit the brown sugar)
3 g fiber

Diabetic exchange: 1 vegetable, 1/2 fat

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