green beans Archives - Alida's Kitchen

November 10, 2014 ·

For a healthier twist on a holiday classic favorite, try this easy recipe for a Cheesy Green Bean Casserole that is creamy, cheesy, made with Greek yogurt and without soup. Thank you to Del Monte (through their partnership with POPSUGAR Select) for sponsoring this post!

Now that it is November, we are eagerly planning our holiday menus. When planning side dishes, one dish that almost always appears at every family holiday gathering is Green Bean Casserole. It is the same, traditional recipe that everybody makes. However, in preparation for this year, I decided to give Green Bean Casserole a healthier, tastier makeover. This result is a Cheesy Green Bean Casserole that is a huge crowd pleaser for the whole family!…

Red-Leaf Salad with Roasted Sweet Potatoes

January 17, 2012 ·

mixed green salad with roasted sweet potatoes and tangy yogurt dressing

Red-Leaf Salad with Roasted Sweet Potatoes is all things good wrapped up in a salad. You have your roasted sweet potatoes and red onion, green beans and pepitas, all on a bed of red leaf lettuce and topped with a tangy yogurt dressing. Sound good? Umm..yeah, I thought so too! Mike and I don’t typically put dressing on our salads, but the first thing that he commented about this dish was ‘how good is that dressing!’ The dressing has some zip, so a little goes a long way. It goes perfectly with the sweetness of the roasted sweet potato and onion. There are so many yummy vegetables in this dish, I would happily eat it every day of the week.

I made a couple changes of note from the original recipe. First, I used nonfat Greek yogurt instead of low fat regular yogurt. The Greek yogurt adds a nice little protein boost, and frankly is what I always have on hand. I’m sure regular yogurt would work just fine. The other change I made was using pepitas, in lieu of walnuts, due to my tree nut allergy. Pepitas are always tasty and added a nice little crunch. However if you are a walnut fan, I suspect they would also be quite delicious in this dish. Frozen green beans worked really well, but I look forward to using fresh green beans when the season hits.

Mike and I were talking in terms of ‘next time we have this’…which tells me there will definitely be a next time. This salad is a keeper!

Red-Leaf Salad with Roasted Sweet Potatoes

Yields: 4 servings

Ingredients

3-4 cups sweet potato, cut into 1-inch cubes
1 red onion, cut into 1-inch chunks
2 tablespoons olive oil
Salt and Pepper
10 ounces frozen cut green beans, thawed (or 1½ cups green beans, cut into 1-inch pieces)
⅓ cup pepitas
½ cup nonfat Greek yogurt
1 tablespoon white wine vinegar
1 garlic clove, minced
1 head (10 ounces) red leaf lettuce (or spinach or mixed greens)

Instructions

Preheat oven to 450 degrees. Line rimmed baking sheet with foil.
Place sweet potato and onion on baking sheet and toss with olive oil. Roast until sweet potatoes are tender, approximately 30 minutes. Add green beans and pepitas and roast another 5 minutes.
In a small bowl, whisk together yogurt, vinegar and garlic. Add salt and pepper to taste.
Place lettuce on bowl and top with sweet potato mixture. Drizzle dressing on as desired and serve.

Slightly adapted from Everyday Food Light