1 lb. green beans, trimmed and cut in half
4 bacon slices
1 (16 oz.) bottle cocktail onions, drained
2 tsp. sugar
1/2 tsp. dried thyme
1 1/2 tbs. cider vinegar
1 tsp. salt
1/2 tsp. black pepper
Cook the beans in boiling water for about 4 minutes, until tender-crisp. Rinse in cold water, drain and pat dry.
Cook the bacon in a large nonstick skillet over medium-high heat until crisp. Remove from pan, reserving 2 tbs. drippings in the pan. Crumble the bacon and set aside.
Add the onions to the pan and cook for 3 minutes, stirring occasionally. Add the sugar and thyme. Cook 3 minutes more or until onions are golden brown, stirring occasionally. Add the beans and cook for about 2 minutes, until thoroughly heated. Add the vinegar, salt and pepper; toss to coat. Stir in the crumbled bacon just before serving. This recipe makes 4 (1 cup servings for 2 points each.
3 potatoes
2 lbs. winter squash, any variety
3 medium carrots
1 large sweet onion
salt and pepper to taste
dried herbs (optional)
cooking spray
Leave potatoes unpeeled; wash and cut in half, and then cut each half into 4 pieces. Peel the winter squash ( you can use butternut, buttercup, blue hubbard, or any other orange fleshed winter squash) and cut into pieces about the same size as the potatoes. Wash the carrots and cut into thirds, and then lengthwise into halves. Peel the onion and cut it up into coarse chunks. Spray a roasting pan with cooking spray. Arrange the vegetables in the pan and spray with additional cooking spray. Sprinkle with salt and pepper. If you want to add dried herbs, sprinkle them over the vegetables. Some nice ones to try are oregano, thyme, sage and rosemary. Cover the roasting pan tightly with aluminum foil and bake in a preheated 350 degree F. oven for one hour. Remove foil and return to oven for another 45 minutes, or until vegetables are nicely roasted. This recipe serves 6. A serving is 2 points.