Menu for the Week of April 28, 2019

Sunday:
Chicken and bean burritos 

Monday:
Eggs

Tuesday:
Senate bean soup 

Wednesday:
Pizza

Thursday:
Beef and barley soup
Italian bread 

Friday:
Scrounge
Leftovers

Saturday:

Derby pie

Peanut butter pie 

Ribs
French fries (forgot)
Corn
Biscuits
Green bean casserole


Southern green beans

Yield:

8 servings (serving size: 1/2 cup beans and 1 1/2 teaspoons bacon)

September 2012

RECIPE BY Oxmoor House

Infused with deep bacon and onion flavor, these tender beans are just like your grandmother used to make. Serve with pepper sauce for an extra kick, if desired.

Ingredients 

• 3 center-cut bacon slices
• 1 cup chopped onion
• 1 cup fat-free, lower-sodium chicken broth
• 1/4 teaspoon salt
• 1 1/2 pounds green beans, trimmed
• Hot pepper sauce (optional)

• Calories 38
• Caloriesfromfat 0.0%
• Fat 0.8g
• Satfat 0.4g
• Monofat 0.6g
• Polyfat 0.1g
• Protein 2.1g
• Carbohydrate 7g
• Fiber 3.4g
• Cholesterol 3mg
• Iron 0.4mg
• Sodium 181mg
• Calcium 46mg

Step 1

Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add onion to drippings in pan; sauté 5 minutes or until tender.

Step 2

Combine onion, broth, salt, and green beans in a 4-quart electric slow cooker. Cover and cook on LOW for 8 hours or until beans are very tender. Transfer beans from slow cooker to a serving bowl, using a slotted spoon. Sprinkle with crumbled bacon. Serve with hot pepper sauce, if desired.

Cooking Light Slow Cooker Tonight