Green Beans with Mustard Sauce, Lentils with Onion, Sour Cream Lima Beans

Green Beans with Mustard Sauce

  • 1 9 oz. package cut green bean
  • 2 beaten egg yolks
  • 1 teas. whole wheat flour
  • ½ teas. dry mustard
  • ¾ cup scalded 2% milk
  • 1 teas. lemon juice
  • salt and pepper to taste

Place a double boiler over medium high heat. When the water in the bottom of the double boiler is simmering reduce heat to medium and whisk together the eggs, flour, dry mustard and salt and pepper in the top of the double boiler. Slowly add the milk to this mixture while whisking constantly. Cook until the sauce is thickened enough to coat the back of a wooden spoon, about 4 minutes. Stir in the lemon juice. While you are cooking the sauce, cook the green beans according to package directions. When the beans are done, drain and place in a serving bowl. Spoon the sauce over the beans and serve.
Recipe makes 4 servings Estimated WW Smart points 1 per serving.

Lentils with Onion

  • 1 lb. dried lentils
  • 4 cups water
  • ½ cup olive oil
  • 1 large onion, finely chopped
  • salt and pepper to taste

Rinse and drain the lentils. Combine the water and the lentils in a large saucepan over medium- high heat. Bring the water to a boil. Reduce the heat to medium-low and cover the pan. Simmer until the lentils are slightly tender, 15-20 minutes. Drain the lentils and set aside.
Heat the oil in a medium skillet over medium heat and add the chopped onion. Sauté the onion until it is translucent, about 4 minutes. Add the lentils, salt and pepper to the onions and cook for an additional 5 minutes. Add more seasoning if necessary.
Recipe makes 8 servings Estimated WW Smart points 4 per serving.

Sour Cream Lima Beans

  • ¾ lb. dried lima beans
  • 12 cups water
  • 2 green onions
  • 2 Tbsp. olive oil
  • ½ cup reduced fat sour cream
  • ½ cup red pimiento, optional
  • salt and pepper to taste

Finely chop the onion and pimiento. Rinse and drain the lima beans. Place a Dutch oven over high heat and add the water and lima beans. Bring the water to a boil and then reduce heat to medium and gently boil the lima beans about 1 hour or until slightly tender. Spray a medium skillet with cooking spray and add the olive oil. Place the skilled over medium-high heat, add the onion and pimiento and sauté until the onion has browned, about 3 minutes. Drain the lima beans and place the beans in a serving bowl. Stir in the onion mixture and then the sour cream. Season with salt and pepper to taste.
Recipe makes 8 servings Estimated WW Smart points 1 per serving