When you cook green beans this holiday season, will you open a can of condensed soup and let the beans bake for hours? Most people do. Baking vegetables over a long period of time reduces their nutrient value.
The steamer insert allows me to cook green beans until they�re slightly soft, but not completely done. I�ll �shock� the beans by submerging them in ice water, stopping the cooking immediately. These vegetables are now partially cooked, but retain more nutrition than baking them in a fatty sauce.* 1 bag of frozen broccoli* 3 cups of waterMix all ingredients in slow cooker and cook on high for 3-4 hours. Look for preparation tasks you can do ahead of time. Cooking and chopping up the chicken for two of these recipes immediately after returning from the grocery store will save you time when you�re throwing dinner together after a long day of work.Combining my partially cooked green beans with the mushroom white sauce in a plastic zipper bag allows me to simply warm it up in boiling water when the holiday meal comes.* 1 can of cream of chicken soupExperiment with these recipes to suit them to your individual tastes. If you don�t like alfredo sauce, use marinara or pesto instead. Use different vegetables if you don�t like broccoli or try different styles of pasta. Spice up the recipes with chili powder or crushed red pepper if you like a little zing in your meals. If you have leftovers, stick them in individual serving Tupperware containers to take for lunch the next day. Get creative � play around with these recipes and enjoy creating dishes that taste great and save you money!
The best way to cook string beans, save refrigerator space, and give yourself time to actually enjoy your holiday meal this year is to consider steaming and shocking vegetables first.
Author: Chef Todd Mohr
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