Two Cheese Green Beans Tomatoes Hot Or Cold Recipes

GREEN BEANS IN CHEESE SAUCE

Steps:

• Toss all ingredients in medium saucepan; cover.
• Cook on medium heat 1 to 2 minutes or until 2% Milk Singles are melted, stirring until beans are evenly coated with sauce.

GREEK GREEN BEAN SALAD WITH FETA AND TOMATOES

Steps:

• Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
• Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

GREEN BEANS WITH TOMATOES

Steps:

• Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

BEANS, TOMATOES, AND SPINACH

Steps:

• In non-stick skillet (10 inches or so), over medium heat, saute garlic and onion until tender.
• Add spinach and water to skillet, reduce heat to medium-low, cover, and cook just until spinach is wilted (about 3 minutes).
• Add beans and tomatoes (as well as pepper and any other optional spices), cover, and simmer 15-20 minutes.
• Allow to cool, and enjoy!

CHEESY BAKED GREEN BEANS

Steps:

• Preheat oven to 425°F.
• Lightly grease a baking sheet with nonstick oil spray.
• Prepare the green beans by washing, trimming the ends and removing any moisture from them using paper towels.
• Arrange them on the prepared baking sheet in a single layer. Set aside.
• In a small bowl stir together olive oil, parmesan, garlic, salt, pepper, paprika, onion powder and Italian seasoning.
• Pour the mixture on top of the green beans and toss to evenly coat.
• Bake for 20-25 minutes until tender-crisp.
• Remove from the oven and top with the mozzarella cheese and cheddar cheese. Distribute the cheese evenly on top.
• Return to the oven and broil until the cheese melts and becomes bubbly and golden, about 4-5 minutes.
• Garnish with chopped parsley and serve immediately.

COLD GREEN BEAN SALAD WITH FETA AND CHERRY TOMATOES

Steps:

• Whisk together olive oil, red wine vinegar, basil, garlic, salt, and pepper in a jar and allow to blend overnight.
• Toast almonds in a small dry skillet over medium heat until lightly browned, flipping often, 2 to 3 minutes. Remove to a plate and let them cool completely.
• Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Use a slotted spoon to transfer the beans to a bowl of ice water. Drain well, pat dry (you want the bean as dry as possible), and place the beans into a large bowl. Add feta cheese, tomatoes, and red onions; mix to combine.
• Pour dressing over the green beans and sprinkle with toasted almonds; mix to combine. Let marinate in the refrigerator for 2 hours before serving.

TWO CHEESE GREEN BEANS & TOMATOES -- HOT OR COLD

Steps:

• Steam the green beans for about 5 minutes or until tender crisp. I like to leave them whole but they can be used cut in one inch lengths; set aside.
• In a small bowl mix together yogurt, feta cheese, parmesan cheese & pepper.
• Taste and adjust seasoning; do not salt, the cheese & olives are quite salty; set aside.
• In a small casserole or au gratin dish, layer green beans and tomato slices, starting with green beans, as you go cover each tomato layer with a thin coat of the yogurt mixture. Finish the layers with the yogurt mixture. Scatter the chopped olives over all.
• The dish can be served cold as a salad at this point or if you prefer a hot side dish bake in 400°F oven for approximately 20 minutes until heated through, either way it is delicious.