Green Beans with Tomatoes

Green beans are not one of Chris's favorite vegetables but if I cook them this way, he really likes them. I think he'd like any vegetable if I smothered it with tomatoes. The fresh green beans are beautiful this time of year so keep an eye out for them. When you bring them home though, cook them within a couple of days - they don't last very long! I always snap the ends off the beans one-by-one too because that's how my Nannie used to do it but you could save a bit of time by lining them up on your cutting board and trimming them off. This recipe is really easy but it does take a bit of time to make so start on it first thing when you start making dinner. The recipe comes from Everyday Food but I've made some changes after making it so many times. I hope this is worthy of your regular veggie rotation too.

Beef Taquitos

This is a great way to use up leftover taco meat. You can use just a little leftover meat to make a meal! These are much tastier (and probably healthier) than frozen taquitos too. Also, now that I'm thinking about it, these are also probably healthier than quesadillas which is what I usually make with leftover taco meat. The corn tortillas are better for you than flour and there is no cheese (unless you decide to dip them in queso, of course). You could also make these vegetarian by replacing the taco meat with mashed black beans - yum! We served these with homemade salsa, guacamole and queso. Oh, and this "recipe" is my own.

Kale and Parmesan Casserole

Kale is really in season in the winter so this recipe is a little late but we really enjoyed it. It's not the healthiest preparation with the bacon, cream and the parmesan cheese but since kale is a super food, I let it slide. This would be a great side dish for a dinner party too since it's quite pretty and can be served in individual dishes. I got the recipe from the Eating Richly blog and there you can see a pic of it in the individual dishes. Hope you enjoy this!