Green Beans Dijon

Ingredients

1 lb fresh Green Beans, ends and tails trimmed

2 teaspoon Butter or Margarine

¼ cup Dijon Mustard

¼ teaspoon ground Cumin

Directions

Cook the beans in boiling salted water 2 - 8 minutes. Drain and set aside.  Melt butter in sauce pan.  Whisk in mustard and cumin. Add green beans.  Gently stir beans until all are well-coated with mustard mixture.

Abstinent Measuring

1 cup = 1 vegetable

*contribution from Area II Cookbook 2004

Carrot Soup

Ingredients

4 cup sliced Carrots

1 cup chopped Onion

2 teaspoon Olive Oil

4 cup Chicken broth

1 teaspoon Lemon Zest

2 teaspoon Curry

Salt and Pepper to preference

Directions

Sauté Onion in Olive Oil, but do not brown.  Add Carrots, Broth, Curry, Salt and Pepper.  Simmer 20 minutes.  Cool, puree in the blender or food processor and reheat to serve.

Makes 2 servings

Abstinent Measuring

Each serving = 2 vegetables

*contribution from Area II Cookbook 2004

Grilled Italian Turkey Sausage with Cucumber Salsa

Ingredients

1 ½ lg Cucumber, peeled, seeded and cut into ½ inch cubes

½ cup Green Onions, sliced

¼ cup fresh Cilantro, chopped

3 TBLspoon White Wine Vinegar

2 teaspoon Sugar Substitute

3/4 teaspoon Salt

¼ teaspoon Red Pepper Flakes

6 Italian Turkey Sausage Links

 (for a cooked weight of 4 oz each – alter number of sausages for total number of portions desired) 

Directions

In small bowl combine Cucumber, Onion, Cilantro, Vinegar, Sugar substitute, Salt and Pepper flakes. Cover and refrigerate several hours.  Preheat charcoal grill for direct-heat cooking. Grill Sausages 4 to 5 minutes per side, until 160 degrees is reached on meat thermometer and meat is no longer pink in center.  

To serve, top each 4 oz portion of Sausage with ½ cup Salsa and enjoy!

Serves 3 to 4. 

Abstinent Measuring

Each serving = 1 protein, 1 condiment

*contribution from Area II Cookbook 2004