Medifast recipe for Green Beans?

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I'd like to make green beans tonight for dinner, i've never been a big veggie eater to begin with, so I totally lack creativity and that to the Medifast rules and I have no idea how to cook them tonight. I'd really appreciate some ideas!!! Thanks in Advance!..

Comments (16)

I don't know how this plays into MF, so you'll have to ask, but I enjoy stirfrying GB with water chestnuts and a dash of chinese seasoning. I have a peanut sauce that is low sugar, low carb and it makes for hot and spicy veggies...

Comment #1

Canned (or frozen)- drain the water out of the cans, dump the beans in a pot. I usually cook about 4 cans at a time so I only have to cook them once a week. A 14 ounce can is pretty much ONE Medifast serving..

So - to the 4 cans of beans, I add about 3/4 cup water and either one boullion cube or one tsp. Better Than Boullion. I also add 2-3 Tbsp. chopped onion. I bring to a boil, then turn the heat down to medium-low and keep an eye on it for about 20 minutes. If the liquid starts to boil away completely I add a bit of water along the way - you want them almost dry, but not completely....

(For some reason my granny "rested" her beans, so I do too). Taste, add salt if needed. When I'm feeling fiesty and inclined to walk on the edge of danger, I chop up one slice of forbidden bacon and stir it in for the flavoring.... Otherwise, I count the boullion as part of my snack and move on..

If you are talking about fresh green beans - snip the ends and string them, then break into small pieces. You'll need to add more water and cook at a higher heat (Medium to Medium high). I use the same flavorings, etc..

Being from the South originally, I learned to cook green beans with bacon drippings and ham shavings and then cook them until they were merely a limp resembleance of a vegetable..... I miss those days sometimes... Bacon Grease Ruled!..

Comment #2

I love them steamed, if you have a steamer basket put a little water in the bottom of a pot, beans in the basket and put the lid on. It won't take but a few minutes after the boil starts, depending on how firm you like them. While on MF, I've been spritzing them with I Can't Believe it's Not Butter spray, and then add some Mrs. Dash or Garlic Salt. SImple and deeeeelish...

Comment #3

I always steamed them, added a bit of butter (pre-MF) and then almond extract - a few drops. I assume butter spray or buds might work. It's the almond that does it, I think. Taste great!..

Comment #4

I am a southern girl myself. You memories of of good green beans are same as mine. I also use the same method to prepare as you do right now.

You let them rest on the stove so they can absorb the flavor and seasonings. Green beans do not taste the same if you do not allow them to rest...

Comment #5

After I steam them - I throw them in pan with butter cooking spray and saute with whatever seasonings I like. I personally love greek seasoning...

Comment #6

Wow, I have never heard of "resting" beans, I have always just opened the can drained them, and popped them in the microwave. Well unless I fried them up with bacon, but those days are gone...

Comment #7

I prefer fresh green beans over the canned variety. I snip the ends off fresh green beans then add them to a shallow pan of simmering water (be sure to salt the water so the beans retain a nice green color). I steam them until done (test them with a fork, slightly underdone is better then mushy, imo). Drain the beans and throw them back into the pan with a small amount olive oil and some browned fresh garlic. YUM!..

Comment #8

I love green beans! One of my favorite veggies.

I cook a strip of turkey bacon (TB) in microwave let cool put my portion of green beans in a bowl add a pinch of thyme, 1/2 to 1 tsp lemon pepper, and crumble up the TB into the green beans (I use frozen by the way, but you can use fresh too) add about a half cup of water to veggies, cover with a glass plate that is about the size of the bowl you are using, and microwave, my microwave has an automatic button sensor thing, all I have to do is punch frozen veggie or fresh veggie depending on which kind I am using. The green beans are really delish prepared this way. When they are finished spray them with about five sprays of the I can't believe it's not butter spray. Stir and plate up. If you don't have a sensor button on microwave for frozen micro for about 7-10 minutes for fresh 5-7 minutes...

Comment #9

You can steam ANY fresh vegetable like KarenB says. I quit using the steam basket and just put a little water in the pot and add some Ponzu (a lighter than Tamari or Soy) for flavoring and the vegetables steam themselves. It only takes a few minutes, but watch the water doesn't run out. I've done broccoli, asparagus and cauliflower this way. Then you can season them any way you like, fresh lemon, any of the suggestions so far, a sprinkling of Parmesan, peanut sauce or the Dash...

Comment #10

I like green beans ( canned ones string green beans) not cooked ..

I add Italian Dressing and some garlic and spices ....

Very yummy.

Of coarse I love green beans, could eat them right out of the can , I could !!..

Comment #11

"Let them sit a while" or "Let them rest" is what my grandma would say. My grandma was 77 when she passed 30 years ago. Now that's an old memory, but I hate to eat my beans before they rest.

I even let them "rest" after taking them out of the microwave. Try it, they absorb the flavors and taste so much better...

Comment #12

This is my fav recipie, in a pan heat olive oil and fresh garlic. Add chicken and cook, add green beans and sliced almonds and soy sauce, lots of pepper. Delicious. I don't think you can add the nuts though. Home made chinease and very good..

Comment #13

I pressure cook fresh green beans for about 4 min until al dente then I throw them into the wok witha dash of EVOO and tons of sliced fresh garlic and a pinch of Kosher salt... My little one begs for these beans weekly!..

Comment #14

This is late and all, but.....

Saute them in a pan with some Pam. Once they're just about to where you want them in terms of tenderness, toss in 1 oz of sliced or slivered almonds and spray with more Pam. Saute until the almonds turn golden brown. Salt/pepper to taste and you've got green beans almondine..

Rather than almonds, let the beans fully cook, then toss in diced roasted red bell pepper. The sweetness of the pepper is a nice contrast to the beans..

Or, saute the beans, then let them cool. Splash with red wine vinegar, add some diced scallions and serve as green been salad. Very tasty..

Of course, you've always got the option to saute them with 1 tblspn diced onion and one galric clove, dumping them in a casserole dish with shredded FF cheese and some cooked, shredded pork. Top it with some crushed Medifast crackers for a crust, then bake it off until the toppping is golden bean casserole...

Comment #15

If you want to try something delicious and really different, you can use my favorite method: Oven Roasted Green Beans! Oh, they are sooooo good. Here's the recipe I follow:.

Oven Roasted Green Beans.

1 pound green beans, stem ends snapped off.

1 Tbsp olive oil.

2 garlic cloves, peeled and thinly sliced.

1 tablespoon balsamic vinegar or red wine vinegar.

Salt and ground black pepper.

Preheat the oven to 450 degrees.

Line a baking sheet with aluminum foil. Spread the beans on the baking sheet and drizzle with the olive oil, vinegar and garlic. Toss to coat. Sprinkle with 1/2 tsp of salt, toss again to coat evenly, and distribute in an even layer. Roast for 10 minutes.

Toss again, and continue roasting another 5-10 minutes, until beans begin to shrivel and turn dark golden brown in spots. Grind fresh black pepper over the beans to taste...

Comment #16

This question was taken from a support group/message board and re-posted here so others can learn from it.


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