Let's start with Veggies!
Honey Glazed Carrots
3 cups of sliced carrots
6 tablespoons honey
2 tablespoons each butter and chopped parsley
1 1/2 teaspoons Dijon Mustard
Bring 1 cup of salted water to a boil in saucepan over high heat. Add carrots, return to a boil. Reduce heat to medium. Cover, cook 8-12 mins or until crisp-tender. Drain water. Stir in honey, butter, parsley and mustard. Cook and stir over low heat until carrots are glazed.
Makes 6 servings. Plus its in a budget!
Green Beans with Toasted Pecans
3 tablespoons Butter, melted
1 teaspoon sugar
1/4 teaspoon garlic powder
Pinch ground red pepper
Salt to taste
1/3 cup green beans
In a small bowl, blend butter, sugar, garlic powder, pepper and salt. In 12 inch nonstick skillet, heat
2 teaspoons garlic mixture over medium-high heat; cook pecans, stirring frequently, 2 minutes or until
pecans or golden. Remove pecans, set aside. In same skillet, heat remaining garlic mixture and stir in green beans. Cook, covered, over medium heat, stirring occasionally, 6 minutes or until green beans or tender. Stir in pecans.
Makes 4 servings