It was not my plan to post another recipe this week! Seriously, I am scrambling like mad to get some projects completed in an oh-so-compressed timeframe. Actually, it all works out in the end, because this is not only delish and lightning fast to prepare, it’s a great side to the Garlic Rosemary Crusted Pork Tenderloin from Tuesday.

I have to tell you, when I was young, I detested green vegetables of any kind. Were you one of those kids, like me, that swallowed your peas whole rather than chew them? I figured out how to slice, dice and cut up just about any green vegetable to the perfect size to be washed down with a big glass of water. Seriously. How I never got rushed to the ER for choking, or at the very least, required the Heimlich maneuver at the dinner table is really a mystery. Probably had something to do with drinking enough water to float an ocean liner. My mom was not happy with this whole vegetable eating fiasco, but I did have her on a technicality. I WAS eating my vegetables – in a weird sort of way!

Once I had kids of my own, I had to face the harsh reality that my unconventional way of eating green vegetables had to be left behind. I had to “mom up” and set a proper example. I would rather eat vegetables raw and am still not a fan of certain green veggies cooked. My husband will eat any vegetable, as long as it’s cooked! What’s a girl to do? Well, they say necessity is the Mother of invention, so I try to come up with fast, interesting ways with veggies.

Caesar Green Beans

This is so totally simple – no measurements! A few ingredients and it’s just cook and dash on some spices and cheese!

Ingredients:

• 1 – 2 pounds of fresh green beans (Make 2 pounds! They are delicious the next day in a salad or just on their own!)
• Bottle of Caesar Salad Dressing (non-creamy variety, I love Ken’s Tableside Caesar!)
• Jane’s Krazy Mixed-Up Salt
• Parmesan Cheese

Trim ends of green beans.

Cook green beans in a large pot of boiling water about 6-8 minutes. Drain green beans. Transfer beans to a large frying pan. Sprinkle beans liberally with Caesar dressing; there can be some in the bottom of the pan, but don’t have the beans swimming in dressing! Add about a teaspoon or so of Jane’s Krazy Mix-Up Salt and a throw in a big bunch of Parmesan cheese. Saute and stir until your entrée is ready. The longer the beans sauté, the better they taste!

Quick and totally yummy! I got up the next day planning to have some leftovers in my salad and the bowl was empty!

Caesar Green Beans – give them a try, even the little ones ike them!

See you tomorrow for Flashback Friday with our first Easter/Spring project – it’s a quick and super cute one, too! I’m working on baby shower favors for my nieces’s shower and I’ll share those with you over the weekend.

Have a good Thursday and I’m happy that you stopped by today!

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