Green Beans with Carmelized Onions and Dill

It’s no secret that Thanksgiving brings around temptations that can’t be helped.  The smells alone can make you gain 4 pounds immediately.  But you don’t have to sacrifice all your hard work if you eat smart that day.  Sure there will be a few slip ups here and there but if you prepare then it doesn’t have to be full blown Fat Ass Porker Fest 2003.

One of my tricks on Thanksgiving is to load my plate with the healthier stuff, and only take small portions of the good stuff like stuffing and gravy.  Last year I made dinner for the family and made sure to have a few vegetable dishes along with the Thanksgiving staples.  One I tried and was a big hit was this Green Beans with Caramelized Onions and Dill, instead of having that heavy casserole.  If you have a few lighter options to fill up on, you won’t have room for all the heavier foods.

Ingredients:

• 1 tbsp olive oil
• 1 tbsp sugar (or splenda)
• 16 oz frozen pearl onions
• 16 oz frozen cut green beans, or whole green beans
• 2 tbsp dill, fresh, chopped
• 1/2 tsp table salt
• 1/4 tsp black pepper

Instructions:

1. Heat oil and sugar together in a large skillet over medium-high heat. Add onions and sauté until tender and golden brown, stirring frequently, about 10 minutes.

2. Add green beans and cook until crisp-tender, stirring frequently, about 3 minutes.

3. Remove from heat and stir in dill, salt and pepper. Yields about 1/2 cup per serving. (Note: This dish will keep well in the refrigerator for up to 3 days.)

WW POINTS | 1
Servings | 8
Recipe from WW Online

Happy Thanksgiving Everyone!