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  • Lauren

Lemon Mustard Green Beans

Tender green beans, tomatoes, and onions sauteed in the same skillet and coated with a delightful mixture of lemon, Dijon mustard, dill, parsley, and honey. We had this for dinner with the Apple Bourbon Baked Pork Chops and it was a fabulous match.

WW My Way Smart Points:1 Green, 1 Blue, 1 Purple

WW Freestyle Points: 1

WW Smart Points: 1

Chopping the Veggies

I absolutely love green beans! I would eat them as my veggie for every meal if I could. I grabbed a bag from the store about 1.5 pounds. I then washed them and cut off the tips. the beans that were a bit on the long side also got chopped in half. I then cut the cherry tomatoes in half and diced up half of an onion.

Cooking Things Up

To start I sprayed my skillet with the nonstick cooking spray and sautéed the onions on medium heat until they were golden. I then added the tomatoes and cooked those for about 2 minutes before adding the green beans to the bunch. Once all the veggies were cooked down to al dente, I started to stir in the seasonings. I first salted the veggies to taste, and then added in the parsley and dill. After that was all incorporated, I added the honey and Dijon mustard and gave it a good stir. I then pulled out my moms handy dandy lime squeezer, which also works wonders on lemons, and squeezed about 3/4ths worth of a lemon's juice over the top. I gave the veggies on more good stir and cooked them a bit longer to let the flavors set in. Once the veggies are tender to the point of your liking, they are ready to serve!


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