September 11 was a very emotional day for me with all the blog posts, Tweets and TV shows about that horrendous day nine years ago. I was in need of some comfort food so I made some steaks and southern sides.
The sweet potato recipe is from The Neely’s and the green bean recipe is from one of the foodie bloggers I follow on Twitter, Fight the Fat Foodie.
The filet mignon was a four-pack and only 5 Weight Watchers point per steak. Giddy up! It did take a while to grill because you know I like my meat well done. No pink please.
Healthier Southern-Style Green Beans
2 pounds fresh green beans, lightly steamed
1 tablespoon unsalted butter (I used Smart Balance butter)
1 ounce bacon, chopped
1/2 cup onion, chopped
(I also used 2 packs of the Walnuts and Almonds in the snack size pkg)
In a large skillet over medium-high heat, add bacon and butter and render bacon until cooked, but not yet crispy. Add onion and continue to cook until just tender. Add beans and sauté until the beans are tender and heated through. (Add walnuts and almonds and heat slightly)
4 tablespoons butter (I used Smart Balance butter)
4 medium yams or sweet potatoes, peeled
1/2 cup brown sugar
3 tablespoons maple syrup (I used Lite syrup)
Freshly grated nutmeg, to taste (I didn’t have nutmeg so I used cinnamon and pumpkin pie spice)
Preheat oven to 375 degrees F. Spray a 9 by 13-inch baking dish with Pam spray.
Cut each of the yams into 8 evenly shaped wedges. Lay them out in the prepared baking dish in an even layer. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and allow to dissolve. Mix in syrup and cook until smooth. Pour the glaze over the yams and sprinkle with nutmeg (pumpkin pie spice and cinnamon for me).
Cover the baking dish with foil and bake for about 45 minutes or until the yams are tender when pierced with a fork but they still hold their shape.
– Posted using BlogPress from my iPhone