It’s our Spring Break here in San Antonio!! Yippee!! It’s been nice not having to be on a schedule with the boys and just letting them rest and play. Next week will be hard getting back into the swing of things. Only two more months of school though and we will be on summer break. Then you will most likely find me pulling my hair out by week 2 being home all day with the boys!! It helps though when we can stay busy. We have made friends here in SA which has helped a TON on breaks like these from our normal routine. We enjoy meeting up with them and going to the park, pool, or to each others houses. The kids have fun, we have fun, so it’s just a win for all of us. I lo0ok forward to all of our adventures this summer. Yesterday we went to a play called Elephant and Piggie with a group of their friends from school. Afterwards we walked to lunch and I was able to snap the cutest picture of them all holding hands. I love the sweet friendships that they have made and pray that they continue to have meaningful friendships as they grow up. Now on to some yumminess (not a word I know but I like it!) So last night we had steak, sweet potatoes and this delicious Greek Green Bean Salad! I often get tired of having veggies by themselves on my plate so I look for ways to incorporate my vegetables into salads or slaw. With this salad you will cook your green beans for only 3-4 minutes in boiling water and then rinse them in cold water to stop the cooking process. Stir together the red peppers, chickpeas, feta, and Greek dressing and you have your self an easy and delicious side salad that isn’t like any other. It would be wonderful as a side to any meat or by itself. I love all the flavors combined.
- 1 (8oz) package of thin green beans
- 1 medium size red bell pepper, sliced
- 1 (15oz) can chickpeas, drained & rinsed
- ⅓ cup bottled Greek dressing
- ¼ cup crumbled feta cheese
- Boil water in a medium size sauce pan. Once it is boiling place green beans inside the boiling water and let cook 4 minutes. Or until it reaches the crisp but tender stage.
- Drain beans and rinse under cold water to stop the cooking process.
- In a bowl, stir together the beans, bell pepper, chickpeas, dressing, and feta.
Below you will find some other ways that I have used fruit and veggies in our side dishes. I hope everyone has a great remainder to your week!
Grilled Veggies and Tortellini salad
Fruit and Veggie Salad