Green Beans with Garlic


Yield: Makes 12 to 16 servings
Total time: 23 Minutes


3 pounds green beans, trimmed
3 large garlic cloves, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper


  1. Cook beans in boiling salted water to cover 5 minutes or just until tender. Drain well.

  2. Cook half of garlic in 1 Tbsp. hot oil in a Dutch oven over medium heat 1 minute or until golden. Add half of beans, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring constantly, 3 minutes. Transfer to a serving dish. Repeat procedure with remaining garlic, oil, beans, salt, and pepper.

Tip of the day

Think beyond breakfast. Eggs contain protein and other healthy nutrients, so enjoy them any time of the day. Try an egg salad sandwich or top your salad with a hard cooked egg.

Daily Inspiration

Love is the real key to christian unity. In the spirit of true humility, compassion, consideration, and unselfishness, which reflect the mind of the Lord Jesus, we are to approach our problems, our work, and even our differences.

“These things I command you that ye love one another.”

~John 15:17

Shrimp Ratatouille


Makes: 4 servings

Prep time: 15 minutes

Cook time: 32 minutes


– 2 tablespoons plus 1 teaspoon olive oil

– 1 red onion, roughly chopped

– 3 garlic cloves, minced

– 1 medium eggplant, cut into 1-inch cubes

– 2 zucchini, cut into 1-inch cubes

– 1 red bell pepper, cut into 1-inch pieces

– 1 yellow bell pepper, cut into 1-inch pieces

– 1 tablespoon fresh thyme (about 4 sprigs), chopped

– 1 28-ounce can chopped tomatoes

– 1 cup green olives, pitted

– 1/2 teaspoon red pepper flakes

– 1/2 teaspoon salt

– 1/2 teaspoon freshly ground black pepper

– 1 pound large shrimp, shelled and cleaned

– 1/4 cup fresh mint, chopped

– 1/4 cup sliced almonds, toasted


1. Heat 2 tablespoons of the oil in a heavy pot over medium heat. Add the onion; cook 5 minutes. Add the garlic; cook 2 minutes. Add the eggplant, zucchini and bell peppers; cook 5 minutes. Add the thyme, tomatoes, olives, red pepper flakes, salt and black pepper. Reduce heat to medium low; simmer 20 minutes.

2. In a large nonstick skillet, heat remaining oil. Add shrimp and cook 2 minutes on each side. Stir shrimp into ratatouille.

3. Spoon onto plates. Garnish with mint and almonds; serve.

Nutrition facts per serving:

398 calories, 30g protein, 32g carbohydrates, 19g fat (3g saturated), 10g fiber

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