Easy, Healthy and Yummy Side Dishes

Here are two of the side dishes that I made for Thanksgiving this year. Both are very easy and very good; they were great compliments to the rest of the family dinner. They are also Weight Watchers recipes, so you know they are good for you!

Sauteed Green Beans with Pine Nuts (1 point per serving)

Ingredients:
1/2 cup(s) slivered almonds (I used pine nuts)
2 tsp olive oil
2 medium garlic clove(s), minced
8 cup(s) green snap beans, fresh, trimmed (please don't use frozen! They will be mushy)
1/2 cup(s) canned chicken broth, or vegetable broth
1/2 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste

Instructions:
Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside.
Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.

Barley with Apples, Onion and Squash (3 points per serving)

Ingredients:
3/4 tsp table salt, divided
1/2 cup(s) uncooked barley
1 tbsp olive oil
2 cup(s) butternut squash, diced
1 cup(s) onion(s), chopped
1/2 cup(s) sweet red pepper(s), diced
1 medium apple(s), peeled, cored, diced
1 1/2 tsp minced garlic
3/4 tsp dried thyme
1/4 tsp black pepper
1/3 cup(s) fat-free, reduced-sodium chicken broth

Instructions:

Bring 3 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan; add barley.

Cover saucepan and simmer barley until tender, about 30 to 35 minutes; drain.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add squash, onion and red pepper. Cook, stirring often, until vegetables are browned and almost tender, about 8 minutes.
Stir in apple, garlic, thyme, black pepper and remaining 1/4 teaspoon of salt. Cook, stirring, until apple is almost tender, about 2 minutes; stir in broth, scraping bottom of skillet with a wooden spoon to loosen any browned bits. Stir in cooked barley; toss over low heat to mix and coat. Remove from heat and serve. Yields about 3/4 cup per serving.