What could be better in February? It's National Cherry Month in honor of George Washington and you get chocolate in honor of Cupid! Plus, it's low on everything except taste. Try to eat just one, I dare you!!!

Submitted by LADYPHOENIX61

Easy with canned no salt added green beans. Tarragon may be substituted with dried dill. Very good side dish!

Submitted by LADYPHOENIX61

In the south some cooks prefer their green beans(or string beans) "cooked down" with a huge hunk of salt pork which turns them into near mush! Yuck! I prefer a "crisp-tender, lighter flavor flor my green beans and this recipe gives them just that. 1/2 tsp salt can be added to this recipe which will bring the sodium content to 298.5 mg/serv.
Because blanching may be unknown territory for some, I've included this information in a link. I hope it helps!
http://www.ehow.com/how_2282820_blanch-green-beans.html

Submitted by LADYPHOENIX61

This is a healthier version of a BH&G favorite. By replacing full fat and sodium ingredients with low fat and no salt added I've made it health friendly and maintained flavor. I hope you'll like it too!

Submitted by LADYPHOENIX61

Something for Valentines Day. These are just for you, no sharing! These also make a lovely presentation at bake sales. They remind me of Lucy Ricardo in the candy factory!

Submitted by LADYPHOENIX61

This recipe came from my pastor's wife who's really into vegetables. The crisp-tender green beans and the crunch of the toasted almonds make this a wonderful spring and summer side dish!

Submitted by LADYPHOENIX61

Taken from Southern Living to make use of the green beans I grow in summer and the pecans that fall in my yard in winter. Very good with pork.

Submitted by LADYPHOENIX61

I dug this up for my National Cherry Month cookbook. It's from the "old days" and a favorite of my daughter and her sorors. It's surprisingly low fat and fast prep and cook. You'll find heat and sweet in the sauce. I've got to make this again-soon!

Submitted by LADYPHOENIX61

Anybody ready for some Jello? Another contribution for National Cherry Month. Just imagine yourself tasting this cool, fruity dessert on a hot, summer day! Good in spring, fall and winter too! Taken from Southern Living

Submitted by LADYPHOENIX61

Cookbook creator says: OK, Petey's a chicken from the bottom of his heart and we'll all miss Greenlee! Since Erica could use a good dose of dairy to prevent osteoporosis, the dairy is for her!LOL

Submitted by LADYPHOENIX61

Cookbook creator says: Petey got this recipe from his mommy. The Fusion girls eat them up because they're so low in fat. They get full on these and that's why we never see them eating anything else.

Submitted by LADYPHOENIX61

The english translation of this French recipe is: Encrusted Pork and Cherries. Surprisingly simple, this makes an elegant show-off piece for dinner guests who'll think you spent hours preparing it! It's also easily adjusted to serve 4 instead of 8 by preparing only 1 tenderloin. A favorite at Easter, only you and I will know the crusts comes from refrigerated dough. Shhhh.....
NOTE: The longer the tenderloins marinate the better the flavor and tenderness.

Submitted by LADYPHOENIX61

For National Cherry Month. Taken from the National Pork Board's "State Fair" cookbook.
The original recipe has 2335 calories per serving. By using boneless pork chops and Lucky Leaf No Sugar Added Cherry Pie Filling, calories are drastically reduced! Great with roasted veggies and a wild rice pilaf! SLOW COOKER

Submitted by LADYPHOENIX61