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Spicy, Crispy Green Beans

Holiday meals mean leftovers can become great new dishes the next day. This veggie side is so good you may want to PLAN for leftovers, or simply make it from scratch with freshly cooked then cooled beans.

Serves 8, about ¾ cup beans and 1 tablespoon dip each.
Nutritional Information
Calories 151
Total Fat 2.8 g
Satfat 0.1 g
Monofat 1.2 g
Polyfat 0.8 g
Protein 7 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 198 mg
Calcium 38 mg
Ingredients
¼ cup canola mayonnaise
¼ cup low-fat buttermilk
2 teaspoons Sriracha hot sauce (more or less to taste)
1 tablespoon fresh lime juice
2½ cups whole-wheat panko (Japanese breadcrumbs)
2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
½ teaspoon ground red pepper
⅛ teaspoon kosher salt
½ cup all-purpose flour
4 large egg whites, beaten
1 pound leftover steamed green beans
Preparation
  • Preheat oven to 375°.
  • Combine mayonnaise, buttermilk, Sriracha, and lime juice in a small bowl. Cover and chill.
  • Place panko in an even layer on a baking sheet. Bake at 375° for 4 minutes or until golden. Transfer to shallow dish and cool completely. Once cooled, add thyme, garlic powder, pepper, and salt and toss well.
  • Place flour in a shallow dish, egg whites in another shallow dish. Dredge half of green beans in the flour, then dip in egg whites and dredge in panko mixture. Place beans on a baking sheet. Repeat procedure with remaining beans and place that batch on a separate baking sheet.
  • Bake beans at 375° for 8 minutes or until crisp. Serve with Sriracha dip.

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