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Old 01-08-2010, 11:05 PM   #361
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Quote:
Originally Posted by rose1 View Post
This is hilarious. I didn't notice the lack of splenda. I think we're both having senior moments.
I have those moments more some days than others!
Well now try it and let me know what you think!
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Old 01-08-2010, 11:14 PM   #362
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I have those moments more some days than others!
Well now try it and let me know what you think!
Well, since it's about zero here tonight, we made something similar, but made it hot. It's delicious. I think a sprinkle of cinnamon enhances chocolate. I don't think we'll try it with ice for a few months.
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Old 01-15-2010, 03:23 AM   #363
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I dont know what you would call this, but I make it for breakfast all phases. Kinda like a quiche, or a baked omlette. Easy and lots of variations. I see alot of similar recipes posted. Here is my version:

6 eggs
8oz package RF cheese
chopped meat and/or veggies as desired.

beat eggs, mix in cheese and chopped ingredients. Pour into a sprayed pie plate. Bake 1/2 hr at 350. Makes 6-8 servings.

This week I made mine with tomatoes, onion, and sharp cheddar. I've done hot peppers, mushrooms, and swiss cheese too...sometimes ham, bacon, sausage. Lots of different ways. I have also doubled this recipe (dozen eggs, 2 packages cheese) and baked in a 13x9 pan.
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Old 01-15-2010, 07:29 PM   #364
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Originally Posted by buckhuntress View Post
I dont know what you would call this, but I make it for breakfast all phases. Kinda like a quiche, or a baked omlette. Easy and lots of variations. I see alot of similar recipes posted. Here is my version:

6 eggs
8oz package RF cheese
chopped meat and/or veggies as desired.

beat eggs, mix in cheese and chopped ingredients. Pour into a sprayed pie plate. Bake 1/2 hr at 350. Makes 6-8 servings.

This week I made mine with tomatoes, onion, and sharp cheddar. I've done hot peppers, mushrooms, and swiss cheese too...sometimes ham, bacon, sausage. Lots of different ways. I have also doubled this recipe (dozen eggs, 2 packages cheese) and baked in a 13x9 pan.
We do something similar. Dozen eggs, 12 oz. grated cheese, 6 c. sauteed veggies, cut into 12 pieces. Each piece then has 1 egg, 1 oz. cheese and 1/2 c. veggies. Great any time of day and we even eat them cold for lunch sometimes. You could take a piece to work.
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Old 01-17-2010, 11:26 AM   #365
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Does anyone have some good recipes for cauliflower or can your direct me to the links? Not the mashed cauliflower stuff (I've grown tired of that). Just looking for something delicious to do with a head of fresh cauliflower that is phase one friendly and fairly easy.
Thanks!
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Old 01-17-2010, 11:46 AM   #366
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Try roasting it!
Yum!!!
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Old 01-17-2010, 02:52 PM   #367
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Cut into very small florets. Steam and drain very well. (I hate wet cauliflower.)
Load it like a loaded potato; cheese, bacon, chives or scallions, butter, whatever, then bake until melted and gooey.

Cream of cauliflower soup.

Last edited by rose1; 01-17-2010 at 02:53 PM..
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Old 01-18-2010, 10:53 AM   #368
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I wound up roasting it last night, turned out yummy, thanks for the suggestion!

Rose, loading it like a potato is something I never thought of but sounds delicious! I will definately have to try that soon!
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Old 01-18-2010, 12:54 PM   #369
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Anyone have any good phase one recipes for Chicken breasts using the crock pot?
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Old 01-18-2010, 02:54 PM   #370
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Rose, loading it like a potato is something I never thought of but sounds delicious! I will definately have to try that soon!
And it kinda tastes like it too; it's awesome!

Quote:
Originally Posted by buckhuntress View Post
Anyone have any good phase one recipes for Chicken breasts using the crock pot?
I throw chicken breasts in the crock pot, a jar a salsa and cook.......at the end throw in some rf sour cream.......either eat like that or shred!
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Old 01-19-2010, 05:08 AM   #371
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That sounds quick and easy Radmom....and I could get some tortillas for the kids to wrap it up in. Definately gonna try this!
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Old 01-19-2010, 05:17 AM   #372
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That sounds quick and easy Radmom....and I could get some tortillas for the kids to wrap it up in. Definately gonna try this!
AND once you can have your grains; there are alot of wonderful whole wheat tortilla's out there!
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Old 01-19-2010, 05:49 AM   #373
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Morning Cindy and EVERYONE

It is sure COLD here this a.m.

I HAVE ANOTHER QUESTION PLEASE.
Phase two... grains are added are they whole wheat or just have to be whole grain?
AND one more
is Velveeta light allowed?

I have certainly been finding some very good sounding recipes on the internet. Can't wait to try them.

Where can I find Linda's recipes I have seen so many speak of?

Everyone have a great day!
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Old 01-19-2010, 05:53 AM   #374
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Here is Linda Sue's Site Berta:

Linda's Low Carb Menus & Recipes - Home

You really have to read the labels with the grains; 3 or more grams of fiber is what you are looking for.

Honestly, I am not sure about the Velveeta Light. Are you making something specific with it?
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Old 01-19-2010, 07:21 AM   #375
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Here is Linda Sue's Site Berta:

Linda's Low Carb Menus & Recipes - Home

You really have to read the labels with the grains; 3 or more grams of fiber is what you are looking for.

Honestly, I am not sure about the Velveeta Light. Are you making something specific with it?
Thanks for the site.
Well I am wanting macaroni and cheese and I love the velvetta light.But can't make it until I go to phase 2 Thursday. Thought I might add some lean cubed ham to it and maybe some broccolli ?

I know I can use cheddar or other but I love the velvetta.

Last edited by Berta48; 01-19-2010 at 07:50 AM..
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Old 01-19-2010, 07:56 AM   #376
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Okay here are some of my recipes
I am still on P1 of SB But start PH2 This Thurs.
Some of these are from WW.....

Strawberry Vanilla Shake(Phase2&3)
2servings.

1/2 oz SF vanilla instant pudding & pie filling mix
2 c sliced fresh strawberries(could use whole frozen)
1 c ff or 1% MILK
1/2 c ff plain or vanilla yogurt
4-6 ice cubes
Splenda to taste

Combine all ingredients in a blender;puree until smooth
Yields about 1 1/4c per serving makes 2 servings.

Stuffed baked tomatoes(from SBrecipes online.)
all phases

4 tomatoes halved
3oz shredded rf mozzerella cheese(1/2c)
1/8-1/4chopped fresh basil
2TBS freshly grated parmesan
1 garlic clove, minced
salt and freshly ground black pepper

Heat oven to 400 F. Scoop out the insides of each tomato half with a melon baller or other.Chop the pulp,combine the pulp mozzerella, basil & parmesan and a pinch of salt and pepper.
Place tomatoes cut side up on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 min. Serve warm.

Double Layer pumpkin cheesecake(Kraft Foods recipe)
Phase 2&3
8 servings

2 pkg RF cream cheese or FF
1/2c Splenda
1/2tsp vanilla
2eggs
1/2c canned pumpkin
1/4tsp cinnamon
Dash groung nutmeg
1/3c Reduced fat honey maid graham cracker crumbs(don't know if this is allowed or not)can make it without or with nut crust.
1/2c thawed SF Cool Whip Topping.

Beat cream cheese, splenda, and vanilla ith mixer until well blended.Beat in eggs, 1 at a time, just until blended.Remove one cup batter;place in a medium bowl.Stir in pumpkin and spices.
Spray 9in pie plate with nS spray;sprinkle bottom with crumbs.
Top with layers of plain and pumpkin batters.Bkae 40 min or until center is almost set.
Cool completely. Refrigerate 3hrs and serve with SF Cool Whip.

Beat cream cheese, sugar and vanilla

Health SaladWW recipe
Phase 2&3 Phase 1... if leave out the carrots

4cups shredded red or green cabbage(I use half red and half green for color)
1/2 medium cucumber
1/2 medium onion thinly sliced
1 garlic clove thinly sliced
1 med. green pepper thinly sliced
1 med. carrot thickly shredded
1/2tsp salt
1/2tsp pepper
2 1/2 Tbsp Splenda(or more to taste)
2 1/2tbs apple cider vinegar(can use red wine also)
1 Tbs olive oil
1Tbsp water
1Tbs fresh chopped dill(dry is okay)

In large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.

In small bowl, ciombine remaining ingredients;pour over the vegetables and toss to mix and coat.Chill in fridge for about an hour.

Black Bean, Mango and tomato Salad. WW
Phase 2&3


1 large RIPE mango diced & divided (about 13/4c)
3Tbs lime juice
3Tbs water
2Tbs Olive Oil
1/2tsp ground cumin
1/2tsp salt
15ozcan black beans,drained and rinsed.
1 c diced tomatoes
1/2cup sweet chopped onion
1/4c cilantro or mint leave,cut into thin slivers.
1Tbs canned jalapeno peppers( I leave these out I'm a whimp)

In large bowl, mash 1/4c of diced mango with afork;whick in lime juice,water,oil,cumin,and salt.

Add remaining diced mango, beans,tomato,onion, mint or cilantro,jalepenos(if useing)to bowl;toss to mix and coat.Serve immediately or cover and refrigerate up to 1day.

Key Lime Pie WWrecipe
Phase 2&3

2FFSF lime yogurts(or strawberry,peach etc)
1 small box of SF lime Jello(or strawberry, peach or etc)
1 8oz SF CoolWhip
1/4c Boiling Hot water
Nut crust or prepared RF Graham Cracker Crust(If these are SB friendly)
This is also good with no crust.

Boil 1/4c hot water in glass measure cup in microwave.Add jello, stirring until completely dissolved, then blen in yogurt. Blend in the Cool whip and put into a pie pan lined with nut crust or RF Graham crackers.Or use no crust.

Refrigerate until set.I have used this with strawberry and it is wonderful!

Thats's all for today Hope you enjoy!

Last edited by Berta48; 01-19-2010 at 08:42 AM..
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Old 01-20-2010, 11:55 AM   #377
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Here's one I just found looks and sounds yummy to me!
Photo didn't copy! Sorry.


Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 235.8
Total Fat: 2.3 g
Cholesterol: 67.4 mg
Sodium: 126.6 mg
Total Carbs: 8.7 g
Dietary Fiber: 2.8 g
Protein: 29.0 g

Whole grain crispy chicken strips
Submitted by: ZORBS13
25 Minutes to Prepare and Cook

Poultry |
Ingredients
1/3 cup whole wheat flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder (substitute any spices you like, I use Montreal steak spice)



Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper.
Place milk in a separate shallow dish.

In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder. (I whizz this in the food processor for a few pulses) You can also add any spices you like here - sometimes we add some Italian seasoning, other times some chili powder if we feel like spicy, etc.

Dip chicken into flour and turn to coat.

Dip flour-coated chicken into milk and then transfer chicken to oat mixture.

Turn to coat chicken (or shake bag) until well covered with oat mixture.

Place chicken on prepared baking sheet and spray the top of chicken with cooking spray.

Bake 15 minutes, until crust is golden brown and chicken is cooked through. (I bake, then turn on the broiler for a few minutes to really brown/crisp them and get the coating crunchy)

Number of Servings: 4

Here's another one....

Orange Dreamsicle Delight

Submitted by: MOMMYDAWN135

This is so yummy!! If you love creamsicles you will LOVE this!!

25 Minutes to Prepare and Cook

Ingredients
1 - .3oz box of Orange Flavor Sugar Free Jello
1 - 1oz box of Fat Free Sugar Free Vanilla Instant Pudding
1 - container of Cool Whip Free (8oz.)

Directions
Makes approximately 4 1-cup servings ( I use the tupperware dessert containers and get 6 servings)

Prepare Jello according to package directions by adding the hot and cold water. Stir in instant pudding powder mix (do not prepare as normal). I use a wire wisk to mix.
Fold in entire container of Cool Whip Free, and wisk until completely blended. Refrigerate for a few hours until set.

**you can also pour into ice cube trays and freeze, or into those popsicle molds that you freeze for a refreshing treat**

Number of Servings: 4

Last edited by Berta48; 01-20-2010 at 12:00 PM..
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Old 01-21-2010, 04:48 PM   #378
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This is a great thread that I'll visit often!! Thanks everyone!!
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Old 01-21-2010, 05:59 PM   #379
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This is a great thread that I'll visit often!! Thanks everyone!!
Thanks I like it too! You have to try the thin crust pizza EXCELLENT!
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Old 01-26-2010, 06:13 PM   #380
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I have been making mock potato salad using steamed cauliflower. this is really very good just don't make to much as it gets watery after sitting in the fridge for to long.

Steam one head cauliflower and cool. chop it up in smaller pieces.
add onion, green pepper, celery dill pickle relish and hard boiled egg.
mix light mayo, splenda, splash of milk to thin and splash of vinegar salt and pepper to taste. oh I forgot a squirt of mustard, can you tell I cook a lot with no recipe just throw it all together.
Well I hope everyone enjoys this as much as our family
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Old 01-27-2010, 09:49 AM   #381
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Garlic, Spinach and Bacon White Beans

Garilc, spinach and bacon white beans, so quick and yummy

2 Cans great northern beans(rinsed)
1 Bag baby spinach
1/4 c real bacon bits
2 cloves garlic sliced
2 tbs extra virgin olive oil
salt and pepper to taste

oil pan, add garlic and let simmer for a few minutes(make sure not to burn garlic or it will be bitter)

Add whole bag of spinach, let cook down.
then add beans and bacon bits, salt and pepper.

simmer for about 20 minutes and enjoy!

This is one of my favorite side dishes and so easy to make
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Old 01-27-2010, 03:41 PM   #382
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^Yum!
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Old 01-29-2010, 12:23 AM   #383
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testing
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Old 03-19-2010, 12:00 PM   #384
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Moroccan Chicken

Moroccan Chicken (Phase 1 Friendly!)

1 tablespoons olive oil
1 large sliced onion
6 large garlic cloves, minced
1 tablespoon paprika
1 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon fennel seeds
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
28 oz canned diced tomatoes (drain a little liquid off, but do not strain them)
juice of 1 lemon
4 to 6 large chicken breasts with bones, skinned

1 large eggplant, peeled, cut into 1-inch cubes

Chopped fresh cilantro


Heat olive oil in heavy large wide pot over medium heat.

Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes and lemon juice; bring to boil. Arrange all chicken in pot; spoon some sauce over. Bring to boil. Reduce heat to low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer. (The object is to cook the chicken on very low heat, very slowly so it doesn't dry out. This recipe was meant for dark meat orginally.)

Meanwhile, preheat oven to 400°F. Cover a baking sheet with foil, spray with olive oil cooking spray. Place eggplant cubes on sheet and coat with ,more cooking spray (or toss with olive oil). Bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Refrigerate separately.)

Stir eggplant and cilantro into chicken. Simmer uncovered 10 minutes to heat through and blend flavors.

Notes: OK, I love to cook so I have all these spices readily available. I realize not everyone else does! The paprika and fennel seed give a lot of flavor, I would not skip those. But don't go out and buy a can of turmeric if you will never use it again. However, you will see that the turmeric is what gives the sauce and chicken a lovely yellowish color.
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Old 04-24-2010, 07:34 PM   #385
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LEMON MOUSSE

6egg yolks
2 whole eggs
3/4 c Splenda
1 Tbs lemon peel
1/2c fresh lemon juice
1Tbs real lemon extract
1 1/2 c Whpped topping.

In medium stainless steel saucepan over medium heat(don't know why it calls for stainless steel pan glad I had one)combine egg yolks, whole eggs, Splenda, lemon peel & lemon juice and extract.

Cook 4min whisking constantly, until thickened to a custard consistency.Put into a bowl and cool in fridge for 30 min.

Fold in whipped topping until combined and lightened.
Spoon into custard cups or ramekins & serve.YUMMO!!!!
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Old 04-24-2010, 09:58 PM   #386
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LEMON MOUSSE

6egg yolks
2 whole eggs
3/4 c Splenda
1 Tbs lemon peel
1/2c fresh lemon juice
1Tbs real lemon extract
1 1/2 c Whpped topping.

In medium stainless steel saucepan over medium heat(don't know why it calls for stainless steel pan glad I had one)combine egg yolks, whole eggs, Splenda, lemon peel & lemon juice and extract.

Cook 4min whisking constantly, until thickened to a custard consistency.Put into a bowl and cool in fridge for 30 min.

Fold in whipped topping until combined and lightened.
Spoon into custard cups or ramekins & serve.YUMMO!!!!
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The reason for a stainless pan is that lemon juice reacts with aluminum or telfon and will have an off taste and the acid also pits the cookware. A glass or corningware type pot will work well, too. How many servings does this make?
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Old 04-25-2010, 10:17 PM   #387
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The reason for a stainless pan is that lemon juice reacts with aluminum or telfon and will have an off taste and the acid also pits the cookware. A glass or corningware type pot will work well, too. How many servings does this make?
Probably about four. I made it two:blush:
Thanks for the info
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Old 05-24-2010, 12:45 PM   #388
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bumping
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Old 08-07-2010, 04:11 PM   #389
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All Phases

Chocolate Milk Shake

II hope someone tries this and lets me know if they like it or not.
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How bad could it be? But where's the chocolate?
Could add a SF fudgicle
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Old 08-19-2010, 01:03 PM   #390
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String Bean and Tomato Salad

String Bean and Tomato Salad

1 lb string beans, ends trimmed
2 large ripe tomatoes, core removed and cut into wedges
1 TB dijon mustard
2 TB red wine vinegar (I like a little extra...)
4 TB finely chopped onion or shallot (I used vidalia)
1 TB minced garlic
4 TB olive oil
salt and pepper
4 TB coarsely shredded fresh basil (from the garden, of course :-)

1. Boil string beans until crisp tender, about 5 minutes (longer if you like the beans softer). Drain and cool.

2. In a bowl, add mustard, vinegar, onion, garlic, oil, salt, pepper and whisk. Add beans and tomatoes. Toss well. Sprinkle basil on top. Serve at room temp.

Enjoy!
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