I didn’t want just butter alone, though. So I dipped into my open stash of dry Ranch Dips Mix and that went extremely well!
Lastly, garlic and bacon finished everything off like the candles on the cake! Garlic and bacon make everything better! 😉 😀
As simple as this recipe is, these green beans were absolutely wonderful! And a great way to stretch out a simple can of veggies, too!
They sure don’t put much in those cans anymore, yet whenever I open two cans, we never seem to be able to eat them all. This added just enough without being too much.
You can certainly easily double this recipe or make large batches as well for backyard parties, family reunions, or any gathering you have coming up. If you want to do these on the grill too, you certainly could, or even just reheat them in a grill-proof pan or pot.
Ingredients:
- 4 cups green beans, trimmed (~480 g)
- 3 medium potatoes, peeled and diced (~450 g)
- 4 strips turkey bacon (or low-fat bacon), chopped
- 1/4 cup light ranch dressing (~60 mL)
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 tsp black pepper
- Optional: chopped fresh parsley for garnish
Instructions:
- Cook the bacon: In a non-stick skillet, cook turkey bacon until crispy. Remove and drain on paper towels.
- Cook the vegetables: In the same skillet, lightly sauté onions and garlic until fragrant. Add potatoes and green beans. Cover and cook on medium heat until potatoes are tender (~10–12 minutes).
- Combine: Stir in light ranch dressing and cooked bacon. Mix well until heated through.
- Season & serve: Add black pepper to taste. Garnish with parsley if desired. Serve hot.
Serving Size: 4 → ≈ 5–6 WW points per serving
Tips for Keeping It Low-Point:
- Use light ranch dressing to reduce points.
- Turkey bacon or center-cut bacon lowers fat and calories.
- Steam or lightly sauté vegetables to keep the dish light.
- Add herbs or paprika for flavor without extra points.