From My Table To Yours

November 1, 2011

Columbus, MS, Lifestyles



Fran Andresen

With every paper you read or news broadcast you hear, it is becoming more and more apparent that our society is battling obesity, diabetes and heart disease in mind-boggling numbers. In my house, as we struggle to keep our blood glucose numbers low and cholesterol down, it is increasingly difficult to find exciting recipes or little tricks to make everyday recipes healthier. After much persuasion from doctors and friends who eat at our house on a regular basis, I have been asked to share some of my “tricks” to help keep blood glucose levels down, promote a healthy heart and, as an added bonus, serve food that tastes great too.

Each week I will offer one of my little tips and enclose a recipe using it. From time to time you will hear me specify Splenda because no other brand offers this ingredient. Otherwise, I will not specify a brand because selling food is not what this is all about. It’s about convincing diabetics that their future is not a life of “NOs” and that heart patients can eat healthy and still have food with flavor.

This week we will be talking about cooking with bacon. Oh, how we love that rich smoky flavor in our vegetables, casseroles, omelets and eggs.  Many of us grew up being taught to drizzle a hearty helping of bacon grease or pop a piece of raw bacon in our vegetables as they cook to give them that good bacon flavor. A very simple way to get that yummy bacon flavor in our dishes is to use bacon bits instead of raw bacon or bacon grease. Bits of real bacon can be bought in bags or jars but just be sure to get real bacon and not the imitation kind. This week’s recipe features Green Beans using bacon bits.  For this recipe, you will need:

1 bag frozen Cut Green Beans or 2 cans Cut Green Beans (If you use canned green beans, you will need to drain the green beans and rinse them with water before placing them in the pan.)

2 Chicken Bouillon Cubes

1 tablespoon Bacon Bits

Cover the beans with water. Add the remaining ingredients and bring to a boil. Cover and reduce heat to a gentle simmer. Cook to desired tenderness.

Variation: Substitute the Chicken Boullion for 2 tablespoons Splenda Brown Sugar and add 1/2 teaspoon Sea Salt. Cook as above.

Both of these recipes are favorites of family and friends, with seconds requested by all. I hope you and your family enjoy them as much as we do.

If you have any suggestions or questions you can contact me at If I don’t know the answer to your questions, then I will find somebody who does have the answer, and I will share the information with you the following week. I look forward to learning new cooking techniques, sampling new foods and experimenting with new recipes as we get healthier with each passing week.

By the way, bring you a cup o’ next week as we sit down at my table and have our time of sharing. I look forward to seeing you then. Y’all come back now, ya hear!!

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One Comment on “From My Table To Yours”

  1. Ruth Rast Says:

    Nice column, Fran. I like the information never thought about that.


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