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Writer's pictureAbby Brown

Baked Green Beans, Squash, and Ham - Allergy Free CookBook

Updated: Sep 22

Baked green beans, squash, and ham is an excellent awakening to spring and summer garden fare. This dish can be eaten by itself or as a side dish to a larger meal. For a vegetarian version, use mushrooms in place of meat. Fresh from the garden or farmers market vegetables are best. Grocery store vegetables will need additional flavor. Freezing doesn't affect fresh vegetable flavor, though they made add water to the pan as they thaw. Vegetable and meat combinations such as this can be chopped and frozen together while fresh. They do not need to be cooked before freezing.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Timer set for 1 hour later, when meal should be ready to eat


Meal Adaptations:

Physical Accommodations:

Frozen or canned vegetables can be used

Grow as bush beans in a raised garden, or as vine on a trellis

Long oven mitts and oven rack puller

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Bacon

Butter (lactose)

Green Beans

Ham

Honey (diabetics)

Mushrooms

Onions

Pepper

Pork

Squash (seeds)

Spices


Meatless Preparation Avoid:

Bacon

Butter

Ham

Pork

Substitute with: ________________


Utensils:

Fork

Pot holders

Spoon

Pan: 2.5 quart oven safe oblong pan with lid


Ingredients:


Meat:

1/4 cup chopped bacon, or

1/4 cup of chopped ham


Vegetables:

15 ounces of green beans (blue lake, or sliced work best)

1 yellow squash, or

1 zucchini


Other ingredients:

1 tablespoon of butter

Dash of salt

Spices, such as pepper, to taste


Preparation time: 10 minutes


Preparation:

From fresh: Pick, wash, and slice 12 ounces of beans and 12 ounces of yellow squash, or zucchini, probably 45 minutes work before cooking.

1. Wash and slice:

15 ounces of green beans

1 yellow squash, or

1 zucchini

Slice:

1/4 cup chopped bacon, or

1/4 cup of chopped ham

2. Add to 2.5 quart oven safe oblong pan with lid:

1/4 cup chopped bacon, or

1/4 cup of chopped ham

1 tablespoon of butter

15 ounces of green beans

1 yellow squash, or

1 zucchini

Dash of salt

Spices, such as pepper, to taste

Enough water to fully cover the contents

3. Cover and place in oven.


Cook Temperature: 350 degrees


Cook Time: 1 hour


Servings: 4 to 5


Storage Solutions: Square containers in individual servings

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per FDA Storage Chart link in Resources

Freezer safe: 2 to 3 months * Per FDA Storage Chart link in Resources


Reheat Instructions:


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is fully hot and reaches a safe temperature.

3. Minimum 2 minutes.

Add your microwave time here: _____________.


Stove Top: Time and Temp may vary.

1. Place food in frying pan.

2. Add enough water to almost cover food.

3. Stir frequently while food heats, until thoroughly warm, about 10 minutes.

Add your stove time here: _____________.


Oven Directions: Time and Temp may vary.

1. Place in oven safe pan.

2. Add a little water.

3. Heat until thoroughly warm, about 20 minutes.

Add your oven time here: _____________.








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