| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Nonfat margarine |
| 1 1/2 |
lb |
Green beans; ends trimmed |
| 1 1/2 |
c |
Low-salt chicken broth |
| 1/2 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Sliced almonds; toasted |
INSTRUCTIONS
1. Place margarine in a large skillet. Add beans, and sauté 5 minutes.
2. Add chicken broth, pepper and salt; bring to a boil. Cover, reduce heat,
and simmer 15 minutes.
3. Combine cornstarch and water; stir well. Add to skillet, and cook 1
minute, stirring constantly.
4. Stir in lemon juice.
5. Just before serving, sprinkle with almonds.
Yield: 4 servings (serving size: 1 cup)
CALORIES 100 (26% from fat); PROTEIN 4.8g; FAT 2.9g; CARB 16.2 g; CHOL 0mg;
SODIUM 232mg
Recipe by: Cooking Light Quick & Easy Weeknights 1996
Posted to EAT-LF Digest by aml@skypoint.com on Nov 16, 1998, converted by
MM_Buster v2.0l.
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