| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Vegetables, Cookbook, Side dish | 2 | Servings | |
INGREDIENTS
| 1 | ts | Reduced-calorie margarine |
| 1 | lg | Shallot; sliced and separated into rings |
| 1/2 | lb | Fresh green beans |
| 1/2 | c | Canned low-sodium chicken broth, undiluted |
| 1 | ds | Salt |
| 2 | tb | Fresh parmesan cheese; shaved |
INSTRUCTIONS
Melt margarine in a small nonstick skillet over medium-high heat. Add shallot; cook 20 minutes or until golden, stirring occasionally. Remove from heat, and set aside. Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 1 2 to 4 minutes or until beans are tender. Drain beans, and stir in shallot. Transfer to a serving dish, and sprinkle with cheese. Yield: 2 servings. To shave Parmesan cheese into thin slivers, pull a vegetable peeler across the top of a wedge of fresh Parmesan. Per Serving: Calories 67, Calories from Fat 35%, Fat 2.6 g, Sat Fat 0.9 g, Carbos 8.8 g, Protein 3.9 g, Chol 2 mg, Sod 171 mg. Exchanges: 2 vegetable, 1/2 fat. Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2. Typos by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by MC_Buster. MC posted 9/23/97. Recipe by: Light Cooking For Two, Oxmoor House Posted to MC-Recipe Digest V1 #799 by Badams <adamsfmle@sprintmail.com> on Sep 23, 1997
A Message from our Provider:
“If you want to be a leader, you must serve.”