Green beans parmesan

Yield: 2 Servings

Measure Ingredient
1 teaspoon Reduced-calorie margarine
1 large Shallot; sliced and separated into rings
½ pounds Fresh green beans
½ cup Canned low-sodium chicken broth, undiluted
1 dash Salt
2 tablespoons Fresh parmesan cheese; shaved

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 2⅗ g, Sat Fat 0.9 g, Carbos 8⅘ g, Protein 3.9 g, Chol 2 mg, Sod 171 mg. Exchanges: 2 vegetable, ½ fat.

Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0-8487-1434-2.

Typos by Brenda Adams <adamsfmle@...>; 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@...> on Sep 23, 1997

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