Recipe - Green Beans Parmesan

1 teaspoon Reducedcalorie margarine
1 lg Shallot; cut or sliced up and
separated into rings
One half pound Fresh green beans
One half cup Canned lowsodium chicken
broth, undiluted
1 ds Salt
2 tablespoon Fresh parmesan cheese;
shaved

Melt margarine in a small nonstick skillet over mediumhigh 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,
One half fat.

Source: Light Cooking For Two, Oxmoor House, 1995; ISBN: 0848714342.
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 MCRecipe Digest V1 #799 by Badams adamsfmle@sprintmail.com on
Sep 23, 1997