Just any recipe you would like to share.. And if you know one with chicken and green beans i would like the know it thanks.
Green Beans with Bacon-Balsamic Vinaigrette
2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp. coarsely chopped almonds
2 Tbsp. brown sugar
1/4 cup white balsamic vinegar
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Yield: 8 servings (serving size: 3/4 cup)
CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g
Cooking Light, November 1996.
–Cooking Light Complete Cookbook
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Green Beans with Tomato & Garlic
2 lb(s) Fresh green beans, cleaned with ends removed
1 cup(s) Tomatoes, seeds removed and finely diced
4 clove(s) Garlic, finely chopped
¼ cup Olive Oil
Salt and Pepper to taste
Procedures
Bring pot of salted water to a boil. Blanch green beans for 1 minute. Drain and cool under cool running water.
In a saute pan, heat olive oil and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.
Add in diced tomatoes to green bean mixture. Cook for 1 minute or until green beans are tender but still green.
Season with salt and pepper. Serve immediately.
–Olive Garden website
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THAI STYLE GREEN BEANS
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. creamy peanut butter
1/4 teaspoon crushed red pepper flakes
2 Tbsp. chopped shallot
2 tsp minced fresh gingerroot
1-2 Tbsp. canola oil
1 pound fresh green beans, trimmed
chopped dry roasted peanuts, optional
In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add reserved sauce; toss to coat. Sprinkle with peanuts to garnish, if desired. Yield: 4 servings.
Nutrition Facts for one serving (calculated without optional ingredients): Calories: 168, Fat: 12 g, Sat Fat: 1 g, Chol: 0 mg, Sodium: 476 mg, Carbohydrate: 14 g, Fiber: 4 g, Protein: 5 g, Diabetic Exchange: 2 vegetable, 2 fat.
–Taste of Home
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Green Bean Bundles
2 (16 oz) cans whole green beans (or fresh green beans, steamed until nearly tender)
8 slices of bacon, cut in half (I like the Center cut bacon)
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.
Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.
Bake for 30 minutes or until bacon is cooked through.
Yield: 16 bundles