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Ingredientes
- 1 tsp Reduced-calorie margarine
- 1 lrg Shallot, sliced and separated into rings
- 1/2 lb Fresh green beans
- 1/2 c. Canned low-sodium chicken broth, undiluted
- 1 dsh Salt
- 2 Tbsp. Fresh parmesan cheese, shaved
Direcciones
- Heat margarine in a small nonstick skillet over medium-high heat. Add in shallot; cook 20 min or possibly till golden brown, stirring occasionally. Remove from heat, and set aside.
- Wash beans; remove ends. Place beans, chicken broth, and salt in a medium saucepan; bring mix to a boil. Cover, reduce heat, and simmer 1 2 to 4 min or possibly till 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.
- 1/2 fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 2 servings | |
| Calories 194 | |
| Calories from Fat 40 | 21% |
| Total Fat 4.55g | 6% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 4mg | 1% |
| Sodium 201mg | 8% |
| Potassium 478mg | 14% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 10.7g | 36% |
| Sugars 0.12g | 0% |
| Protein 11.12g | 18% |
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