lisalewis@firstplace
November 30th, 2006, 09:02 AM
Serves: 6
Exchanges: 1-1/2 vegetable, 1/2 fat
Ingredients:
2-1/2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1 1/2 pounds green beans, trimmed
2 teaspoons margarine
3/4 cup thinly-sliced sweet onions
2 tablespoons low-fat sour cream
Preparation:
Combine first 4 ingredients; set aside. Steam green beans, covered, for five minutes or until tender. Keep warm. Melt margarine in a Dutch oven over medium heat. Add onions, saute 5 minutes. Stir in mustard mixture and green beans; toss well. (This may be made ahead up to one day at this point.) Reheat for 2-3 minutes or until thoroughly heated. Stir in sour cream, and remove from heat. Serve immediately.
Exchanges: 1-1/2 vegetable, 1/2 fat
Ingredients:
2-1/2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1 1/2 pounds green beans, trimmed
2 teaspoons margarine
3/4 cup thinly-sliced sweet onions
2 tablespoons low-fat sour cream
Preparation:
Combine first 4 ingredients; set aside. Steam green beans, covered, for five minutes or until tender. Keep warm. Melt margarine in a Dutch oven over medium heat. Add onions, saute 5 minutes. Stir in mustard mixture and green beans; toss well. (This may be made ahead up to one day at this point.) Reheat for 2-3 minutes or until thoroughly heated. Stir in sour cream, and remove from heat. Serve immediately.