Parmesan Green Beans

Parmesan Green Beans

A great way to eat green beans this summer.


Ingredients:

1 lb Fresh Green Beans, Stems Removed
1 (14.5 oz) Can of Chicken Broth
2 Tablespoons Garlic Herb Butter (Buy it this way)
1 Tablespoon Shredded Parmesan Cheese

 

Directions:

Wash and stem the green beans and put into a large saute pan.

Add the chicken broth and cook on medium-high until tender.  (My recipe calls for 4-5 minutes, but I find it takes closer to 10-15.  I just keep cooking them until the chicken broth is all burned off.)

If you didn't let all the chicken broth cook off, then drain the green beans and return to the pan.

Add the garlic herb butter and parmesan cheese to the pan and cook until the butter melts, about 2-3 minutes.

Modified some from: Publix Aprons

Parmesan Chicken

Parmesan Chicken

Ingredients:

1 1/2 lbs Boneless, Skinless Chicken Breasts
1 cup Grated Parmesan Cheese
     (Use the cheap stuff in the round, green shaker)
4 teaspoons Dried Oregano
1 teaspoon Garlic Powder
1 teaspoon Paprika
1 teaspoon Pepper
2 Eggs
4 tablespoons Butter


Directions:

Pound the chicken breasts till they are 1/4 inch thick and cut into 6 portions.  Set aside.

Combine the Parmesan cheese with the oregano, garlic, paprika, & pepper on a plate (I found a bowl was better to use.)

In other bowl, beat the eggs. 

Melt the butter in a heavy skillet over medium-low heat (higher heat will scorch the cheese).

Dip the chicken in the egg and then the parmesan cheese mixture, coating both sides well.

Saute for 4 to 5 minutes per side or until cooked through.

Yields: 6 servings, each with: 33 g protein; 2 g carbohydrates; 1 g fiber; Total of 1 usable carb

Cauliflower Parmesan

Cauliflower Parmesan

(My husband says this tastes like a baked potato, personally, I just thought it was GOOD!!!)

Ingredients:

1/2 Head Cauliflower (next time we are going to make a whole head, we each wanted more it was so good)

1/2 Cup Heavy Cream

1/2 Cup Grated Parmesan Cheese

Salt and Pepper

Directions:

Run the cauliflower through the slicing disk on your food processor.  Put it in a microwaveable casserole, add a couple of tablespoons of water, cover, and microwave on HIGH for 4 minutes.

 

When the cauliflower comes out of the microwave, drain it and put it in a large, heavy skillet you've sprayed with nonstick cooking spray.

Reduce the heat to low.  Add the heavy cream and parmesan, stir, cover, and let the whole thing simmer for 5 minutes or so.  Salt and pepper to taste and then serve.

 

YIELDS: 4 servings, each with: 2g of carbohydrates, a trace of fiber, and 5g of protein