Italian Green Beans

ITALIAN GREEN BEANS

The WW cookbook called for "Italian Green Beans," but didn't include a recipe. I totally made is up as I went, and I was very happy with the results!

Ingredients:

• 1 lb. fresh green beans, snapped in half
• 1 T. butter
• 1 T. olive oil
• 1 tsp. minced garlic
• chicken broth (maybe 1/2 cup?)
• 1 medium tomato, cut into chunks
• 1 tsp. Italian seasoning
• salt & pepper, if desired

Heat butter and olive oil in medium skillet until butter is melted. Stir in garlic and Italian seasoning. Add green beans and stir to coat. Add chicken broth and stir. Cover pan and simmer about 10 minutes until beans are crisp tender. Add tomato and salt & pepper, if desired. Stir; cover pan and simmer about 5 more minutes until tomatoes are tender.

This would probably be pretty good topped with some freshly grated Parmesan too!

Chicken Sorrentino

CHICKEN SORRENTINO

Ingredients:

• boneless, skinless chicken thighs


• eggplant slices


• pizza sauce


• mozzarella cheese

I read this recipe in a book, but then did it on my own. I didn't measure anything, so the recipe is not at all exact.

The recipe called for boneless, skinless chicken breasts. I used regular thighs. Skin them, debone them. Salt and pepper them. Spray a skillet with non-stick cooking spray and heat it up. Cook the chicken until lightly browned on both sides. Meanwhile, in a separate skillet sprayed with cooking spray, lightly cook eggplant slices (lightly salted, if desired) until soft and lightly browned on both sides.

Put the eggplant on top of the chicken. Pour some pizza sauce over it and sprinkle with mozzarella cheese. Put the lid on and let simmer until the cheese melts.

Veal Medley

• 12 ounces veal cutlets, pounded and cut into 1-inch strips (I used veal cube steak)
• 1/8 tsp. white pepper
• dash salt
• 1 T. plus 2 tsp. margarine, divided
• 2 cups sliced mushrooms (I used 1 cup)
• 1 T. enriched flour
• 3/4 cup chicken broth (I used turkey)
• 2 tsp. grated Parmesan cheese (I didn't realize we were out until it was too late, so I used mozzarella)
• 1/8 tsp. ground thyme (I've never been wild about the flavor of thyme)
• 1 cup sliced drained canned hearts of palm, 1-inch pieces (carrots worked just fine)
• 1 cup hot cooked enriched spinach noodles (I used Wacky Mac, which is a mix of spinach, beet, carrot, and white noodles)

Season veal with white pepper and salt. Melt 1 tsp. margarine in a small nonstick skillet; add veal and sauté for 3 minutes or until tender, stirring often. Remove veal and set aside. Add 1 tsp. margarine to skillet and melt; add mushrooms and sauté until tender. Set aside. Melt 1 T. margarine in saucepan; stir in flour. Stirring constantly with a wire whisk, gradually add broth; cook, stirring often, nuntil thickened. Stir in cheese and tyme. Stir in veal, mushrooms, and hearts of palm and cook 5 minutes. Add cooked noodles and toss.

I did steam the carrots in the microwave for 5 minutes first. And rather than mixing it all together, we just topped our noodles with the veal mixture.