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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon lemon pepper |
||
| Calories 225 | ||
| Calories from Fat 60 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.7g | 10% | |
| Saturated Fat 4.0g | 19% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 98mg | 4% | |
| Potassium 697mg | 19% | |
| Total Carbohydrate 33.8g | 11% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 3.8g | ||
| Protein 9.0g | 18% | |
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Creamy Green Beans and Potatoes
By: mersaydees
Nov 21, 2007
A recipe I really liked based on one from JoAnna Lund's Cooking Healthy with Splenda. So, you can substitute Splenda back in if you so desire. JoAnna's hint: "Thaw green beans by placing in a colander and rinsing under hot water for 1 minute."
SERVES 4
Ingredients
- 2 cups frozen cut green beans, thawed
- 2 cups raw potatoes, diced
- 1 1/2 cups water
- 1 (12 ounce) can evaporated milk
- 3 tablespoons all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon dried parsley flakes
- 1 teaspoon lemon pepper
Directions
1
In a medium saucepan, combine green beans, potatoes, and water. Bring mixture to a boil. Continue cooking for 10 minutes or until beans and potatoes are tender. Drain well.2
In a covered jar, combine evaporated milk, flour, and sugar. Shake well to blend.3
Pour milk mixture into same saucepan. Stir in parsley flakes and lemon pepper. Cook over medium heat until mixture thickens, stirring often. Add drained green beans and potato mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture is heated through, stirring often.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Vegetables > Green/Yellow Beans
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Ericadawn
On Feb 20, 2008
We didn't like this recipe at all. I think that if I would've left out the sugar it might've been better. It got really thick towards the end of making it.
From: Julie B's Hive
On Feb 2, 2008
Very good but very rich and a tad too sweet for me. I, too, will use a low-fat evaporated milk and omit the sugar next time these go on the table. Otherwise, this is a very good recipe. Made for the Aussie Recipe Swap.
From: bmcnichol
On Jan 13, 2008
This was good and different. It was also easy to make. I followed the recipe as written other then like others I used fat free evaporated milk as that is what I had on hand. I also didn't add the sugar or parsley.
From: Nyteglori
On Jan 4, 2008
I used a can of fat-free evaporated milk and omitted the sugar. This was great and easy to fix. Tagged for "Make it Healthy"
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