Raspberry Cream Cheese Brownie Cake

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This cake sounds super rich, but it really isn’t.  The brownie cake is made with greek yogurt, so there is no oil or fat in the brownie.  The cream cheese is reduced fat and all that is left is the raspberries. The combo of flavors is a moist  chocolaty brownie with tangy cream cheese with tart raspberries.

Make the brownie batter (from mix, yay!) and pour it into a pie plate.

Add dollops of whipped cream cheese spread on top of the brownie mixture.

With a skewer or anything sharp, swirl the cream cheese into the batter until evenly mixed.

Place the raspberries in concentric circles. Make sure it looks pretty!

Raspberry Cream Cheese Brownie Cake
 
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Moist Brownie Cake made with Greek Yogurt, with Swirls of Cream Cheese and Topped with Fresh Raspberries
Author:
Serves: 8
Ingredients
  • 1 Box Dark Chocolate Ghirardelli Brownie Mix (20 oz)
  • Additional Ingredients Needed by Mix ( Egg, Water)
  • ½ cup Nonfat Vanilla Greek Yogurt
  • 2 6 oz Containers Fresh Raspberries
  • 5 oz whipped cream cheese spread (if you want to cut fat, get reduced fat)
  • 3 TBSP Sugar
Instructions
  1. Preheat oven to 325.Prepare the brownie mix according to the instructions except substitute oil with greek yogurt. Pour the batter into a greased pie dish.
  2. In a small bowl, mix cream cheese and sugar. Dollop the cream cheese over the top of the brownie batter. With a skewer, swirl the cream cheese into the batter until evenly swirled.
  3. Add fresh raspberries to the top of the batter in concentric circles.
  4. Cook the cake for 45 minutes at 325 and then 25 minutes at 350. Check to make sure the cake is done. Press down on the center gently and it should spring back. Remove from oven let cool and enjoy.

 

Pork Tonkatsu with Cherry Jalapeno Relish

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Sometimes when I come up with recipes, the boyfriend looks at me like, are you crazy? When I was spit balling this recipe with him he was very skeptical. But when you see his eyes light up as he starts eating a meal, you know I am onto something.  Tonkatsu is a Japanese pork cutlet. The cutlet is pan fried and then baked in the oven. The relish adds a bright sweet, spicy and tangy flavor to the pork.

Pound out the pork cutlet between two sheets of plastic wrap to reduce splatters. The pork should become about 1/4 inch thick.

Make your assembly line to bread the pork. Flour first, then egg and then panko. I ran out of plastic dishes, so yes my choices are a bit strange.

Pan fry the pork till golden brown on each side, which takes about 3 minutes a side.

Make the cherry relish. All you need are cherries, jalapeno and rice wine vinegar.

Pork Tonkatsu with Cherry Jalapeno Relish
 
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Juicy, Crunchy Pan Fried Pork Topped with a Sweet and Spicy Cherry Jalapeno Relish
Author:
Serves: 2
Ingredients
  • FOR THE PORK:
  • 2 Boneless Pork Cutlets
  • 2 Eggs, beaten
  • ½ cup Flour
  • ¾ cup Panko
  • 1 TSP Garlic Powder
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Onion Powder
  • 1 TSP Paprika
  • ½ cup olive oil
  • FOR THE RELISH:
  • ½ cup Fresh Red Sweet Cherries
  • 1 Jalapeno
  • 1 TBSP Rice Wine Vinegar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Place one sheet of plastic wrap on the counter. Place pork cutlets on the plastic wrap. Add another sheet of plastic wrap over the top. With a meat mallet, pound out the pork cutlets to ¼ inch thick.
  2. In a shallow container, add beaten egg. In another container, add flour. In the last shallow container, add panko, garlic powder, pepper, salt, onion powder and paprika. Mix together. Dip cutlets in flour, egg and then finally in the panko, pressing it into the sides.
  3. Add olive oil to a large frying pan over medium high heat. Once hot, add cutlets. Cook until golden brown about 3 minutes. Flip over and cook for another 3 minutes.
  4. Transfer pork to baking sheet. Cook until done all the way through, about 10 minutes.
  5. Meanwhile make the relish. Chop up cherries and jalapeno, only keeping ½ of the seeds. In a small bowl, mix cherries, jalapeno and rice wine vinegar together.
  6. Top pork cutlets with relish. Serve with a simple salad. ENJOY!

 

Simple Shrimp Scampi

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This is one of my favorite comfort foods. It also doesn’t hurt that it is super quick to make. I made this quite a bit in college as well as it is a crowd-pleaser. The key here is to make sure the shrimp is cooked properly. Do not overcook the shrimp! They will taste like rubber. I have step by step pictures to help you make sure that this is a great pasta dish.

Clean and season the shrimp with salt, pepper and lemon herb old bay seasoning.

Start to caramelize the onions in the frying pan and then add the shrimp directly on top. The shrimp should take no more than 30 seconds per side. Once the shrimp turns pink on one side, flip it over and once they curl up, you know they are done.

The shrimp once cooked. Note how the shrimp are pink and curled. You really have to watch the shrimp as they cook quickly.

 

Once the shrimp are removed, deglaze the pan with white wine, chicken broth and lemon juice.

Place two of the lemon rinds in the sauce. This gives it the super lemony flavor.

Here is a new tip I just learned: If you want to slightly thicken a sauce, coat your butter in flour.

When you add the flour coated butter to the sauce, as it melts it will slightly thicken the sauce.

Once the sauce and pasta is finished, drain and add the pasta to the sauce. Toss the pasta with the sauce and let it sit for a few minutes so that the pasta will absorb the sauce a bit. Then add shrimp and toss together.

Simple Shrimp Scampi
 
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Juicy Shrimp with Whole Wheat Pasta in a Lemon White Wine Sauce.
Author:
Serves: 2
Ingredients
  • 1 Lb (21-25 Count) Shrimp, cleaned, shelled and de-veined
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1½ TSP Lemon Herb Old Bay Seasoning
  • 1½ TBSP Olive Oil
  • 3 Lemons, Juiced and divided
  • 6 cloves garlic, minced
  • ½ yellow onion, finely chopped
  • ½ cup Dry White Wine
  • 2 cups Low Sodium Chicken Broth
  • 1 TBSP Unsalted Butter
  • 1 TBSP Flour
  • 16 oz Whole Wheat Spaghetti
  • ¼ cup Flat Leaf Parsley, Chopped
Instructions
  1. In a small bowl, toss the shrimp with the pepper, salt and old bay seasoning.
  2. Add olive oil to a large frying pan over medium high heat. Once hot, add onion and garlic. Stir and cook until fragrant, about 30 seconds. Add shrimp on top of garlic, onion mixture in a single layer. Cook shrimp till pink on one side, about 30 seconds and then flip to the other side. Shrimp are done as they just turn pink and begin to curl. Remove and squeeze ½ a lemon over the shrimp and set aside.
  3. Once shrimp are removed, degalze pan with white wine, chicken broth and the rest of the lemon juice. Bring to a simmer and reduce sauce by half, about 10 minutes.
  4. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to box instructions. Drain pasta.
  5. Coat butter in flour. Add to the sauce and stir until melted. Turn heat to low and add pasta. Toss pasta with sauce and let sit for 1 minute to let pasta soak up sauce. Add shrimp and toss together. Garnish with parsley. Remove from heat and serve. ENJOY!

 

Pesto Veggie Pizza

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I have been making homemade pizza for a while, but it has taken me a few tries in order to get it right. Here I show you step by step what took me a while to figure out. Your family will not miss the meat with the all veggie pizza.

Mix the yeast with warm water and honey. Let sit for 5 to 10 minutes until foamy.

This is what the yeast looks like when it is ready and foamy.

The dough before it is kneaded. It should be slightly sticky.

Add onto a floured surface and knead for 5 minutes. To knead dough, first push the dough away with the heel of your hand.

Then pull the dough back toward you.

Roll it over and then start over again. Make sure to add flour as the dough gets sticky.

The dough will be finished being kneaded when it is no longer sticking to your hands. Make sure not to over knead the dough, as it will become tough. You may add about 1/4 cup of flour to the dough before it is finished.

In a greased bowl, place dough and cover with plastic wrap.

The dough once it is completely risen and ready to use.

Add the pasta sauce. Make sure to leave a large edge around the perimeter.

Add the dollops of pesto.

Add the cheese and the bell peppers.

Add the red onion.

Sprinkle the olives over the top and then place in the oven.

While pizza is cooking, place tomatoes on a paper towel to get rid of excess water.

Pesto Veggie Pizza
 
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Fluffy crust with a pesto tomato sauce combo topped with a mountain of veggies.
Author:
Serves: 4
Ingredients
  • FOR THE CRUST:
  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 TBSP Honey
  • 2¾ cups flour, divided
  • 2 TSP Salt
  • 2 TSP Garlic Powder
  • 2 TSP Onion Powder
  • 2 TSP Italian Seasoning
  • 2 TBSP Olive Oil
  • ¼ cup cornmeal
  • FOR THE TOPPINGS:
  • ½ jar tomato sauce
  • 1½ cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 4 TBSP Pesto
  • 1 bell pepper, diced into bite sized pieces
  • 3 tomatoes, thinly sliced
  • ¼ red onion, thinly sliced
  • 1.5 oz black olives
  • ¼ cup shredded Parmesan
Instructions
  1. Make the dough. Mix the yeast with the water and honey in a large bowl. Let sit for 5-10 minutes until the yeast mixture becomes fluffy. Then add 1½ cups of flour to the yeast mixture and mix together. Add the olive oil, salt, garlic powder, onion powder and Italian seasoning to the mixture. Stir until evenly combined.
  2. Then slowly add 1 more cup of flour to the mixture. Combine till a dough is formed. Turn out dough onto a floured surface. Knead the dough with the heel of your hand, then pull forward and repeat. Continue, while slowly adding the last ¼ cup of of flour to the dough. Kneading should take about 5 minutes and dough should be very slightly sticky. Make sure not to over knead.
  3. Place dough in a large greased bowl and cover with plastic wrap. Place bowl in a place with no drafts, such as the microwave or a cold oven. Let sit until dough rises in size, about 3-4 hours.
  4. Once ready to make pizza, preheat oven to 450 degrees Fahrenheit. On a large rimmed baking sheet, sprinkle cornmeal evenly over the bottom of the pan. Place dough on baking sheet and with fingers gently spread the dough to the size of the pan.
  5. Using a spoon, spread the pasta sauce evenly over the dough, leaving a wide berth around the edges. Add dollops of pesto to the pizza.
  6. Sprinkle mozzarella and cheddar cheese over the pizza. Evenly place bell pepper, red onion and olives on pizza. Sprinkle Parmesan cheese over the top.
  7. Place in oven and cook for 15 minutes, rotating ½ way through. Crust should be golden brown and cheese should be bubbling.
  8. Top the pizza with fresh tomatoes. Serve and enjoy.

 

Turkey Kofta Pitas

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Koftas are essentially Middle Eastern Mini Meat loafs. Usually is it made with beef, I lightened it up with ground turkey.  Place those turkey koftas in whole wheat pitas for a healthy, filling meal.

Mix the ground turkey with the spices, egg, parsley, onion and garlic.

Make the turkey into small patties. They should be about 1 1/2 inches wide.

Add the patties to hot oil and cook 4 minutes per side on medium high.

Flip over and cook on the other side.

Slice the tomato and red onion and chop parsley. Make tzatziki and put out hummus.

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Turkey Kofta Pitas
 
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Moist Spiced Turkey patties in a whole wheat pita with tomato, red onion, parsley, tzatziki and hummus for a great light meal.
Author:
Serves: 4
Ingredients
  • FOR THE KOFTAS:
  • 20 oz ground turkey
  • ½ yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 TSP Cumin
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Coriander
  • 1 TSP Turmeric
  • ¼ cup parsley, chopped
  • 1 egg
  • 2 TBSP Olive OIl
  • FOR THE tzatziki:
  • 2 TSP Dill, Finely Chopped
  • ½ lemon, juiced
  • 1 TSP Pepper
  • ½ cup nonfat greek yogurt
  • FOR THE PITA:
  • 8 whole wheat pitas pocket halves
  • 1 tomato, cut into ¼ inch slices, then halved
  • ¼ cup parsley, chopped
  • ¼ Red Onion, thinly sliced
  • ¼ cup hummus
Instructions
  1. Mix the ground turkey with the remaining ingredients. Make sure they are evenly distributed. Make into 1½ inch wide patties.Add olive oil to frying pan to medium high heat. Once hot, place some of the turkey patties and cook 4 minutes a side. Cook in batches until all are finished. Set aside.
  2. Meanwhile, make tzatziki. In a small bowl, add greek yogurt, and the remaining ingredients. Refrigerate until ready to use.
  3. To make pitas, place 2 turkey patties into each pita pocket half. Add ½ a tomato, a few slices of red onion, some parsley, tzatziki and hummus. Enjoy!

 

Stuffed Breakfast Potatoes

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Finding quick, easy and family pleasing meals is one of the most difficult things to find. These potatoes are great for breakfast, but you can also serve them as a quick weeknight meal. Tomatoes, green onion, spices and bacon mix with a baked potato for a satisfying meal.

 Chop up the tomatoes and green onions. I always try to throw in veggies when possible. Your picky eats wont complain about eat this tomato when it tastes like bacon. I mean really, who doesn’t like bacon.

Here is the easiest way to cook bacon. Place 2 sheets of paper towel on a plate. Place 4 slices on top. Cover with 2 more sheets of paper towel and microwave for 1 minute per piece of bacon, or 4 minutes total. If you want super crunchy bacon, you may need to cook it 30 seconds more. No splatter! No mess!

Crack the eggs into a bowl and whisk till bubbles form. This adds air to the eggs and makes them fluffy.

 Once the baked potatoes are cooked, slice them in half. Be careful because these are usually very hot.

Scoop out the majority of the potato, but still leaving a layer of potato in the skins.

 In a medium bowl, add potato, bacon, tomatoes, green onion, spices, cheese Greek yogurt. This will make the potato so creamy and delicious.

Add the filling back into the potato. Divide and top with egg and more cheese. Then place back in over for 2 more minutes to melt the cheese and then serve!

Stuffed Breakfast Potatoes
 
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Creamy potato stuffed with bacon, tomato, green onion, cheese, greek yogurt and spices. Top with scrambled egg and more cheese for a perfect breakfast or quick dinner.
Author:
Serves: 4
Ingredients
  • FOR THE POTATO:
  • 2 large russet potatoes
  • 4 slices of bacon
  • ½ cup cheese, divided
  • ¼ cup green onion, chopped
  • ¼ cup tomato, chopped
  • 6 TBSP Plain Nonfat Greek Yogurt
  • 1 TBSP Sriracha
  • 1 TSP Garlic Powder
  • 1 TSP Chili Powder
  • 1 TSP Pepper
  • 8 eggs
  • FOR THE GARNISH:
  • Plain Nonfat Greek Yogurt
Instructions
  1. Preheat oven to 400 degrees.Make the baked potatoes. Wash and poke the potatoes with a fork at least 3 times. Place in microwave and cook for 9 minutes. Place in oven to crisp skin.
  2. Meanwhile, cook bacon. Place 2 sheets paper towel on plate. Place 4 slices of bacon on top of paper towels. Place 2 more paper towels on top of the bacon. Cook in microwave for 4 minutes and add 30 more seconds if you want crispy bacon.
  3. Crack and whisk eggs in a medium bowl till air bubbles form so that the eggs are fluffy. Add to a frying an over medium high heat. Cook until eggs are slightly underdone. Remove from heat.
  4. Take potatoes out of oven. Slice in half and scoop out most of the potato leaving a thin layer on the skin. Place potato in a medium bowl. Add tomatoes, green onion, greek yogurt, spices, sriracha and ¼ cup cheese cheese. Break up bacon and add to mixture. Stir till evenly combined.
  5. Scoop back into potatoes evenly and divide egg and place on top of each potato. Sprinkle remaining ¼ of cheese over each potato. Place in oven and cook until cheese melts, about 2-4 minutes.

 

Frozen Key Lime Cheesecake Sandwiches

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Key limes have such a great floral note in their flavor that they lend themselves very well to a summer dessert. The tartness of the lime pairs with the creaminess of the cheesecake filling and the crisp graham cracker. These are so easy to make they would be perfect for a summer get together or grab some out of the freezer after a swim.

Make the cheesecake filling. The great thing here is that you do not have to bake the cheesecake, so no heating up the house with the oven.

Lay graham crackers out on a baking sheet lined with parchment paper. You may need to clear out some room in your freezer, but it will be worth it!

Divide cheesecake among the 8 graham crackers. If it spills over the sides a little, that is okay, it will freeze.

Pick up one and enjoy!

5.0 from 1 reviews
Frozen Key Lime Cheesecake Sandwiches
 
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Tart, floral key limes with creamy cheesecake in a crisp graham cracker. Freeze for a delicious summer dessert.
Author:
Serves: 8
Ingredients
  • 8 oz package of cream cheese, softened
  • 8 oz tub whipped topping
  • ½ cup sugar
  • 1 TSP Vanilla Extract
  • 1 lb of key limes, juiced
  • 2 TSP Key Lime Zest
  • 16 whole graham crackers
Instructions
  1. Line a large baking sheet with parchment paper. Juice and zest limes. In a large bowl, add cream cheese, whipped topping, sugar, vanilla extract lime zest and juice together.
  2. With a stand or electric mixer, whip ingredients together till fluffy and thoroughly incorporated.
  3. Lay 8 graham crackers on the baking sheet. Scoop out filling equally onto each graham cracker. If the filling spills over the edges a little, that is fine.
  4. Top each sandwich with another graham cracker to compete each sandwich.
  5. Place in freezer and freeze for at least 2 hours before serving. You can leave in the freezer in a plastic bag for up to 3 days.

 

Jalapeno Lime Salmon Foil Packets

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Fresh in- season salmon is hard to  beat. I got some of the freshest sockeye salmon I have had since I caught the fish myself! My favorite way to cook salmon is in foil packets because it is nearly fool proof. The salmon steams with lime, jalapeno, onion and cilantro. Serve the salmon over some brown rice for a healthy, light and delicious meal.

Place the salmon in olive oil. This keeps the salmon moist and prevents sticking.

Sprinkle spices over the salmon and place fresh cut lime on top of the salmon.

Add cilantro, onion and slices of jalapeno. This will give the salmon incredible flavor.

Roll up the foil packet so that no steam can escape. This is crucial to cooking the salmon and keeping it moist.

Jalapeno Lime Salmon Foil Packets
 
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Buttery Salmon Falls Apart after steaming in foil with Cilantro, Jalapeno, Lime and Onion.
Author:
Serves: 2
Ingredients
  • 2 6 oz salmon fillets
  • 2 TBSP Olive oil
  • ½ TSP Pepper
  • ½ TSP Salt
  • ½ TSP Garlic Powder
  • ½ TSP Onion Powder
  • ½ TSP Chili Powder
  • 4 slices jalapeno
  • ½ cup cilantro, chopped
  • 2 limes, sliced into ½ inch pieces
  • ¼ onion, sliced into ¼ inch pieces
Instructions
  1. Preheat oven to 400 degrees.Lay out about a foot and a half of aluminum foil per salmon pieces, for a total of 2 pieces. Drizzle 1 TBSP of olive oil in the center of each pieces of aluminum foil. Take a piece of salmon and rub the bottom evenly in the olive oil. Place the salmon skin side down. Repeat for other pieces of salmon.
  2. Sprinkle ¼ TSP of the pepper, salt, garlic powder, onion powder and chili powder on each piece of salmon.Lay the lime slices on top of each piece of salmon. Place 2 slices of jalapeno ,1/2 of the onion and the cilantro around the salmon.
  3. Bring up the edges of the sides of the foil. Crease the foil so that no steam can escape. Fold in the edges from the ends.
  4. Place the foil packet in oven for 20 minutes. Salmon should easily flake apart when done.
  5. To serve, take spatula and carefully remove salmon and all the contents. Make sure to also remove the juices. Serve over rice and enjoy!

 

Twisted Chicken and Waffles

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Moving to Texas, I have encountered quite a bit of food that has left me flabbergasted.  Kool Aid Pickles, Frito Pie?? Chicken and Waffles is one of those dishes that you really could not convince me to eat .I like my waffles and chicken separate, thank you. But in the spirit of living in a Southern Region, I have created my version of chicken and waffles. The chicken is baked, not fried and the waffle is a cornbread waffle. On the side is a buttermilk herb dressing with mustard greens. Eat it all together so a tasty meal.

Slice the chicken breasts into about 1 inch strips.

Marinate the chicken in buttermilk. Set in the fridge for at least 2 hours, or up to 4 hours. This will give the chicken a tangy flavor.

Set up your breading station. Mix the panko with the spices and spray an aluminum foil cookie sheet.

Chicken all breaded  and ready to go in the oven. Spray the tops of the chicken with olive oil cooking spray.

Make the buttermilk herb dressing. This will be great on the mustard greens and with the chicken.

Make the cornbread waffle batter. This waffle does taste exactly like cornbread!

Waffles all done. You can be kept warm at a oven at 300 degrees.

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Twisted Chicken and Waffles
 
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Crunchy Seasoned Baked Chicken with a Crispy Cornbread Waffle. Add a mustard greens and a buttermilk herb dressing to the mix and you have the perfect chicken and waffles.
Author:
Serves: 4
Ingredients
  • FOR THE CHICKEN:
  • 3 chicken breasts, sliced into 1 inch pieces
  • 3 cups Buttermilk
  • 2 cups panko
  • 1 TSP Garlic Powder
  • 1 TSP Onion Powder
  • 1 TSP Pepper
  • 1 TSP Salt
  • 1 TSP Cayenne Pepper
  • 1 TSP Dried Parsley
  • Olive Oil Cooking Spray
  • FOR THE DRESSING:
  • ¼ cup buttermilk
  • ¼ cup plain fat free greek yogurt
  • 3 TBSP cup chives, minced
  • 3 TBSP lemon juice
  • 1 TSP Pepper
  • ½ TSP Salt
  • 3 TBSP Olive OIl
  • ON THE SIDE:
  • 1 cup Mustard Greens, Chopped and Divided
  • FOR THE WAFFLE:
  • 1½ cup cornmeal
  • 1½ cup All-Purpose Flour
  • 6 TBSP Sugar
  • 6 TSP Baking Powder
  • 1 TSP Salt
  • 11/2 cup Low Fat Milk (1%)
  • 1 Egg
  • 4 TBSP Vegetable Oil
  • FOR THE GARNISH:
  • 1 cup cheddar cheese, divided
Instructions
  1. Place chicken into large dish. Pour buttermilk over chicken, covering evenly. Cover and refrigerate for at least 3 hours to overnight.
  2. Preheat oven to 400 degrees.In a shallow dish add Panko and spices. Mix together. Line a baking sheet with aluminum foil and spray with cooking spray. Coat chicken in panko, pressing it into chicken. Gently place on cooking sheet. Repeat for all the chicken. Make sure that chicken does not touch each other. Spray tops of chicken with cooking spray.Cook for 30 minutes, flipping over halfway.
  3. Meanwhile, make waffles. Preheat waffle maker. Mix all the ingredients together and stir. Spray waffle maker with cooking spray. Add about ½ cup of batter to waffle maker and cook until golden brown, for my waffle makes, about 4 minutes. Place of baking sheet when done. To warm waffles, place in a 300 degree oven for 5 minutes.
  4. Meanwhile, make dressing. Stir all ingredients together. Cover and refrigerate until ready to serve.
  5. To serve, place waffle on plate. Top with chicken with cheddar cheese, place mustard greens on the side. Top with some dressing. Eat everything together and enjoy.

 

Easiest Green Beans

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Greens beans are a wonderful summer vegetable, but they can be kind of a pain in the rear to cook. If you cook them too much them become mushy and too little and and they are not tender. This is the best and easiest way to cook green beans that has amazing flavor. And it is also the easiest way to make them. Your whole family will enjoy this recipe.

Cut the ends off of the green beans and thinly slice shallots.

Add shallots and garlic powder to the pan. Add the green beans after.

Add chicken broth to the mixture. Cover and let the green beans cook until tender, about 10 minutes.

Easiest Green Beans
 
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Tender green beans cooked in shallot and garlic powder.
Author:
Serves: 4
Ingredients
  • 1 lb green beans
  • 1 TBSP Olive Oil
  • 1 shallot, thinly sliced
  • 2 TSP Garlic Powder
  • 1 TSP Pepper
  • 1 cup Low Sodium Chicken Broth
Instructions
  1. Trim ends off of green beans. Add olive oil to a large frying pan.Preheat l to medium high heat. Once hot, add shallot and garlic powder. Stir and cook until softened, about 2 minutes.
  2. Add green beans. Mix together. Add chicken broth and cover. Reduce heat to medium and let cook until tender, about 10 minutes.
  3. Serve and enjoy!