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These Mexican-inspired green beans make a great vegetarian main dish or a great side dish with grilled chicken.
1 tablespoon canola oil 1/2 cup frozen onion 2 cloves garlic, minced 1 package (16 ounces) frozen green beans 1 cup (8 ounces) taco sauce 1 can (4 ounces) diced green chiles Salt and pepper, to taste
Heat the oil in a large skillet. Add the onion and garlic. Cook, stirring often, for one to two minutes. Add the green beans, taco sauce, chiles, salt and pepper. Bring to boil. Reduce heat to low, cover and cook, stirring occasionally, for 10 to 12 minutes.
Chicken Pot Pie
Don't like lima beans? Substitute mushrooms, onions or another vegetable.
1 cup low-fat mayonnaise 4 tablespoons flour 2 cups low-fat milk 3 cups chopped, cooked chicken or turkey 1 cup frozen corn 1 cup frozen peas 1 cup frozen carrots 1 cup frozen lima beans 2 teaspoons chicken bouillon granules Pepper, to taste 1 can reduced fat crescent rolls
Melt the mayonnaise in a large pot over low heat. Add flour and stir until smooth. Add the milk and cook over medium heat until thick and bubbly. Stir in bouillon, chicken, vegetables and pepper. Heat through. Spoon mixture into a 13-by-9-inch baking pan.
Unroll the crescent rolls and press to seal perforations. Push dough to make a rectangle as long as the baking pan. Cut with a pizza cutter into strips and arrange over the top of the pie. Bake at 375 degrees F for 15 to 20 minutes. Let stand for 10 minutes before serving.
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