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Green Beans and Red Peppers |
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Serves: 2 Print this RecipePrep: 4 min Cook: 15 min If you don't have honey mustard on hand, just stir honey a bit at a time into a scant tablespoon of Dijon mustard and taste until sweetened to your liking. 1/2 pound fresh green beans, broken into 2-inch pieces (2 cups) 1/2 medium red bell pepper, cut into 2 x 1/4 inch strips 1 tablespoon honey mustard Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Place beans in 1 inch water in 1 1/2-quart saucepan. Heat to boiling; reduce heat. Boil, uncovered, 5 minutes. Cover and boil 5 to 10 minutes longer or until beans are crisp-tender; drain. Stir in bell pepper and honey mustard. 1 Serving: Calories 35 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 75mg; Carbohydrate 11g (Dietary Fiber 4g); Protein 2g % Daily Value: Vitamin A 46%; Vitamin C 50%; Calcium 4%; Iron 6% Diet Exchanges: 1 1/2 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Green Beans and Red Peppers is from the Cook'n for Two collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Asparagus Parmesan Marinated Broccoli and Carrot Salad Sweet-and-Sour Cabbage Slaw Green Beans and Red Peppers Maple-Glazed Carrots and Apples Peppery Corn and Tomatoes Southwestern Corn Salad Hawaiian Yam Casserole Hurry-up Potato Salad Baked Potato with Toppers Grilled Vegetable Kabobs Roasted Fall Vegetables Sweet-and-Sour Vegetable Stir-Fry Teriyaki Spinach Salad Sesame Vegetable Medley Orange Salad with Blackberry Dressing Couscous Pilaf Poppy Seed Fettuccine Spicy Bown Rice Veracruz Warm Biscuits Tex-Mex Corn Muffins Orange-Pecan Muffins Mediterranean Bread Crisps Sesame Fingers SOLUTIONS FOR 2 |
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