We have some canned green beans which is about to expire in December. Although I don't really like the consistency of canned veggies, I don't want it to be wasted. So this is what I came up with.
Recipe Yield: Servings for two
Ingredients:
1 tsp. Olive oil
1 can (14.5 oz.) green beans
1 cloves garlic, finely minced
1/2 lb. skinless boneless chicken breast
1 cup different colors of bell peppers, sliced thinly
4 pcs. of shrimp or more
Salt and pepper, Mrs. Dash-table blend to taste
Procedure:
1. Heat Olive oil in a skillet. Pan-fry the shrimp until the color turned pink and set aside.
2. Use the same pan, stir-fry the chicken and season it while giving it a stir. Add the garlic and stir until slightly brown. Add the canned green beans and bell pepper. Stir and cover with a lid for 2 mins. Add salt and pepper to taste
2. Place it in a serving platter and top it with the cooked shrimp. Serve hot and enjoy!
This is Lannie Armstrong's recipe. Feel free to share or use it for your home cooking.
Suggestion:
If you have some left-over chicken baking will be an easy choice.
Preheat oven to 365 degree Fahrenheit. Chop the chicken and place it in a bowl. Replace the minced garlic with 1/2 tsp. powdered garlic. Mix them with the green beans and bell peppers and season it with Mrs. Dash table blend, salt and pepper then transfer it to a baking dish. Bake it for 15 to 20 minutes. Serve and enjoy!
Food for the Soul
"Look carefully then how you walk, not as unwise but as wise,
making the best use of the time, because the days are evil."
Ephesians 5: 15-16, ESV
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