GREEN BEANS WITH BACON & MUSHROOMS
6 pieces bacon, chopped
1/2 cup onion, chopped, 2 3/4 ounces
4 ounce can mushrooms, drained
16 ounce bag frozen whole green beans, thawed
1 1/2 teaspoons granular Splenda
Salt, to taste
In a large skillet, cook the bacon until crisp; set aside and reserve 2 tablespoons drippings in the pan. Sauté the onion in the drippings until tender. Add the mushrooms; cook and stir 2 minutes over medium heat. Stir in the beans, Splenda and salt to taste. Go easy on the salt because the bacon will add salt. Cover and cook 10 minutes on low until the beans are done, stirring occasionally. Toss in the bacon.
Makes 6 servings
Can be frozen
Per Serving: 113 Calories; 8g Fat; 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
These are excellent and not overcooked like I thought they might turn out after 10 minutes of cooking. They are a nice, country-style side dish that went very well with my Oven-Smoked Brisket and My Favorite Coleslaw. I will definitely make these again and again.
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