Green Bean & Mushroom Medley

This wasn't a shocker that I liked this dish :) The big deal about this recipe, though, was the carrots that were mixed in. Sure, I love green beans and mushrooms - but I hate carrots! You'll notice that I left out the onions - here's the thing about onions. I've learned to enjoy red onions occasionally - there's a salad I make with chopped red onion and I like that...and I've grown to crave bbq chicken pizzas with red onions - as long as they're cut thin. Regular onions, though...not only can I not stand the taste, but they tend to bother my stomach. So that's one veggie you won't see much of, for the sake of my poor tummy.

And here we go:

Ingredients

• 1/2 pound fresh green beans, cut into 1-inch lengths
• 2 carrots, cut into thick strips
• 1/4 cup butter margarine
• 1 onion, sliced
• 1/2 pound fresh mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic salt
• 1/4 teaspoon white pepper: I just used regular pepper - it was just fine!

Directions

1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Granted, not the best picture ever - but I promise it was good. (And the pizza casserole was amazinggggg as usual!). I give it an A-!

Amount Per Serving  Calories: 103 | Total Fat: 7.9g | Cholesterol: 20mg