Green Beans Almondine

This recipe is also from $5 Dinners, and was another side to go with our ham.

1 pound fresh green beans
2 teaspoon olive oil
¼ cup slivered almonds
Salt and pepper, to taste

1. Wash and cut the stems off of the greens beans. Pat dry.
2. In large skillet, sauté the green beans in the olive oil for 4 to 5 minutes, stirring often. After about 2 minutes of sautéing, add the slivered almonds and sauté them with the green beans for the
remaining 2 to 3 minutes. Season with salt and pepper to taste. (I sauteed these longer, as they were still very crisp after 4-5 minutes.)

Lemon Chicken, Potatoes and Green Beans

This recipe came from Kelly's Korner.

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic (I used garlic salt since I didn't have any fresh garlic on hand)
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans (I used 2 cans)
8 small red potatoes, quartered
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. Place chicken in olive oil mixture and coat. Place chicken in dish. I also sprinkled some garlic pepper seasoning on top of everything for some extra flavor. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

Due to the lemon juice, the beans were rather tangy, according to the kids. It reminded me of when my grandma added vinegar to green beans when we would eat Sunday dinner at her house.