2 tbsp. dehydrated onion flakes
1 tbsp. butter
1/4 c. low-sodium chicken bouillon
1/2 tsp. salt (or to taste)
1 c. shredded lettuce
1 tbsp. minced fresh parsley
1/4 tsp. dried thyme (or 1/2 tsp. fresh)
1/4 c. canned or frozen green beans (thawed)
1/2 tsp. pepper

Combine onion flakes, shredded lettuce, parsley, thyme and bouillon in saucepan. Simmer over low heat for 4 minutes. Add butter, thyme leaves, green beans, salt and pepper.

Stir, cook for several more minutes or until heated through.

Yield: 3 servings.