*Snap the stem ends of green beans, or cut them off in a big bunch with a knife,
*Melt butter/olive oil in a skillet over medium low heat.
*Add garlic and onions and cook for a minute.
*Then add green beans and cook for a minute until beans turn bright green.
*Add the chicken broth, chopped red pepper, salt, and black pepper.
*Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape.
*Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp.
*You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
***Plate & Enjoy***

In a large stockpot, cook chicken in water until tender.
Cool broth and skim off fat.
Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes.
Return meat to pan along with remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender.
Discard bay leaf.
Enjoy!

> Take 2 sevings of plain low fat yougurt
> Mix it in with 1/2 servings of Raisians and Almond
> Add either honey or sweetner