GREEN BEANS AND POTATOES IN CHUNKY TOMATO SAUCE - 12g Carbs, 3g Fiber
Recipe By :
Serving Size : 8
Preparation Time :0:00
Categories : green beans potatoes
tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1 clove garlic -- minced
1 1/2 cups red potato -- diced
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans -- trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes -- peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; saute 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saute 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover; reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.
Description:
"Green beans, potatoes and tomatoes come together for the ultimate side dish."
Source:
"Cooking Light May 2008"
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Per Serving (excluding unknown items): 74 Calories; 3g Fat (30.9% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
NOTES : To peel tomatoes, score the skin by making a small x on the bottom side with a sharp knife. Place tomato in boiling water for 30 secinds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.
SERVING SIZE: about 3/4 cup
WW FLEX POINTS PER SERVING: 1
Recipe By :
Serving Size : 8
Preparation Time :0:00
Categories : green beans potatoes
tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1 clove garlic -- minced
1 1/2 cups red potato -- diced
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans -- trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes -- peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1. Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; saute 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saute 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover; reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.
Description:
"Green beans, potatoes and tomatoes come together for the ultimate side dish."
Source:
"Cooking Light May 2008"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 74 Calories; 3g Fat (30.9% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.
NOTES : To peel tomatoes, score the skin by making a small x on the bottom side with a sharp knife. Place tomato in boiling water for 30 secinds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.
SERVING SIZE: about 3/4 cup
WW FLEX POINTS PER SERVING: 1
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Posted by: <gypsybussings@yahoo.com>
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