Nutritional Information
(per serving)

Calories	92
Total Fat	4g
Saturated Fat	1g
Cholesterol	2mg
Sodium	158mg
Total Carbohydrate	10g
Dietary Fiber	3g
Sugars	--
Protein	3g
Calcium

Yields: 6 servings, about 1 cup each

Total Time: 30 min

Prep Time: 30 min

 Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 small onion, halved and sliced
• 1 tablespoon(s) (1 teaspoon dried) finely chopped fresh oregano
• 1/2 cup(s) white wine or reduced-sodium chicken broth
• 1 pound(s) green beans, trimmed
• 1 medium summer squash or zucchini, halved and cut into 1-inch pieces
• 1 cup(s) halved cherry tomatoes or grape tomatoes
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/4 cup(s) finely shredded Parmesan cheese

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Directions

1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover, and cook for 10 minutes, stirring once or twice. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more. Season with salt and pepper. Serve sprinkled with Parmesan.
   
   Carb Servings: 2 vegetables, 1/2 fat. Carbohydrate Servings: 1/2. Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (15% dv).

Asian Green Bean Stir-Fry

Nutritional Information
(per serving)

Calories	59
Total Fat	2g
Saturated Fat	0
Cholesterol	0
Sodium	327mg
Total Carbohydrate	10g
Dietary Fiber	--
Sugars	--
Protein	3g
Calcium	0

 

1.    Total Time: 20 min 

2.    Prep Time: 10 min 

3.    Cook Time: 10 min

 

Ingredients

• 1 teaspoon(s) sesame oil
• 1 pound(s) green beans, trimmed and cut into 1-inch pieces
• 1 pinch(s) crushed red pepper, or to taste
• 1/2 cup(s) water
• 1 bag(s) mixed stir-fry vegetables, rinsed, or 1 1/2 cups frozen mixed stir-fry vegetables
• 1 tablespoon(s) black bean-garlic sauce, (see Ingredient note)

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Directions

1. Heat oil in a large skillet over medium-high heat. Add green beans and crushed red pepper and cook, stirring often, until seared in spots, 2 to 3 minutes. Add water, cover, reduce heat to medium and cook, stirring occasionally, about 3 minutes for tender-crisp or 6 minutes for tender. Uncover, increase heat to medium-high, add stir-fry vegetables and black bean-garlic sauce. Cook, stirring often, until heated through and most of the liquid has evaporated, 1 to 2 minutes.

Citrus Salad with Candied Ginger

(Total Time: 45 min)

Ingredients

• 2  pink or red grapefruits
• 6  navel oranges
• 10  clementines
• 1/4 cup(s) sugar
• 2 tablespoon(s) crystallized ginger, minced
• 3/4 cup(s) salted roasted almonds, such as marcona, chopped

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Directions

1. Finely grate 1 teaspoon each of grapefruit zest, orange zest, and clementine zest into a large bowl and add the sugar.
2. Using a sharp knife, peel the citrus, removing all of the bitter white pith. Working over the bowl, cut the grapefruits and oranges in between the membranes and release the sections into the bowl. Squeeze the juice from the membranes over the fruit. Cut each clementine into eighths. Add to the bowl along with the ginger and stir. Sprinkle with the almonds just before serving.