Green Beans w/Red Peppers � 2 -- e-w
Source of Recipe
Light & Tasty Annual Recipes 2002 � C. Kallies; Oldsmar, FL
Green Beans w/Red Peppers � 2 -- e-w
Serves: 2
1/4 lb. fresh green beans, trimmed
1/2 c. julienned sweet red pepper
1/2 tsp. olive or canola oil
1 tsp. balsamic vinegar
1/8 to 1/4 dried basil
1/8 tsp. pepper
In a nonstick skillet coated with cooking spray, saut� beans and red pepper in oil for 4 minutes or until crisp tender. Stir in vinegar and pepper
One 2/3-cup serving equals: 79 calories�3 gm fat (trace saturated)�0 cholesterol�10 mg sodium�14 gm carbohydrate�3 gm fiber�3 gm protein. +++EXC: 2 vegetable�1/2 fat +++WWP: 1
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