Yield: 5 servings
1 pound frozen French cut green beans
1 tablespoon extra virgin olive oil
1 1/2 cups sliced fresh baby Portobello or button mushrooms
1/2 teaspoon dried thyme
1 teaspoon crushed garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Cook the green beans according to package directions. Drain and set aside.
2. Place the olive oil in a large nonstick skillet and preheat over medium-high heat. Add the mushrooms and thyme. Cook, stirring frequently, for several minutes, or until the mushrooms are tender. Add the garlic during the last 30 seconds of cooking.
3. Add the green beans, salt, and pepper to the skillet. Toss the beans and mushrooms together for a minute or two over medium heat, and serve immediately.
Nutritional Facts (per 3/4-cup serving)
Calories: 59
Carbohydrates: 8 g
Cholesterol: 0 mg
Fat: 3 g
Sat. Fat: 0.4
Fiber: 2.8 g
Protein: 2.2 g
Sodium: 120 mg
Calcium: 39 mg
GI rating: low
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat
