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Squash and Bean Saute

 
  • 1 large onion
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp sage
  • 1 tablespoon canola or olive oil
  • 1 pound fresh green beans, trimmed and snapped
  • 1 pound small yellow summer squash, sliced
  • 1/3 cup water
  • 3 large plum tomatoes, peeled and shopped
  • 3 tablespoons minced fresh parsley

In a large nonstick skillet, saute the onion, garlic, and seasonings in oil until onion is tender. Add the beans, squash and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until just tender. Add tomatoes and parsley; cover and simmer 5 minutes longer or until vegetables are tender. Serve with a slotted spoon to drain liquids. 6 servings.

Serving size: 3/4 cup


Nutrition Information: (one serving)
76 calories 3 gm fat
12 gm carbohydrate  

 

 

 

 

 

 

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Banister and Associates LLC, Nutrition Consulting and Management
Mercy Tower, Suite 701
4200 W. Memorial Road
Oklahoma City, OK 73120
405.755.7561

www.banisternutrition.com

Page Last Updated: June 20, 2007

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