Diabetic Recipes
Red Potatoes and Baby Green Beans with Basil
(makes 4 servings)
| 4 | medium red potatoes, 3/4 pound (340 g) total, scrubbed and quartered |
| 4 | large garlic cloves, peeled and cut into quarters |
| 1/4 | pound (115 g) tiny green beans, trimmed |
| 1 | tablespoon (15 ml) olive oil |
| 2 | tablespoons (30 ml) fat-free low-sodium canned chicken broth |
| salt (optional) and freshly ground pepper to taste |
| 1 | tablespoon (15 l) chopped fresh basil or 1 teaspoon (5 ml) crushed dried |
- Place the potatoes and garlic in saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender when pierced with the tip of a knife, about 15 minutes. Drain.
- Meanwhile, blanch beans in boiling water for 3 minutes. Drain and set aside.
- Drizzle potatoes and garlic with olive oil and chicken broth. Toss to coat evenly. Season with salt (if using) and pepper. Add beans and basil; toss again. Serve at once.
| Per serving: | 107 calories (28% calories from fat), 2 g protein, 4 g total fat (0.5 g saturated fat), 18 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 6 mg sodium |
| Exchanges: | 1 carbohydrate (1 bread/starch), 1 fat |
