The Glycemic Load Diet Cookbook by Rob Thompson & Dana Carpender

Author:Rob Thompson & Dana Carpender
Language: eng
Format: epub
Publisher: McGraw-Hill
Published: 2009-03-24T16:00:00+00:00

8 servings, each with 249 calories, 20 g fat, 14 g protein, 6 g carbohydrate, 1 g fiber

Green Beans and Portobellos Vinaigrette

My husband, not a mushroom fan, still gave these beans an A+ score. Quick, easy, and elegant.

2 tablespoons olive oil

1¾ pounds frozen green beans, thawed

1 cup chopped portobello mushroom caps

1 clove garlic, peeled and crushed

3 tablespoons sherry vinegar

Salt and pepper to taste

Put your big, heavy skillet over medium-high heat and add the olive oil. Slosh it around to cover the bottom of the skillet. Now add the green beans and chopped portobellos. Sauté, stirring often, till the beans are crisp-tender—8–10 minutes.

Stir in the garlic and vinegar and let the whole thing cook for another 3–5 minutes. Salt and pepper and serve.

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