Herbed Green Beans and Mushrooms
This dish can be served with any roasted meat or poultry.
Servings: 8

• 2 1/2 pounds fresh green beans
• 3 cups water
• 1 cup sliced fresh mushrooms
• 1/3 cup chopped onions
• 1 - 8 ounce can sliced waterchestnuts, drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon basil
• 1 teaspoon dried Italian seasoning
• 3 tablespoons
• 1/4 cup grated parmesan cheese

Wash beans, trim ends and remove strings. Combine beans and water in a dutch oven. Bring to a boil. Cover, reduce heat and simmer 6 to 8 minutes until crisp-tender.

Drain and plunge into ice water to stop the cooking process. Drain beans and set aside.

Saute mushrooms and next 7 ingredients in oil in a Dutch oven. Stir in beans and cook until thoroughly heated. Sprinkle with Parmesan cheese.

Per Serving: 115 Calories; 6g Fat (43.6% calories from fat); 1g Saturated Fat; 4g Protein; 14g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

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