Green Bean Casserole

Ingredients:

• 2 (10-Oz.) packages frozen French-cut green beans, thawed and well drained
• 1 (10 3/4-Oz.) can condensed low-fat, reduced-sodium cream of mushroom soup
• 1/4 tsp ground black pepper
• 1 onion, thinly sliced into rings
• 1/4 cup chopped walnuts
• 2 tbsp Parmesan cheese
• 1 1/2 tbsp Italian-style breadcrambs

Making Directions:
Preheat oven to 350 degrees. In a large bowl, combine green beans, mushroom soup, and pepper. Toss to mix gently. Coat a 2-quart casserole dish with cooking spray. Place the green bean mixture into the casserole. Arrange the onion rings on top of the green beans. Sprinkle the casserole with walnuts, cheese, and breadcrumbs. Bake for about 40 to 45 minutes until bubbly and lightly browned on top.

Makes for 6 (1/2 cup) Servings.

Dietary Exchanges:
Carbohydrate Exchanges 0.5; Vegetable Exchanges 1; Fat Exchanges 1

Nutrients Per Serving:
112 Calories
48 Calories From Fat
5 g Total Fat
1 g Saturated Fat
3 mg Cholesterol
268 mg Sodium
14 g Total Carbohydrate
4 g Dietary Fiber
5 g Sugars
4 g Protein

Green Beans with Southern Style

This diabetic recipe was made with Southern-Style using for manage diabetes investment. It takes 15 minutes to prepare and 1 1/2 hours to cook.

Ingredients:

• 1 lb. fresh green beans (of frozen beans, slightly thawed and drained. These are particularly cost effective when purchased in large-size freezer bags)
• 2 1/2 cups water
• 2 tsp. corn oil
• 2 cubes reduced-sodium beef bouillon
• 1/4 cup finely diced onion
• 1/8 tsp. salt (optional)

Directions:
Remove the strings from green beans, then break the beans into bite sized pieces.
Wash the bean pieces and place them in a 2-quart saucepan.
Add the water, oil, bouillon cubes, and onion, then bring to a simmer.

Cover and cook for 30 minutes or until beans are tender when pierced with a fork; stir every few minutes.

Add salt (if using), stir, and continue cooking an additional 60 minutes. Most of the liquid should evaporate and the beans should be very tender.

This recipe could be makes for 6 servings

Nutrition Facts:
Serving Size 1/2 cup
Vegetable Exchange 1
Fat Exchanges 0.5

Amount per serving:

• Calories 38
• Calories from fat 18
• Total Fat 2 grams
• Saturated Fat 1 gram
• Cholesterol 0 milligrams
• Sodium (with optional salt) 56 milligrams
• Total Carbohydrate 4 grams
• Dietary Fiber 1 gram
• Sugars 3 grams
• Protein 1 gram