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Featured Recipe by Dr. Preston Maring
Nutrition Information Per Serving :
Fat: 11 gm
Saturated fat: 3 gm
Trans fat: 0 gm
Cholesterol: 12 mg
Carbohydrate: 12 gm
Fiber: 5 gm
Sodium: 225 mg
Protein: 8 gm
Green Beans and TomatoesIngredients
Three big handfuls green beans, stem end broken off, and cut in half
1 pint cherry tomatoes, halved
2 Tablespoons olive oil
4-5 cloves garlic, coarsely minced
1 teaspoon dried oregano
2 ounces parmesan cheese, grated
Salt and freshly ground pepper to taste
Preheat oven to 325 degrees. Steam the green beans for about 3 minutes in a saucepan on the stove. Heat the olive oil in a medium skillet and saute the garlic for a minute. Add the tomatoes, green beans, and oregano. Cook for another couple of minutes. Season with salt and pepper. Transfer the veggies to a small baking dish. Sprinkle with the grated parmesan cheese. Bake about 15 minutes. Serve hot.