This dish was quick, easy and delicious!! I used slivered almonds instead of whole chopped almonds and real butter instead of margerine. Will definately be making this again!
Lemon-and-Dill Green Beans
If you want to lighten further, use 1 tablespoon reduced-calorie margarine and 2 tablespoons almonds, chopped. The original version's fat percentage appears high because most of the calories come from the nuts and margarine (green beans are very low in calories). Almonds contain heart-healthy fat, protein, and fiber.
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- Calories: 143
- Calories from fat: 60%
- Fat: 9.7g
- Saturated fat: 1.3g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.9g
- Protein: 4.3g
- Carbohydrate: 11g
- Fiber: 5.5g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 224mg
- Calcium: 102mg
- 2 pounds fresh green beans, trimmed*
- 2 tablespoons reduced-calorie margarine
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh dill or 2 teaspoons dried dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1/2 cup roasted whole almonds, chopped
- Cook beans in boiling water to cover 8 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- Melt margarine in a large nonstick skillet over medium-high heat; add garlic, and sauté 1 to 2 minutes. Add green beans, dill, and next 3 ingredients; sauté 1 to 2 minutes or until thoroughly heated. Remove from heat; sprinkle evenly with almonds.
- *2 (16-ounce) packages frozen green beans may be substituted for fresh.
- Note: For testing purposes only, we used Planters Salted Almonds.
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