My family actually looks forward to veggies made with sliced almonds for crunch and garlic for a little kick.
—Cheryl Wittman, Bergen, NY
Prep: 10 min. • Cook: 5 hours • Makes: 10 servings
2 lbs. fresh green beans, trimmed
1 lb. sliced fresh mushrooms
1 large onion, finely chopped
2 Tbsp. butter, melted
2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sliced almonds, toasted
In a 6-qt. slow cooker, combine all the ingredients except the almonds. Cook, covered, on low until beans are tender, 5-6 hours. Remove with a slotted spoon. Top with almonds.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring nuts occasionally.
Per Serving: 1 serving equals 116 cal., 8g fat (2g sat. fat), 6mg chol., 145mg sodium, 11g carb. (4g sugars, 4g fiber), 4g pro. Diabetic Exchanges: 1 vegetable, 1 1/2 fat.