For days when I get home late and just want a warm meal, I stir up tomatoes, garlic and butter beans. Ladle it over noodles on the days you think you can afford the carbs.
—JESSICA MEYERS AUSTIN, TX
START TO FINISH: 15 MIN. • MAKES: 4 SERVINGS
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 1/2 ounces) no-salt-added petite diced tomatoes, undrained
1 can (16 ounces) butter beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Hot cooked pasta and grated Parmesan cheese, optional
In a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 30-45 seconds or until tender. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach wilts, stirring occasionally. If desired, serve with pasta and cheese.
To freeze: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Per 1 1/4 cups without pasta and cheese: 147 cal., 4g fat (1g sat. fat), 0 chol., 353mg sod., 28g carb. (8g sugars, 9g fiber), 8g pro.
Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.