- 1/2 cup chopped onion
- 1 teaspoon butter
- 1 teaspoon canola oil
- 1-1/2 cups frozen cut green beans, thawed
- 3 tablespoons dill pickle juice
- 1 teaspoon sugar
- 1 teaspoon dill weed
- In a small skillet, saute the onion in butter and oil until tender. Add green beans; cook for 2-3 minutes or until heated through. Stir in the pickle juice, sugar and dill; toss to coat. Serve with a slotted spoon.
1/2 cup: 93 calories, 4g fat (1g saturated fat), 5mg cholesterol, 316mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.