Serves 4 for 119 kcal per one serving – 8 grams of fat and 12 grams of carbs
450 grams fresh green beans, trimmed or frozen to save time
2 TBSP butter
2 tsp olive oil
3 cloves garlic, minced
1 TBSP lemon zest
1/4 cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges
Bring a large pot of salted water to a boil over high heat: add beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.
1 16-ounce package fresh broccoli florets
1 ½ tablespoons olive oil
½ tablespoon salt
½ tablespoon garlic powder
½ tablespoon onion powder
1 tbsp grated parmesan cheese (optional)
Preheat oven to 400 degrees. In a mixing bowl, combine broccoli with olive oil and toss. Add in garlic powder, salt and onion powder.
Spread broccoli onto a cookie sheet covered in tin foil.
Bake for 20 minutes. Serve hot, sprinkle with Parmesan cheese for extra deliciousness.
6 servings for 118 Kcal per serving in just 40 minutes