Sauteed Sugar Snap Peas and Green Beans

This recipe works well with fresh or frozen veggies and the flavors with the herbs will knock your socks off. It is a larger recipe but reheats well .

Step: 1

Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.

Per Serving: 74 calories; protein 3.5g; carbohydrates 12.6g; fat 1g; sodium 100.4mg.

Getting stay in and cook your dinner instead of dining out is already a process in the best way if you’re more point on eating healthier. There’s no good way to know exactly what’s happen into the food you’re eat than by making it yourself! Mastering the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .