Add some spice to this vegetable medley with savory southwestern flavors. Cumin, garlic and chili powder, along with cilantro and jalapeno, if desired, will indulge those with a taste for zest.

Ingredients:

• 1 bag (16 ounces) frozen green beans
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 medium red bell pepper, chopped
• 1 medium yellow summer squash or zucchini, chopped
• 1 jalapeño pepper, seeded, and chopped (optional)
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
• ¼ cup sliced green onions
• 2 tablespoons chopped fresh cilantro (optional)
• 1 tablespoon brown sugar

Directions:

1. Heat large skillet over medium heat; add green beans, water and oil. Cover; cook 4 minutes, stirring occasionally.
2. Add bell pepper, squash, jalapeño pepper, if desired, cumin, garlic powder and chili powder. Cook, uncovered, stirring occasionally, 4 minutes or until vegetables are crisp-tender. Stir in green onions, cilantro, if desired, and brown sugar. Makes 6 servings.

Nutrition per Serving:

(Serving size = ¾ cup)

• Calories = 67
• Total fat = 3 g
• Saturated fat = <1 g
• Cholesterol = <1 mg
• Carbohydrate = 11 g
• Fiber = 2 g
• Protein = 2 g
• Sodium = 110 mg

Dietary Exchanges:

• Fat = ½
• Vegetable = 2

Source: www.diabeticcooking.com