Green beans with tomatoes

It’s easy to boost vegetable consumption. Slightly increase the amount of cooked vegetables at lunch and dinner, from one-half cup to three-quarter cup portions, and you'll have the equivalent of three servings. This recipe from the American Institute for Cancer Research’s Web site (www.aicr.org) is a tasty way to get more veggies in your diet.

• 2 tablespoons olive oil
• 2 cloves garlic, peeled and minced
• 1 lb. fresh green beans, trimmed
• salt and freshly ground pepper, to taste
• 1 large tomato, peeled, seeded and diced
• 1 cup fresh basil leaves, minced
• 2–4 oz. reduced-fat feta cheese, crumbled

In large sauté pan with lid, heat olive oil over medium heat until hot. Add garlic and sauté until golden. Add green beans, reduce heat to medium, sprinkle with salt and pepper to taste and cover with lid. Cook, stirring occasionally, until green beans are almost tender but firm. Remove lid, add tomatoes and basil, turn up heat and cook for 5 to 6 minutes, stirring frequently. Transfer bean mixture to a serving bowl. Sprinkle with feta cheese and serve.

Serves six

Per serving: 89 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrate, 4 g protein, 1 g dietary fiber, 130 mg sodium