String Bean Rolleo
Contributed by: NAPSA
Make Veggies Sizzle Without The Fat
(NAPSA) - Americans aren't eating enough veggies. Just one in five (20 percent) Americans get to the USDA's recommendation of 5 fruits and vegetables a day, according to the Produce for Better Health Foundation.
"Veggies don't have to be boring-creativity when cooking is the key," says Janette Barber, national food columnist, author and healthy eating expert. "Cooking with less fat and healthy seasonings goes a long way toward making veggies an irresistible part of your daily diet," she adds.
As a former producer and co-host of the Food Network's "Lighten Up!," Barber lost more than 100 pounds and taught thousands of others how to eat more nutritiously. Her tasty veggie recipes include Molly McButter(r) Natural Butter Flavor Sprinkles, which add butter flavor with zero fat, cholesterol or trans fats, and only five calories.
To jump-start your veggie feast, try Janette's "String Bean Rolleo," a calorie-conscious mix of green beans and pastry.
Ingredients:
- 1 tablespoon canola oil
- 3 large white onions, halved and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 pound green beans trimmed and steamed
- 1 package refrigerated reduced-fat biscuit dough
- 4 teaspoons Molly McButter(r) Butter Flavor Sprinkles, divided
Directions:
Preheat oven to 400 degrees F. In a medium nonstick skillet, add the canola oil and heat on medium. Saute onion with the salt and pepper until it begins to soften, about 7 minutes. Remove from heat and set aside.
Open the package of prepared biscuit dough and separate the biscuits. On a floured surface, roll each biscuit out until it is flat and very thin (about 1/8 of an inch thick). Sprinkle the flattened dough with 1/2 teaspoon of Molly McButter.
Divide the cooked onion into 8 equal portions and sprinkle onto the prepared pieces of dough on top of the Molly McButter. Spread it around so that the whole flattened biscuit is covered. On top of the onion, arrange the string beans so that they are spaced about a half-inch apart (about 10 beans per Rolleo).
Starting on one end, roll the biscuit dough with the vegetables inside (like a jelly roll). Place seam side down on a nonstick baking sheet. Place in oven.
Bake for 12 to 15 minutes or until biscuit dough is golden brown. Remove from oven, serve hot.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: 8.7 ounces (248.4 g) Calories: 228.5; Total fat: 5.8 g; Saturated Fat: 0.8 g; Unsaturated Fat: 4.0 g; Trans Fat: 0 g; Cholesterol: .03 g; Sodium: 1184.3 mg; Sugar: 5.9 g; Potassium: 441.2 g; Carbohydrates: 40.2 g; Fiber: 5.4 g; Protein: 6.2 g.
