Yield: 4 servings, each with 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 3 grams of protein.

INGREDIENTS 

• 2 tablespoons olive oil
• 1/2 small onion, finely minced
• 1 clove garlic, crushed
• 1 bag (1 pound) frozen, cut green beans, thawed
• 1/2 cup diced canned tomatoes
• 1/4 cup beef broth or bouillon
• 1/4 cup dry white wine

INSTRUCTIONS

1. Heat the oil in a large, heavy skillet over medium heat. Add the onion and garlic, and saute for a minute or two.
2. Drain the beans and add them to the skillet, stirring to coat. Saute the beans for 6 to 7 minutes, adding another tablespoon of oil if the skillet starts to get dry.
3. Stir in the tomatoes, broth, and wine.
4. Turn up the heat to medium-high, and let everything simmer until the beans are just tender-crisp and most of the liquid has cooked off (about 5 minutes).
5. Serve hot.