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Essential cookware



Green Beans with Almonds


  • 1 pound frozen green beans
  • 2 teaspoons olive oil
  • ¼ cup blanched slivered almonds
  • ¼ teaspoon lemon pepper


  1. Steam or microwave the frozen beans according to package directions.
  2. Meanwhile, heat the olive oil in a sauté pan over medium heat.
  3. Add the almonds to the pan and cook, stirring occasionally, until heated, about 2 minutes.
  4. Transfer the almonds to a stainless steel mixing bowl.
  5. Toss with the lemon pepper.
  6. Add the beans to the bowl and toss again. Serve immediately.

Serving size: 1 ½ cups.

Makes 6 servings.

Nutrition Facts

Per Serving:




20 mg


46 mg


31 mg


124 mg


2 g

Total fat

4 g

Saturated fat

0 g


0 mg


3 g


6 g

Healthy benefits of Almonds


Onions stuffed with Cous Cous


  • 2 large white onions, halved and their centers removed
  • 1 cup of cous cous
  • 1 small zucchini, chopped
  • 1 small yellow bell pepper, chopped
  • 3 tbsp of white wine
  • 1 cup of chicken broth, boiling on the stove
  • 3 tbsp of olive oil
  • salt and pepper


  1. Sautee the zucchini and the bell pepper in the olive oil and white wine for 7 minutes.
  2. Add the cous cous the chicken broth and stir well for 30 seconds.
  3. Remove from the heat and all the cous cous to cool for ten minutes.
  4. Stuff the onion shells with the cous cous.
  5. Place the onion shells on a baking sheet and cook in a 350-degree oven for 5-10 minutes.
  6. Remove onion shells from the oven and drizzle them with olive oil.
  7. Add salt and pepper to taste.

Serves: 4 persons

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