A lemony butter sauce makes this low fat side dish really special.

Servings: 5
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• 1 pound small green beans, trimmed
• Olive oil cooking spray
• 1 tablespoon grated orange peel
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1/8 cup canned low-salt, low fat chicken broth
• 1 tablespoon Spray Parkay

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Heat a heavy large nonstick skillet that has been sprayed with olive oil cooking spray over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute.

Add broth and simmer 1 minute. Add butter and beans. Toss until beans are heated through and sauce coats beans, about 2 minutes. This should leave the beans a crisp-tender texture. If you like your beans less-crisp, add 1/8 cup more broth and cook longer. Season with salt and pepper and serve.

Per Serving: 38 Calories; 1g Fat (24.7% calories from fat); trace Saturated Fat; 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.