CHEF JEFF — ONE BYTE AT A TIME: Parmesan Tomatoes and Beans

This low-fat entree is perfect for two.

Parmesan Tomatoes and Beans

½ cup fat-free, reduced-sodium chicken broth

½ cup canned cannellini beans, rinsed and drained

2 medium tomatoes, diced (about 2 cups)

2 tablespoons grated Parmesan cheese

Salt and fresh ground black pepper

Add the broth, beans and tomatoes to a medium saucepan. Bring to a simmer.

Cook 5 minutes or until beans and tomatoes are warmed through. Add Parmesan cheese, salt and pepper to taste. Toss well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 123 calories, 3 grams fat (1 gram saturated), 5 milligrams cholesterol, 8 grams protein, 19 grams carbohydrates, 5 grams fiber, 231 milligrams sodium, 5 grams sugars.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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