Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
133
Calories
7g
Protein
4g
Fat
18g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pieces bacon, chopped
- ½ cup onion, chopped, 2¾ ounces
- 4 ounce can mushrooms, drained
- 16 ounce bag frozen whole green beans, thawed
- 1½ teaspoons granular Splenda
- salt, to taste
Directions
1
In a large skillet, cook bacon until crisp; set aside and reserve 2 tablespoons drippings in pan.
2
Sauté onion in drippings until tender.
3
Add mushrooms; cook and stir 2 minutes over medium heat.
4
Stir in beans, Splenda and salt to taste.
5
Go easy on the salt because the bacon will add salt.
6
Cover and cook 10 minutes on low until beans are done, stirring occasionally.
7
Toss in bacon.
Recipe sourced from
fandom