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Serves: 4
Total Calories: 1,104.53
Prep time: 15 minutes
Cook time: n/a
Total time: 15 minutes

1 tablespoon olive oil
1 teaspoon minced garlic (2 cloves)
2 (15-ounce) cans navy, Great Northern, or white kidney beans rinsed and drained
1 large ripe tomato chopped (or 1 cup canned diced tomatoes, drained)
1/4 cup minced fresh parsley (opt)
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice

Note: If you’re planning to have Cornbread (page 281), mix that up first. Start this recipe once you have the cornbread in the oven.
1. In a 12" nonstick skillet, sauté garlic in oil over medium heat for 3 minutes.
2. Stir in all ingredients except for cheese and lemon juice and cook about 7 minutes longer. Meanwhile, slice bread and prep raw veggies.
3. Mix in cheese and lemon juice just before serving.
4. Serve with Cornbread or 9-grain bread and raw vegetables and dip. Try lemon sorbet for dessert.

MENU:
White Beans with Tomato, Basil & Parmesan
Cornbread or 9-Grain Bread
Raw Vegetables & Dip
Lemon Sorbet

Nutritional Facts:

Serves: 4
Total Calories: 1,104.53
Calories from Fat: 335.41

More Recipes from the Lickety Split Meals Cookbook:
Veggie and Cheese Stuffed Baked Potato
Chicken Dijon Stuffed Baked Potatoes
Guiltess Nachos Supreme
Turkey Joes
Crispy Chicken Dijon
Creamy Chicken Dijon over Noodles
White Beans with Tomato, Basil, and Parmesan
Cheesy Potato Skillet with Mixed Vegetables
Caribbean Black Beans with Squash
Cheesy Scrambled Tofu