Tomato-and-White Bean Gratin
Arugula-Cantaloupe Salad
Ingredients
- 3 (15-oz) cans cannellini beans, drained and rinsed
- 1 (14.5-oz) can diced tomatoes with Italian herbs
- 1 (8-oz) pkg tomato trinity mix (tomato, onion, and bell pepper)
- 1 clove garlic, minced
- ¼ tsp salt
- ½ tsp pepper
- ¾ cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Combine beans, tomatoes, trinity mix, garlic, salt, and pepper in an 11- x 7-inch baking dish.
- Combine panko and cheese; sprinkle over beans. Coat panko mixture with cooking spray.
- Bake 15 minutes or until golden and bubbly.
Side Dish Ingredients
- 3 cups cubed cantaloupe
- 3 cups baby arugula
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp fresh lemon juice
- 1½ tsp honey
- ¼ tsp pepper
Side Dish Instructions
- Combine cantaloupe and arugula in a bowl. Whisk together oil, lemon juice, honey, and pepper. Drizzle over salad; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
278
|
98
|
376
|
| Fat (g) | 2 | 7 | 9 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 48 | 9 | 57 |
| Fiber (g) | 13 | 1 | 14 |
| Sodium (mg) | 605 | 19 | 624 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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- Matching Grocery List
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