Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.
INGREDIENTS
* 1/3 cup chopped red onion * 2 teaspoons canola oil * 1/3 cup julienned sweet red pepper * 1/3 cup julienned sweet yellow pepper * 1/2 cup fresh snow peas * 1/2 cup sliced fresh mushrooms * 1/4 teaspoon salt
SERVINGS 2 CATEGORY Lower Fat METHOD Other stovetop PREP 10 min. COOK 10 min. TOTAL 20 min.
DIRECTIONS
In a nonstick skillet coated with nonstick cooking spray, saute onion in oil for 1-2 minutes. Add peppers; cook for 2 minutes. Stir in the peas and mushrooms; saute 3-4 minutes longer or until vegetables are crisp-tender. Sprinkle with salt. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 83 calories, 5 g fat (trace saturated fat), 0 cholesterol, 299 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
