• 1 Tbs. schmaltz or oil
• 1 large red bell pepper, cored, seeded and cut into 1 inch squares
• 1 large yellow bell pepper, or green bell pepper, cored, seeded and cut into 1 inch squares
• 1/2 lb. fresh mushrooms, sliced
• 1-1/2 tsp. tarragon, or 2 Tbs. fresh, chopped

Heat schmaltz or oil in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute.

Per serving: calories 61, fat 3.6g, 48% calories from fat, cholesterol 3mg, protein 1.9g, carbohydrates 6.9g, fiber 1.9g, sugar 2.0g, sodium 3mg, diet points 1.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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