• 1 tsp. unsalted butter or margarine
• 1 large red bell pepper, cored, seeded and cut into 1 inch squares
• 1 large yellow or green bell pepper, cored, seeded and cut into 1 inch squares
• 1/4 lb. mushrooms
• 1-1/2 tsp. tarragon, or 2 Tbs. fresh, chopped

Melt butter 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 33, fat 1.2g, 29% calories from fat, cholesterol 3mg, protein 1.3g, carbohydrates 5.4g, fiber 1.3g, sugar 2.0g, sodium 2mg, diet points 1.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information