• 1/4 cup chicken stock or water
• 1 tsp. unsalted butter
• 1 large red bell pepper, cored, seeded and cut into 1 inch squares
• 1 yellow or green bell pepper, cored, seeded and cut into 1 inch squares
• 1/2 lb. mushrooms, sliced
• 1/2 tsp. tarragon, or 2 Tbs. fresh, chopped
• 1/8 tsp. salt (optional)
• 1 Tbs. Parmesan cheese

Heat stock and butter in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes, or until mushrooms are tender. Stir in tarragon and season with salt and pepper to taste. Cook another minute. Sprinkle with cheese.

Per serving: calories 45, fat 1.8g, 31% calories from fat, cholesterol 3mg, protein 2.5g, carbohydrates 6.2g, fiber 1.8g, sugar 1.7g, sodium 72mg, diet points 1.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.1, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 0.0

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