• 1 Tbs. unsalted butter
• 1 red bell pepper, seeded and cut into strips
• 1 lb. top sirloin bison steak, 1 inch thick, cut into thin strips
• 9 ounces frozen snow peas, thawed
• 1-1/2 lbs. canned asparagus spears, drained
• 2 Tbs. lemon juice
• 1/2 cup peanuts, chopped

Melt butter in a heavy nonstick skillet or a wok over medium high heat. Sauté bell pepper, bison and snow peas 4-5 minutes. Add asparagus and sauté another 2 minutes or until vegetables are tender. Remove from heat and stir in lemon juice. Season with salt and pepper to taste. Serve sprinkled with peanuts.

Per serving: calories 399, fat 19.7g, 43% calories from fat, cholesterol 105mg, protein 42.2g, carbohydrates 15.8g, fiber 6.8g, sugar 5.2g, sodium 553mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 0.4, Lean meat: 4.5, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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