• 2 tsp. 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. fresh asparagus, ends trimmed, cut into 2 inch pieces
• 1/4 cup chicken stock
• 2 Tbs. lemon juice
• 1/4 cup peanuts, chopped

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

Per serving: calories 348, fat 13.8g, 35% calories from fat, cholesterol 103mg, protein 41.1g, carbohydrates 16.9g, fiber 6.1g, sugar 6.6g, sodium 132mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.8, Fruit: 0.0, Bread: 0.4, Lean meat: 4.6, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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