• 1 lb. ground bison
• 1 small onion, chopped
• 1 small red bell pepper, seeded and chopped
• 1 medium celery rib, chopped
• 1 clove garlic, crushed
• 4 yellow squash, thinly sliced
• 1 tsp. Italian herb seasoning
• 4-1/4 cups Italian style peeled tomatoes, drained and chopped
• 3/4 cup shredded fat-free cheddar cheese

Preheat oven to 375°F. Combine ground bison and next 4 ingredients in a heavy ovenproof skillet or casserole over medium high heat. Cook 5 minutes, stirring often to break up meat, until browned. Add summer squash, Italian seasoning and salt and pepper to taste. Cook about 5 minutes, stirring often, until squash is crisp-tender. Spread tomatoes on top of squash mixture and cover tightly. Bake 10 minutes. Uncover and bake about 20 minutes, until liquid in skillet is almost completely evaporated. Sprinkle cheese over top and bake about 5 minutes longer until cheese melts.

Per serving: calories 398, fat 17.9g, 40% calories from fat, cholesterol 96mg, protein 39.7g, carbohydrates 21.9g, fiber 5.8g, sugar 11.8g, sodium 643mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 0.4, Lean meat: 4.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Burgundy, Pinot Noir, or Cabernet Sauvignon.