• 2 Tbs. unsalted butter
• 1 tsp. sugar
• 12 scallions, halved lengthwise and cut crosswise into 1 inch thick pieces
• 2 cups peas, thawed if frozen
• 2/3 cup chicken stock

Melt butter in a saucepan over medium heat. Add sugar, scallions, peas and salt and pepper to taste. Cook 1 minute, stirring. Stir in stock and simmer, partially covered, 2 minutes or until peas are barely tender. Boil uncovered 1-2 minutes or until peas are tender and liquid is almost evaporated.

Per serving: calories 165, fat 6.8g, 37% calories from fat, cholesterol 16mg, protein 6.6g, carbohydrates 19.0g, fiber 7.0g, sugar 9.5g, sodium 289mg, diet points 3.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.6, Lean meat: 0.1, Fat: 1.1, Sugar: 0.1, Very lean meat protein: 0.0

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