• 2 Tbs. olive oil
• 1 tsp. unsalted butter
• 1 shallot, finely chopped
• 2 large potatoes, peeled and thinly sliced
• 1 red bell pepper, cored, seeded and cut into 1/2 inch pieces

Heat oil in a heavy nonstick skillet over medium high heat. Add butter and shallot. Sauté about 1 minute or until softened. Add potatoes, reduce heat to medium and cover skillet. Cook 3-4 minutes or until potatoes are lightly golden. Stir in bell pepper, turn potatoes and cover. Cook another 3-4 minutes. Uncover pan. Toss potatoes and peppers to mix. Continue to sauté until potatoes are tender.

Per serving: calories 280, fat 8.0g, 25% calories from fat, cholesterol 3mg, protein 4.6g, carbohydrates 49.0g, fiber 4.7g, sugar 3.6g, sodium 16mg, diet points 5.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 2.8, Lean meat: 0.0, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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