Mixed Vegetables (PeasCorn&Carrots)

• 1 small shallot, minced
• 4 cups mixed frozen vegetables, such as corn, carrots and green beans
• 1/2 teaspoon dried dill or tarragon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

PREPARATION

1. Heat oil in a large skillet over medium heat. Add shallot and cook, stirring, until softened, about 1 minute. Stir in frozen vegetables. Cover and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Stir in dill (or tarragon), salt and pepper.

NUTRITION

Per serving: 107 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 178 mg sodium; 294 mg potassium.

Nutrition Bonus: Vitamin A (128% daily value), Vitamin C (16% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 2 fat