1 tsp. peanut or vegetable oil
1 c. sliced onions
1 c. red bell pepper strips
1 oz. slivered almonds
1 sm. garlic clove, thinly sliced
1/2 c. canned ready to serve low sodium chicken broth
1 tbsp. teriyaki sauce
2 tsp. cornstarch
4 c. broccoli flowerets, blanched

In 9-inch non-stick skillet, heat oil; add onions, pepper strips, almonds and garlic and saute over high heat until onions and peppers are tender-crisp, about 1 minute.

In 1 cup liquid measure, combine broth, teriyaki sauce and cornstarch, stirring to dissolve cornstarch. Add to almond mix in skillet and cook, stirring constantly, until mix comes to boil; reduce heat to low; add broccoli, stir to combine and cook thoroughly until heated, 1 to 2 minutes. Serves 2.

1 1/2 fat, 1 protein, 6 vegetable, 20 optional calories.