1 c. 1/4 inch slices yellow squash (about 1 med.)
1 sm. red bell pepper, cut into 1/4 inch strips
1/3 c. diagonal slices celery (about 1 stalk)
1/3 c. 1 inch pieces green onions with tops (about 4)
1 tsp. vegetable oil
1 tbsp. lemon juice
1/4 tsp. lemon pepper
1 c. pea pods (about 4 oz.)

Cook squash, bell pepper, celery and onions in oil in large non-stick skillet over medium-high heat about 2 minutes, stirring frequently, until bell pepper is crisp-tender.

Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until pea pods are hot. Serve immediately. (About 50 calories per serving)