1/4 c. butter
1 tsp. instant chicken bouillon
1 pkg. broccoli florets (frozen)
1 1/2 c. carrots (frozen) (sliced)
1 pkg. (6 oz.) pea pods (frozen)
2 tbsp. almonds, sliced
1/2 tsp. salt
1/4 tsp. lemon pepper
1 pkg. (10 oz.) cauliflower (frozen)

Heat butter in skillet or wok until melted. Stir in chicken bouillon. Add broccoli, carrots and cauliflower. Cover and cook over medium heat 4-5 minutes. Break veggies apart with fork, if needed. Stir-fry veggies 4 minutes. Add pea pods. Stir-fry pea pods until crisp and tender (about 5 minutes). Stir in almonds, salt and lemon pepper.