Serves: 6
Total Calories: 86

1 (10-ounce) package frozen lima beans
1 cup carrot sliced
1/3 cup green bell pepper chopped
1/4 cup onion chopped
1/2 tablespoon margarine
1/4 cup sour cream
1/2 teaspoon salt
1/8 teaspoon black pepper

In a medium saucepan, cook lima beans according to package directions, adding carrots at beginning of cooking time. Drain well and keep hot.

Meanwhile, in a small non-stick skillet over medium heat, sauté green pepper and onion in margarine for 5 minutes or until crisp-tender. Remove and set aside.

Stir sour cream, salt and pepper into hot drained limas and carrots. Stir in sautéed vegetables until all vegetables are coated with sour cream. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 86
Calories from Fat: 18

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque