A colorful mosaic.  I really love this vegetable dish, lowly as it may seem.  To me it is almost like having sweet chutney on my plate.  I have made this recipe forever and a day it seems.  I don't tire of it. My husband prefers the veggies plain, so typically I just divide the dish.  We each get what we like!  I am a huge fan of combining savory and sweet flavors.

3 tbsp Healthy Butter (45 mL)
1 cup sliced onions (250 mL)
1 red pepper, sliced
1 green pepper, sliced
Sweet Mustard Sauce:
Granular sweetener to equal 1/cup sugar (125 mL)
1 tbsp prepared mustard (15 mL)
11/tsp Worcestershire Sauce (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (0.5 mL)

Sweet Mustard Sauce:  In small bowl, combine sweetener, prepared mustard, Worcestershire Sauce, salt and pepper.  Set aside.

In electric wok or large electric skillet, melt Healthy Butter.  Add onions; fry until barely tender 2 minutes.  Add red and green peppers; fry until barely tender 2 minutes.  Stir in Sweet Mustard Sauce until heated through.

Yield:  10 servings
1 serving
52.3 calories
0.7 g protein
3.6 g fat
3.8 g carbs

Variation:  Add 1 cup (250 mL) sliced, raw mushrooms with the onions.
(4.4 g Carbs).

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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