How about adding some mushrooms!!


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.  The latest is adding mushrooms to the mix...very nice too!

3 tbsp Healthy Butter, OR regular 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:  8 servings (with mushrooms added)
1 serving
36.7 calories
2.1 g protein
0.4 g fat
1.7 g fiber

5.8 g net carbs 

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

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

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