COLORFUL BROCCOLI AND BELL PEPPERS WITH ORANGE SAUCE

3 to 3 1/2 cups broccoli florets

1 small yellow bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 tbsp butter (I suggest unsalted butter)

2 tbsp finely chopped red onion
1 garlic clove, minced
1 1/2 tsp cornstarch
2/3 cup fresh orange juice
2 tsp Dijon mustard

Cook the broccoli and bell pepper strips in a medium saucepan in a small amount of lightly salted boiling water for about 8 minutes until crisp tender; drain.  Place lid on pan and keep warm.

To make the sauce, melt the butter in a small saucepan over medium heat.  Cook the onion and garlic in the butter until the onion is tender; stir in the cornstarch.  Stir in the orange juice and the mustard; cook, stirring, until thickened and bubbly.  Simmer a couple more minutes.  Pour the sauce over the broccoli and peppers; toss to coat.

Yield: 6 servings
Per serving: 58 calories, 8 g carbs, 2 g protein, no added sodium-if you use unsalted butter

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