2 teaspoons canola oil

1 cup frozen diced onion, defrosted

1 cup frozen diced green bell pepper, defrosted

1 cup frozen corn kernels, defrosted

Several drops hot pepper sauce

Salt and freshly ground black pepper, to taste

Heat oil in a nonstick skillet over medium-high heat. Add onion, green peppers and corn. Saute 5 to 6 minutes. Add hot pepper sauce, salt and pepper, to taste.

Yield 2 servings.

Per serving: 141 calories (7% from fat), 5.2 g fat (0.5 g saturated, 3 g monounsaturated), no cholesterol, 3.3 g protein, 23.7 g carbohydrates, 3.6 g fiber, 7 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”