Instructions: Peel or scrub carrots and cut into thin (1/8") diagonal slices. Wash and string the peas. Heat margarine in a large frying pan. Add garlic, cook over low heat for 1 minute. Add juice and sugar or honey. Cook stirring until sugar has completely dissolved. Add peas add carrots; add up to 3 tablespoons of water or as needed to cook vegetables until tender (2 to 4 minutes). Garnish with lime zest. Serve immediately. [35 cals, 1g fat]

VARIATION: Omit garlic and cook in the microwave on high with a spray or two of I Cant Believe Its Not Butter for 2 minutes. Remove. Add juice and honey and a little water. Microwave on high another 30 seconds. Serve garnished with zest.

This is one of our favorite vegetable combinations because of the color and citrus. Excellent with poultry; good too with meatloaf or macaroni and NOTES : One of our favorite (TNT) combinations is sugar snap peas and carrots. I use skinny carrots so that the diagonal slices are similar in size to the sugar snaps.

Another medley for color: the old standby: peas and corn side by side and garnished in the "seam" with finely grated carrot and orange zest.

Another is similar to what we get a the outback restaurants: sliced yellow zucchini, broccoli spears, carrots slices, Chinese pea pods, cauliflower florets steamed with tarragon leaves and topped with a spray or two of diet margarine or a little tarragon flavored olive oil.

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