From Easy Healthy Cooking, serves 4, 5 points per serving.

1/4 c low sodium soy sauce
1 14.5 oz can veggie broth
1 tbsp cornstarch
1 tbsp butter
1 c sliced carrots
3 to 4 small (1cup) new red potatoes, cut into 1/4 inch cubes
1 tsp finely chopped fresh garlic
1 tsp finely chopped fresh gingerroot
2 cups smal broccoli florets
1/2 c chopped roasted red peppers
1 15 oz can garbanzo beans (chick peas), rinsed and drained.
Hot cooked rice

1. Stir together soy sauce, broth and cornstarch in small bowl; mix well. Set aside.
2. Melt butter in 12 inch nonstick skillet until sizzling; add carrots and potatoes. Cook over high heat, stirring constantly, until lightly browned (2-3 minutes). Add garlic and gingerroot; continue cooking 1 minute. Add broccoli, roasted red peppers and beans; continue cooking, stirring constantly, 2 minutes.
3. Reduce heat to low; add veggie broth mixture. Cover; cook until potatoes are tender (5-8 mins).
4. Serve over rice.

210/145.5/118 (5'0")
3.7lbs till my first 10%!