Spray a large non-stick skillet with non-stick cooking spray. Heat over high heat until hot. Add pork and onion; cook for 5 minutes or until pork is no longer pink inside and onion is tender.
Place vegetables in strainer; rinse with hot water until thawed. Drain well. Add vegetables and remaining ingredients to pork mixture. Bring to a boil. Reduce heat to medium; cover and cook 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally. Salt and pepper to taste.
Makes 4 servings.
Calories 270 Fat 9 g Carbs 25 g Fiber 2 g.
Exchanges: 1 Bread/Starch; 2 Medium-Fat Meat; 2 Vegetable