| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2 | servings | ||
INGREDIENTS
| 3/4 | lb | Brussels sprouts |
| 3/4 | lb | Yellow potatoes; (such as Yukon Gold) |
| 1 | c | Fat-free; low-salt chicken broth |
| 2 | ts | Olive oil |
| Salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Trim about 1/2 inch off the base of the brussles sprouts; remove andy bruised outer leaves and cut sprouts in half. Wash potatoes; do not peel. Slice potatoes. Add potatoes and Brussels sprouts to a large nonstick skillet. add chicken broth; cover and simmer over mediium-high heat 10 minutes. Remove cover; add olive oil, and salt and pepper to taste. Toss well. 264 calories; 5.5g fat (19% cff); no cholesterol: 11g protein: 47g carbohydrate; 6.5 fiber; 335 sodium Posted to EAT-LF Digest by Beverly Manning <bmann@diamond.jcn1.com> on Jan 24, 1999, converted by MM_Buster v2.0l.
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