| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, And, Turkey, Entrees |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Red potatoes |
| 14 |
oz |
Fat free turkey kielbasa |
| 1/2 |
c |
Red onion; finely chopped |
| 1/3 |
c |
Dijon mustard |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
INSTRUCTIONS
Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to
60 minutes, or until easily pierced with a knife. Potatoes can be cooked
ahead of time. Cool and refrigerate until needed.
Place a medium nonstick skillet over medium-high heat until hot. Add
sausage and saute for 2 minutes. Add cooked diced potatoes and remaining
ingredients and toss well to coat.
Per serving: 263.4 calories; 1.1 g fat (3.6% calories from fat); 20.5 g
protein; 44.5 g carbohydrate; 44 mg cholesterol; 1585 mg sodium
Recipe by: Cooking Light (modified)
Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jun 20, 1999,
converted by MM_Buster v2.0l.
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