| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Potatoes, Side dish, Low-fat, Cookbook | 2 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil; or vegetable oil |
| 10 | oz | Red potatoes; cut into 1/4-inch-thick slices |
| 1/2 | c | Chicken broth |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon peel |
| 1 | ts | Fresh parsley; chopped |
| 1 | Clove garlic; minced | |
| 1/8 | ts | Pepper |
INSTRUCTIONS
1 In 12-inch nonstick skillet heat oil; arrange potatoes in a single layer in skillet and cook over medium-high heat until bottoms are browned, 3 to 4 minutes. Turn potatoes over and cook until other sides are browned, 3 to 4 minutes. 2 Add remaining ingredients to skillet and stir to combine. Reduce heat to low, cover, and let cook until potatoes are tender, about 5 minutes. Serve warm or chilled. Note: This dish is good to take on picnics. PER SERVING; 165 CALORIES; 4 G PROTEIN; 5 G FAT; 27 G CARBOHYDRATE; 10 MG CALCIUM; 190 MG SODIUM (if using low sodium canned chicken broth); 0 MG CHOLESTEROL; 2 G DIETARY FIBER Typos by Brenda Adams <adamsfmle@sprintmail.com>;mc post 7/24/97 Recipe by: Simply Light Cooking, Weight Watchers Posted to MC-Recipe Digest V1 #688 by Badams <adamsfmle@sprintmail.com> on Jul 24, 1997
A Message from our Provider:
“Jesus: right way, only truth, best life.”