| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cookbook, Low-fat, Potatoes, Side dish | 2 | Servings | |
INGREDIENTS
| 2 | t | Olive oil, or vegetable oil |
| 10 | oz | Red potatoes, cut into |
| 1/4-inch-thick slices | ||
| 1/2 | c | Chicken broth |
| 1 | T | Lemon juice |
| 1 | t | Grated lemon peel |
| 1 | t | Fresh parsley, chopped |
| 1 | Clove garlic, minced | |
| 1/8 | t | Pepper |
INSTRUCTIONS
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
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