| 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.
A Message from our Provider:
“Better to face the truth now, than after death”