| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Diabetic, Vegetables, Side dishes |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Tiny new potatoes (about 10) or med. red potatoes (5) |
| 1 |
tb |
Margarine or butter; cut into pieces |
| 1 |
tb |
Teriyaki sauce |
| 1/4 |
ts |
Garlic salt |
| 1/4 |
ts |
Italian seasoning; crushed |
|
ds |
Ground black pepper |
|
ds |
Ground red pepper |
|
|
Fresh snipped rosemary (opt) |
INSTRUCTIONS
Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new
potatoes into quarters or the med. potatoes into 1" pieces. Place
potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter,
teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to
combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14
to 16 mins. for low-wattage ovens) or till potatoes are tender,
stirring twice during cooking. Stir before serving. Garnish with
rosemary and serve with sour cream, if desired. Makes 5 side dish
servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94)
:: MM by Sue Woodward
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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