| previous | next |
Title: Lemon Potatoes (Ww)
Categories: Potato Side Lowfat Cookbook
Yield: 2 Servings
| 2 | ts | Olive oil; or vegetable oil |
| 10 | oz | Red potatoes; cut in 1" slices |
| 1/2 | c | Lowfat chicken broth |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon rind |
| 1 | ts | Fresh parsley; chopped |
| 1 | Clove garlic; minced | |
| 1/8 | ts | Pepper |
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.
27. 3% cff: 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
MC Estimate: chicken broth: 133 cals, 4. 6 g fat (28. 5% cff)
Typos by Brenda Adams Posted to MM-Recipes Digest V4 #1 by Shirley F. Coleman
Recipe by: Simply Light Cooking, Weight Watchers
previous next