Title: Teriyaki Potatoes (Microwave)
Categories: Diabetic Vegetable Side
Yield: 5 Servings
| 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) |
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