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Title: Rosemary Lyonnaise Potatoes
Categories: Diabetic Vegetable Side
Yield: 4 Servings
| 1 | lb | Potatoes |
| 2 | tb | Low fat spread |
| 1 | tb | Rosemary; finely chopped |
| 1 | Garlic Clove; crushed | |
| 1 | Small Onion; chopped | |
| 2 | tb | Skim Milk |
| Sea Salt | ||
| Black Pepper; freshly ground |
Peel and thinly slice the potatoes. Put the low fat spread, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft. Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish. Cover and cook on MEDIUM for 12-15 minutes until the potatoes are soft. Brown under a broiler if desired. TIME: Preparation takes about 10 minutes, and cooking takes 12-15 minutes. VARIATION: Other herbs can be substituted for rosemary. Chopped, cooked ham can be added and the dish served as a light supper or lunch. This recipe is from "STEP BY STEP MICROWAVE HEALTHY EATING".
Food Exchange per serving: 1 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE Refomated 4 you and yours via Nancy O'Brion and her Meal-Master.
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