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Title: Lemon Potatoes (Ww)
Yield: 2 Servings

Ingredients

      2 ts olive oil; or vegetable oil
     10 oz red potatoes; cut into
           -1/4-inch-thick s
    1/2 c  chicken broth
      1 tb lemon juice
      1 ts grated lemon peel
      1 ts fresh parsley; chopped
      1    clove garlic; minced
    1/8 ts pepper

Instructions

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.

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

Typos by Brenda Adams ;mc post 7/24/97

Recipe by: Simply Light Cooking, Weight Watchers Posted to MC-Recipe Digest
V1 #688 by Badams on Jul 24, 1997

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