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Title: Lemon Potatoes (Ww)
Yield: 2 Servings

Ingredients

      2 ts olive oil -- or vegetable
      1    oil
     10 oz red potatoes -- cut into
    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 inch-thick
      1    slices

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

From: Badams Date: 24 Jul 97 Mastercook
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