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Title: Lemon Potatoes
Yield: 2 Servings

Ingredients

      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 cl 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.

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 ;mc & eat-lf post 7/24/97

- - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 5g Total Fat; (23% calories from fat); 6g
Protein; 27g Carbohydrate; 0mg Cholesterol; 139mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

NOTES : This dish is good to take on picnics.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Simply Light Cooking, Weight Watchers

Preparation Time: 0:00

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