Rosemary Potatoes
Yield: 4 sweet ones
1 tb Virgin olive oil; 1/4 ts Salt;
2 cl Garlic; minced 1/4 ts Pepper;
1 lb New potatoes; 1 ts Dried rosemary; crumbled
In a large non-stick skillet, heat oil. Add garlic and saute about 5
minutes. Cut potatoes into 1 pieces. Add to garlic and sprinkle
with salt, pepper and rosemary. Toss. Increase heat to medium,
cover and cook about 15 minutes. Recover and cook until potatoes are
browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg; FAT: 4g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy OBrion and her Meal-Master
441 tb Virgin olive oil; 1/4 ts Salt;
2 cl Garlic; minced 1/4 ts Pepper;
1 lb New potatoes; 1 ts Dried rosemary; crumbled
In a large non-stick skillet, heat oil. Add garlic and saute about 5
minutes. Cut potatoes into 1 pieces. Add to garlic and sprinkle
with salt, pepper and rosemary. Toss. Increase heat to medium,
cover and cook about 15 minutes. Recover and cook until potatoes are
browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg; FAT: 4g;
Source: Light + Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy OBrion and her Meal-Master
1 rate 
Add a review
