Pesto Roasted Potatoes from Healthy Diabetic Recipes

Pesto Roasted Potatoes Recipe

Recipe Ingredients:

2 lb small red potatoes, washed, quartered
1/2 cup pesto sauce
1/2 tsp freshly-ground black pepper

Recipe Instructions:

Preheat the oven to 425 degrees. Coat a rimmed baking sheet with nonstick cooking spray.

In a medium bowl, combine all the ingredients and toss to evenly coat the potatoes.

Place the potatoes on the baking sheet and bake for 50 to 60 minutes, or until fork-tender. Serve immediately.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 2 Starch, 1/2 Fat.

Nutrition Facts: Calories 177; Calories from Fat 51; Total Fat 6g; Saturated Fat 1g; Cholesterol 1mg; Sodium 244mg; Carbohydrate 28g; Dietary Fiber 4g; Sugars 3g; Protein 5g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-18-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 6

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

:: TOP ::