Teriyaki Potatoes from Healthy Diabetic Recipes

Teriyaki Potatoes Recipe

Recipe Ingredients:

1 1/2 lb Tiny new potatoes (about 10) or md red potatoes 5)
1 tbsp Margarine or butter, cut Into pieces
1 tbsp Teriyaki sauce
1/4 tsp Garlic salt
1/4 tsp Italian seasoning, crushed Dash ground black pepper Dash red pepper Fresh snipped rosemary (optional)

Recipe Instructions:

Wash potatoes; scrub throughly with a vegetable brush. Cut tiny new
potatoes into quarters or the medium potatoes into 1-inch pieces.
Place potatoes into 1-1/2 quart microwave-safe casserole. Add
margarine or butter, teriyaki sauce, garlic salt, Italian seasoning,
black pepper, and red pepper. Toss to combine. Cover; micro-cook on
100% power (high) for 12 to 15 minutes (14 to 16 minutes for
low-wattage ovens) or till potatoes are tender, stirring twice during
cooking. Stir before serving. Garnish with snipped rosemary and
serve with sour cream, if desired. Makes 5 side-dish servings.

NUTRITION FACTS PER SERVINGS: 155 cal., 2 g total fat (0 g sat. fat),
0 mg chol, 277 mg sodium, 31 g carbo., 1 g fiber, 3 g pro. Daily
Value: 2% vit. A, 29% vit. C, 1% calcium, and 15% iron.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE(ABOUT) + 1 FAT
EXCHANGE;

Better Homes & Gardens Magazine
Reposted 4 you and yours via Nancy O'Brion and her Meal-Master

Servings: 5

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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