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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Bring a large saucepan of water to a boil. Add potatoes and cook, covered,
15 to 20 minutes, until tender. Drain in a colander. In a large non-stick
skillet, heat butter and saute garlic and onion until softened. Stir in
curry powder. Add parsley, lime juice, salt and cayenne and mix; add
potatoes and toss. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2
FAT EXCHANGE; CAL: 92g; CHO: 3mg; CAR: 15g; PRO: 2g; SOD: 71mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master.
Ingredients:
1 Pound(s) Sm new potatoes; cut in half 1 tb Fresh parsley; chopped
1 Tablespoon(s) Betty's Butter; 1 tb Fresh lime juice;
1 large Garlic clove; minced 1/8 ts Salt; size onion; chopped 1 ds Red(cayenne) pepper
1 Teaspoon(s) Curry powder; |
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