Try this Sweet Potato And Chick-Pea Saute recipe, or contribute your own.
Suggest a better description1. In a 10-inch non-stick skillet melt margarine [or heat canola oil - my preference], add onions and saute over high heat, until translucent, about 1 minute. 2. Add sweet potato and cook over medium-high heat, stirring occasionally, for 2 minutes. 3. Add chicken broth and lemon juice and stir to combine. Reduce heat to medium; cover and let simmer for 5 minutes. 4. Add chick-peas, thyme, lemon peel, and pepper and stir to combine; cover and let simmer until mixture is heated through and liquid is absorbed, about 5 minutes. Makes 2 large servings. NOTES : 1. I found that 6 ounces of pared sweet potato was about half of one large. 2. I have no canned ready-to-serve chicken broth, so I boiled 1/2 cup of water, then stirred in some Knorr Chicken Bouillon concentrate. I didnt measure but gauged the necessary amount by the similarity to the strength of the scent of real chicken broth. I let this broth cool a bit before it was time to add it to the skillet. 3. If this is not the only side dish, the recipe should serve at least 3. 4. The source: Weight Watchers Meals in Minutes Cookbook, New American Library, Penguin Books, 1989, ISBN 0-453-01020-2 (hard cover). Recipe by: Weight Watchers Meals in Minutes Cookbook, p. 173 Posted to EAT-LF Digest by "Ellen Pickett"
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 2 servings | ||
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Calories: 33 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 122.2mg | 3 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 6.4g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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