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Suggest a better descriptionWash potatoes and cut into 2-inch pieces. On high heat, heat 1 teaspoon olive oil in a nonstick saucepan large enough to hold potatoes in one layer. Saute potatoes 1 minute. Add chicken stock, bring to a boil, cover, lower heat to medium and simmer 15 minutes. (if pan becomes dry, add 1/4 cup more chicken stock) Add peas and dill and cook another minute or two, until potatoes are cooked through. Add second teaspoon olive oil, salt and pepper to taste. Toss well. Nutritional info per serving: 329 cal; 11g pro, 60g carb, 6g fat (15%) Exchanges: 3.7 bread, .6 meat, .9 fat Source: Miami Herald 11/9/95 Poohs Recipe dbase (lisa_pooh@delphi.com) Submitted By "LISA CRAWFORD (POOH) IN PERRINE, FL"
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 218 | ||
Calories from Fat: 15 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 163.3mg | 6 % | |
Potassium 1121.7mg | 30 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 37.9g | ||
Protein 7.7g | 11 % | |
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: 218
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