Wash potatoes; scrub thoroughly with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 1" pieces. Place potatoes in 1.1/2-qt. microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers. Toss to combine. Cover; microcook on 100% power (high) for 12 to 15 mins. (14 to 16 mins. for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream, if desired. Makes 5 side dish servings. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94) :: MM by Sue Woodward File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 5|
|Calories from Fat: 42 (29%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 315.2mg||11 %|
|Potassium 575mg||15 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 21.1g|
|Protein 2.9g||4 %|
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Calories per serving: 147
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