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Teriyaki potatoes

Yield: 5 servings

Ingredients:

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

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

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