Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sliced leeks
2 ts Reduced-calorie margarine
2 c Low-sodium chicken broth
6 oz Cubed pared potatoes
1/4 ts Salt
1/8 ts Black pepper
1 c Drained canned corn
2 tb Chopped fresh dill
2 ts Grated Parmesan cheese
3 Drops liquid red pepper
-sauce

1. Combine the leeks and margarine in a 2-quart casserole. Microcook
on High for 3 to 4 minutes, stirring once, until tender.

2. Add the broth, potatoes, salt and pepper. With vented cover,
microcook on High, for 4 minutes, stirring twice.

3. Add the corn, dill, Parmesan cheese , and pepper sauce; stir
well. With vented cover, microcook on High for 3 to 4 minutes until
potatoes are tender. Let stand, covered, for 3 minutes before
serving.

Makes 4 servings.

Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g
Carbohydrates; 1 mg Cholesterol

[WEIGHT WAtCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

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