Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Red potatoes
2 ts Olive oil
1 c Defatted, low-salt chicken
-stock
1 c Frozen tiny peas
2 tb Fresh dill; chopped
(or 2 ts dried)
Salt and pepper to taste

Wash 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

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