POTATOES WITH LEEKS AND FRESH HERBS
( Adapted from The New American Heart Association Cookbook 25th Anniversary Edition )


¼ cup diced pimientos, rinsed and drained
2 medium leeks sliced, white part only (about 2 cups)                          
2 tablespoons snipped fresh dill weed
2 medium cloves garlic, crushed, or 1 teaspoon bottled minced garlic            
1 tablespoon chopped fresh sage or thyme
1 cup low-sodium chicken broth      
4 True Lemon^® packets
½ cup snipped fresh parsley                                                               
pepper to taste
olive oil spray                                                                                   
¼ dry white wine (regular or nonalcoholic - optional)                              
6 medium potatoes (about 2 pounds)

1. Spray a large skillet with olive oil spray.  Put over medium heat. 
2. Sauté leeks and garlic until soft, 2 to 3 minutes; stirring occasionally. 
3. Stir in remaining ingredients except potatoes.  Remove from heat. 
4. Peel and thinly slice potatoes.  Arrange on leek mixture. 
5. Bring potato mixture to a boil over medium-high heat. 
6. Reduce heat and simmer, covered, for 20 minutes, or until potatoes are tender.

8

Calories:  102           
Saturated:  0g
Protein:  2g               
Polyunsaturated:  0g
Carbs:  23g              
Monounsaturated:  0g
Chol.:  0mg               
Fiber:  2g
Total Fat:  0g            
Sodium:  11mg