Ingredients
- 3 drops liquid pepper (red)
- 2 c low-sodium chicken broth
- 1 c corn (drained canned)
- 6 oz cubed pared potatoes
- 1 c leeks (sliced)
- 2 ts calorie margarine (reduced)
- 2 tb dill (chopped fresh)
- 2 ts parmesan cheese (grated)
- 1/4 ts salt
- 1/8 ts black 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]
