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Mediterranean Red Potatoes
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Mediterranean Red Potatoes
YIELD Makes 4 servings
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INGREDIENTS
| 3 | medium red potatoes, cut in half lengthwise, then crosswise into pieces |
| 2/3 | cup fresh or frozen pearl onions |
| Nonstick garlic-flavored cooking spray | |
| 3/4 | teaspoon dried Italian seasoning |
| 1/4 | teaspoon black pepper |
| 1 | small tomato, seeded and chopped |
| 2 | ounces (1/2 cup) feta cheese, crumbled |
| 2 | tablespoons chopped black olives |
PREPARATION:
Slow Cooker Directions
- Place potatoes and onions in 1-1/2-quart soufflé dish. Spray potatoes and onions with cooking spray; toss to coat. Add Italian seasoning and pepper; mix well. Cover dish tightly with foil.
- Tear off 3 (18X3-inch) strips of heavy-duty foil. Cross strips to resemble wheel spokes. Place soufflé dish in center of strips. Pull foil strips up and over dish and place dish into slow cooker.
- Pour hot water into slow cooker to about 1-1/2 inches from top of soufflé dish. Cover; cook on LOW 7 to 8 hours.
- Use foil handles to lift dish out of slow cooker. Stir tomato, feta cheese and olives into potato mixture.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Fiber | 2 g |
| Carbohydrate | 20 g |
| Cholesterol | 13 mg |
| Saturated Fat | 3 g |
| Total Fat | 8 g |
| Calories from Fat | 43 % |
| Calories | 158 |
| Protein | 4 g |
| Sodium | 335 mg |
DIETARY EXCHANGE:
| Fat | 1 1/2 |
| Vegetable | 1 |
| Starch | 1 |
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