CHEF JEFF — ONE BYTE AT A TIME: Sauteed Potatoes and Brussels Sprouts

This tasty side dish would go well with pork chops.

Sauteed Potatoes and Brussels Sprouts

¾ pound Brussels sprouts

¾ pound yellow potatoes, washed, cut into 1-inch pieces

1 cup fat-free, low-salt chicken broth

2 teaspoons olive oil

Salt and freshly ground black pepper

Trim about ¼-inch off base of sprouts. Remove bruised outer leaves. Cut them in half. Wash potatoes, do not peel. Cut into 1-inch pieces. Add to large nonstick skillet with sprouts. Add broth, cover with lid, simmer over medium high heat 5 to 7 minutes or until potatoes are soft. Add water if pan becomes dry. Remove cover. Add olive oil, salt, pepper to taste. Toss well.

Yield: Serves 2.

Approximate nutritional analysis per serving: 214 calories, 21 percent of calories from fat, 5.1 grams fat (0.8 grams saturated), no cholesterol, 8.4 grams protein, 37.4 grams carbohydrates, 7 grams fiber, 323 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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