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Continued: Recipes: Pasta Primavera, Whitefish Cakes and Potatoes in Foil

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  • Last update: July 9, 2014 - 2:09 PM

• 1 to 2 tbsp. olive oil

• Aluminum foil

• 1 (4-oz.) can mushrooms, well-drained • Butter and vinegar, optional

Directions

In a medium bowl, combine potatoes with onion, garlic and rosemary. Add enough olive oil to make sure all pieces are coated well. Season to taste.

Tear aluminum foil into two large rectangles, stacking one atop the other. Place potato mixture on one end of the foil, then bring over the remaining foil to make a flat packet, crimping the edges to seal.

Place packet over indirect heat on the grill and roast for 20 minutes, turning occasionally. After 20 minutes, carefully open packet (there will be steam) and add mushrooms. Reseal and roast another 10 minutes or until potatoes are tender. Serve from the packet, with butter and a splash of vinegar if desired.

Nutrition information per serving:

Calories 133 Fat 7 g Sodium 190 mg

Carbohydrates 17 g Saturated fat 1 g Calcium 25 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 1 bread/starch, 1½ fat.

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