Every year, my father and I plant a garden together. We like to use the herbs from our garden, but you can use 1/3 teaspoon of each dried herb that you don’t have available fresh.
—BERNADETTE BENNETT WACO, TX
PREP: 15 MIN. • GRILL: 25 MIN. • MAKES: 4 SERVINGS
1 pound baby red potatoes (about 16), halved
1/4 cup cranberry juice
2 tablespoons butter, cubed
1 teaspoon each minced fresh dill, oregano, rosemary and thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1. In a large bowl, combine all the ingredients; place on a piece of heavy-duty foil (about 18x12-in. rectangle). Fold foil around mixture, sealing tightly.
2. Grill, covered, over medium heat 25-30 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
Per 3/4 cup: 117 cal., 6g fat (4g sat. fat), 15mg chol., 351mg sod., 15g carb. (3g sugars, 1g fiber), 2g pro.
Diabetic Exchanges: 1 starch, 1 fat.