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Sauteed Potatoes and Brussels Sprouts
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1 pound Brussels sprouts (about 2 { cups)

1 pound yellow potatoes, washed and 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 1-inch off the base of the Brussels sprouts and remove any bruised outer leaves. Cut the sprouts in half.

Wash potatoes, but do not peel. Cut into 1-inch pieces. Add to a large nonstick skillet with the Brussels sprouts.

Add the chicken broth, cover with a lid and simmer over medium high heat 5 to 7 minutes or until potatoes are soft. Add water if pan becomes dry.

Remove cover and add olive oil and salt and pepper to taste. Toss well.

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