WW Points: 4
2 large Idaho Potatoes
1 cup fresh broccoli florets
1 green onion — thinly sliced
3/4 cup lowfat chicken broth
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
2 teaspoons diced pimiento (optional)
1/3 cup shrimp — fresh or frozen
Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 6 to 8 minutes, turning and rearranging once; let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato.
Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.
Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure; microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.
Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.
Per Serving: 235 Calories; 1g Fat (3.5% calories from fat); 18g Protein; 43g Carbohydrate; 5g Dietary Fiber; 60mg Cholesterol; 476mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.