PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Recipe by al fresco all natural Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner.
2 teaspoons garlic oil
1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips
1 cup Vidalia, Texas Sweet or other sweet onion variety, cut in thin strips
1 (12 ounce) package al fresco® All Natural Roasted Garlic Chicken Sausage, sliced on diagonal in 1/4-inch slices
1 cup zucchini, sliced on diagonal in 1/4-inch slices
1 cup packaged sliced button mushrooms
1 teaspoon Italian seasoning
2 tablespoons balsamic vinegar
1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds
Heat oil in a large, heavy nonstick skillet over medium heat. Add bell pepper and onion and stir-fry for 3-4 minutes. Add sausage and stir-fry for 2 minutes. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir-fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients.
Meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. Portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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