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.
This hearty side dish casserole is also delicious made with chopped cooked asparagus or broccoli florets in place of the peas.
1 (9-oz.) pkg. frozen baby sweet peas
1 1/2 cups water
3 tablespoons butter or margarine
1 (1.5-oz.) pkg. four-cheese Toscana sauce mix
1 cup milk
2 cups Hungry JackĀ® Mashed Potato Flakes
1/4 cup grated Parmesan and Romano cheese blend
4 oz. (1 cup) shredded sharp Cheddar cheese
Cook peas as directed on package. Drain; keep warm.
Meanwhile, in medium saucepan, combine water, butter and sauce mix; stir to mix. Bring to a boil. Boil 1 minute, stirring constantly. Add milk. Remove from heat. Add potato flakes; with fork, beat well until potatoes are of desired consistency.*
In ungreased 9x5-inch (1 1/2-quart) glass baking dish or 1 1/2-quart microwave-safe casserole, layer half of potatoes. Top with peas, Parmesan and Romano cheese blend and remaining half of potatoes. Sprinkle with Cheddar cheese. Microwave on HIGH for 2 to 4 minutes or until cheese is melted.
Serving Size: 6
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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