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Featured Cookbook
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Mia’s Veggie Omelet
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Four-Mushroom Barley Soup
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Deli Club Sandwich
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Spinach Salad with Grilled Portobello Mushrooms
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Soy Chicken Patties
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Mashed Potatoes with Chickpeas
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Garlicky Broccoli
Book Description
If you are one of the nearly 100 million Americans struggling with high cholesterol, then Dr. Janet Brill offers you a revolutionary new plan for taking control of your health. With Dr. Brill’s breakthrough Cholesterol Down Plan, you simply add nine "miracle foods" to your regular diet and thirty minutes of walking to your daily routine. That’s all.
... (more)
Cholesterol Down: Ten Simple Steps to Lower Your Cholesterol in Four Weeks - Without Prescription Drugs
Authors: Janet Brill
Date: December 2006
ISBN: 0307339114
Publisher: Three Rivers Press
Paperback
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Yield: 6 servings
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2 pounds baking potatoes, peeled and cut into chunks
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1 (15.5 ounce) can chickpeas, rinsed and drained
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1 cup light soy milk
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1/2 cup reduced-sodium chicken broth
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1/4 cup Take Control Light margarine
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1 teaspoon salt
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1/2 teaspoon pepper
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Commercial gravy, optional
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Place potatoes in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain and return potatoes to pan.
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Add chickpeas and mash using a potato masher. Add soy milk, chicken broth, margarine, and salt and pepper and stir. Cook an additional 2 minutes, until heated, stirring constantly.
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Serve warm. Top with commercial gravy if desired.
Nutritional information per serving (1⁄6 of recipe, 293 grams or approximately 1 cup): Calories: 255, Fat: 5 g, Cholesterol: 0 mg, Sodium: 751 mg, Carbohydrate: 46 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g
More From This Book:
-
Mia’s Veggie Omelet
-
Four-Mushroom Barley Soup
-
Deli Club Sandwich
-
Spinach Salad with Grilled Portobello Mushrooms
-
Soy Chicken Patties
-
Mashed Potatoes with Chickpeas
-
Garlicky Broccoli
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