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Recipes Side Dishes Potatoes and Yams
Recipes Side Dishes Potatoes and Yams
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| Servings: | 6 |
| Author Notes: | If you or someone you love is one of the nearly 100 million Americans with high cholesterol, author Janet Bond Brill, a registered and licensed dietitian/nutritionist, exercise physiologist, and certified wellness coach, is here to help you take control of the situation – without prescription drugs. Her ten steps are easy and very do-able – a regular walking program along with nine healthy cholesterol lowering super foods you should regularly add to your diet. Of course, you'll also learn the whys – the science behind – why Brill's ten steps work so well. This straightforward program can lower your LDL (“bad”) cholesterol by as much as 47 percent in just four weeks! |
| Ingredients: |
2 pounds baking potatoes, peeled and cut into chunks
1 can (15.5 ounces) chickpeas, rinsed and drained 1 cup light soy milk 1/2 cup reduced-sodium chicken broth 1/4 cup Take Control Light margarine 1 teaspoon salt 1/2 teaspoon pepper commercial gravy, optional |
| Instructions: |
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. 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. Serve warm. Top with commercial gravy if desired. |
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