onmyway's Journal, 29 April 2008

Jicama quest still not going so well. Today I tried the hash brown recipe again....after tweaking it some from my original effort. Today I cooked it slower, used spray oil, sprayed a little FF Parkay Spray on it, added onions, and when it was all done I stirred in a little shredded cheddar. Result? I think I liked it better plain with low carb ketchup. Perhaps there is a reason that jicama is usually served uncooked. Some tastes might like it in hashbrown form (I got the idea from a recipe someone had posted elsewhere, and some people there seemed to like it). It's just a little too fruity for me to enjoy as hashbrowns. I do think it might work better to serve as is, maybe just in slices or sticks, as a quick veggie fix that gives a fruit flavor. I'm out of jicama now, but will try to pick up another one when I next go to the market....may try eating it with a little peanut butter spread on it. I'm not giving up on jicama yet....the nutritional value is just too good, and a good way to get in extra veggies if I can just find an appetizing way to eat it.

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1278 kcal

Fat: 68.20g | Prot: 91.79g | Carb: 79.62g.   Breakfast: Coffee (Brewed From Grounds) , kraft shredded cheddar cheese, egg, jicama. Lunch: sauce ragu, broccoli, turkey italian sausage. Dinner: taco seasoning, great value black beans, iceberg lettuce, salsa, ground turkey, low fat sour cream, kraft 2% cheese. Snacks/Other: south beach diet peanut butter cup, sweet relish, mustard, mayo, egg. more...