This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"At the end of the day if you follow the music it'll take you on a really, really great journey."
-Mike Dirnt, Musician
When I started on this recipe I was going to make a traditional creamy peas. They were good, but the mustard and tarragon makes this really special.
Servings: 2 | Serving size: 2/3 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied but does not make very good leftovers.
|1 1/3 cup||frozen peas|
|1/8 tsp||dried tarragon|
|fresh ground black pepper (to taste)|
|1 tsp||coarse ground mustard|
|1 ounce||reduced fat cream cheese|
Place the peas in a small pan over medium high heat. Add the water, salt, tarragon and pepper.
Cook for about 5 minutes stirring occasionally.
As the water is almost evaporated, reduce the heat to medium. Add the mustard and cream cheese. Cook for about 3 minutes until the cheese is melted. Serve.
Serving size: 2/3 cup
Amount Per Serving
|Calories 119||Calories from Fat 22|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 18g||6%|
|Dietary Fiber 1g||4%|
|Vitamin A 19%||Vitamin C 23%|
|Calcium 5%||Iron 10%|
|Vitamin K 28 mcg||Potassium 327 mg|
|Magnesium 44 mg|