"Look, I don't want to wax philosophic, but I will say that if
you're alive you've got to flap your arms and legs, you've got
to jump around a lot, for life is the very opposite of death,
and therefore you must at the very least think noisy and
colorfully, or you're not alive."
-- Mel Brooks
Broccoli Cheese Soup
4 points for 1 1/2 cups
Makes 4 servings
2 tsp. olive oil
1/2 cup onions, minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cut into cubes, or similar product
1/2 cup Fat-free skim milk
1/2 tsp garlic powder
1/2 cup water
1/4 cup cornstarch
Heat oil in large saucepan over medium high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil, reduce heat to medium and simmer 3 minutes, until broccoli is tender. Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder. Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes,until thick. Serve hot.
---Weight Watchers on -line recipes March 2006
--
~Marion~
Visit my blog at meltingmarion.blogspot.com
My Meetings- Provo Center: Monday 10am, Tuesday 5:30pm. Payson: Wednesday 6pm
***If you would like to be removed from this e-mail list, please reply to this e-mail with "unsubscribe" in the subject line.***
No comments:
Post a Comment