- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 1/2 pound carrots or zucchini, sliced, cooked and drained
- 1/4 cup chopped onion
- 1 clove garlic, finely chopped
- 3 tbsp. white cooking wine
- 1/4 cup unsifted flour
- 1 tsp. low-sodium chicken-flavor bouillon
- 1/2 tsp. thyme leaves
- 2 cups skim milk
- 6 slices fat-free processed cheese slices, cut into pieces
- 1 (2 1/2 ounce) jar sliced mushrooms, drained
- 1/2 of a (1 pound) package spaghetti, cooked according to package directions and drained
In large saucepan, cook and stir onion and garlic in white wine until tender. Stir in flour, bouillon and thyme; gradually add milk. Over medium heat, cook and stir until mixture thickens. Add cheese product pieces; stir until melted. Add broccoli, carrots and mushrooms; heat through. Serve over hot cooked spaghetti noodles.Yield: 6 servings
Nutrition Information: (1 serving: 9 ounce portion ( 1 cup noodles + 1 1/2 cup vegetables)
- 261 calories
- 1.3 grams fat
- 4 milligrams cholesterol
- 426 milligrams sodium
- Diabetic Exchange: 2 starch, 1 ounce lean protein, 1 1/2 vegetable
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