| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
American |
Low-cal, Side dishes, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Skim Milk |
| 1/2 |
ts |
Dry Mustard |
| 3/4 |
c |
Shredded American Cheese |
| 4 |
x |
Med Baking Potatoes,baked ** |
| 1 |
tb |
Cornstarch |
| 1/8 |
ts |
Pepper |
| 10 |
oz |
Pkg frozen mixed vegetables* |
INSTRUCTIONS
* cooked and drained
** (6-8 oz each), baked
** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425
deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes;
place in microwave oven. Cook on 100% power [high] for 14-17 minutes or
till done, rearranging once. Let stand for 5 minutes to finish cooking.)
In a small saucepan stir together the milk, cornstarch, mustard, and
pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till
melted. Stir in mixed vegetables and heat through. Serve warm over baked
potatoes.
*************************************************************
Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22
mg cholesterol, 353 mg sodium, 748 mg potassium.
Recipes culled from Better Homes and Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlo-fat.zip
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