| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups, Lowfat, Prodigy, Dec., Fatfree |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Celery; finely chopped |
| 2 |
tb |
Onions; finely chopped |
| 2 |
tb |
Green bell peppers; finely c |
| 10 |
oz |
Frozen whole kernel corn |
| 1 |
c |
Peeled; diced potatoes |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
c |
Water |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Fresh ground black pepper |
| 1/4 |
ts |
Paprika |
| 2 |
tb |
Flour |
| 2 |
c |
Evaporated skim milk |
| 2 |
c |
1% lowfat milk; or skim milk |
INSTRUCTIONS
Altered from original recipe to reduce fat %. Add a mixed green salad,
whole grain bread plus a fruit for a satisfying supper. . . Put celery,
onion, and green pepper in a pan sprayed with Pam and saute for 2 minutes.
Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil;
reduce heat to medium; and cook, covered, about 10 minutes or until
potatoes are tender. Place 1/2 cup milk in a jar with tight fitting lid.
Add flour and shake vigorously. add gradually to cooked vegetables and add
remaining milk. Cook stirring constantly until mixture comes to a boil and
thickens. Serve garnished with chopped fresh parsley. Nutrition (per
serving): 274 calories Total Fat 2 g (7% of calories) Source: National
Heart, Lung and Blood Institute
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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