| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Fish, Low calorie, Low fat, Main dish, Soups |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Margarine – Becel Light |
| 1 |
md |
Onion — chopped |
| 1 |
|
Clove garlic — minced |
| 1 |
c |
Carrots — diced |
| 1 |
c |
Celery — chopped |
| 3 |
c |
Potatoes — diced |
| 1 1/2 |
ts |
Knorr Chicken Stock |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Fresh dill — chopped |
| 1 1/2 |
ts |
Lemon rind — grated |
| 1 |
cn |
Tuna in water — (6.5 Oz.) |
| 1 1/2 |
c |
Skim milk |
| 1 |
c |
Corn — frozen |
| 1 |
c |
Peas — frozen |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
In large saucepan, melt butter over medium heat; cook onion, garlic,
carrots
and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes,
stock, dill and lemon rind; bring to boil. Reduce heat to medium-low;
cover
and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna,
reserving liquid. Break tuna into large chunks; add to pan along with
reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste
and
adjust seasoning. Makes 8 cups or 4 to 6 servings.
NOTES : 2% or whole milk can be substituted for skim milk but the calorie
and fat contents will be higher. Per Serving - Calories 144.4, Total Fat
1.6g. 9.8%CFF
Posted to MC-Recipe Digest V1 #156
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