Vegetable-cheese Soupcheese, diabetic 10 oz (1 pkg) vegetables; frozen mixed thawed 1 small onion; diced 2 tablespoon all-purpose flour 1 teaspoon italian herb seasoning; dried whole 1/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon bouillion; chicken-flavored 1 granules 1 cup skim milk 1/4 cup 1 oz low-fat cheese; process american 2 teaspoon dijon mustard Combine thawed mixed vegetables and diced onion in a medium saucepan. Combine flour, Italian herb sersoning, salt and pepper; stirring well; add to vegetables, and stir to coat well. Dissole bouillion granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low, and add cheese and mustard, stirring to blend. Serve immmediately. Food Exchange per serving: 1 VEGETABLE EXCHANGE; 1/2 MILK EXCHANGE; CAL: 80; CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New Cookbook for Daibetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master |
