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| Creamy Vegetable Soup 2 Ww Points |
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4 ounces fat-free process cheese product loaf, cubed
3 1/2 cups fat-free (skim) milk
1/2 teaspoon chili powder
2 cups cooked brown rice
1 bag (1 pound) frozen cauliflower, carrots and asparagus, thawed and drained
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| Instructions |
| Heat cheese and milk in 3-quart saucepan or 4-quart Dutch oven over low heat, stirring frequently, until cheese is melted. Stir in chili powder. Stir in rice and vegetables; cook until hot. |
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| Makes 8 Servings -- 1 Serving: Calories 135 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 10mg; Sodium 29mg; Potassium 380mg; Carbohydrate 23g (Dietary Fiber 2g); Protein 8g -- % Daily Value: Vitamin A 96%; Vitamin C 10%; Vitamin D 10%; Calcium 20%; Iron 2%; Folic Acid 10% -- Diet Exchanges: 1 Starch; 1/2 Lean Meat; 1 Vegetable -- Weight Watcher Points - 2 Points - -- Source: http://www.bettycrocker.com/ |
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