Wednesday, March 24, 2010


  • 2 cups broccoli florets
  • 1 can low-fat Cream of Chicken soup
  • 1 large carrot, cut into match stick slices
  • 1/2 cup fat-free milk
  • 1/4 nonfat Parmesan cheese topping
  • 1 garlic clove, minced
  • 1/8 tsp pepper
  • 3 cups cooked spaghetti
In a large saucepan, combine all of the ingredients except the spaghetti. Cook uncovered over medium heat until the veggies are tender, about 12 to 15 minutes. Stir in cooked spaghetti. Heat thoroughly.

4 servings, 4 POINTS each

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.