Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Potatoes; diced |
1 can | Ready-to-serve chicken broth with 1/3 less salt(14-1/2oz |
1 cup | Water; |
⅛ teaspoon | Garlic powder; |
⅛ teaspoon | Dried thyme leaves; |
1 dash | Pepper; |
1½ cup | Whole kernel corn; frozen |
1 cup | Skim milk; |
4 \N | 97% fat-free hot dogs;* cut into 1/2\" slices |
* I only had two hot dogs but used them anyhow.
In a large saucepan, combine potatoes, broth, water, garlic powder, thyme and pepper; mix well. Bring to a boil. Reduce heat; cover and simmer an additional 5 to 7 minutes or until vegetables is tender.
Add corn. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
In small bowl combine milk and flour; blend until smooth. Add milk mixture and hot dogs to mixture. Cook and stir over medium heat for 3 to 5 minutes or until mixture boils and thickens slightly. 4 (1-½ cup) servings. (Family)
Food Exchange per serving: 2 STARCH EXCHANGES + 1 LEAN MEAT EXCHANGE; CAL: 220; PRO: 14gm; CAR: 39g; FAT: 2g; CHO: 16mg; SOD: 530mg; POT: 630mg; Source: Fast and Healthy Magazine, Jan/Feb. 1995.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 01-06-95