So, I love to cook, most of the time anyway. I'm always looking for new recipes and love to share the ones I find that are easy to fix, but most of all yummy. This is a yummy Weight Watchers recipe I got from a friend and made for years, but I thought it was lacking something. So I tweaked it recently and it is perfect! Creamy and rich, but still low fat! Enjoy!
Ingredients
1/2 bag of frozen hashbrowns
1 T vegetable oil
2 cans chicken broth
1 can fat free evaporated milk
1 packet of white country gravy mix
1 cup frozen broccoli florets, defrosted (or fresh broccoli)
1/2-1 cup 2% Velvetta, cubed
Directions
In a non-stick skillet pan, add oil and hashbrowns. Stir occasionally until golden light brown. Meanwhile, add chicken broth, canned milk and gravy packet to a separate pot. Wisk the gravy mix until dissolved. Add broccoli and simmer on medium heat for 10 minutes. Add hashbrowns and cheese. Stir until cheese is melted. Simmer for an additional 5 minutes.
*If you want more or less of an ingredient, simply change the quantity. Add more broth if you want more soup! If your kids are picky about "chunks" in their soup like mine are, just chop the broccoli into small pieces.
No comments:
Post a Comment