Tuesday, February 1, 2011
Hot soup on a cold and windy night is probably the best dinner ever! This was easy to make, cheap, and good. I divided the pot into 4 big bowls and paired it with a salad.
Weight Watchers Points = 6
1/4 cup chopped onions
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper
COOK and stir onions in butter in 2-qt. saucepan on medium-high heat until onions are crisp-tender. Blend in flour.
ADD milk and cream cheese; cook on medium heat until cream cheese is melted, stirring frequently.
STIR in remaining ingredients; cook until heated through, stirring occasionally.
Notes: I used 1% milk, reduced fat cream cheese, and light Velveeta. By changing the ingredients, Weight Watchers points will change.