EASY CREAMED VEGETABLES
Number Of Ingredients 2
Steps:
- 1. Heat soup to boiling in 2-quart saucepan over medium heat. Stir in frozen vegetables reduce heat to low.2. Cover and cook about 10 minutes, stirring occasionally, until vegetables are tender.Pat Y. shares her Recipe "When I made easy, fast foods, I didn't have to be in the kitchen all day. This recipe is delicious as a side dish or served over baked potatoes. If you add meat, it's a main dish. Either way, it was a good choice for me and my family."A NOTE from DR. GHOSHIf you decide to add meat to this dish, it is very important to chew your food well before swallowing for two reasons: (1) Your mouth has to do more of the digestion because your stomach and intestines may not be up to it right now, and (2) chewing and generating saliva can actually help prevent mouth sores and dry mouth.NUTRITION FACTS: High in vitamins A and C good source of fiber1 Serving: Calories 85 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 580mg Potassium 320mg Carbohydrate 11g (Dietary Fiber 4g) Protein 3g % DAILY VALUE: Vitamin A 66% Vitamin C 32% Calcium 8% Iron 4% Folic Acid 0% Magnesium 6% DIET EXCHANGES: 2 Vegetable, 1 FatHelpful For These Side Effects:: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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