Breakfast and Brunch


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2 baked potatoes

2 tsp. margarine

2 tsp. cornstarch

1/2 c. skim milk

1/8 tsp. dry mustard

4 oz. cheddar cheese, grated

2 c. cooked broccoli


Bake potatoes until done.  Cook broccoli in salt water until tender.  Melt margarine in saucepan.  Add cornstarch, milk and dry mustard; cook until thick. Then stir in cheese until it melts.  Stir in broccoli.  Split potatoes and top with broccoli mixture.   4 servings.  Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat.  Calories = 241 per serving.  Fat = 11.5 grams.  Protein = 12.5 grams.  Carbohydrate = 24 grams.

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