Vegetables in Cream Sauce

Vegetables in Cream Sauce
Vegetables in Cream Sauce
Yield: 4 servings

Ingredients:

  • 2 Tablespoons margarine
  • 2 Tablespoons all-purpose flour
  • 1 cup low-fat milk
  • salt and pepper to taste
  • 2 cups vegetables, fresh, canned or frozen, cooked

Directions:

  1. Wash hands with soap and water.
  2. In a large saucepan, melt margarine. Stir in flour.
  3. Slowly add milk, stirring until smooth.
  4. Cook and stir over low heat until mixture is thickened.
  5. Stir in salt, pepper, and vegetables.
Notes: 

For cheese sauce, stir in 3/4 cup shredded cheese after step 3.

Nutrition Information:

  • Serving Size (1/4 of recipe):
  • Calories 160
  • Total Fat 7g
  • Saturated Fat 2g
  • Cholesterol 5mg
  • Sodium 220mg
  • Total Carbohydrates 21g
  • Fiber 5g
  • Total Sugars 3g
  • Protein 6g
  • Vitamin A 120%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 8%