Better Beer-Cheese Sauce Recipe
2 each medium carrots, sliced
1 each small zuchinni, chopped
1 cup skimmed milk
3 tbsp all purpose flour
1/4 cup light beer
3/4 cup reduced fat sharp cheese **
8 oz pasta (rotini, spaghetti)
** USE SHARP CHEDDAR TO REDUCE THE AMOUNT OF CHEESE NEEDED TO MAINTAIN
FLAVOR. SHREDD CHEESE. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.
MEANWHILE IN A SMALL SAUCE PAN COOK CARROTS, COVERED, IN A SMALL
AMOUNT OF WATER FOR 6 MINUTES. ADD ZUCCHINI AND COOK COVERED FOR 3
MINUTES MORE. DRAIN VEGETABLES; SET ASIDE. SHAKE MILK AND FLOUR IN A
SCREW TOP JAR. ADD MIXTURE TO SAUCE PAN. COOK OVER MEDIUM HEAT UNTIL
BUBBLY AND THICKENED. ADD BEER AND HEAT THROUGH. REMOVE PAN FROM HEAT
AND ADD SHREDDED CHEDDAR CHEESE. STIR UNTIL CHEESE IS JUST MELTED.
ADD COOKED VEGETABLES TO CHEESE SAUCE. SEASON TO TASTE WITH PEPPER.
SERVE OVER HOT COOKED PASTA. EACH SERVING = 350 CALORIES, 6 g FAT
(15% CALORIES FROM FAT).
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Food Tips of the Week
Dieting made easy
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Cruciferous vegetables, Super foods that also help your Dieting
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Better Beer-Cheese Sauce Recipe from the Recipes-4U Collection
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