MiladyB

CHEESY CHICKEN & CAULIFLOWER CHOWDER
Susan Maria's Before & After Help (Powered by Invision Power Board)

1 tablespoon olive oil
1 teaspoon butter
1 clove garlic, chopped
1 small onion, chopped
3 medium carrots, sliced
3 cups chopped cauliflower (about 1 head)
Two 14-ounce cans, reduced-sodium chicken broth
1 teaspoon Splenda
1/8 teaspoon nutmeg
1/4 teaspoon dried basil
Kosher salt and black pepper
3 cups cubed cooked chicken
1/4 cup flour
1 cup milk
2 tablespoons reduced-fat cream cheese
4 ounces cheddar cheese, shredded

In a large saucepan, saute the garlic and onion in olive oil and butter until soft.
Add carrots, cauliflower, broth, Splenda, nutmeg, basil, salt, and pepper. Bring to a
boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Add chicken
and heat through. In a small bowl combine flour and milk until smooth. Add to chicken
mixture. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove
from heat. Add cream cheese and cheddar. Stir until melted.

Makes 8 servings.
Per Serving: 222 Cal; 22 g Protein; 9 g Tot Fat; 11 g Carb; 1 g Fiber; 4 g Sugar;
421 mg Sodium

Attached Thumbnails

 

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote