Brocolli and Stuffing Casserole

Here is one I made up for dinner today. Not a lowfat dish, but delicious.

4 cups broccoli, cut into bite sized florets*
1 can cream of celery soup
4 oz cheddar cheese, grated
1/2 cup sour cream
1 pk cornbread stuffing mix, prepared with vegetable broth and butter.

Steam broccoli until it is tender-firm.  Meanwhile mix soup, cheese, and sour cream together in a bowl.  Prepare the stuffing and set aside. Spray a casserole dish with cooking spray.  Add the broccoli and soup mixture.  Stir until the broccoli is thoroughly coated.  Sprinkle with the prepared stuffing. Place in a 350 degree oven for 1/2 hour until the sauce is bubbly and the stuffing lightly browned.  Makes 4 servings.

To make a lowfat version, replace Cream of Celery Soup with the Basic White sauce recipe.  Leave out the cheese and sour cream.  Instead sauté 8 oz mushrooms and sprinkle over broccoli before topping with white sauce and stuffing mix.

*Here is a hint about broccoli.  You don't have to throw away the woody stem.  After you have cut off the florets, peal the outside tough skin from the stem, cut what's left into bite sized pieces and cook with the rest of the broccoli.  Since I learned this trick the stem has become my favorite part.

Winter Vegetable Soup

I love to make soup in a crock pot, and this one gave me a chance to try out some new vegetable combinations.  It had a nice licorice under-flavor.  It is not only vegan, but also gluten free. It is also low fat, so about anyone can eat this stuff. It is from the Betty Crocker book (but with modifications :)

2 cans diced tomatoes with Italian seasoning
4 medium red potatoes (I just used 3 pealed russets)
1 celery stalk
3 carrots
2 parsnips
2 leeks
1 can vegetable broth
1/2 tsp thyme
1/2 tsp rosemary
Salt and pepper to taste

Prepare the vegetable as for stew. Put everything in a crock pot and cook on low for 8 or more hours.  The original recipe had a corn starch thickening, but I just stirred it well before serving and the cooked vegetables thickened it enough for me.

I served it with cornbread. (not gluten free, but hey, I don't have a problem with gluten.)

Sweet Potato and White Bean Soup

This one is a recipe I have used for years.  It is from the Pillsbury Low-Fat Cook Book (with variations).

Brown
1 cup chopped onion and
1 tsp minced garlic in
2 Tbsp margarine

Pour into a crock-pot and add
1/2 tsp cumin
1/4 tsp cinnamon
1 can vegetable broth
3 sweet potatoes, pealed and cut into 1/2 inch pieces
1/2 cup dried white beans (Great Northern, or Cannellini work well)

Cook on low for 8+ hours
15 minutes before serving add
1 1/2 cup frozen corn (thawed
1/2 cup milk

Remove 1 cup of soup and blend in a blender.  Return it to the soup as a thickener.

This is a low-fat soup high in vitamin A, C, Calcium and Iron. It is gluten free. 

For a low-fat vegan version omit margarine (spray a little cooking spray in the skillet instead) and use low-fat almond milk (Silk makes a good option) instead of milk.