Low-fat
1 can cream of mushroom soup
1/2 cup milk
3 Tbsp. grated Parmesan cheese
1Tbsp. lemon juice
1/2 tsp. pepper
1 green or red bell pepper : strips
1 bag frozen cauliflower, broccoli and carrot mixture.
2 cups hot cooked spaghetti
In a skillet mix soup, milk, cheese, lemon juice and pepper. Over medium heat heat, bring to a boil.
Add vegetables. Cover and cook over low heat 15 minutes or until vegetables are tender, stirring occasionally. Add spaghetti and toss . Serves 4
Tip: add 2 cups dices cooked chicken and make a main meal.
