Tangy Cheese Sauce
Ingredients
- 2 cup low-fat buttermilk
- 3 tbsp cornstarch
- 1 cup low-fat cottage cheese
- 0.5 cup grated Sharp cheese, do not use cheddar
- 1. Mix the buttermilk and cornstarch and stir while you bring
- 2 Medium Russet baking potatoes
- 1/2 Bunch fresh broccoli
- 1 Carrot
- 1 Zucchini squash
- 4 oz. Mushrooms
- 1/4 Red onion
- 2 lg. Cloves garlic
- 2 oz. Sharp cheddar cheese
- Spices and herbal salt to taste
Instructions
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Ingredients
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This is a very simple and complete meal to prepare, is economical and full
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of nutrients.
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1. Bake two Russet potatoes until you can squeeze the potato and it
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feels done.
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2. Slice the potato in half (lengthwise) and scoop out the potato, leaving
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the skin intact.
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3. Cook Broccoli and vegetables in 3 ounces of water until very tender.
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4. Chop vegetables very fine and add to potatoes with remaining liquid.
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5. Grate 2 ounces of low-fat cheese and mix into the potato mixture.
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6. Stuff back into the potato skins and bake in 350 degree F. oven for 15-
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20 minutes or until the top starts to brown.
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Makes 4 large servings.
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to a boil. Simmer to smooth and thicken.
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2. Stir in cheeses until smooth.
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Good additions: dill weed, chopped parsley, or if you
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want a tangy taste you can add 1/4 cup Mexican salsa.
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