Broccoli-Cheddar Soup
Strawberry-Spinach Salad
Ingredients
- 1½ Tbsp butter
- ½ cup chopped onion
- 1 stalk celery, chopped
- 2 small cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- ½ (12-oz) pkg broccoli florets, chopped
- 1 cup 2% reduced-fat milk
- ¼ tsp dried thyme
- ¾ cup shredded reduced-fat Cheddar cheese
- ½ cup shredded reduced-fat white Cheddar cheese
Instructions
- Melt butter in a Dutch oven or large saucepan over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, 6 minutes. Add flour; cook, stirring constantly, 2 minutes.
- Gradually stir in broth; bring to a boil, reduce heat, and simmer 10 minutes or until soup is slightly thickened. Stir in broccoli, milk, and thyme; cook until thoroughly heated. Gradually stir in cheeses until melted.
Side Dish Ingredients
- 1 (6-oz) pkg baby spinach
- 1 cup sliced strawberries
- ¼ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
293
|
82
|
375
|
| Fat (g) | 18 | 3 | 21 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 15 | 12 | 27 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 515 | 270 | 785 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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