Slow-Cooked Vegetables with Cheese Sauce
Prep: 5 min. Cook: 3 hours
Ingredients1 package (16 ounces) frozen Italian vegetables, thawed3 cups frozen broccoli florets, thawed1 package (8 ounces) process cheese (Velveeta), cubed1-1/2 cups frozen cut kale, thawed and squeezed dry1/3 cup chicken broth1 tablespoon butter1/4 teaspoon salt1/4 teaspoon pepper
DirectionsPlace all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low until cheese is melted, 3-4 hours. Stir before serving.
3/4 cup: 209 calories, 16g fat (7g saturated fat), 42mg cholesterol, 704mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 10g protein.
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