Sunday, May 10, 2009

Sneaky Mom!

My mom used to sneak veggies into meals in plain sight. You will see what I mean with the recipe I post today. It's a creamy, cheesy, delightfully filling baked potato topper. It tastes so wonderful you don't realize you are eating so many veggies.

It only seemed fitting on Mother's Day to post one of my mom's quick fixing recipes. :)

Here's to you and your culinary adventures, friend! Cheers!

Cheesy Baked Potato Topper
Serves 2

1/2 cup skim milk
2 oz Velveeta cheese, cubed
5-6 oz frozen mixed veggies
1/4-1/2 tsp salt
1/2 TBS corn starch
1/4 tsp dry mustard
1/8 tsp pepper
2 small baked potatoes, cut in half the long way

Cook veggies according to package. Drain.

Mix milk, corn starch, dry mustard, salt, and pepper together. Simmer until thick and bubbly. Add in cubed cheese. Stir until cheese is melted.

Return drained veggies to cheese sauce.

Spoon over potatoes.

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