Crockpot Sunday

Do you have plans for dinner tomorrow? Here is a great crockpot recipe that uses cheese which I (and many of you) now have a lot of.

Cheesy Cauliflower Soup

Serves 4

2 cups chicken broth
2 (8-ounce) packages frozen cauliflower (fresh is ok too)
1 medium stalk celery -- cut into 1/2-inch pieces
1 medium carrot -- cut into 1/2-inch pieces
1 small onion -- cut into eighths
1/2 teaspoon thyme
salt and pepper -- to taste

1 cup milk
1 1/2 cups cheddar cheese -- shredded

Throw all ingredients except milk and cheese into a crockpot and cook on low until vegetables are very tender, about 4-6 hours.

Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth. OR, if you like it a little lumpy and bumpy like I do, use a potato masher and have at it in the crockpot itself--mash to your heart's delight.

Place your cauliflower mixture into a saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

Per serving: 235 Calories; 16g Total Fat; (59% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 701mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: A big green salad and some whole grain rolls make for a nice supper.