Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Dry breadcrumbs

  2. 1 teaspoon 5ml Garlic powder

  3. 1 teaspoon 5ml Herb seasoning

  4. 4 cups 584g / 20oz Broccoli spears - blanched

  5. 1 Reduced-fat cream of chicken soup - (10 3/4 oz)

  6. 2 teaspoons 10ml Lemon juice

  7. 1 tablespoon 15ml Melted butter

  8. 1/4 cup 36g / 1 1/3oz Low-fat shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 350 degrees. Sprinkle the breadcrumbs with the garlic powder and herb seasoning. Mix well and set aside. Arrange the broccoli evenly in an 8- by 8-inch baking pan. In a medium bowl, whisk together the soup and lemon juice. Pour over the broccoli. Add butter to the breadcrumbs and stir. Sprinkle on top of the broccoli and bake for 30 minutes or until heated thoroughly. Sprinkle with cheddar cheese. Serve warm. This recipe yields 6 servings. Serving size: 1/6 recipe. Exchanges Per Serving: 1 Carbohydrate, 1 Fat. Nutrition Facts: Calories 126; Calories from Fat 43; Total Fat 5g; Saturated Fat 2g; Cholesterol 12mg; Sodium 356mg; Carbohydrate 16g; Dietary Fiber 3g; Sugars 4g; Protein 6g.


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