2 Lb Hash Brown Potatoes 8
Ounce Sour Cream
4 Cups Low Fat Cheddar 1 Cup 1%
Milk
21.5 Ounce Low Fat Cream Of Pinch
Salt
-Chicken Soup 1
Tsp Garlic
Thaw the hash brown
potatoes. Shred the cheddar cheese and
mince the garlic. Combine all
ingredients and put in a 4 quart slow cooker.
Cook on low, stirring occasionally, for 2 hours.
Per Serving: 176 Cal (23% from Fat, 35% from Protein, 42% from Carb); 16 g Protein; 4 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 18 g Carb; 1 g Fiber; 2 g Sugar; 258 mg Calcium; 1 mg Iron; 354 mg Sodium
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