Super Simple and CHEAP

Submitted by Berta
Bacon, Cheese and Potato Chowder



3 cups fat-free milk
1 can (10-3/4 oz.) condensed cream of potato soup
2 cups frozen Southern-style hash browns OR grate your own (must partially cook in microwave first)
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
2 slices Bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions
1/2 to 1 cup of coursely grated carrots (steam in microwave to almost cooked stage) optional
coursely ground pepper, salt, Mrs. Dash to taste


MIX milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 min., add carrots - stir frequently. LADLE into six soup bowls. TOP evenly with the cheese, bacon and onions. Serve with whole wheat bread, french bread, roll or cheese sandwich


Pudding Parfait


(just 70 calories)

2 cups fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 cup thawed COOL WHIP FREE Whipped Topping
1 cup sliced fresh strawberries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
SPOON half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.

REFRIGERATE at least 1 hour before serving. Store leftover desserts in refrigerator