Broccoli Cheese Soup

2 1/2 cups fat free low sodium chicken broth

2 cups chopped fresh broccoli or a box of frozen broccoli

1 medium chopped carrot

1 medium rib of celery chopped

1/4 tsp salt1/4 tsp pepper

1/8 tsp nutmeg

1 cup half and half

3 Tbsp. all purpose flour

Low-fat sharp Cheddar cheese 3 slices torn into pieces

In a large saucepan stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg.  Bring to a simmer over medium-high heat. Reduce heat and simmer covered for 10 minutes until the vegetables are tender.  In a small bowl whisk together the half and half and flour.  Stir into the saucepan and simmer for 2 more minutes or until the soup thickens, stirring occasionally.  Add the cheese.  Remove from heat and stir until the cheese is melted.

Chicken, Potato & Vegetable Bake

6 small chicken breasts half's
11/2 lb.

gold potatoes (about 3) peeled and cubed
3 carrots coarsely chopped
1 onion coarsely chopped
3/4 cup zesty italian dressing (or use dressing found this web site)
2 tbsp grated parmesan cheese

Heat oven to 400.  Place chicken and vegetables in large baking dish and drizzle with dressing.  Bake for 1 hour until chicken is done.  Sprinkle with cheese