Vegetables with Broccoli Lemon Sauce
- 12 small red potatoes, cut into quarters
- 1 large green or red bell pepper, cut into 1/4-inch rings
- 2 cups broccoli florets
- 1 (10.5-ounce) can 98 percent fat-free cream of broccoli soup
- 1/2 cup low-fat mayonnaise
- 4 green onions, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon dried thyme leaves, crushed
- Place potatoes in a saucepan and cover with water.
- Heat to a boil and then reduce heat to low for 10 minutes.
- Add pepper and broccoli.
- Cook for 5 minutes or until vegetables are tender.
- Strain.
- In a separate saucepan, mix soup, mayonnaise, onions, lemon juice, and thyme.
- Heat through.
- Serve over vegetables.
red potatoes, green, broccoli florets, percent, lowfat mayonnaise, green onions, lemon juice, thyme
Taken from www.foodnetwork.com/recipes/sandra-lee/vegetables-with-broccoli-lemon-sauce-recipe.html (may not work)