Meals With Laura: Skinny Queso

First, the stats: Servings: 11 Size: 1/4 cup Old Points: 2 pts Weight Watchers Points+: 3 ptsCalories: 92.5 Fat: 4.5 g Protein: 6.5 g Carb: 7 g Fiber: 0.7 g Sugar: 2 g

Sodium: 143 mg (without salt)

You will need:

1 cup skim milk

3 tbsp cornstarch

1 tsp canola oil

1 cup minced onion

3 garlic cloves, minced

1-2 jalapeƱos, seeded and diced (or canned)

1/2 cup low sodium chicken broth

10 oz can Rotel tomatoes with chiles, diced and drained

1/4 cup fresh cilantro, chopped

juice of 1 lime

salt and black pepper, to taste

1/2 tsp ground cumin

1 tsp ancho chili powder

1 3/4 cups shredded reduced fat sharp Cheddar

Yes... one strange ingredient is corn starch.

There are places around t-town that will sell you these oddities that you may not use on the regular in bulk, or not so bulky portions.

In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.

Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.

Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.

Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.

Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.

Makes 2 3/4 cups.

Just add some fantastic friends and a bowl of chips and you're ready to go! Yum. My amazing friend Lacie couldn't get over how awesome this tastes. The spices really bring it up a 100 notches from your plain velveta (yuck) and rotel.