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      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.