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Slow-Cooked Vegetables with Cheese Sauce

TOTAL TIME: Prep: 5 min. Cook: 3 hours YIELD: 6 servings.
Who can pass up veggies smothered in cheese? No one I know! This is an inviting recipe to serve kids who normally shy away from vegetables. —Teresa Flowers, Sacramento, CA

Ingredients

  • 1 package (16 ounces) frozen Italian vegetables, thawed
  • 3 cups frozen broccoli florets, thawed
  • 1 package (8 ounces) Velveeta, cubed
  • 1-1/2 cups frozen cut kale, thawed and squeezed dry
  • 1/3 cup chicken broth
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. Place all ingredients in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until cheese is melted. Stir before serving.

Nutrition Facts

3/4 cup: 209 calories, 16g fat (7g saturated fat), 42mg cholesterol, 704mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 10g protein.

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