{light} broccoli cheese soup & corn bread...

2 tsp olive oil
1/2 cup onion, minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat cheese, cut into cubes
1/2 cup fat-free skim milk
1/2 tsp garlic powder

1 tsp salt
1/2 cup water
1/4 cup cornstarch

Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick.

(1 1/2 cups 4 pts)

{light} cornbread

1 cup cornmeal
1 cup flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
14 3/4 oz cream-style corn, canned
1/2 cup buttermilk
2 large egg white(s)
2 tsp canola oil

Preheat oven to 400ºF. Coat an 8-inch square cake pan with cooking spray.
Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center; set aside.
Combine creamed corn, buttermilk, egg whites and oil in a medium bowl; mix until blended. Fold mixture into dry ingredients; mix until blended. Pour batter into prepared pan and smooth the top.Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Serves 8.

(3 pts)

Good, good dinner. This soup, being light, did not sacrifice taste or creaminess at all. It really hits the spot on a cold day. The corn bread...good, but a little bland. It was very, very moist, but needed just a little sugar (2-3 tsp).