Saucey Skillet

I love using cans of soup as the basis for sauces lately. I'm basically combining the ingredients of a veggie stir fry and a protein (tofu or veggie meat), plus a can of soup--it's really low cal. This made four servings at less than 300 calories each.

**Saucey Skillet**

1 onion, diced
1 head cauliflower, cut into florets
1 package Morningstar veggie chicken strips
1 can cream of mushroom soup
1 t garlic powder
1 bunch of swiss chard, cleaned and chopped
1/2 cup shredded cheese

Sautee onion in pam in large skillet until soft. Add cauliflower and continue cooking for a few minutes, then add veggie chicken and cook for a few more minutes, stirring well. In a medium-sized bowl, combine condensed soup, 1/2 can of water, and garlic powder. Add to skillet, bring to a boil, and reduce heat to medium. Cook until cauliflower is done, stirring regularly. Then add chard and cover, cooking for 5 minutes or until chard is wilted. Serve topped with cheese.

You could use any combination of vegetables for this dish--broccoli, zucchini, carrots, mushrooms, spinach, etc. You could use another creamy or cheesy soup (I also like broccoli cheddar). You could mix in cooked rice or potatoes, though I like to keep those to a minimum. This dish can be served over rice, with crusty bread, or alone.