• 2 Tbs. cornstarch
• 1-2/3 cups chicken stock
• 1 tsp. dried thyme leaves, crushed
• 1/8 tsp. pepper
• 1-1/4 lbs. small new potatoes, cut into quarters
• 2 medium carrots, cut into 1 inch pieces
• 1-1/2 cups celery, cut into 2 inch pieces

Combine cornstarch and 1/4 cupstock in a bowl until smooth. Set aside. Combine remaining stock and next 5 ingredients in a heavy nonstick skillet over medium high heat. Bring to a boil. Reduce heat to low. Cover and cook 20 minutes, or until vegetables are tender.

Remove vegetables to serving dish with a slotted spoon. Stir reserved cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables.

Per serving: calories 180, fat 0.9g, 4% calories from fat, cholesterol 0mg, protein 5.5g, carbohydrates 38.4g, fiber 4.6g, sugar 3.7g, sodium 394mg, diet points 3.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 1.8, Lean meat: 0.3, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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