Slow Cooker Mixed Veggie Noodles Directions:
Lightly coat the inside of a slow cooker with a small amount of butter or nonstick spray.
Add vegetable broth and frozen mixed vegetables and stir to combine.
Cover and cook on HIGH for 2 hours until vegetables are tender and broth is hot.
Add dry egg noodles and press them into the liquid.
Cover and cook on HIGH for 25 minutes, stirring once halfway through.
Turn to WARM, add butter, and let melt for 3 minutes.
Stir gently until noodles are coated.
Serve 1 portion as about 1 1/4 cups.
WW Points Calculation
Egg noodles — 24.00
Light butter — 12.00
Vegetable broth, mixed vegetables — 0.00
Points Information:
Total Points: 36.00
Servings: 6 servings, about 1 1/4 cups per serving
Points per serving: 6.00
Nutrition Information
Calories 260
Fat 8.5 g
Protein 6.0 g
Carbohydrates 38.0 g
Sugar 4.0 g
Sodium 480 mg
I'm waiting for your comments! Enjoy!
