Portion Size: 1 Potato with ½ c. cheese sauce and ½ c. broccoli  

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 Medium Baking Potatoes	Scrub and trim
4 cups broccoli flowerets	Wash and trimmed
3 cups low salt vegan chicken or vegetable broth
1 cup diced carrots	Wash, peel and trim
1 teaspoon salt
½ teaspoon black pepper
4 cups shredded low fat cheddar cheese	For vegan: use vegan cheese
1(14 oz.) can evaporated fat free milk	For vegan: use vegan cream cheese
¼ cup flour
2 tablespoon margarine	For vegan: use vegan margarine

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pre heat oven to 400° F Wrap potatoes in foil. Pierce with fork 2-3 times. Bake in oven for 1 hour or until tender
2	Steam broccoli in microwave.
3	In medium sauce pan, melt margarine over medium high heat. Add carrots and cook until tender.
4	Add flour and toss to coat flour. Stir in chicken broth, salt, pepper and evaporated milk. Bring to boil.
5	Reduce heat.  Add cheese 1 cup at a time and stir until melted.	Temperature check must reach 165 °F degrees
6	Spilt open baked potato. Top with broccoli and then cheese sauce. Serve hot.