The vegetables and creamy sauce are cooked in the same saucepan, making cleanup a snap.

1/2 cup fat-free, low-sodium chicken broth, plus more if needed for thinning sauce
1/2 teaspoon dried thyme, crushed
3 cups broccoli florets
2 tablespoons nonfat or low-fat sour cream
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard

In a medium saucepan, bring the 1/2 cup broth and thyme to a boil over high heat. Add broccoli. Return to a boil. Reduce heat, cover, and simmer 5 minutes, or until tender-crisp. Do not drain. With a slotted spoon, remove broccoli from saucepan. Set aside and keep warm.

Meanwhile, in a small bowl, stir together remaining ingredients. Stir sour cream mixture into cooking liquid remaining in saucepan. Cook and stir over medium heat until thickened, about 2 minutes. Do not let it boil. Cook 1 minute more, stirring constantly. (If sauce is too thick, add more broth, 1 tablespoon at a time, until desired consistency is reached.)

Return broccoli to saucepan with sauce. Stir gently until well coated.

New Potatoes with Easy Mustard Sauce: Prepare recipe as directed above except omit broccoli and thyme. Use 1 pound tiny new potatoes, scrubbed and cut into bite-size pieces, and 1/4 teaspoon dried dill weed. Cook potatoes for 10 to 15 minutes, or until tender.

New Potatoes with Easy Mustard Sauce
Nutrition Analysis (per serving)
Calories    96   
Total Fat    0.5    g
Saturated Fat    0.0    g
Trans Fat     0.0    g
Polyunsaturated Fat    0.0    g
Monounsaturated Fat     0.0    g
Cholesterol    1    mg
Sodium    72    mg
Carbohydrates    21    g
Fiber    2    g
Sugars    2    g
Protein    3    g
Dietary Exchanges: 1 1/2 starch