2 ts Margarine - Becel Light
1 md Onion -- chopped
1    Clove garlic -- minced
1 c  Carrots -- diced
1 c  Celery -- chopped
3 c  Potatoes -- diced
1 1/2 ts Knorr Chicken Stock
1 1/2 c  Water
2 tb Fresh dill -- chopped
1 1/2 ts Lemon rind -- grated
1 cn Tuna in water -- (6.5 Oz.)
1 1/2 c  Skim milk
1 c  Corn -- frozen
1 c  Peas -- frozen
1/4 ts Salt
1/4 ts Pepper

In large saucepan, melt butter over medium heat; cook onion, garlic,
carrots
and celery, stirring, for 5 to 8 minutes or until softened. Add potatoes,
stock, dill and lemon rind; bring to boil. Reduce heat to medium-low;
cover
and simmer for 12 to 15 minutes or until vegetables are tender. Drain tuna,
reserving liquid. Break tuna into large chunks; add to pan along with
reserved liquid, milk, corn, peas, salt and pepper. Heat through. Taste
and
adjust seasoning. Makes 8 cups or 4 to 6 servings.

NOTES : 2% or whole milk can be substituted for skim milk but the calorie
and fat contents will be higher. Per Serving – Calories 144.4, Total Fat
1.6g. 9.8%CFF

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