Rev: Rotini and Cheese witrh Broccoli and Ham 3/03

[ElinorC]

This is a very simple dish but it was very satisfying. This is the kind of thing I like to eat when I'm not feeling well or just need comfort food. DH agrees so it will be repeated. You could jazz up the recipe if you wanted with hot peppers or cayenne pepper. The sauce with Velveeta cheese was very creamy.


* Exported from MasterCook *

Rotini and Cheese with Broccoli and Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Pork & Ham


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 quarts water
2 cups uncooked rotini -- (8 oz. corkscrew pasta)
1 10 ounce package frozen chopped broccoli
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups Velveeta Light -- 6 ounces cubed
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
21 cups reduced-fat ham

1. Bring water to a boil in a large stockpot. Add pasta; cook 5 minutes. Add broccoli; cook an additional 5 minutes or until pasta is done; drain.

2. while pasta cooks, lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 minutes or until mixture is thick, stirring frequently.

3. Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Combine pasta mixture, cheese sauce, and ham.

Yield: 6 serings (serving size: 1 3/4 cups).


Ratings : Good Keeper 8


Per Serving (excluding unknown items): 188 Calories; 7g Fat (32.1% calories from fat); 15g Protein; 17g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 1179mg Sodium.

[JenB]

OK, I was reading the recipe, backed out went back in. 32 people looked at this post, no one noticed the 21 cups of ham? That's really low-fat ham if it makes 6 servings for 188 calories. I'd like to know the brand :)

[Ralph]

Should be 1 cup of ham!

[Kathy B]

Thanks for posting the review. My 12 year old DS saw the picture when he was looking over the magazine and thought it looked good. I'll try it soon!

[Zinnia]

Thanks for posting Elinor!
This recipe sounds awesome and I love the combination of pasta, ham and cheese-comfort food for me too. I normally don't look at reviews until I get my magazine but I couldn't resist this title, lol.. Can't wait to see the picture when I get March. Thanks, :) Zinnia

[ElinorC]

My recipe really had a lot of ham! Sorry about the error. Thanks Ralph for giving the correction!

[Peggy]

I agree with Elinor - This recipe definately fits the bill for "comfort food". I had everything in the house except for the Velvetta cheese so I put it on the menu earlier this week. Good recipe for a simple dinner. Very creamy and filling but could use some additional seasoning to kick the flavor up a notch.

Peggy

[tmsl]

I made this Monday night and liked how quick it went together. I agree that it does need some kind of extra seasoning and will experiment when I make it again. I'm not sure what it needs, who has tried something other than tabasco or cayenne? I would keep this one just because of the time factor.

Laura

[MiMo]

I made this and it was great. However, since this is a no Velveeta and Cool Whip household, I used 1-1/2 cups of shredded sharp cheddar cheese. I added a few splashes of Emeril's green pepper sauce to give it some zip. YUM!!! I will definitely make this again since it is easy to make and I always have these ingredients on hand.

[cherylopal]

Originally posted by MiMo
I made this and it was great. However, since this is a no Velveeta and Cool Whip household, I used 1-1/2 cups of shredded sharp cheddar cheese. I added a few splashes of Emeril's green pepper sauce to give it some zip. YUM!!! I will definitely make this again since it is easy to make and I always have these ingredients on hand.

you just answered my question! :) i don't like to use velveeta either.
cheryl

[valchemist]

you answered my question, too. I was planning to leave off the cool whip, since I have given up sweets for 6 weeks.

[scout1222]

Originally posted by valchemist
you answered my question, too. I was planning to leave off the cool whip, since I have given up sweets for 6 weeks.

Girl, you had me scrolling back up to find out if CL really just published a mac & cheese recipe with COOL WHIP IN IT! Urp.

I, too, was wondering about substituting cheese. I'll use Velveeta, but I have a hard time finding the light stuff consistently at my grocery store. I think when I try this I'll go for some real cheese.

[ErinM]

Is the ham a key ingredient??? I am a veggie and was planning to omit it. Any ideas for subs, or can I just stick with my plan of leaving it out?

[pilgrim719]

Originally posted by ErinM
Is the ham a key ingredient??? I am a veggie and was planning to omit it. Any ideas for subs, or can I just stick with my plan of leaving it out?

We're planning to make this on Sunday using portobello mushrooms instead of ham, since DH doesn't eat ham. My only thought was that maybe the ham provides the salt in the dish and that maybe it would need extra salt, but I figured we could always add that at the table so I wasn't going to add it to the whole dish.

Kari

[SusanMac]

whoa! whoa! whoa! CL is now cooking with Velveeta?? I find this more shocking than cream. Not sure why, it just seems so, well...not like something you'd find in a cooking magazine. Velveeta is one of those confession foods for me. If it's around, I find I eat it and like it...but am really embarrassed about it :-) Kind of like Kraft Mac & Cheese -- there's no real cheese in it, is there??

[ClaraB]

Originally posted by SusanMac
whoa! whoa! whoa! CL is now cooking with Velveeta?? I find this more shocking than cream. Not sure why, it just seems so, well...not like something you'd find in a cooking magazine. Velveeta is one of those confession foods for me. If it's around, I find I eat it and like it...but am really embarrassed about it :-) Kind of like Kraft Mac & Cheese -- there's no real cheese in it, is there?? Actually, this is not the first time CL has used Velveeta light in a recipe - there was an awesome broccoli and chese soup last winter, and a couple of years ago, there was a whole article called "lowbrow chow we love" that included other goodies like iceberg lettuce and marshmallow fluff :o. I actually hold CL responsible for introducing me to Velveeta - if it gets a person to eat broccoli, it has to be better than soda or potato chips, right? :D

[LaraW]

We had this for dinner this week and really liked it too. I subbed the velveeta, though, because I just don't like it. I subbed 3 oz neufchatel cheese and 3 oz cheddar, though next time I may just skip the neufchaetl and use all cheddar. I was concerned about the creamy texture and was trying to replace that with the neufchatel. I think it needed a little more oomph from the cheddar.

[TheresaM]

I make this recipe all the time, but here is my version. It's vegetarian.

1 1/2 cups uncooked rotini -- (8 oz. corkscrew pasta)
2 c fresh chopped broccoli
1 c chopped onions
1 c chopped red peppers
1 c sliced mushrooms
1 1/2 cups fat-free milk
1 1/2 cups Velveeta Light -- 8 ounces cubed
1/4 teaspoon black pepper

-Cook pasta.
-At the same time, steam broccoli for 3 mins and saute onions, mushroom and peppers.
- cook milk and slowly add velveeta, stirring constantly
- mix pasta and veggies together in a casserole dish that has
been coated with cooking spray.
- add black pepper
- stir in cheese mixture
- Bake for 20 mins.

[pilgrim719]

We made this tonight for dinner, kind of. We made a lot of changes, so I'm not even sure I should be posting my review :rolleyes: We used whole wheat rotini, baby bella mushrooms in place of the ham, and shredded white cheddar cheese instead of Velveeta. We also added a bit of cayenne pepper, garlic powder, and paprika to spice it up a bit. Whatever you want to call what we ended up with, it was very good! It was creamy, filling, and comforting. Perfect for a cold rainy day like today! We'll definitely be making it again when we want a quick, yummy, satisfying one-dish meal (we didn't have anything on the side).

Kari

[pbchipses]

This was really fast! It really came together in 20 minutes, and I am a slow cook!

This was good, basic food. Nothing too exciting, but DH loved it!

[Hoodone]

This is my kind of recipe, simple, fast and yummy! Leftovers were very good, too! I will definitely make this again.

[Ralph]

Mmm Mmm Good!

As has already been said, this was very easy to put together. The only change I made was to use fresh rather than frozen broccoli (I just don't care for mushy veggies!).

Using all cheddar as a substitute for the Velveeta would definitely work out fine.

[LaraW]

Originally posted by Ralph
Mmm Mmm Good!

As has already been said, this was very easy to put together. The only change I made was to use fresh rather than frozen broccoli (I just don't care for mushy veggies!).

Using all cheddar as a substitute for the Velveeta would definitely work out fine.

I actually just had this (again) for dinner tonight.

We skipped the neufachetel this time and used only cheddar. I would only say to make sure you get extra sharp cheddar. I only had sharp cheddar, and it wasn't quite sharp enough for me. I used fresh broccoli too.

[linsleyd]

We made this last night with fresh broccoli. While it was good and easy I will never use velveeta again. This was the first time I used it and it just doesn't compare to a sharp chedder or chedder for that matter.
I will make this again but I will definetly used shredded extra sharp chedder and throw in some extra spices. As it was it didn't have a lot of tastiness to it.

[Mamasue]

I also made this last night and thought it was just okay. I did use the velvetta but will try it again with the sharp cheddar. This recipe is missing some flavor and needs something. Maybe the sharp cheddar will bring a strong cheese flavor where the velvetta does not. The sauce is easy and plentyful. :)

[eliw23]

I thought this was also a little on the bland side. It was my first time using Velveeta and I agree with the other posters that using real cheese would maybe spice up the flavor. My DH loves mac and cheese types of dishes yet he thought it was just meh.

Now the question is what to do with the rest of the Velveeta block?

[valchemist]

this is a great recipe. you could cut it in half, depending on how much cheese you have left.


* Exported from MasterCook *

Jewel's Cheesy Chicken Chowder

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c chicken broth
4 c diced potatoes
2 c diced celery
2 c diced carrots
2 c diced onion
1/3 c butter
1/3 c flour
3 c 1% low-fat milk
3 tbsps low sodium soy sauce
2 c chopped cooked chicken breast
1 tsp red pepper flakes -- ground fine in coffee mill
1/4 tsp cayenne
1 lb Velveeta Light -- cubed

In a large stock pot, combine broth, potatoes, celery, carrots, and onion.

Cover and bring to a slow boil for 15 minutes or until vegetables are tender.

In a medium sauce pan over low heat, melt butter, add flour and whisk until smooth. Let simmer for one minute.

Increase heat to medium and stir mixture constantly while adding milk gradually.

Continue to stir until thick and bubbly (takes about 15 or 20 minutes).

Add milk mixture to vegetables. Add soy sauce and spices.

Gently stir in cheese and continue to stir until melted.

Add chicken and heat until warmed through.

Cuisine:
"American"
Source:
"Cooking Light Website"

[linsleyd]

Thanks Val! I'll have to try this this weekend so I don't have to throw the darned block away!:)

[tuff2000]

Quick question, rather than using ham, do you think already cooked cubed chicken (like perdue shortcuts or Louis Rich Grilled chicken) would be a good sub.? Thanks!

[JackieO]

Originally posted by eliw23
Now the question is what to do with the rest of the Velveeta block?
You can always melt the rest of the Velveeta with some salsa or a can of Ro-tel tomatoes to make queso dip for tortilla chips! :D

I'm glad this thread was bumped up today -- DS saw the picture of this dish while I was looking through my magazine last night and said, "Make that! Make that! I'd LOVE to eat that!" (I think it was the rotini that grabbed him, although he does like ham, broccoli and cheese!)

[Mamasue]

Originally posted by tuff2000
Quick question, rather than using ham, do you think already cooked cubed chicken (like perdue shortcuts or Louis Rich Grilled chicken) would be a good sub.? Thanks!

Yes chicken would be just fine! ;)

[Ralph]

Originally posted by Mamasue


Yes chicken would be just fine! ;)

Yea! What she said!

[tuff2000]

Thanks Mamasue and Ralph!! I think this will be on the menu tonight, using the chicken, fresh broccoli, and "possibly" cheddar:-)

[britneyelise]

This was so very easy. I used Hormel's 96% fat free cubed ham, 6 oz. fat free chedder ( I found this in the cheese section at Wild Oats) and skim milk (it was all I had on hand). Since everyone had previously said this needed a little kick, I added a few heavy shakes of Penzey's Ozark Seasoning. This was very good, even my father loved it and asked for seconds (trust me that is saying alot).

I served this with a salad and the Banana Pudding from Jan/Feb 03 (also quite yummy, but not very pretty).

Definitly repeat, if only because it is sooooo simple.

[tuff2000]

I can't believe how tasty this was. I used Louis Rich Grilled Chicken for the ham, and used Kraft Free Chedder in place of the Velveeta. I also added some cayenne pepper, and some minced garlic cloves, in addition to "fresh" broccoli. Overall, no one could believe how good this dish was, especially since it was so quick and easy to prepare. Thanks everyone for your ideas and reviews of this!!
Tara

[swquilts]

I went to the store today and what do I forget!! Frozen broccoli! Jeeezzzzzz :rolleyes:

So I made this without the broccoli. I added more ham and some dried minced onions and it wasn't too bland. DH didn't make any comments. I thought it was a nice comfort type food. I love this kind of stuff and if I don't exercise the portion control, I'm doomed, the whole pot could be gone.

Very easy to prepare too! Will probably make again someday.

[JackieO]

:(
Maybe I made too many subs/changes to this, but this dish bombed at my house this weekend. I read through this thread and was concerned that it might be rather bland, so I added some Sunny Paris seasoning to the sauce. I subbed turkey kielbasa for the ham (since I had it and wanted to use it up. And I added some smoked gouda along with the Velveeta (since I had it on hand, too!) I also used fresh broccoli (which can only be an improvement in my book). DS, who specifically requested it after seeing the picture, ate the broccoli and the kielbasa and left the rest (typical:rolleyes: ), DH said it was "ok, nothing special" and I agreed. I had some of the leftovers for lunch today and I think the rest is going down the disposal. Live and learn....

Maybe I'll do the smoked gouda mac and cheese from elsewhere in the issue....

[shoyski]

Well I liked this but DH was not happy. First off, he's not a broccoli fan but I figured he could pick it out. However, during cleanup, he said, "Another ding to this dish is how many pots and pans there are to clean up. A colander, a saucepan, a pasta pot..." There was more but I cleaned them before serving. :p

I used White Sharp Cheddar Cheese because my Velveeta had expired, :o Garlic with Italian Seasoning, Fat Free Half and Half and Evaporated Skim Milk (because I had them on hand and they needed to be used up.)

I will keep this on the list of things to make for my son and me when DH is out of town. However, with so many recipes to try, I'm not sure I'll make it again but it sure ranks higher than Kraft's Mac and Cheese. :D

[Linda in MO]

We liked this! My changes...I used a 16 oz. bag of frozen chopped broccoli instead of 10 oz. and used Penzey's Foxpoint in place of the salt and garlic powder. And after looking at the recipe again this moring, I figured out why mine had too much sauce. The recipe calls for 2 cups pasta (8 oz.) and I measured out 2 cups of pasta. I just looked at the bag and it's an 8 oz. bag, but there's a good cup of pasta left in the bag. So I'd say there's 3 cups of pasta in an 8 oz. bag. I will use 3 cups (8 oz.!) of pasta next time. Did anyone else notice this?