ISO: Velveeta Light recipes

[schuh]

I know, many of you don't touch the stuff, but I bought a brick for an Easter appetizer (which wasn't very good) and now I need to use it up. Any suggestions (other than Cheesy Chicken Chowder, which I'm considering)?

[kwormann]

chili con queso! There are so many variations..with salsa, no salsa use peppers, rotel, chili...I personally like chopped chilis and tomatoes..I find that salsa makes it too watery!

Kim

[Curleytop]

Here is one I made last nite. The other recipes for Scalloped Potatoes were too time consuming. I also had one of those Light
Velveta languishing in the fridge and now I found a use for it.

* Exported from MasterCook *

SCALLOPED POTATOES WITH CHEESE

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Potatoes Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 garlic clove -- halved
Butter-flavored cooking spray
6 medium peeled red potatoes -- cut into 1/8-inch-thick slices
2 tablespoons margarine -- melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup skim milk

Preheat oven to 425º.

Rub an 11 × 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425º for 40 minutes or until potatoes are tender. (try the black iron pan next time)

Serving Size: 1 cup

Source:
"Cooking Light, April 1997, p.198"
Copyright:
"© Cooking Light"
Yield:
"7 cups"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 6g Total Fat; (33% calories from fat); 6g Protein; 21g Carbohydrate; 9mg Cholesterol; 241mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : This is an absolutely no-fail recipe no matter how you change it. I use any type of cheese (Cheddar, Swiss, Provolone), russet potatoes in place of red, and any kind of milk I have in the fridge.
MY NOTES: Used 3 baking potatoes, peeled and sliced. NO GARLIC. Light Velveta or Vons shredded. 8x8 DISH. Done in even less time. KEEPER

[Beth]

It's not light, but I have a tetrazzini recipe that uses Velveeta. I have lightened this with the usual low/nonfat substitutions, but have not tried Velveeta light in it. I have made queso with Velveeta light, and we did not like it. Perhaps in the casserole, it would have enough other stuff to work okay.

4 T. butter or margarine
6 T flour
2 cups milk (I use skim, you could probably use evaporated skim and cut back on the butter)
1/2 lb Velveeta
1 can cream of mushroom soup (reduced fat)
1 green bell pepper, chopped
1/2 red bell pepper, chopped
4 oz. sliced mushrooms
1/2 tsp garlic powder
2-3 cups chopped chicken or turkey
salt and pepper
8 oz. spaghetti, cooked

Make a cheese sauce with the flour, butter milk, cheese and mushroom soup by cooking over medium heat until it begins to thicken. Add green and red peppers, mushrooms, garlic powder, chicken and spaghetti. Mix well and pour into a 9x14 inch casserole dish. Sprinkle with bread crumbs if desired and bake at 350 until hot an bubbly, about 1 hour.

[Abby]

I'm sure you already know this, but Velveeta keeps in the fridge for a long, long time so you don't have to be in a huge hurry to get rid of it.

[Grace]

Here's one that looks really good to me!


CookWare(tm) from Cooking Light(r)

Greek Macaroni and Cheese

SOURCE: Cooking Light YEAR: Sept 1996 PAGE: 114

INGREDIENTS FOR 8 SERVINGS:
1/3 cup all-purpose flour
2-1/4 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina cheese
2/3 cup (2-2/3 ounces) crumbled feta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 ounces light processed cheese (such as light Velveeta)
6 cups cooked medium elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon reduced-calorie margarine, softened

INSTRUCTIONS:
1. Preheat oven to 375 degrees.

2. Place flour in a large saucepan. Gradually add milk, stirring with a whisk
until blended. Cook over medium heat 8 minutes or until thick, stirring
constantly. Add cheeses; cook 3 minutes or until cheese melts, stirring
frequently. Remove from heat; stir in macaroni, salt, and spinach.

3. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine
crushed toasts and margarine in a small bowl; stir until well- blended.
Sprinkle over macaroni mixture. Bake at 375 degrees for 30 minutes or until
bubbly. Yield: 8 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:
CALORIES 349 (28% from fat); FAT 10.8g (sat 5.4g, mono 2.6g, poly 0.9g);
PROTEIN 18.2g; CARB 43.5g; FIBER 3.3g; CHOL 32mg; IRON 2.7mg; SODIUM 579mg;
CALC 325mg

[schuh]

Thanks for the ideas! The Greek Mac & Cheese especially sounds like it's worth a try.

[BosunsWife]

I also use it (very infrequently though) to make Mac and Cheese. Boil some macaroni to make about 4-5 cups cooked. Add about a half a block of the low fat Velveeta, a can or so of Rotel tomatoes and if you care too, add some cooked ground turkey. You might have to adjust your amounts somewhat. This is one of my dishes with no recipe - just a little of this and a little of that! It is one of my DH's favorites (go figure).