Do you have any recipes that require light velveeta?

[ChristineB]

I made the Creamy four cheese macaroni (everyone loved it!) this past weekend and it called for 3 oz of Velveeta light. Well the grocery store that I went to only had the gigantic, enormous box of velveeta light--for $9.00. So I have tons left and was wondering if you had any recipes that I could use my velveeta light in?

Thanks,
Christine

[Grace]

Christine, I checked my software and came up with these recipes - let me know if you'd like me to post any of them!

Broccoli and Cheese Soup
Broccoli, Cheesd and Rice Casserole
Chile Con Queso Dip
Creamy TWO Cheese Macaroni (as opposed to the FOUR cheese you already made!)
Greek Macaroni and Cheese

I would imagine there are more recipes on the Kraft website too. You might try looking there.

[tanastaplo]

I'm not Christine, but I'd sure like to see the Greek macaroni and cheese recipe, if you have it easily accessible. My husband LOVES the mac & cheese side dish at the little Greek diner nearby. Maybe we can give it a shot at home!

Thanks, Grace!
Teddy

[DmOrtega]

How about a grilled cheese sandwich?

[Gracie]

Hi Grace -

I'm seconding Teddy's request for the Greek Macaroni and Cheese!

Loren

[luckylori]

One of my favorites is to make a quick Mexican dip. Cook up a pound of ground beef (I use 93% lean)...drain...mix in about a small jar of Pace picante (whatever degree of heat you like...I like mine hot or medium)...throw in a bunch of cut-up Velveeta, and zap it in the microwave until it's the consistency you like. We like it with baked Tostitos.

You can also use it in omelets, grilled sandwiches, or to make a cheese sauce for broccoli or cauliflower.

[Grace]

Here you go. I don't know how authentic it is, but it still looks like it would be delicious, nonetheless. Let me know how it comes out if anyone tries it!

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

[tanastaplo]

Thank you, Grace! It does look good!
Teddy

[Jewel]

Forgive me for tootin' my own horn here, but we love my Cheesy Chicken Chowder! It uses a pound of light Velveeta, and is really yummy and filling! Here's one of the review threads, the recipe is about halfway down.

http://www.cookinglight.com/vbb/show...hicken+chowder

[ChristineB]

I just love this board so much!!

Where else could you find a wonderful group of people that completely understand my "processed cheese crisis" and respond so quickly with so many delicious solutions If I told my husband about this "problem" he would think I had completely gone over the deep end.

Looks like I am going to have to go buy another big hunk of this cheese so that I can make all of these recipes...so many good ones to choose from!!

Thanks to all of you!!
Christine

[lsdesign]

What about that Cheesy Chicken Chowder everyone raved about last fall???

[Susann]

The queso dip is actually quite good. I will be happy to post the recipe if you like.

[SueK]

Originally posted by lsdesign
What about that Cheesy Chicken Chowder everyone raved about last fall???

If you're talking about Jewel's recipe (mentioned above), that was the first thing that came to my mind, too. My family just gobbles it up; it is great!

You can always make cheesy chicken spaghetti, too. I don't have the recipe on hand, but DH and DD love it.

[eas11]

I tried a recipe listed on a WW site for a 1 point soup using light velveeta and it was very good.

It's a really simple dump recipe:

2 cans chicken stock
1 can Rotel spicy diced tomatoes
Bag of mixed veggies (I used a broc/cauli/squash/carrot mix)

Bring above to a boil then reduce and simmer till veggies are tender.

Off heat, add 1/2 loaf (whats that, maybe 5 oz's?) light velveeta (cut in to several slices for quick melting), stirring gently till melted.

Ellyn

[Curleytop]

Here is a recipe which I got from this board. I use it all the time. My "I don't like broccoli" dh now loves it since I make this sauce!
It does not use lots of cheese, but you can make it often!

* Exported from MasterCook *

FAST MICRO CHEESE SAUCE

Recipe By :CL BB 10/01
Serving Size : 2 Preparation Time :0:00
Categories : Cheese Low Fat
Microwave Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Butter or Margarine -- Melted
1 Tablespoon Unbleached flour
1/2 Cup Nonfat Milk
1/2 Cup Nonfat Cheese or Light Velveta -- Shredded
2 Drops Worcestershire sauce

Melt butter in larger glass 1 cup measuring cup in micro for 1 minute.
Add flour and stir to combine. Add milk and micro for 1 minute, stir. Mixture should be thick. Add the grated cheese and a drop or two of Worcestershire sauce. If the cheese does not dissolve, micro a few seconds.

Yield:
"1/2 Cup"

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Serving Ideas : Serve over broccoli or cauliflower