1 lb. processed cheese food – cubed
1/2 cup milk – low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail OR 1/4 lb. crawfish tail meat – broiled, chopped
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
Combine all ingredients except red pepper and parsley in a saucepan.
Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley.
2 cups cooked elbow macaroni
8 oz. Velveeta® – melted, low-fat okay
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
1 cup milk
2 eggs – beaten
1/3 cup chopped green olives
1 tsp. garlic salt
1/4 tsp. ground mustard seed
Combine all ingredients in a greased, oven-proof casserole dish.
Bake, covered, in 350 degree oven for 35 minutes.
Uncover and bake additional 15 minutes.
1 sm. onion – chopped
2 ribs celery – chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 – 1/2 cup buffalo wing sauce – to taste
4 oz. process cheese food (Velveeta®) – cubed, low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt
In a 2-quart saucepan over medium-high heat, cook onions and celery in butter until tender.
Stir flour into pan; slowly whisk in milk and broth.
Stir in remaining ingredients and simmer over medium-low heat, stirring occasionally, until the cheese has melted.
(10) 6″ corn tortillas – cut into 1/4″ thick strips
1 lrg. onion – minced
2 cloves garlic – minced
2 Tbls. vegetable oil OR olive oil
15 oz. can tomato puree
4 cups chicken broth
up to 1/2 cup hot sauce – to taste
1/2 med. green bell pepper – seeded, minced, optional
1 Tbls. minced jalapeno pepper – optional
1 tsp. Worcestershire sauce
1 tsp. granulated sugar
1/2 tsp. salt
1 tsp. chili powder – optional
1/4 tsp. black pepper
1/4 cup all-purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken – cubed
1 cup heavy whipping cream
1/4 cup sour cream – low-fat okay
8 oz. process cheese food (Velveeta®) – cubed, low-fat okay
1 Tbls. chopped fresh cilantro – for garnish, optional
Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
In a large pot over medium-high heat, sauté onions and garlic in oil until soft.
Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.
Whisk flour/water mixture into soup.
Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.
Add cream, sour cream, and cheese to pot; stir until cheese has melted.
Pour soup into bowls, pile tortilla strips into a “haystack” shape on top of the soup, garnish with cilantro.