Summer Vegetables In A Creamy Chile Cheese Sauce Food

VEGETABLES IN CREAM SAUCE

Steps:

• Layer vegetables, VELVEETA and cream cheese in 1-1/2-quart microwavable casserole dish; cover.
• Microwave on HIGH 13 min. or until vegetables are heated through, stirring after 7 min.
• Stir until well blended.

VEGETABLES WITH CHEESE SAUCE

Steps:

• Microwave vegetable blend according to package directions. In a small saucepan, combine cheese and milk. Cook and stir over low heat until melted. Serve with vegetables.

SUMMER VEGETARIAN CHILI

Steps:

• Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
• Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

CHEESE AND SUMMER SAUSAGE

Steps:

• Remove casing of sausage and slice in 1/2-inch discs. Leave cheese whole and serve with cheese knife or cube up ahead to pack for a picnic. Serve salami and cheese selections with grapes and grape tomatoes.

CREAMY CHEESE SAUCE FOR VEGGIES (LOW CARB)

Steps:

• Melt all in saucepan.
• Serve over your fave veggies!

CREAM CHEESE AND CHIVE SAUCE (FOR VEGGIES)

Steps:

• Stir cream cheese and milk over low heat til smooth.
• Stir in rest of ingredients.
• Serve over veggie of choice.
• Makes 1 1/3 cups.

VEGETABLE CHEESE BAKE

Steps:

• Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

CREAMY VEGGIES

Steps:

• Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
• Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
• Stir until blended.

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.