Velveeta Italian Ham Primavera Food

ITALIAN-STYLE HAM PRIMAVERA

Steps:

• Cook Rotini in boiling water in large saucepan 8 min., stirring occasionally.
• Add contents of Broccoli Pouch, ham and vegetable blend; cook 5 min., stirring frequently Drain.
• Stir in Cheese Sauce and seasoning; cook until heated through, stirring occasionally.

CREAMY PASTA PRIMAVERA WITH HAM

Steps:

• Cook pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
• Meanwhile, melt butter in large saucepan on low heat. Add garlic; cook and stir 1 min. Stir in flour; cook and stir 2 min. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min. or until cheeses are melted and sauce is well blended.
• Heat oven to 375ºF. Drain pasta mixture; return to pan. Add cheese sauce and ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.
• Bake 20 min. or until heated through.

PRETTY HAM PRIMAVERA

Steps:

• In a large skillet, saute mushrooms and onion in oil until tender. Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth. , Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with cheese if desired.

PRODUCE DRAWER PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water.
• Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate.
• Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn't burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes.
• Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.

VELVEETA CLASSIC HAM & GRILLED CHEESE SANDWICH

Steps:

• Fill bread slices with VELVEETA and ham to make 4 sandwiches.
• Spread outsides of sandwiches with butter.
• Cook in skillet on medium heat 3 min. on each side or until lightly browned on both sides.

VELVEETA ITALIAN-SEASONED CHICKEN CAMPFIRE PACKETS

Steps:

• SPRAY 4 large sheets of heavy-duty foil with cooking spray; top with chicken, Italian seasoning and vegetables. Fold to make 4 packets.
• GRILL 15 minute or until chicken is done. Cut slits in foil to release steam before carefully opening packets.
• TOP ingredients (still in packets) with VELVEETA®. (No need to refold packets to seal.) Grill 5 minute or until VELVEETA® is melted.
• Kraft Kitchens Tips:.
• VELVEETA® Mexican Chicken Campfire Packs: Combine 1/2 teaspoons each chili powder, crushed red pepper, garlic powder and ground cumin. Sprinkle over chicken instead of the Italian seasoning, then continue as directed.
• VELVEETA® Creole Chicken Campfire Packs: Prepare recipe as directed, substituting Creole seasoning for the Italian seasoning.

PASTA PRIMAVERA WITH SMOKY HAM

Steps:

• Cook pasta in large pot of boiling salted water 7 minutes.
• Add asparagus and cook 3 minutes.
• Add bell pepper.
• Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer.
• Drain well.
• Meanwhile, stir ham in heavy large skillet over medium-high heat until beginning to brown, about 3 minutes.
• Add cream.
• chicken broth and mustard and boil sauce 2 minutes, stirring up and browned bits.
• Add pasta mixture to skillet.
• Toss until sauce coats pasta mixture, about 2 minutes.
• Season to taste with salt and pepper and serve.

HAM PRIMAVERA

Steps:

• Cook the pasta while you are preparing the rest of the dish in a large saute pan. Reserve a little of the pasta water to add to the sauce if you would like to thin it a bit.
• Saute the onion and garlic in the butter for 2-3 minutes.
• Add the carrots and saute for a couple more minutes.
• Then add the broccoli and cook until bright green. I cover it and let the veggies get nearly done, as my family does not like their veggies with any crunch left.
• Add the ham, mustard and the italian seasoning and saute for a couple more minutes.
• Toss in the cooked spaghetti noodles and serve.

HAM PRIMAVERA

Steps:

• Fry mushrooms and onion flakes in oil or butter until tender.
• Add in 3 cheese alfredo sauce and salt and pepper, stir until smooth.
• Bring to a light boil; stir for about 2 minutes or until slightly thickened.
• Stir in spaghetti, ham, and peas; stir until heated through.
• Top with Parmesan cheese.

VELVEETA® HAM & CHEESE MAC SKILLET

Steps:

• Bring water to boil in large skillet on high heat. Stir in macaroni; simmer on medium-low heat 6 to 8 min. or until tender, stirring occasionally.
• Stir in VELVEETA, ham and vegetables; cook 5 min. or until VELVEETA is completely melted and macaroni mixture is heated through, stirring frequently.

VELVEETA® ITALIAN HAM PRIMAVERA

Steps:

• Cook Rotini Pasta in boiling water in large saucepan on medium-high heat 4 min.
• Add contents of the Broccoli Pouch, the ham and vegetables; stir until well blended. Return to boil; continue cooking 5 min. Drain. Do not rinse.
• Stir in Cheese Sauce and seasoning until well blended; cook until heated through, stirring frequently.