Microwave Velveeta Mac and Cheese

If you like "Velveeta Mac and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.

I know some food snobs will turn their nose up at processed cheese and that's OK; I don't use it very often either. However, it DOES make the creamiest macaroni and cheese ever!!

This recipe is ready to eat in 
a flash and everyone loves it.

It is 100% COMFORT FOOD!!!

 

2 cups of elbow macaroni 
6 ounces* of Velveeta cheese (cubed) 
1 cup sharp cheddar cheese (shredded)
3/4 cup milk 

Gently boil 2 cups of elbow macaroni (in UNsalted water) for about 8 minutes.

While noodles are boiling, put the cubed Velveeta and milk into a microwave safe bowl and microwave it on high for 1 minute. Stir it and put it back in the microwave for another minute. Remove from heat and stir/whisk until the mixture is nice a smooth.

Keep in mind: all microwaves are different, so watch your cheese sauce for the final 30 seconds or so. You may have to add or subtract 20 seconds to get the cheese completely melted.

Drain the cooked macaroni (do not rinse). 
Gently stir the hot noodles and the shredded cheddar
 into the (hot) Velveeta sauce.

Gently stir until well combined.
That's all there is to it!! 

*NOTE: This recipe calls for 6 ounces of Velveeta cheese. Fortunately, the Velveeta foil wrapper is marked in one ounce sections, so that makes it easy.

ENJOY !!!

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Spaghetti Squash with Shrimp and Turkey Bacon

Do you have left over spaghetti squash and don't know what to do with it? Try this dish! Once you have your spaghetti squash prepared, this recipe is a cinch to make!

Add olive oil to a medium sized skillet over medium heat. Add minced garlic and saute for about 30 seconds. Then add raw shrimp and cook a few minutes on each side until cooked through and no longer pink. Set aside.

Add light butter to the same skillet and melt over medium heat. I like to use Land O' Lakes Light Butter with Canola Oil which only counts as 1 Healthy Fat for 1 tbsp.

Once the butter has melted, toss in spaghetti squash, turkey bacon, garlic salt or salt, and black pepper until combined. Add the cooked shrimp and garnish with parmesan cheese. This makes 1 full Lean and Green so enjoy the whole dish!

Spaghetti Squash with Shrimp and Turkey Bacon

Ingredients:

1 tsp olive oil (1 Healthy Fat)

1 tbsp light butter (1 Healthy Fat)

1 tsp minced garlic (1 Condiment)

8 oz raw shrimp, tails removed ~ should yield 6 oz cooked (1 Leanest with 1 oz subtracted)

2 slices turkey bacon, cooked and crumbled (1 oz subtracted from shrimp)

1 1/2 cups spaghetti squash, cooked (3 Greens)

1/4 tsp garlic salt or salt (1 Condiment)

1/8 tsp black pepper (1/4 Condiment)

1 tbsp reduced fat parmesan cheese (1/2 Condiment)

Directions:

In a medium sized skillet over medium heat, add olive oil.

Add minced garlic and saute for about 30 seconds or until light brown in color.  Then add raw shrimp and cook a few minutes on each side until cooked through and no longer pink. Set aside.

Add light butter to the same skillet. Once butter has melted, toss in spaghetti squash, garlic salt or salt, pepper, and crumbled bacon. Heat until warm about 2 to 3 min. Add cooked shrimp and garnish with parmesan cheese.

1 Serving with 

1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving

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