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Old 10-29-2003, 01:52 PM   #1
pocahontas
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Substitute for Velveeta cheese?

I really want to try this soup but the Velveeta alone is 3 carbs per oz! Any suggestions?

CHEESY VEGETABLE SOUP

3 cans chicken broth
1 can rotel tomatoes w/ green chilis
2lbs of frozen veggies of choice
8oz. velveeta cheese
spices to taste

Throw the first 3 ingredients into a pot. Bring to a boil, and simmer till vegetables become tender (10-15 minutes). Using a potato masher, or any other utensil, just mash down the vegetables, right in the pot, to a smaller size (whatever you prefer). I like them in smaller chunks. On low heat, throw the Velveeta Cheese into pot and stir till melted, and EAT and ENJOY!
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Old 10-29-2003, 03:05 PM   #2
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Mild cheddar and cream would be my best suggestion.
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Old 10-29-2003, 03:22 PM   #3
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I just made this for supper last night and the sauce part of it tastes amazingly like it has Velveeta in it. It reminds me of that Velveeta salsa dip. Maybe you could use some cream cheese and cheddar instead of the Velveeta. I think the cream cheese gives it richness, creaminess and a little zip and the cheddar gives it the cheesy flavor. I think you'll have to add the cheddar more gradually (shred it first) than Velveeta so that it melts well. I don't recommend using packaged pre-shredded cheese because it has a powdery coating that will keep it from melting nicely.



SPICY SAUSAGE AND "RICE" CASSEROLE
1/2 batch Faux Rice (1/2 medium fresh cauliflower or 15 ounces grated)
1 pound pork sausage
8 ounces cream cheese, softened
10 ounce can Rotel tomatoes, undrained (chopped tomatoes with green chiles)
4 ounces cheddar, shredded
Salt and pepper, to taste

Prepare Faux Rice. Meanwhile, in a large skillet, brown the sausage; drain fat. Cut the cream cheese into cubes and stir into sausage until combined and melted. Stir in Rotel tomatoes; blend well. Season with salt and pepper. Put the half batch of Faux Rice in a large casserole; mix in the sausage mixture and cheese. Check seasoning and add salt and pepper, if needed. Microwave on MEDIUM for about 10-20 minutes until hot and bubbly. Or, bake at 350║ for 20-30 minutes.

Makes 6-8 servings (6 servings - 5 usable carbs each) (8 servings - 4 usable carbs each)

Definitely not gourmet food, but homey and satisfying. It's also pretty hot and spicy. If you don't care for hot food, you could substitute and equal amount of canned diced tomatoes.
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Old 10-29-2003, 03:26 PM   #4
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Another thing occurred to me. You might need to blend the cheeses with just a little of the soup liquid and cook it till melted and creamy before adding it all to the pot or you might end up with a big glob of cheese floating in your pot.
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Old 10-29-2003, 03:32 PM   #5
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Thanks for the ideas. I never thought about adding cream cheese but that may just be the trick!

BTW, I am going to make that sausage and rice dish real soon! It looks sooooooooooo good!
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Old 10-29-2003, 08:13 PM   #6
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I just wonder if that cheese sauce Rago has might work.
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Old 10-30-2003, 04:13 AM   #7
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I've never tried the Ragu cheese sauce, but I have read the label and it has starch in it.
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Old 10-30-2003, 12:10 PM   #8
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There is 8 ozs. of velveeta in the entire pot, but you get 10 servings from that whole recipe. So the carb count you are getting per serving, from the cheese is pretty low.....you are getting less than 1 oz of velveeta in a serving! As long as you don't sit down and eat 4 bowls of soup in one sitting....it's not bad at all!
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Old 10-30-2003, 01:31 PM   #9
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Quote:
Originally posted by Linda1960
There is 8 ozs. of velveeta in the entire pot, but you get 10 servings from that whole recipe. So the carb count you are getting per serving, from the cheese is pretty low.....you are getting less than 1 oz of velveeta in a serving! As long as you don't sit down and eat 4 bowls of soup in one sitting....it's not bad at all!
That is true ASSUMING I get 10 servings out of it. 10 servings seems like a bit of a stretch to me, especially for an entire meal. How big are the servings? DBF and I can eat a lot, LOL!
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Old 02-20-2013, 11:26 AM   #10
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Quote:
Originally Posted by pocahontas View Post
That is true ASSUMING I get 10 servings out of it. 10 servings seems like a bit of a stretch to me, especially for an entire meal. How big are the servings? DBF and I can eat a lot, LOL!

I bet that if you added a good amount of diced grilled chickn to the soup after it is all blended up, it would be super satisfying without going overboard on portions and risking all of the extra Velveeta carbs. :c)

I'm going to do a variation of this soup tonight using caulifower as my veg and chicken as the protein ~ I'll let you know how it turns out
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Old 02-20-2013, 12:51 PM   #11
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I've seen Cheese sauce made with cheddar and some chicken both and heavy cream...I would say since you already using the broth some cheddar and heavy cream or a little cream cheese should work...or use half the amount of velveta and then add a lower carb cheese choice to finish.
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Old 02-20-2013, 01:17 PM   #12
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Jamie has a velveeta cheese recipe on her blog. Just google velveeta your lighter side.

I just noticed how old this thread is lol

Last edited by Ginaaaaaa; 02-20-2013 at 01:28 PM..
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Old 02-20-2013, 01:50 PM   #13
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What about Deluxe cheese slices? I have used them in many recipes with good results.
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Old 02-20-2013, 02:39 PM   #14
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Wow! I dont even remeber this.
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Old 02-20-2013, 02:56 PM   #15
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2003? Yikes, that was before I joined up here!

I wonder about the Tostitos Salsa con Queso though? I love that stuff. Haven't checked it recently for carbs/ingredients. It would add a small zing to that soup though!
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Old 02-20-2013, 06:41 PM   #16
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That's would be great in this soup, Char - good idea! I haven't looked at it for quite some time myself but I will the next time in a grocery store.
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Old 02-21-2013, 11:49 AM   #17
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I make a very tasty and super easy mac and cheese pretty much every week using heavy cream and shreded cheese. I boil some LC pasta, then in a small casserole dish, mix heavy cream and shredded cheese, micro to melt, stir in the pasta, then top with a layer of additional shredded cheese and bake, super good and tastes just like any baked mac and cheese ive ever had
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