Since the husband wanted the Cheesy Steak and Rice dish from yesterday, I was left with a little too much Velveeta. Today for lunch I decided to make up something that would utilize some more of the processed cheese. Here is what I ended up with. I had to guess on the amount of spices used, because I just tossed them in. You can adjust them according to your taste.

Ingredients:

• 4 oz. linguine, uncooked
• 4 oz. Velveeta, cubed
• 2 tsp. Olive oil
• 1/2 can of Del Monte petite cut tomatoes
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1 tsp. crushed red pepper flakes
• 1 Tbsp. butter
• 1/4 cup milk

The Steps:

1. Prepare linguine as directed on the package.
2. In a skillet, heat olive oil and add garlic, tomotoes, chili powder, and crushed red pepper. Cook over medium heat for about 5 minutes.
3. Drain linguine and return to sauce pan. Stir in Velveeta, butter, milk and then the tomato mixture. Cook over low medium heat until the Velveeta is melted.

This entry was posted on Thursday, February 1st, 2007 at 3:24 pm and is filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.