Cheesiest Macaroni and Cheese

2 cups cooked macaroni and cheese (usually 1 1/3 cup dry)
1/3 cup skim milk
4 oz 2% velveeta cheese

Add milk and cheese in a small microwavable bowl. Heat until cheese is melted. Add cheese mixture to cooked macaroni and mix well. Makes 6 servings. 5 points per serving.

Freezes well.

Cheese Turkey Dumplings

8 oz turkey diced
1 can reduced fat cream of chicken soup
1 cup skim milk (divided)
1 T minced onion
1/4 fat free sour cream used in sauce + 2 T used in dumplings
1 pkg four cheese Idaho instant potatoes
3/4 cup reduced fat Bisquick
1/2 2% shredded cheddar cheese

In a medium pan add soup, turkey, 1/2 cup milk, 1/4 cup sour cream, minced onion. Heat to boiling.

In a medium sized bowl make the dumplings by adding Bisquick, instant potatoes, 2 T sour cream, cheese, and 1/2 cup skim milk. Stir well. Divide into 6 sections in the bowl. Use a spoon and drop each dumpling in the boiling turkey soup mixture. Cover, lower heat to medium, and cook for 20 minutes. Don't lift the lid, be patient, it works!

Makes 6 servings, a serving is one dumpling and 1/2 cup sauce. 5 points per serving

Cheesy Cauliflower Soup

2 cups mashed cauliflower (1 medium sized will make 2 cups)
1 large carrot diced or in smaller pieces, about 3/4 cup
2 T dried minced onion, or half a small onion diced up
2 cups chicken broth, or 1 14 oz can and 1/2 can water
1 cup skim milk
4 oz 2% Velveeta cheese or a 1 cup shredded cheese (Velveeta melts good)
Pepper to taste
Salt to taste

Boil cauliflower until its tender. Drain and whip with a hand mixer or for a smoother texture put in blender and puree.

Bring to a boil the chicken broth, cook carrots and onion until tender. Can add a few pieces of raw cauliflower too, this will give the soup some texture, but its not necessary.

Add mashed cauliflower to the chicken broth mixture, stir well. Add salt and pepper to taste. Add milk and heat on medium heat. Add cheese and stir until melted. The soup will thicken up. Serve hot, season with sprinkles of cheese on top and black pepper to taste.

Makes 6 cups Nutrition per serving: 96 calories/2 fat/2 fiber per cup

Its alway wise to recalculate the nutrition for a recipe.

Source: created by Linda through trial and error