The Healthy Tales

Posts Tagged ‘velveeta cheese’

It’s Friday and you know what that means – Another great Freezer Friendly recipe!  I am excited about the recipe I have for today.  This recipe is from an old family friend who was just one of the sweetest old ladies you could meet.  Additionally, this is one of the few recipes my grandmother would cook with me.  Normally she didn’t announce she was cooking and would call after to invite me or my cousins up to pick up the food as she wanted to visit with us instead of slaving in the kitchen.  I quite enjoyed cooking with her but it was one of her quirks.

Anywho, my grandmother was battling cancer and my mother and I were over visiting and she decided she wanted to make this soup.  I remember being in the kitchen with her and my mother in the living room watching tv and hearing my mom yell out to us not to make it too spicy.  See my grandmother and I liked “taste” or seasoning, including spice, and my mother did not.  We had already doubled the amount of hot velveeta and cut back on the plain velveeta so there was no helping my mother out.  I think my grandmother and I ate that entire pot of soup…

Broccoli Soup

• 1 can 98% fat free cream of chicken soup
• 1 can 98% fat free cream of celery soup
• 1 can 98% fat free cream of mushroom (or another veggie) soup
• 1/2 stick oleo
• 1 onion, diced
• 1/2 stick velveeta cheese, plain (basically 1/2 of a 16oz package – look for the low fat or 2%)
• 1/4 stick velveeta cheese, hot/mexican
• 3 cans of milk
• 1 head of Broccoli – steamed, drained, and chopped

Saute onion in soup/stock pot.  Add in milk and all 3 cans of soup.  Cut the cheeses into small squares and slowly add to soup pot.  Stir until melted before adding in the next group.  Mix in Broccoli.  Heat until all cheese is melted and everything has blended together and heated through.  Serve with ranch flavored oyster crackers.*

*Ranch flavored oyster crackers are basically oyster crackers that have been seasoned with the Hidden Valley Ranch dressing mix.  I believe that my grandmother would coat them and then bake for 30 minutes just to toast up the crackers and let some seasoning set in.