Recipes for Opened Processed American Cheese Slices

Ingredients

• 4 eggs
• 1/4 cup milk
• 1/2 cup diced bell peppers
• 1/2 cup diced tomatoes
• 1/4 cup diced onions
• 2 expired American cheese slices, torn into small pieces
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. In a bowl, whisk together the eggs, milk, salt, and pepper.
2. Heat olive oil in a non-stick skillet over medium heat.
3. Add the diced vegetables and sauté until they are softened.
4. Pour the egg mixture over the vegetables in the skillet.
5. Cook the omelette for a few minutes until the edges start to set.
6. Sprinkle the torn American cheese pieces evenly over the omelette.
7. Cover the skillet and cook for another 2-3 minutes or until the cheese is melted and the omelette is cooked through.
8. Carefully fold the omelette in half and transfer it to a plate.
9. Serve hot and enjoy!

Ingredients

• 4 bell peppers
• 6 Opened Processed American Cheese Slices
• 1 cup cooked rice
• 1/2 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup diced zucchini
• 1/2 cup diced mushrooms
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3. In a large bowl, combine the cooked rice, diced tomatoes, onions, zucchini, mushrooms, garlic powder, dried oregano, dried basil, salt, and pepper.
4. 4. Tear the Opened Processed American Cheese Slices into small pieces and add them to the bowl. Mix well to combine.
5. 5. Stuff each bell pepper with the cheese and vegetable mixture.
6. 6. Place the stuffed peppers in a baking dish and cover with foil.
7. 7. Bake for 25 minutes.
8. 8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. 9. Serve hot and enjoy!

Ingredients

• 1 box macaroni
• 8 slices Opened Processed American Cheese Slices
• 2 cups milk
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat.
4. Stir in the flour, salt, black pepper, and paprika until well combined.
5. Gradually add the milk, stirring constantly, until the mixture thickens.
6. Remove the saucepan from heat and add 6 slices of Opened Processed American Cheese Slices, stirring until melted.
7. In a baking dish, combine the cooked macaroni and the cheese sauce. Mix well.
8. Arrange the remaining 2 slices of Opened Processed American Cheese Slices on top of the macaroni.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbly.
10. Serve hot and enjoy!

Ingredients

• 2 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 cup milk
• 2 expired American cheese slices, torn into small pieces
• Salt and pepper to taste
• Croutons for garnish

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and cook until they are softened.
3. Stir in the flour and cook for 1-2 minutes to make a roux.
4. Gradually whisk in the vegetable broth and milk.
5. Add the broccoli florets and season with salt and pepper.
6. Bring the soup to a simmer and cook for about 15 minutes or until the broccoli is tender.
7. Using an immersion blender or a regular blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the torn American cheese pieces.
9. Continue to cook over low heat until the cheese is melted and the soup is creamy.
10. Adjust the seasoning if needed.
11. Serve hot, garnished with croutons.
12. Enjoy!