Fresh Vegetable Recipes

What are some good frozen vegetable recipes.?

I just started a diet where I have to eat a lot of vegetables a day. I'm not a big vegetable fan, but am learning to like them! My question is, what are some good ways to make flavorful frozen vegetables. I know a lot of people steam them and add butter for flavoring afterwards, but I'd like a healthy recipe, maybe without butter. What are other ways to flavor the vegetables? Thanks for any answers you have :-)

Public Comments

1. try www.kraft.ca
2. I like to steam them in the micro and then add balsamic vinegar, a bit of garlic and good parm cheese. and toss when they are cooked
3. macoroni and cheese? how about soooup?
4. How about a Vegetarian Vegetable Soup? INGREDIENTS 1 lb. Frozen Mixed Vegetables (include any other leftover veggies, too) 8 oz. Frozen Corn 2 Medium Onion (chopped) 4- 5 Celery Shoots (chopped medium) 2-3 vegetable bouillon, or beef bouillon cubes 28 oz. Can of crushed Tomatoes 4 shakes of Worcestershire Sauce 12 Cups Water Add black pepper to taste Throw it all together, bring to a boil, and cook on low heat for 1 1/2 - 2 hours." Serve with French bread or fat-free saltines to make a meal. Or a veggie stir-fry: Sauté a some frozen, mixed stir-fry vegetables in a bit of chicken broth. When they're completely thawed and warm to the touch, stir in some prepared, low fat stir-fry sauce. Toss until heated through. This is wonderful over rice or by itself. And it's finished in minutes. Polly EDIT: I make my own stir fry sauce using soy sauce, brown sugar, and a little ginger powder. Nuke it till sugar dissolves. If you want it thicker, add some corn starch before nuking. It makes a great teriyaki sauce. No fat, but you do have the calories from the brown sugar, but it's still better than white sugar and very tasty! .
5. for flavoring, you can use some "Butter Buds" or " I promise its not butter LOL But this recipe is awesome if you'd like to try it AUNT FLORA'S SOUL VEGGIE COBBLER Makes two 9-inch cobblers 4 cups chopped collard greens, tough stems removed 3 tablespoons olive oil Coarse salt and freshly ground pepper 2 large ears corn 4 ribs celery, sliced 1/4-inch thick 1 teaspoon celery seeds 2 onions, chopped 1/2 cup, plus 2 tablespoons unsalted butter 2 cups broccoli florets 2 cups chopped carrots 1 1/2 cups cauliflower florets 5 tablespoons all-purpose flour 2 teaspoons seasoned salt 1. Place greens and oil in a small stock pot or Dutch-oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside. 2. Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels. 3. In a large stock pot or Dutch-oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside. 4. In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens. 5. Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium sauté pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixtures has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside. 6. Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes. Note: Recipe courtesy of Aunt Flora
6. Try the spice aisle Mrs. Dash has several different spices to provide a different flavor to vegetables or juices can be used. Try stir fry vegetables.