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Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1 qt. casserole dish. Bake, covered at 350 degrees F for 30 minutes. Top with remaining cheese and onions; bake uncovered, for 5 minutes longer.
By Robin from Washington, IA
Cook vegetables and drain them. Add salt and pepper. Spread soup and cheese over them.
Bake at 300 degrees F for 30 minutes or microwave them until cheese and soup are blended in. Stir once or twice.
By Robin from Washington, IA
Combine veggies, soup, 1/2 cup cheese, sour cream and 1/2 can onion rings. Pour into greased 1 qt. casserole dish.
Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onion rings. Bake, uncovered, 5 minutes longer.
By Robin from Washington, IA
Cook turnips covered in small amount of boiling water until tender, 15-20 minutes. Cook peas and carrots according to package directions. Drain vegetables and combine. Add margarine and season to taste.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento, and 1/2 can onions. Pour into a 1 qt. casserole. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions.
Drain spinach well, pressing out excess liquid. Cook bacon in skillet. Remove bacon; set aside. Saute onion and potatoes in drippings. Stir in marjoram, thyme and spinach. Heat through. Crumble bacon and sprinkle over top.
Creamed potatoes and and peas is a great side dish for your Easter dinner.
Combine zucchini and carrots in a steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes or until vegetables are crisp-tender.
In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss.
In a large bowl combine the beans, celery, onions, carrots, green peppers and tomatoes. Add butter, tapioca or flour, sugar, salt and pepper; mix well.
It is important to cut the veggies as directed, so that they all bake in the same time. Heat oven to 350 F degrees. Place turnips, parsnips, and carrots in ungreased 9x13 inch baking dish. In small bowl, combine oil, rosemary, salt, pepper, and garlic; blend well.
I found this recipe yesterday, I think it'll be good, if you like curry. I figured with everyone's garden vegetables coming in, you might like this, too & it would be a different way to serve veggies.
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Does anyone have recipes that involve mixed vegetables? Let me explain. It dawned on me this evening that, although I hate vegetables, I like stew and a potato dish my mom makes (with carrots, mushrooms, onions, and green peppers) and a casserole dish she makes (broccoli, cheese, and rice).
The difference is cooked together they all have the same taste. And I like these dishes. You can't taste the individual vegetables. So, if you have a dish of some type you make that involves a variety of vegetables (preferably without meat, but not necessarily so) I would be very interested in hearing about it.
I want to try to get enough "vegetable" recipes that I can cover most of my meals and possibly lose some weight.
By Suntydt from Tazewell, TN
Have you tried doing a stir fry? The teriyaki or soy sauce gives the veggies a different taste. Fried rice is a good way to use veggies too. Chicken or turkey pot pie? Cottage pie? It isn't quite as diet concious, but I always add about 2 cups of mixed veggies to most of the Hamburger helper flavors. My family also likes mixed veggies with spagetti sauce. You can put that over rice, noodles or bread. Also try spagetti squash, it's better for you than the pastas. Do you ever eat Ramen noodle soup? I add a lot mixed veggies to that too. Another easy one is a recipe from the depression--hot dogs, potatoes & onions. Mama would dice potatoes & onions, slice hot dogs into little circles, add a bit of salt & pepper & fry with a little oil. Now that isn't very veggie, but I always fry some little carrot rounds to it to make it a bit healthier, I bet corn would be good too. You can top it with cheese or catsup but I like it just plain. Shredded cabbage & a slice of bacon fried together is yummy too.You know that yummy carrot salad you get at the deli? Grate some carrots, throw in some raisins and a little mayo and you've got it. Some recipes tell you to add a tiny bit of sugar or honey if you want it a little sweeter. I don't have many real recipes, I just cook a lot of things as I go and add what I think will work. Try cooks.com and plug in the ingredients you think you might like and it will give you lots of recipes. BTW, by doing the high protien diet, I lost nearly 60 pounds 2 years ago. I recently gained by 10 pounds when my husband died but I'm taking it off again now. You can do it!
This is a favorite at our house. I like to serve it over left over rice. It is also considered a diet meal.
Put all in kettle and cook til vegetables are done.
3 small onions, chopped
3 garlic cloves, minced
1 jalapino pepper, seeded and chopped
1 sweet red pepper, chopped
3 celery ribs, chopped
2 carrots, sliced
1 zucchini, sliced
2 large can diced tomatoes
1 can (15 oz.) whole kernel corn (I also add juice)
1 can (15 oz.) red kidney beans
1 Tbsp. chili powder (or more to taste)
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
I've been bad about not eating enough vegetables but I've found a way that's simple. I have a stove top veggie steamer and I mix frozen broccoli, frozen carrots, and frozen corn. I cook until tender and then I put in a bowl, sprinkle a little olive oil and a little ranch dressing mix (the kind that comes in the little packs). This is quick and healthy and very low in calories. I heard about the ranch dressing online I think.