Sometimes it can get hard to keep your vegetable servings updated and current. So, instead of having to trick your family into eating them, try a couple of these recipes this week. I promise you won’t have to win an arm wrestle to get them to eat their veggies anymore.
Green Bean Sauté
Ingredients
1. 1 lb. green beans.
2. 1/3 cup Italian dressing.
3. 2 tbsp Dijon mustard.
4. 2 tbsp sliced almonds.
Directions
1. Cook and stir beans in half of the dressing on medium heat.
2. Add remaining dressing and mustard.
3. Mix lightly and cook until heated.
4. Sprinkle with almonds and serve.
Roasted potatoes With Bacon And Cheese
Ingredients
1. 1/2 cup ranch dressing.
2. 1/2 cup mozzarella cheese.
3. 1/4 cup real bacon bits.
4. 2 lb. quartered small red potatoes.
1 tbsp chopped fresh parsley.
Directions
1. Preheat oven to 350 degrees.
2. Mix dressing, cheese, and bacon bits in a large bowl. Add potatoes and toss lightly.
3. Spoon into lightly greased baking dish and cover with foil.
4. Bake for 40 minutes. Remove foil and bake for an additional 15 minutes or until potatoes are tender.
5. Sprinkle with parsley and serve.
Creamy Baked asparagus
Ingredients
1. 1 lb. trimmed fresh asparagus spears.
2. 1/4 cup ranch dressing.
3. 2 tbsp grated Parmesan cheese.
4. 1/2 cup crushed ritz crackers.
Directions
1. Preheat oven to 350 degrees. Cook asparagus in simmering water for 2 to 3 minutes or until bright green. Drain.
2. Toss asparagus with dressing and place in baking dish. Sprinkle with cheese and cracker crumbs.
3. Bake 10 to 15 minutes or until cheese is lightly browned and mixture is heated through.
Cheese Topped Grilled Tomatoes
Ingredients
1. 4 plum or small vine ripe tomatoes, cut lengthwise in half.
2. 1/4 cup Italian dressing.
3. 1/2 cup shredded mozzarella cheese.
4. 2 tbsp grated Parmesan cheese.
5. 1 tsp fresh herbs. (Basil, chives or parsley)
Directions
1. Preheat barbecue to medium-high heat. Place tomatoes, cut side up, in greased foil pan. Drizzle with dressing; sprinkle evenly with cheese. Place pan on grated barbecue and close lid.
2. Grill for 10 to 12 minutes or until cheeses are melted and bottoms of tomatoes are browned.
3. Sprinkle with herbs before serving.
Zesty Herbed Carrots
Ingredients
1. 1/4 cup balsamic vinaigrette dressing.
2. 1 lb. sliced carrots.
3. 2 tbsp chopped fresh parsley.
4. 2 tbsp toasted walnut pieces.
Directions
1. Pour dressing over carrots in a large nonstick skillet.
2. Cover and cook on medium heat for 10 minutes, stirring after 5 minutes.
3. Remove from heat. Stir in parsley and walnuts.
Roasted Red Pepper And Basil Skewers
Ingredients
1. 114g mozzarella cheese, cut into cubes.
2. 16 fresh basil leaves.
3. 2 medium yellow or red peppers, roasted and cut into 16 small squares.
4. 16 cherry tomatoes.
5. 16 toothpicks or small wooden skewers.
6. 1/3 cup Italian dressing.
Directions
1. Skewer 1 cheese cube, basil leaf, pepper square and tomato with each toothpick.
2. Pour dressing over skewers and let stand 20 minutes to marinate. Turn occasionally.
3. Remove skewers from marinade before serving.
Snow Peas And Tomatoes
Ingredients
1. 6 cups fresh snow peas.
2. 1 large sliced shallot.
3. 2 tsp peanut oil.
4. 1/4 tsp toasted sesame oil.
5. 1 tbsp teriyaki sauce.
6. 1/2 cup grape, cherry and/or pear shaped tomatoes, halved.
7. 2 tsp toasted sesame seeds.
Directions
1. Remove strings and tips from pea pods. Set aside.
2. In a skillet, cook shallot in hot peanut oil and sesame oil over medium heat until tender.
3. Add pea pods and teriyaki sauce.
4. Cook and stir for 2 to 3 minutes or until pea pods are crisp-tender.
5. Add tomatoes and cook 1 minute more.
6. Sprinkle with sesame seeds and serve.
Candied Acorn Squash
Ingredients
1. 1 medium acorn squash.
2. 1/4 cup maple syrup or 3 tbsp brown sugar.
3. 2 tbsp melted butter or margarine.
4. 1/2 tsp finely shredded orange peel.
5. 1/8 tsp ground cinnamon or ground nutmeg.
Directions
1. Cut squash in half lengthwise and remove and discard seeds.
2. Arrange the squash halves, cut side down in a 2-quart baking dish.
3. Bake in a 350 degree oven for 45 minutes and then take out and turn squash halves cut side up.
4. Stir together maple syrup, butter, orange peel and cinnamon in a small bowl.
5. Spoon syrup mixture into centers of squash halves.
6. Bake for 20 to 25 minutes more until squash is tender.
Smothered Okra
Ingredients
1. 1/2 cup chopped onion.
2. 1/2 cup chopped green pepper.
3. 2 cloves minced garlic.
4. 2 tbsp butter or margarine.
5. 2 cups whole okra.
6. 2 cups chopped and peeled tomatoes.
7. 1/8 tsp ground red pepper.
8. 2 slices cooked, drained and crumbled bacon.
Directions
1. In a large skillet cook and stir the onion, pepper and garlic in butter over medium heat about 5 minutes or until tender.
2. Stir in okra, tomatoes, red pepper, 1/2 tsp of salt and 1/8 tsp of black pepper.
3. Bring to a boil and reduce heat.
4. Simmer, covered for 20 minutes or until okra is very tender.
5. Remove from heat, sprinkle with bacon and serve.
Mushroom Medley Au Gratin
Ingredients
1. 2 tbsp grated Parmesan cheese.
2. 2 tbsp fine, dry bread crumbs.
3. 2 tsp melted butter or margarine.
4. 8 ounces fresh shiitake mushrooms.
5. 4 ounces fresh oyster mushrooms.
6. 1 lb. sliced fresh button mushrooms.
7. 1 clove minced garlic.
8. 2 tbsp butter or margarine.
9. 2 tbsp all purpose flour.
10. 2 tsp Dijon mustard.
11. 1 1/2 tsp fresh thyme.
12. 1/4 tsp salt.
13. 2/3 cup milk.
Directions
1. Stir together Parmesan cheese, bread crumbs, and the 2 tsp butter. Set aside.
2. Separate caps and stems of shiitake and oyster mushrooms. Slice mushroom caps.
3. In a large skillet cook button mushrooms and garlic in the 2 tsp butter over medium-high heat or until tender and most of the liquid has evaporated, stirring occasionally. Remove mushrooms and set aside.
4. Add the shiitake and oyster mushrooms to the same skillet. Cook for 7 to 8 minutes or until tender and most of the liquid has evaporated stirring occasionally.
5. Stir in the flour, mustard, thyme and salt. Add milk all at once.
6. Cook and stir until thickened and bubbly.
7. Cook and stir for 1 minute more, the. Add and stir in the button mushroom mixture.
8. Transfer mushroom mixture into a 1-quart casserole dish.
9. Sprinkle with the bread crumb mixture.
10. Bake in a 350 degree oven for 15 minutes or until heated through.
And with that, you have many different options of getting your family to start to enjoy eating their vegetables. They are quick, delicious, and your child won’t give you the side eye and try to hide them in his napkin. Neither will your husband. Enjoy!
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