1 head cauliflower, cut into pieces
2 bunches broccoli, cut into pieces
1 small bag baby carrots
1/4 c. marg. or butter
1/4 cu. flour
2 cups milk
1/2 tsp. salt
pepper to taste
1 cup Velveeta cheese (or can use cheddar, but I like Velveeta better)
Steam veggies until tender, but not too soft. In medium sauce pan, melt butter. Add flour and stir until combined. Add milk and stir with a whisk. Add salt and pepper to taste. Continue cooking and stirring until mixture boils and is thick. If it's too thick, add a little more milk. Add cheese, and continue to stir constantly until cheese is melted. Pour over drained vegetables. Can serve it as is, or put it in a casserole dish and pop it in the oven for 15 minutes to re-warm everything up. You can adjust the vegetables according to what you like: cauliflower only, omit carrots, etc.
1 pkg. frozen broccoli
1 Tablespoon butter
1 Tablespoon flour
1/2 Cup prepared orange juice
dash of salt
Cook broccoli as instructed on package. Melt butter in saucepan, add salt and stir in flour until bubbly. Slowly stir in orange juice so as to prevent lumping. Cook until slightly thickened, pour over broccoli.
Almond Vegetables Mandarin
1 Cup thinly sliced carrots
1 Cup cut green beans
1 Cup thinly sliced cauliflower
1/2 Cup sliced green onion
2 Tablespoons salad oil
1 Cup water
2 Teaspoons or 2 cubes chicken boullion
2 Teaspoons cornstarch
1/2 Cup unblanced whole or sliced almonds
pinch of garlic powder
Cook and stir carrots and beans in oil two minutes (in skillet). Add cauliflower and onion and cook one minute longer. Add mixture of cornstarch, boullion and water plus pinch of garlic powder. Cook and stir until thickened. Vegetables should be tender crisp. If additional cooking time is required, reduce heat, cover and steam to desired doneness. Add almonds and serve. Do not overcook. Serves 4-6
Garden Vegetable Medley
Slice and layer tomatoes, squash, onions and then cheese on top (Layer 2 to 3 times). Bake 350 degrees for 20-30 minutes. You can put in microwave on high for 10 minutes if desired.
Relish tray with ranch
If you are watching your diet, puree some cottage cheese and add some dry ranch powder. This has the taste of ranch without all of the fat.
Sneak in the Veggies
There are lots of ways to puree veggies and sneak them sauces, etc.
I boil broccoli for a 2-3 minutes, then chop them in my food processor and add them to spaghetti sauce.
Even my husband can't tell!
5 Red Potatoes
1 Yellow Onion
2 Tbsp Parsley
1/3 Cup Chicken Broth
6 Tbsp Butter or Margerine
Make a dish out of aluminum foil, peel and slice potatoes and onion place in foil dish. Pour broth, parsley, and butter on top. Close foil dish. Bake on grill for 30 minutes on a high to medium flame. Salt and Pepper to taste.
(This recipe helps your taco meat go farther and kids can’t really tell they are eating any vegetables.)
1lb ground hamburger meat
2 carrots (shredded)
1 potato or 1 cup frozen hash browns (shredded)
1 small onion (chopped)
Your favorite taco seasoning packet or you can season it with chili powder, salt & pepper to taste
Brown ground hamburger meat. Drain grease. Add shredded carrots, shredded potatoes, & chopped onion. Mix in taco seasoning packet following their instructions. Simmer until vegetables are completely cooked.
1 zucchini sliced
1 yellow squash sliced
1 onion sliced or diced
Mushrooms (canned or fresh)
1-2 Tomatoes wedged
Put about 1-2 Tbsp Olive oil in a pan. Put zucchini, yellow squash, onion, and mushroom and sprinkle on some Mrs. Dash seasoning. Sauté until they are a medium soft—then add the tomatoes cook until the tomatoes are just warm. Serve as a side to your meal.
Potatoes on the Grill
1/2 cup water
1 bouillon cube
Slabs of butter
Parsley flakes (approx. 1 Tbsp)
Cube potatoes, and then put slabs of butter on top. Sprinkle with parsley flakes and chopped onion. Then dissolve bouillon cube in the water and pour over the top of potatoes. Cook in pan covered with tin foil on Grill for about 20 minutes. (You can also cook in the oven 350` for about 25-30 minutes.)
La Tisha Wammack
1 10-ounce package chopped spinach
1/8 teaspoon salt
8 large mushrooms
1 tablespoon extra-virgin olive oil
In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems.
Heat the olive oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter.
Drain the spinach. Stir in the sautéed chopped mushrooms.
Spoon the spinach mixture into the caps and top with cheese. Bake at 350 for about 10 minutes, or until cheese start to brown.