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| Veggie Time! |
by Cindy SanchezTime to talk vegetables! Aside from the nutritional value that vegetables have to offer, they add color to your dinner table. The typical vegetable side dish to a well rounded meal is a green salad. But, if you are tired of the typical, try a different dash of green. Green beans, spinach, peppers, broccoli and zucchini are just some of the delicious green veggies to be found. A few nutritional facts: Green Beans - a good source of fiber and vitamin C.
and a good source of fiber. Green Bell Pepper - high in vitamin C. Broccoli - high in fiber and folate and a good source of vitamin C and vitamin A. Zucchini - a good source of vitamin C. Give these recipes a try. You'll give your tastebuds a treat and your body some essential vitamins at the same time...veggie time! ~*~ Dilly Green Beans 4 cups fresh cut green beans -OR- 2- 10 oz. pkg. frozen cut green beans 2 tablespoons chopped onion 1/4 teaspoon dill weed 1/2 lb. Velveeta cheese spread, cubed 1/4 cup croutons Heat oven to 350F. Cook beans with onion & dill weed; drain. Add Velveeta; mix lightly. Place in 1 quart casserole; top with croutons. Bake at 350F, 12-15 minutes. Serves 6-8. ~*~ Fried Spinach 12 oz canned spinach 1 egg 1/4 c. milk bacon bits - 1 tablespoon or as desired Drain spinach well and place in skillet. Beat egg with milk and bacon bits; add to spinach, mixing thoroughly. Cook over medium-low heat, stirring frequently until most moisture is absorbed. ~*~ Golden Baked Peppers 3 green peppers, cut in half 1- 5 oz. jar Old English Sharp cheese spread 1 3/4 cups (1 lb. 1 oz. can) whole kernel corn, drained 1 tomato, chopped 1 cup fresh breadcrumbs 2 tablespoons margarine, melted Heat oven to 350F. Remove seeds from peppers; parboil 5 minutes. Drain. Heat cheese spread in saucepan over low heat; stir in corn & tomato. Fill peppers. Top with crumbs tossed with margarine; bake at 350F, 30-35 minutes. Serves 6. ~*~ Lemon Broccoli 1 lb of fresh or frozen broccoli 1-2 Tablespoons thinly slivered lemon rind 1/4 cup fresh lemon juice 2 tablespoons extra-virgin olive oil Coarsely ground black pepper and salt, to taste 1 additional tablespoon olive oil (for dressing) 1 minced clove of garlic 1/3 cup dry unseasoned bread crumbs. Place broccoli in a saucepan with 1 inch of water. Add lemon rind slivers. Steam broccoli and rind until broccoli is just crisp-tender. Drain broccoli and keep warm. Reserve lemon rind slivers. In a small cup, whisk together lemon juice, 2 tablespoons olive oil, black pepper, and salt to taste. While broccoli cooks, in a small frying pan, heat 1 tablespoon olive oil; saute minced clove of garlic until golden, not brown. Add dry bread crumbs and lightly toast crumbs while stirring. Pour lemon dressing over warm broccoli. Stir to coat evenly. Top with bread crumbs and lemon rind slivers, and serve. Serves 4. ~*~ Zesty Zucchini 2 lb. zucchini, sliced 1/3 cup chopped onion margarine 2 tablespoons flour 1/2 cup milk 1/2 teaspoon salt 1/2 lb. Velveeta cheese spread, cubed 2 medium tomatoes, chopped 1 1/2 cups fresh breadcrumbs 3 tablespoons margarine, melted Heat oven to 350F. Cook zucchini & onion in 1/4 cup margarine over medium heat for 5 minutes. Make white sauce with 2 T. margarine, flour, milk & salt. Add Velveeta; stir until melted. Layer half of zucchini mixture, tomatoes, & Velveeta sauce in 12X8" baking dish; repeat layers. Top with crumbs tossed with melted margarine; bake at 350F, 350 minutes. Serves 8.  Recommended ReadingVegetables Every Day: The Definitive Guide to Buying and Cooking Today's Produce With over 350 Recipes by Jack Bishop If you find yourself in daily dread of how to fix those vegetables that Mom always told you to eat, your lifeline is here. Unique and tempting recipes are abundant in Jack Bishop's Vegetables Every Day. Throughout the book's 66 chapters--one for each vegetable he includes in the book--Bishop features the retail availability of the specific veggie, the best season to find the most flavorful choice, and which characteristics to look for in a good specimen. He also includes recommendations for best preparation and which spices and herbs will best support and enhance the flavor of the vegetable of choice. (courtesy: Amazon.com) |
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About the Author: Cindy Sanchez is the owner and editor of MomsMenu.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week. Click here to subscribe. For more... Visit our friends at veggit.com- a comprehensive source for vegetable nutrition, recipes, current events, and vegetable selection and preparation. |
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Create My Own Soup 
