Tuesday, July 28, 2009

Time to eat your veggies!!!

We all know how important it is to eat veggies to get those nutrients, but eating the same old thing meal after meal is BORING! Not to mention that kids can get really fussy sometimes! Here are some recipes I use for veggies in our house.

Carrot Souffle: made this last night and everyone loved it! more like a dessert than a side dish.

  • 2 lbs. carrots, peeled and sliced or 32 oz. carrots (I used some of our home canned carrots)
  • 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup light cream or milk

  • 1 c. crushed cornflakes (I think it would be great with wheat flakes too!)
  • 1/2 c. brown sugar
  • 1/4 c. chopped pecans (optional)
  • 4 Tbsp. melted butter or margarine
  • 1 Tbsp. flour

Cook carrots until soft. Put into food processor or mixing bowl. Add rest of ingredients and process or mix until smooth. Pour into casserole dish. Mix topping ingredients together and sprinkle on top of carrot mixture. Bake at 400 degrees for 30 minutes.

Simple Cinnamon Sweet potatoes:

Open a large can of sweet potatoes, drain and mash. Put in casserole dish and drizzle with about 1/4 c. each melted butter or margarine and honey. Sprinkle with cinnamon and bake at 350 degrees for 20 to 30 minutes.

Veggie Pizza:
  • 1 large baked pie crust (make it from scratch, a box, or buy one)
  • 1 envelope dry ranch dressing mix
  • 1 cup Miracle Whip or mayonnaise
  • 2 8 oz pkg cream cheese
  • Chopped fresh veggies: broccoli, cauliflower, carrots, tomatoes, green peppers
  • Ripe black olives, sliced (optional)
  • Cheddar cheese
Mix dry ranch dressing mix, Miracle Whip or mayo and cream cheese until smooth. Spread on pizza crust. Sprinkle liberally with chopped veggies, olives and cheese. Store in refrigerator. Cut into small serving pieces.

Pea Salad/Broccoli & Cauliflower Salad
  • 1 16 oz. pkg frozen peas, thawed OR 3 cups fresh broccoli & cauliflower flowerets
  • 1 cup Miracle Whip or mayonnaise
  • 1 small white or red onion, diced
  • 1 cup finely shredded Cheddar cheese
  • 1/4 lb. bacon, cooked and crumbled
  • Salt and pepper to taste
Mix all ingredients except veggies in a bowl. Stir in veggies. Store in refrigerator

Marinated Carrots (Copper Penny Salad)
  • 2 lb. carrots, peeled and sliced
  • 1 green pepper, sliced thin
  • 1 onion, sliced thin
  • 1/2 c. veggie oil
  • 1 can condensed tomato soup
  • 1 tsp. salt
  • 1 c. sugar
  • 3/4 c. vinegar
  • 1 tsp. pepper
  • 1 tsp. dry mustard (I have used prepared mustard when I'm out of this ingredient)
Cook carrots until just tender. While carrots are cooking, combine sauce ingredients in a small saucepan and heat until almost boiling. Drain carrots, put into bowl with lid. Pour sauce over carrots, stir and cover. Store in fridge.

Corn pudding:
  • 2 c. cooked corn (frozen or canned or fresh)
  • 2 beaten eggs
  • 3 Tbsp. melted butter
  • 1/4 c. sugar
  • dash of salt
  • 1 c. milk
  • 1/2 c. crushed saltines.
Combine all ingredients, reserving a small portion of the cracker crumbs. Place in a 1 quart casserole dish and sprinkle remaining cracker crumbs on top. Dot with small pats of butter and bake in 325 degree oven for 50 minutes.

Famous Green Bean Casserole:
  • 4 cups (32 oz.) regular cut green beans, cooked
  • 1 can condensed cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp. black pepper
  • 1 2.8 oz. can french fried onions, divided
In 1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can) french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top with rest of french fried onions and bake an additional 5 minutes.

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