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Posts Tagged ‘vegetables’

Artichoke Chicken Pasta

Artichoke Chicken Pasta

Ingredients
6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions
Cook fettuccine according to package directions; drain.

Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.

Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese. Yield: 4 servings.

Recipe found here: Artichoke Chicken Pasta

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Sausage & Vegetable Skillet Dinner

Sausage & Vegetable Skillet Dinner

Ingredients
1 tablespoon olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 pounds red potatoes (about 7 medium), thinly sliced
1 package (10 ounces) frozen corn
1-1/4 cups vegetable broth
1/4 teaspoon pepper
2 cups fresh baby spinach

Directions
In a 12-in. skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender. Add garlic and pepper flakes; cook 1 minute longer.

Add potatoes, corn, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted. Yield: 4 servings.

Recipe found here: Sausage & Vegetable Skillet Dinner

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Vegetable Noodle Casserole

Vegetable Noodle Casserole

Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

Directions
Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn.

Pour into a greased 13×9-in. baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes or until heated through. Yield: 12-14 servings.

Recipe found here: Vegetable Noodle Casserole

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Orange-Glazed Carrots and Sugar Snap Peas

Orange-Glazed Carrots and Sugar Snap Peas

Ingredients

2 cups ready-to-eat baby-cut carrots
1 cup Green Giant™ SELECT® frozen sugar snap peas
3 tablespoons orange marmalade
1/2 teaspoon seasoned salt
1/4 teaspoon ground ginger
Dash pepper

Directions

1 In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.

2 Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Recipe found here: Orange-Glazed Carrots and Sugar Snap Peas

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Baked Asparagus with Parmesan Recipe

Baked Asparagus with Parmesan Recipe

Ingredients
1 pound asparagus
2 Tbsp olive oil
Salt and black pepper to taste
1/2 cup loosely packed (about 1.5 ounces or 40g) grated parmesan cheese, or to taste

Directions

1 Preheat oven to 400°F (205°C). Break or cut off the woody ends of the asparagus spears. For an added touch, if you want you can use a vegetable peeler to peel the skins off the base of the asparagus spears for a more elegant presentation.

2 Arrange the asparagus spears on a foil-lined baking sheet and coat with the olive oil. Sprinkle with salt, pepper and the parmesan. Bake until the cheese begins to brown, about 8-10 minutes.

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Rosemary Roasted Potatoes and Asparagus

Rosemary Roasted Potatoes and Asparagus

Ingredients
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper. Yield: 4 servings.

Recipe found here: Rosemary Roasted Potatoes and Asparagus

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Tuscan-Style Roasted Asparagus

Tuscan-Style Roasted Asparagus

Ingredients
1-1/2 pounds fresh asparagus, trimmed
1-1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel

Directions
Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.

Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and lemon juice; sprinkle with cheese and lemon peel. Toss to combine. Yield: 8 servings.

Recipe found here: Tuscan-Style Roasted Asparagus

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