1 package (16 oz) frozen green beans
2 tbsp butter or margarine
1 envelope ranch salad dressing mix
4 bacon strips, cooked and crumbled or bacon bits
In a skillet, saute the green beans in butter. Add the salad dressing mix and toss to coat. Just before serving, sprinkle in the bacon and mix.
Broccoli and Orange Salad
Stir together 3/4 cup mayo., 1/4 cup sugar, and 2 tablespoons white vinegar. Add 1-16 ounce package broccoli florets; toss well. Cover and chill thoroughly. Top with 1-11 oz. can mandarin oranges, drained.
Kids tend to eat raw vegetables better if they have something to dip them in. I usually use Ranch dressing to dip celery sticks, carrot sticks or baby carrots, broccoli, cauliflower, etc.
Oven Roasted Carrots
8 medium carrots, peeled or scrubbed
butter-flavored cooking spray
Place carrots in an 8-inch square baking dish. Coat carrots with cooking spray. Baked uncovered at 350 degrees for 45 to 60 minutes or until fork-tender. Makes four portions.
Cook broccoli according to package directions. Toss with sesame seeds and soy sauce. Add salt and pepper to taste.
Spicy Baked Sweet Potato Fries
6 sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
Preheat the oven to 425 degrees F (220 degrees C). Coat sweet potatoes with canola oil and taco seasoning. Spread the fries out in a single layer on baking sheets. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside. Thinner fries may not take as long.
Sweet Potatoes and Apples
5 medium sweet potatoes, peeled
3 appples, peeled, cored and sliced
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup maple syrup
2 tablespoons butter, melted
Slice the sweet potatoes into 1-inch slices. Lay them in the slow cooker, then layer the apple slices over them. In a small bowl, combine the spices, syrup, and butter. Drizzle over the apples and potatoes. Cover and cook on low for 6 hours.
Italian Green Beans
1/4 cup butter
1/4 cup Italian dressing
1 pound fresh green beans, rinsed and trimmed
Melt butter in a large skillet over medium heat. Stir in Italian dressing and green beans. Cover and cook for 25 minutes, stirring often.
Uncover and cook until beans reach desired tenderness.
Mist sliced veggies with olive oil and sprinkle with Italian herbs. Toss to coat. Roast at 350 degrees for 20 minutes. Turn once during cooking.
Crispy Snow Peas
Heat sesame oil in a pan. Add 1 pound snow peas (steams removed), one 8 ounce can sliced water chestnuts, 1/2 teaspoon ginger and one tablespoon soy sauce. Fry until heated through.
Preheat oven to 350 degrees. Slice one spaghetti squash in half lengthwise and remove seeds. Bake cut-side down until tender when pierced with a fork or about 50-60 minutes. Use fork to full the "spaghetti" strands out of the squash. Use as pasta (although they do taste like squash).
1 3/4 cup flour
3/4 cup sugar
2 eggs, beaten
1/2 cup oil
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1 cup coarsely grated zucchini
1/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well. Pour batter into loaf pan sprayed with cooking spray. Bake one hour or until browned.
Chocolate Chip Zucchini Cookies
1/2 cup margarine, softened
1 cup sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 medium zucchini, grated
1 cup chocolate ships
Preheat oven to 350 degrees. In large bowl, cream margarine and sugar until light and fluffy. Add egg, flour, baking soda, cinnamon and salt. Mix well. Add zucchini and chocolate chips. Spray cookie sheet with cooking spray. Drop cookie mixture by tablespoonfuls onto cookie sheet. Bake 15 to 20 minutes or unil browned.
From my friend, Barbara . . .
I cut up carrots, zucchini, green peppers, onions, and add beef or turkey, a can of tomatoes spiced and diced, and two cans of cheap can sauce like four cheese, add pasta and serve.