Product Recommendation - Stir-Fry Vegetables

I really like these frozen stir-fry vegetables from WalMart, so I wanted to share!

They come in the two varieties you see below (Asparagus and Sugar Snap) and also Broccoli Stir-Fry (not shown). All of them have a variety of other veggies included. They seem to be good quality, always nice and fresh.


I used the Sugar Snap variety in my Kung Pao Chicken stir-fry last night.



I used bottled Panda Express Kung Pao sauce (also purchased at WalMart) and added chopped peanuts.

Veggie Beef Soup

Yummy soup to warm you up on a chilly day...

Freeze some for another time...

VEGGIE BEEF SOUP

1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 cups pre-shredded coleslaw mix
1 (10 ounce) package frozen corn
1 (9 ounce) package frozen cut green beans
1 (46 ounce) jar Hot Spicy V-8 juice
1 (15 ounce) can diced tomatoes (Italian style)
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon black pepper

In a large saucepan, cook ground beef, onions and garlic until meat is brown and onion is tender. Drain well. Put meat mixture back in saucepan and add the remaining ingredients; stir carefully. Cover, bring to a boil; reduce heat to simmer. Cook for one hour.

Yield: 6 to 8 servings

Shepherd's Pie

An easier, shortcut version of Shepherd's Pie.

SHEPHERD’S PIE

1 pound ground beef
1 (24 ounce) package refrigerated mashed potatoes (Simply Potatoes brand)
4 ounces cream cheese
1 cup shredded cheddar cheese, divided
salt and pepper
4 cups frozen mixed vegetables, thawed and warmed (carrots, peas, corn, beans, etc)
1 (1 ounce) packet dry beef gravy mix

Brown meat in large skillet. Drain well.

Make gravy according to package directions. Stir vegetables and gravy into meat.

Spoon meat mixture into baking dish.

Heat potatoes according to package directions and then mix with cream cheese, 1/2 cup of the cheddar cheese, salt and pepper until well blended. Cover meat mixture with potato mixture. Sprinkle the remaining cheddar cheese on top.

Bake at 375 degrees for 20-30 minutes or until heated through and bubbling around the edges.

Yield: 4 to 6 servings

Veggie Pizza

This is my favorite pizza to make at home. It's very filling with so many veggies.

See how many veggies... Don't cook them until their mushy, you want a little crispness.




This is how much sauce I like, kind of a thin coating. If you like more, good news, the recipe makes twice as much sauce as you see here.



A little cheese on the bottom and then pile up all the veggies.




Skipped a few steps.... And it's out of the oven!



And it's on my plate! I think I've gotten all my veggie servings for the day.



VEGGIE PIZZA

1 (8 ounce) can tomato sauce (basil, garlic, oregano variety)
1/3 cup sundried tomato pesto (like Classico brand)
1 pre-made pizza crust (like Boboli 100% whole wheat thin crust)
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
1 cup sliced mushrooms
1 small zucchini, sliced
salt and pepper
1 Roma tomato, sliced
2 cups shredded mozzarella cheese
1/2 shredded Parmesan

Mix tomato sauce and pesto together in a small bowl. Spread half of sauce on pizza crust. Save the other half of sauce for a second pizza or freeze for use at a later date.

Heat olive oil in a large skillet on high heat. Add onions and bell peppers first and sauté for about 2 minutes. Add mushrooms and zucchini; sprinkle with salt and pepper to taste. Cook for about 5 minutes or until desired degree of doneness.

Add about half of the mozzarella cheese to the sauce covered pizza crust. Place all of the vegetables on top of that. Add the rest of the mozzarella and then the tomato slices. Sprinkle Parmesan on top of tomatoes.

Place the pizza directly on the pre-heated oven rack. Bake at 450 degrees for 12 to 15 minutes. (This is longer than the Boboli instructions, with so much topping, you need more time for the center to heat through.)

Chunky Veggie Pasta Sauce

The hubby's first comment after seeing the finished sauce: "That looks really hearty." Good to hear about a meatless dish!

This makes enough for 4 to 5 'normal' size servings. What's normal? I don't really know. I just know that we eat two servings the first time I make it. The hubby gets lunch the next day. And enough for a meal for two goes into the freezer. It holds up well in the freezer if you use it within a month or two.

CHUNKY VEGGIE PASTA SAUCE

1 yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 zucchini, sliced and cut in half
1 (8 ounce) package sliced mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 (24 ounce) jar pasta sauce

Sauté first 5 ingredients in olive oil until crisp-tender, about 8 to 10 minutes. Add garlic and continue to sauté for about 2 minutes. Add diced tomatoes and pasta sauce. Simmer for about 20 minutes until heated through. Serve with any pasta.