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Holiday Gems
Simple Vegetable Dishes
Honey-Lime Corn,
Marinated Vegetables,
Easy Traditions Broccoli, Rice and Cheese,
Tortellini-Chicken Alfredo and
Mexican Minestrone Soup
 (Family Features) - Vegetables are always a special part of the holiday menu but
often are an afterthought to the main dish. With a few out-
of-the-ordinary recipes and new cooking techniques,
vegetables are the jewels that add sparkle to holiday
gatherings.
According to the Green Giant Vegetable Report, a national
consumer survey on vegetable attitudes and preferences,
nearly two-thirds of Americans would like to include more
vegetables in their holiday dishes. Frozen vegetables offer
fast, flavorful varieties, which can make holiday meal
planning easier and provide hearty health benefits as well.
Scientific studies show frozen vegetables are just as
nutritious as fresh.
These easy recipes and simple suggestions can transform a
favorite vegetable into a delicious holiday meal.
- Whip up easy elegance. A bag of frozen vegetables becomes
festive in seconds. Cook, then toss hot vegetables with a
mixture of olive oil, lemon juice and chopped toasted pecans
or sliced almonds.
- Think beyond the side dish. Consider serving a soup filled
with colorful vegetables or a main dish that features a
combination of favorite vegetables.
- Surprise your guests! Give dinner guests something
unexpected by serving a vegetable that's typically not in
season. With frozen vegetables, you can incorporate out-of-
season favorites into holiday menus.
- Timing is everything. Cook frozen vegetables according to
package directions using minimum cook time.
For more vegetable recipes and preparation tips, visit
www.greengiant.com.
Honey-Lime Corn
2 tablespoons honey
2 teaspoons lime juice
1 teaspoon grated lime peel
2 packages (10 ounces each) Green Giant Niblets frozen corn & butter sauce
1/4 cup chopped cashews, if desired
- Stir together honey, lime juice and lime peel in small
bowl.
- Cook corn as directed on package. Place corn in serving
bowl.
- Stir in honey mixture. Sprinkle with cashews. 4 servings.
Marinated Vegetables
1 bag (1 pound) Green Giant Select frozen broccoli, carrots & cauliflower
1 cup grape tomatoes
1/2 cup low-fat Italian dressing
- Cook vegetables as directed on package; cool. Stir in
tomatoes and dressing.
- Cover; refrigerate at least 1 hour before serving. 4 1/2
cups vegetables.
Easy Traditions Broccoli, Rice and Cheese
2 packages (10 ounces each) Green Giant frozen broccoli & cheese flavored sauce
2 cups cooked white rice
1/4 to 1/2 cup French-fried onions
- Heat oven to 375°F.
- Grease or spray with cooking spray 1 1/2-quart casserole.
Cook broccoli as directed on package for 2 pouches. Cut open
and pour into casserole; stir in rice.
- Sprinkle with onions. Bake about 15 minutes or until
onions are crispy and golden brown. 6 servings.
Tortellini-Chicken Alfredo
1 package (24 ounces) Green Giant frozen Alfredo vegetables
1 cup milk
1 package (9 ounces) refrigerated cheese tortellini
2 cups cut-up cooked chicken or turkey
Topping (below)
1 tablespoon chopped fresh basil leaves
- Heat oven to 350°F.
- Microwave vegetables in 3-quart casserole as directed on
package - except microwave only until sauce chips are
melted, about 10 minutes.
- Stir in milk and tortellini. Place chicken on tortellini.
Cover and bake 20 minutes; stir. Sprinkle with Topping. Bake
uncovered about 20 minutes longer or until pasta is tender.
Sprinkle with basil. 6 servings.
Topping
1/2 cup crushed buttery-flavored cracker crumbs
1/4 cup pine nuts
1 tablespoon butter or margarine, melted
Stir together all ingredients.
Mexican Minestrone Soup
1 package (10 ounces) Green Giant Niblets frozen corn & butter sauce
1 tablespoon vegetable oil
2 small zucchini, cubed (2 cups)
1 medium onion, chopped (1/2 cup)
2 to 3 cloves garlic, finely chopped
1 to 2 jalapeño peppers, finely chopped
3 cups water
1/2 cup small pasta or macaroni, such as mini penne, small shells or elbow macaroni
1 teaspoon crushed dried oregano
1/2 teaspoon salt
3 cans (14.5 ounces each) diced tomatoes with mild green chilies, undrained
1 can (15 ounces) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
- Microwave corn as directed on package.
- Heat oil in 5-quart Dutch oven over medium-high heat.
Cook and stir zucchini, onion, garlic and jalapeño peppers
in oil until onion is tender.
- Stir in corn, water, pasta, oregano, salt and tomatoes.
Heat to boiling; reduce heat. Cover and simmer 10 to 15
minutes, stirring occasionally, until pasta is tender. Stir
in beans and cilantro. Heat about 1 minute or until beans
are hot. 9 cups soup.
SOURCE: Green Giant Frozen Vegetables
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