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*~ Veggies ~*

Posted by on Nov. 6, 2010 at 12:57 AM
  • 66 Replies
1 mom liked this

           Share all your wonderful Veggie recipes here


               Flavorful Green Beans Recipe

                                                * shown Flavorful Green Beans

by on Nov. 6, 2010 at 12:57 AM
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by on Nov. 6, 2010 at 12:59 AM

                Flavorful Green Beans 

  Flavorful Green Beans Recipe


  • 4 Servings
  • Prep/Total Time: 10 min.


  • 1 package (16 ounces) frozen cut green beans
  • 1/4 cup chopped green pepper
  • 1 tablespoon real bacon bits
  • 1/2 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • In a 1-qt. -safe bowl, combine all ingredients. cover and cook on high for 4-5 minutes or until beans are crisp-tender, stirring once. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutrition Facts: 1 serving (3/4 cup) equals 44 calories, trace fat (trace saturated fat), 1 mg cholesterol, 334 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein.

by on Nov. 7, 2010 at 12:46 PM


1/4 cup unsalted butter

1 (14 oz) pkg frozen green beans (I prefer fresh)

6 slices of bacon (I sometimes use Bacon Bits)

1/2 onion, chopped

1/2 green bell pepper, chopped

2 cloves garlic, chopped

1 tsp cayenne pepper

1 tsp Creole seasoning

1/4 tsp ground black pepper

salt to taste

Melt butter over medium heat in a large skillet.  Stir in green beans, bacon, onion, green pepper and garlic; cook and stir until onions are translucent, about 2 minutes.  Stir in cayenne pepper, Creole seasoning and black pepper.  Cover; reduce heat to low.  simmer until vegetables are tender, about 20 minutes.  Season to taste with salt.

by on Nov. 7, 2010 at 1:35 PM

 Zucchini Provencal Recipe


  • 1 small onion, thinly sliced
  • 1 tablespoon olive or vegetable oil
  • 1 medium zucchini, cubed
  • 2 plum tomatoes, peeled, quartered and chopped
  • 2 tablespoons chopped green pepper
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese
  • 2 teaspoons minced fresh parsley


  1. In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

by on Nov. 7, 2010 at 1:37 PM

 Southern Green Beans Recipe


  • 6 slices bacon, chopped
  • 3 tablespoons butter
  • 1 red onion, chopped
  • 2 pounds fresh green beans, trimmed and snapped
  • 8 small new potatoes, diced
  • 1 large clove garlic, minced
  • 1/4 cup chicken broth
  • 1 1/2 teaspoons white balsamic vinegar
  • salt and pepper to taste


  1. Place the chopped bacon in a skillet, and cook over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain the bacon pieces on a paper towel-lined plate.
  2. Melt the butter in a skillet with a lid over medium-low heat, and cook and stir the onion until translucent, about 5 minutes. Stir in the cooked bacon, green beans, potatoes, garlic, and chicken broth. Bring to a boil, cover, and simmer over low heat until the green beans are tender, about 10 minutes. Sprinkle with vinegar, salt, and pepper, and serve.

by on Nov. 7, 2010 at 1:39 PM



  • 1 cup BREAKSTONE'S Sour Cream
  • 1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
  • 1 cup KRAFT Shredded Mozzarella Cheese
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 1/2 teaspoon garlic powder
  • 2 (16 ounce) packages frozen green beans, thawed, drained
  • 26 WHEAT THINS Original Crackers, crushed
  • 1 tablespoon butter, melted


  1. Preheat oven to 350 degrees F.
  2. Combine first 5 ingredients in large bowl. Add beans; mix lightly. Spoon into 13x9-inch baking dish.
  3. Mix cracker crumbs and butter; sprinkle over bean mixture.
  4. Bake 25 min. or until heated through.


  • Substitute:
  • Prepare using 8 cups steamed trimmed fresh green beans.
  • How to Cook Fresh Green Beans:
  • To prepare green beans, trim and discard the stems and ends from the beans. Wash just before cooking. Use a large enough pot or microwaveable dish to avoid overcrowding the beans. Cook the beans just until crisp-tender. Overcooking robs them of their bright green color and fresh flavor.

by on Nov. 8, 2010 at 5:54 PM

     Creamy Spinach Casserole

Creamy Spinach Casserole Recipe

  • 10 Servings
  • Prep: 10 min. Bake: 35 min.


  • 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/2 cup fat-free milk
  • 1/2 cup grated Parmesan cheese
  • 4 cups herb seasoned stuffing cubes
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry


  • In a large bowl, beat the soup, cream cheese, milk and
  • Parmesan cheese until blended. Stir in stuffing cubes and spinach.
  • Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.

by on Nov. 8, 2010 at 6:36 PM

Mama’s Corn Casserole


    • 15 oz. can cream style corn
    • 11oz. can whole kernel corn
    • 2 eggs
    • 1 cup sour cream
    • 8.5 oz. package Jiffy corn muffin mix (can use other muffin mix)
    • 1/2 cup butter, melted
    • 1 cup shredded cheddar cheese

    Preheat oven to 350 degrees. Grease a 8×12 inch casserole dish. In a mixing bowl, combine cream corn, whole kernel corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish. Bake in a preheated oven for 30 minutes or until lightly brown. Remove from the oven and sprinkle cheese over the top. Return to the oven for 15 minutes or until the center is firm.

    by on Nov. 8, 2010 at 6:38 PM

    Sweet And Sour Green Beans


    • 1/2 package bacon (6 or 7 slices)
    • 1/2 onion, chopped
    • 32 ounces french style green beans (or other green beans)
    • 2 T vinegar
    • 2 T sugar
    • salt and pepper to taste

    Cut bacon into one inch segments. Place bacon and onions in skillet. Cook over medium heat until browned, stirring often. Remove to plate. Add beans to bacon grease and continue cooking over medium heat until they are to desired tenderness. Add vinegar and sugar. Stir. Add bacon and onions back and let simmer a few minutes, stirring often. Salt and pepper to taste.

    Serve warm. Tell friends about Southern Plate so they can get the recipe, too! ~winks~


    by on Nov. 8, 2010 at 7:03 PM


         Buttery Crisp Sauteed Green Beans


    Kosher Salt (to taste)
    3/4 - 1 lb (pound) fresh green beans, trimmed
    2-3 Tablespoons unsalted butter
    1/4 cup water
    Freshly Ground Pepper or
    Lemon Pepper, optional

    Using a large bowl prepare a ice water bath and set aside. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3-5 minutes. using a slotted spoon, transfer the beans to the ice water bath (this will stop the cooking process). Drain and set aside. In a large sauce pan bring 1/4 cup water and butter to a boil over medium high heat. Saute' the beans until they are just heated through. Season with coarse salt and fresh ground pepper. You can also season with lemon pepper its all up to you. My favorite is just butter, salt & pepper.

    by on Nov. 28, 2010 at 6:51 PM

     One of my favorite fall recipes is Carrots and Swede (rutabega)

    4-5 Carrots, peeled

    1 medium Swede (Rutabega), peeled

    4 tbsp. Butter

    Fresh Grated Nutmeg

    Salt and Pepper

    Peel carrots and swede. Chop both into equal sizes. Place in a pot and put in enough cold water to cover about an inch above the veggies. Bring to a boil, add a liberal amount of salt and let cook about 20 minutes or until fork tender. Drain in a collander and return to the pot. Add butter and mash to desired creaminess. Add salt, pepper, and nutmeg to taste. Excellent with roast.

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