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Veggie recipes

Posted by on Dec. 25, 2014 at 10:43 PM
  • 9 Replies
I'm looking for veggie recipes. Any kind really. Please and thank you!
by on Dec. 25, 2014 at 10:43 PM
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Replies (1-9):
darbyakeep45
by Darby on Dec. 26, 2014 at 5:38 AM

I like to take veggies, put them on a pan and roast them in the oven with a little salt and pepper...carrots, zucchini, mushrooms, and sweet potatoes:)

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:26 AM

Vegetable Lasagna

  • 2 c. chopped fresh broccoli
  • 1 1/2 c. julienned carrots
  • 1 c. sliced green onions
  • 1/2 c. chopped sweet red pepper
  • 3 garlic cloves, minced (1 1/2 tsp.)
  • 2 tsp. vegetable oil
  • 1/2 c. all purpose flour
  • 3 c. milk
  • 1/2 c. grated Parmesan cheese, divided
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 10 oz. frozen spinach (thawed & drained)
  • 1 1/2 c. small curd cottage cheese
  • 4 oz. shredded mozzarella
  • 1/2 c. shredded Swiss cheese
  • 12 cooked lasagna noodles

Saute veggies and garlic in oil until crisp-tender. Remove from heat.  In a heavy saucepan, whisk together flour and milk until smooth.  Bring to a boil; cook & stir for 2 minutes.  Reduce heat, add 1/4 c. Parmesan, salt & pepper.  Cook one minute more.  Remove from heat, stir in spinach.  Set aside 1 cup sauce.  Combine cottage cheese, mozzarella, and Swiss cheeses in a bowl.  Spread 1/2 c. sauce in greased 9 x 13 pan.  Layer 4 noodles, 1/2 of the cheese mixture, 1/2 the veggies, and 3/4 c. sauce mixture.  Repeat layers.  Top with remaining noodles, reserved sauce mixture and rest of Parmesan cheese.  Cover and bake at 375° for 35 minutes.  Uncover and bake an additional 15 minutes longer.  Let set for 15 minutes before cutting.

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:27 AM

Twice-baked Non-potato casserole

  • 1 head cauliflower, steamed until very tender and then mashed with butter, salt and pepper
  • 1 1/4 to 1 1/2 c. full fat sour cream
  • 1 to 2 green onions, sliced
  • 8 oz. shredded cheddar cheese, divided
  • 8 oz. bacon, cooked & crumbled

Mix cauliflower, sour cream, green onions, 1 c. cheddar cheese, and bacon.  Pour into baking dish.  Top with remaining cheddar cheese and bake at 375° for 25 minutes.

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:27 AM

This is an easy and delicious way to get a variety of veggies in your diet!

Roasted Vegetables

  • your choice of veggies, cut into bite sized pieces
  • olive oil
  • garlic powder
  • salt
  • pepper

Place veggies in a resealable plastic bag or in a bowl with a tight-sealing lid.  Drizzle with 1 to 2 Tbsp. olive oil, seal bag or bowl, and gently shake until veggies are coated with olive oil.  Pour onto an oiled cookie sheet in a single layer, sprinkle with desired seasonings, and bake at 375° - 400° until veggies are fork-tender.  The time will vary with the kind of veggie and the size of the pieces, but generally this takes 25 to 40 minutes.


We love to roast beets, green beans, broccoli, cauliflower, carrots, asparagus, zucchini, peppers, and winter squash this way!

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:28 AM

My family devoured this!  I loved it because it was quick prep and easy to make.

Mockaroni & cheese

  • 1 head cauliflower or 16 oz. frozen cauliflower
  • 4 oz. cream cheese
  • 2 Tbsp. heavy cream (milk will work)
  • 8 oz. shredded cheddar (divided)
  • 2 green onions, finely chopped
  • 1/4 to 1/2 tsp. salt
  • 1/2 tsp. pepper

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole, mix cream cheese, 4 oz. cheddar, and cream.  Stir well until creamcheese is creamy and smooth. Stir in the green onions, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 4ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Makes 4-6 servings 
Can be frozen

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:28 AM

GREEN BEANS WITH BACON & MUSHROOMS 
6 pieces bacon, chopped 
1/2 cup onion, chopped
4 ounce can mushrooms, drained 
16 ounce bag frozen whole green beans, thawed 
Salt, to taste

In a large skillet, cook the bacon until crisp; set aside and reserve 2 tablespoons drippings in the pan. Sauté the onion in the drippings until tender. Add the mushrooms; cook and stir 2 minutes over medium heat. Stir in the beans and salt to taste. Go easy on the salt because the bacon will add salt. Cover and cook 10 minutes on low until the beans are done, stirring occasionally. Toss in the bacon.

Makes 6 servings 
Can be frozen

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:29 AM

CHEESY BROCCOLI CASSEROLE 
14-16 ounce package frozen broccoli florets 
4 ounces cream cheese, softened 
4 ounces cheddar cheese, shredded 
4 green onions, chopped 
Salt and pepper, to taste 
3 pieces bacon, chopped and fried until crisp

Cook the broccoli 4-5 minutes or just until tender-crisp; drain very well. Put in a greased 2-quart casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Bake at 350º for 20-30 minutes, until bubbly.

Makes 4-6 servings 
Can be frozen

Per 1/4 Recipe: 278 Calories; 22g Fat; 14g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs 
Per 1/6 Recipe: 185 Calories; 15g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

michiganmom116
by Rhonda on Dec. 26, 2014 at 7:29 AM

Carrot Souffle: 

  • 2 lbs. carrots, peeled and sliced or 32 oz. carrots (I used some of our home canned carrots)
  • 3/4 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup light cream or milk


Topping:

  • 1 c. crushed cornflakes (I think it would be great with wheat flakes too!)
  • 1/2 c. brown sugar
  • 1/4 c. chopped pecans (optional)
  • 4 Tbsp. melted butter or margarine
  • 1 Tbsp. flour


Cook carrots until soft. Put into food processor or mixing bowl. Add rest of ingredients and process or mix until smooth. Pour into casserole dish. Mix topping ingredients together and sprinkle on top of carrot mixture. Bake at 400 degrees for 30 minutes.

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