frozen vegetables

Flavorful, succulent, mixed vegetables seasoned and cooked to perfection! A quick and easy to make vegetable side dish.

Frozen Mixed Vegetables Recipe

1. Place a skillet over high heat (9) and add broth.2. After 3 minutes, or when the broth comes to a boil, reduce the heat to medium-high (7).3. Add the mixed vegetables, butter, seasonings, and bouillon cubes, then stir in well.4. Let the mixed vegetables cook for 8 to 10 minutes or until desired tenderness. (Stir periodically)

Hi Jay. Love your deeply flavorful and straightforward recipes and will be sharing your blog with my grandson in college. Would love your take on shrimp and grits. Fan girl. 🤤

Hey now, made this for my picky 12 year old and she loved it.  #winning.  It was also loved by my parents #totallyshocked.  Will visit your site more often for great recipes.  
Regards, Theresa.  (Nurse who wants to explore easy recipes)

Wow! This looks great! I’m gonna to cook this up with some scrapple tonight! Mm delicious! Thanks phillyjaycooking!!!!

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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Budget friendly frozen vegetables are transformed with a couple of simple, and tasty, tricks!

Garlic Butter Frozen Vegetables

package frozen mixed vegetables (usually peas, carrots, green beans

garlic (minced (1 teaspoon))

butter

Parmesan cheese (fresh

flat-leaf parsley

Heat chicken broth in a medium saucepan or large skillet oven medium heat until simmering. Add vegetables and cook for 5-10 minutes, stirring often, until heated through. Drain and return vegetables to the pan.

Add butter and garlic to the pan and cook over medium heat for several minutes, stirring often, until butter is completely melted and coats the vegetables.

Remove from heat. Season with salt and fresh cracked black pepper if desired, and stir in fresh minced parsley and sprinkle on some Parmesan cheese, if desired.

It’s quick and easy to make great tasting frozen broccoli. Start with a bag of broccoli, add garlic and lemon and you’ll soon enjoy a flavorful side.

How to Cook Frozen Broccoli

(12 ounce) bag frozen broccoli, florets or cuts

water

olive oil

garlic

lemon

Salt,

Optional

Parmesan cheese

sambal oleck

Thaw broccoli

Place broccoli in a microwave-safe container. Add water. Cover. Microwave until broccoli until thawed but not hot, about two minutes. Drain and set aside.

Cook garlic.

Heat olive oil in a cast iron or nonstick skillet over medium-high heat until oil shimmers but does not smoke. Add the garlic. Cook, stirring frequently, until garlic is light brown.

Cook broccoli

Add the drained broccoli to the skillet. Toss the broccoli to coat with oil and garlic. Cook until broccoli is hot and bright green, about three to four minutes. Add the lemon zest and juice. Toss to combine. Season with salt to taste.

Add cheese.

Optional: Add parmesan cheese or sambal oleck to taste.

If you&#39;re like me and love roasting veggies but don&#39;t always have fresh vegetables on hand, I&#39;ve got great news for you. You can roast frozen vegetables! Frozen veggies are picked at the peak of their ripeness and flash-frozen to lock in those flavors and roasting them straight from the freezer is so easy.

How to Roast Frozen Vegetables

bag frozen vegetables

Salt and Pepper

Preheat your oven to 450°F. Place a baking sheet in the oven while it heats up.

In a mixing bowl, toss the frozen vegetables with the oil. Sprinkle with salt, pepper, and any other seasonings you want to use.

Spread the vegetables in a single layer on the hot baking sheet. Roast for 15 minutes, then give them a good stir. Return them to the oven and bake for another 10-15 minutes, or until the edges are golden brown and crisp. (Note larger cuts and sturdier vegetables will take longer to roast than more delicate vegetables. Some, like green beans, may be done after the first 15 minutes.)

Swiss Medley Casserole 

(12 oz) bag frozen vegetable medley, defrosted

(10 oz) can condensed cream of mushroom soup

sour cream

swiss cheese

black pepper

sleeve Ritz crackers, crushed

butter, melted

Preheat oven to 425 degrees F and lightly grease an 8x8-inch baking dish.

In a large bowl, combine the sour cream, soup, swiss cheese, and pepper.

Fold in the defrosted vegetables and transfer mixture to the prepared baking dish.

Sprinkle the crushed crackers on top and then pour the melted butter over them.

Bake for 23-25 minutes or until top is golden brown. Serve hot.

Whip up a hearty bowl of soup in next to no time, perfect for a quick lunch or warming supper

Minestrone in minutes

vegetable stock

tin chopped tomato

thin spaghetti

frozen mixed vegetable

pesto

vegetarian parmesan-style cheese

Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.

Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

This Easy Sheperd&#039;s Pie recipe has a delicious ground beef filling with gravy and frozen vegetables. Prepare it on the Stove Top in less than 30 minutes, then broil for 5. This is a perfect shortcut dinner for busy weeknights and a great way to use up leftover mashed potatoes.

Easy Shepherd's Pie

yellow onion (finely diced)

rib celery (finely diced)

garlic (minced)

beef

Tablespoons flour

tomato paste

thyme

brown gravy

Salt/Pepper

mixed vegetables

potatoes

My homemade mashed potato recipe is perfect for this recipe, you’ll make a half batch to end up with 3 cups. While the potatoes boil, prepare the filling.

Prepare the Potatoes.

Preheat oil in a large pan over medium-high heat. Add the diced onions and celery. Saute for 3 minutes. Add the garlic and cook for 1 minute.

Increase heat to high. Add the ground beef. Cook and crumbled until cooked through. Drain all excess grease.

Reduce heat to medium-high. Sprinkle in the flour and toss to coat. Add the Tomato Paste and thyme. Cook for 1-2 minutes.

Deglaze the pan with the Chicken broth. Use a silicone spatula to scrape up any brown bits from the pan, this adds flavor to the filling.

Add HALF of the brown gravy. Stir in the vegetables until heated through.

Season with salt/pepper and add more gravy if desired. Taste and adjust seasoning as needed. Remove from heat.

Prepare the Filling

Transfer to a lightly greased 9-inch pie pan or 7 x 11 casserole dish. Carefully spread warm mashed potatoes on top.

Use a fork to “rake” lines into the mashed potatoes.

Assemble

Set the oven rack about 5 inches away from the broiler. Set to a high broil, 550 degrees.

Broil for about 5 minutes watch it after 2 minutes, it will go from perfectly browned to burned quickly.

Remove from heat and serve.

Broil

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614971813/i1vuzGdMu.mp4

This Easy Shepherd’s Pie recipe is made with ground beef, gravy, and frozen vegetables in less than 30 minutes on the stove top. Broil in the oven for just 5 minutes and dinner is served!

This is the creamiest Healthy Crockpot Chicken and Rice Recipe. It’s so easy to make in the slow cooker with no canned soup required!

Healthy Crockpot Chicken and Rice Recipe

cooking spray

yellow onion, diced

lb chicken breasts, diced

basmati rice (dry, not cooked)

salt

tsp pepper

garlic,

Dijon mustard

cheddar cheese

Parsley,

Spray crockpot with cooking spray, then add all ingredients except for sour cream, cheese and parsley in the order in which they are listed. Make sure to push rice down underneath liquid as much as possible.

Cook on high for 3 hours, or on low for 6 hours, stirring 2-3 times midway through cooking time.

Stir in sour cream and cheese at the end of cook time, stirring well to combine.

Serve garnished with fresh parsley, and enjoy!

https://www.youtube.com/watch?v=Jo-mnpLvnPs

The Creamiest Crockpot Chicken and Rice is so easy to make in your slow cooker - and no soup can is required! Just add frozen veggies, sour cream and cheese.

• About 364 calories/7 freestyle points per two meatballs •

PRINT RECIPE: https://thegirlonbloor.com/crockpot-chicken-and-rice/

Crockpot Chicken and Rice

Lima beans and corn are reminiscent of succotash, while the okra and turnips give it a little Southern flair. Be sure to add plenty of creole seasoning!

Ridiculously Easy Southern Succotash Stew

onion

baby lima beans (fresh

soup vegetables (mixture of carrots, corn, peas, green beans, etc.)

sliced okra (sliced, fresh or frozen)

green beans (fresh

tomatoes

turnip

hot smoked paprika

oregano

Creole seasoning (or more to taste)

In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.

On the Stove:

Using the sauté setting on your Instant Pot or medium heat on your stove-top pressure cooker, sauté the onion until soft. Add all ingredients and 5 cups of water. Seal the cooker and set it for 2 minutes at high pressure (or bring to pressure and cook for 2 minutes.) When the time is up, allow the pressure to come down naturally for 15 minutes and then quick-release the pressure. Check the seasonings and the amount of liquid and add more as needed.

In Instant Pot or Pressure Cooker:

I am not a fan of okra so I used chopped asparagus.  Delicious soup.  Thank you Susan.    Jeanne

Just made this tonight--easy and delicious! We used large lima beans, as the baby ones were not available. I guess I don't recall ever using them before, but I surely intend to in the future. Creamy and very flavorful (a bit like garbanzo beans). We also added some chopped chard at the end of cooking to boost the nutrition. Winged it on the spices as well, as I don't think you can go too wrong so long as you don't overdo it. Adding lemon in the bowl is also a great perk!

This quick and easy ground chicken stir fry is made with frozen veggies and a tasty orange ginger stir fry sauce. It&#39;s AIP, Paleo, gluten-free, dairy-free, etc. and it can be made with or without soy sauce.

Ground Chicken Stir Fry No Soy Sauce

tbsp coconut oil

chicken

oz bag frozen stir fry vegetables

coconut aminos

tbsp orange juice ((use 100% juice))

tbsp honey (or maple syrup)

ginger

garlic powder (or 3 minced cloves)

tbsp arrowroot starch (or tapioca flour

Make the stir fry sauce by combining all the sauce ingredients in a small bowl. Set aside.

Heat about 1 tbsp of oil in a wok or stainless steel pan over medium-high heat. Add the ground chicken, break it up in the pan, and cook it until no longer pink. Remove it from the pan, put it in a bowl, and set it aside.

In the same pan, heat 1 tbsp of oil over high heat and allow it to get nice and hot. Add the frozen stir fry veggies to the pan and cook for 3-5 minutes or until heated through.

Reduce the heat to medium-high. Add the ground chicken back to the pan. Add the sauce in as well. Mix them together. Continue cooking for just 1-2 more minutes then remove it from the heat. Serve over cauliflower rice, sweet potato glass noodles, or side of choice.

https://www.youtube.com/watch?v=-CKXyrZjdaU

Ground Chicken Stir Fry with Frozen Vegetables
https://foodcourage.com/easy-aip-stir-fry-with-chicken-and-vegetables

This Asian-inspired,  ground chicken stir fry recipe is a healthy and easy recipe. It’s made with frozen vegetables and without soy sauce or cornstarch. Although, you can use these things if you’re not sensitive to them. It makes for a simple, fast option on busy nights. Plus, it can be prepped ahead of time and/or frozen. 

Ground Chicken Stir Fry with Frozen Vegetables

Ground Chicken Stir Fry with Frozen Vegetables

Turn your day-old rice into this delicious Chao Fan. This Chinese-style vegetable-studded fried rice is super easy to make and is as good as anything you&#039;ve had at your fave Chinese restaurants!

Chaofan (Chinese Fried Rice)

rice

butter (or margarine)

vegetables

soy sauce

oyster sauce

oil (or butter)

eggs (beaten)

onions

sesame oil (- optional)

Mash the rice gently with your hands to break apart lumps and loosen each grain. Set aside.

In a large pan or wok, heat butter or margarine over high heat until melted.

Add garlic and saute until golden. Add the frozen mixed vegetables and cook for 2 minutes or until no longer frozen and liquid evaporates.

Add the cooked rice, soy sauce, and oyster sauce and toss to mix. Cook for another minute, stirring from time to time.

Move everything to the sides and make room in the middle. Add a tablespoon of oil or butter then add the beaten eggs and stir and cook until scrambled. Make sure there are no big lumps.

Toss everything together several times to combine. Season with salt and pepper and stir. Cook for another minute or two without stirring.

Then add green onions and sesame oil and stir one last time before removing from heat.

Transfer to a serving plate.

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Top 12 frozen vegetables recipes from across the web

The most viewed frozen vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Frozen Mixed Vegetables Recipe

Mexican Beef & Rice Casserole

Garlic Butter Frozen Vegetables

How to Cook Frozen Broccoli

How to Roast Frozen Vegetables

Swiss Medley Casserole

Minestrone in minutes

Easy Shepherd's Pie

Healthy Crockpot Chicken and Rice R...

Ridiculously Easy Southern Succotas...

Ground Chicken Stir Fry No Soy Sauc...

Chaofan (Chinese Fried Rice)

Top 12 frozen vegetables recipes from across the web

The most viewed frozen vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Frozen Mixed Vegetables Recipe

Mexican Beef &amp; Rice Casserole

Garlic Butter Frozen Vegetables

How to Cook Frozen Broccoli

How to Roast Frozen Vegetables

Swiss Medley Casserole

Minestrone in minutes

Easy Shepherd's Pie

Healthy Crockpot Chicken and Rice R...

Ridiculously Easy Southern Succotas...

Ground Chicken Stir Fry No Soy Sauc...

Chaofan (Chinese Fried Rice)

The most viewed frozen vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mexican Beef & Rice Casserole