Saucy Garden Patch Vegetables Recipes
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
SAUCY RIBBON VEGETABLES
Whether you want to get kids to eat their veggies or to impress your dinnertime guests, these Saucy Ribbon Vegetables are a guaranteed win.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Bring water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.
- Whisk cream cheese spread into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, whisking constantly.
- Spoon vegetables onto platter; top with sauce.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 5 g, Protein 2 g
SAUCY VEGETABLES
Make and share this Saucy Vegetables recipe from Food.com.
Provided by Sam 3
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat stove to high heat.
- Half fill medium saucepan with water and heat to boiling.
- Add potatoes and carrot and cook until just tender.
- Drain and set aside.
- While potatoes are cooking, turn on another burner to medium-low heat.
- Combine soup, cheese and milk in a small saucepan.
- Cook and stir until sauce is hot.
- Add potatoes, carrots and corn to sauce.
- Cook and stir until all vegetables are hot.
- Add salt and pepper to taste.
Nutrition Facts : Calories 246.3, Fat 5.1, SaturatedFat 1.6, Cholesterol 3.7, Sodium 399.2, Carbohydrate 46.8, Fiber 5.8, Sugar 5.4, Protein 7
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