I need some fast yummy veggie recipes?

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:

Salad:

1 cup long grain rice

1 15 ounce can pinto beans, rinsed and drained

1 1/2 cups fresh or frozen whole kernel corn

3 green onions, sliced

1/4 cup red sweet pepper, chopped

Vinaigrette:

1/4 cup corn oil

2 tablespoons lime juice

1 tablespoon cider vinegar

1 tablespoon brown sugar

2 pickled jalapeño peppers, stemmed, halved and seeded

1 teaspoon chili powder (or more to taste)

1/4 teaspoon salt

1/2 teaspoon ground cumin

Preparation:

Salad:

Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.

Vinaigrette:

Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Chili Corn Mashed

2 Idaho® Potatoes, peeled and cubed, #80 ct. (22-24 oz.)

2 1/2 oz Unsalted butter

1/2 cup Milk

4 cloves garlic, minced

6 oz. Fresh corn kernels

2 tsp. Pure chile powder

1 tsp. Cilantro, chopped

1 tsp. Honey

Salt to taste

DIRECTIONS:

1.In saucepan, place potatoes with enough water to cover by 2 inches. Bring to boil, reduce heat and simmer 15 - 20 minutes, until tender. Drain thoroughly.

2.Meanwhile, in small skillet, melt butter in milk. Bring to boil; add garlic and corn. Reduce heat and let simmer 3 minutes. Sprinkle in chile powder.

3.Strain mixture, reserving corn separately from liquid. Place cooked potatoes in large mixing bowl.

4.With electric mixer, whip potatoes while drizzling in reserved liquid. When consistency is right, stir in the corn, cilantro and honey.

5.Season with salt.

Vegetable Fried Rice

Ingredients :

1 tbsp. oil

3 eggs, beaten

2 cups water

1 pkg. (16oz) frozen stir-fry vegetables, thawed

1/4 cup soy sauce

1 chicken bouillon cube

2 cups MINUTE White Rice uncooked

Instructions :

1) Heat oil in large skillet on medium heat. Add eggs; cook until set

stirring occasionally. Remove from skillet.

2) Add 2 cups water, vegetables, soy sauce and bouillon; bring to

boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

Stir in egg. Serve immediately.

VEGETABLE CASSEROLE

1 (10 to 12 oz.) box of frozen French style cut beans

1 (10 to 12 oz.) box of whole kernel corn

1/2 c. mayonnaise

1/2 c. sharp cheddar cheese, shredded

1 1/2 c. med. green pepper, chopped

1/2 c. celery, chopped

1/2 c. onion, chopped

Defrost vegetable and dry off a bit between paper towels. Then mix

all ingredients together well. Bake in greased casserole (2 qt.) with

1 cup soft bread crumbs and 2 tablespoon butter on top. 350 degrees

for 25 - 30 minutes. A wonderful dish to take when you go to a

friends house or potluck supper.

VEGETABLE SOUP

Beef bones, several pounds*

1-2 pounds stew beef

1 c. carrot pieces

3 stalks celery, chopped

Celery leaves,

1 c. green peas

1 c. corn

1 c. cooked dried beans, kidney or navy beans

1 c. lima beans

1 sm. head green cabbage, coarsely shredded

3 good sized onions, coarsely chopped

1 sm. rutabaga or several sm. white turnips, cubed

1 c. string bean pieces

1 qt. canned tomatoes, including the juice

Salt and pepper to taste

Brown bones and stew beef using only enough fat to keep from

sticking. Put in stock pot and cover with water. Boil to make a

stock, skimming as necessary. Remove the bones and add remaining

ingredients. If more liquid is needed, add additional tomato juice.

Cook until vegetables are desired doneness.

Vine Ripened Tomatoes Provencal

6 md vine ripened tomatoes; cut

-in half

2 tb parsley; minced

2 tb fresh lemon juice

2 ts olive oil

1 tb garlic; finely minced

2 ts chives; minced

1 ts thyme; minced

2 tb low-salt chicken broth;

-lowfat

1/2 c dry bread crumbs

1 fresh ground pepper; and

1 salt; to taste

1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.

2. Combine the remaining ingredients except for the bread crumbs,

pepper and salt. Add the bread crumbs and mix well. Season with

pepper and salt and spread the mixture evenly over each tomato half.

3. Place the tomatoes in a baking dish and bake until the top is

slightly browned, about 10 minutes.

Vegetable Latkes

2 lg Idaho potatoes

2 md Carrots

2 md Zucchini

1 lg Yellow onion, finely chopped

2 Eggs

1/4 ts Pepper

1 1/2 ts Salt

1/4 c Flour

Oil for frying

1. Pare and coarsley shred potatoes and carrots.

Shred zucchini. Place in a bowl with onion.

2. Combine eggs, egg whites, salt and pepper; stir into

vegetable mixture. Sprinkle flour over top; stir to mix.

3. Heat non-stick griddle, or heavy skillet to medium-high.

Brush with oil. Drop batter by heaping tablespoonfuls onto

griddle. Flatten slightly. Cook until browned. Turn, brown

other side, adding a little oil as necessary.

4. Drain on paper towels and keep warm until ready to

serve. Serve with applesauce or cranberry sauce or

combination for dipping.

TOMATOES STUFFED WITH SHRIMP

6 medium sized tomatoes

1/2 teaspoon minced parsley

1 can shrimps, halved

1/2 teaspoon salt

1/2 teaspoon minced onion

2 tablespoons butter

2 slices bread, crumbed

A few grains of paprika

1/2 teaspoon green pepper, minced

Add a few more dry, buttered bread crumbs. cut off the tops of the

tomatoes; scoop out the centers; add the other ingredients except the

shrimps. Heat the butter boiling hot; fry the shrimps; then add to

the tomatoes; fill the tomatoes with the mixture; dust the tops with

the buttered crumbs, and bake 20 minutes in a moderate oven.

TOMATOES STUFFED WITH HAM

Tomatoes, Ham, mustard, onion, parsley, bread crumbs

Scoop out the center of large, firm tomatoes; mix the pulp with some

finely chopped boiled ham that has been seasoned with prepared

mustard; add to this mixture one onion, chopped very fine, some

chopped parsley and bread crumbs; put back in shells and bake until

tender; serve at once.

TOMATOES SPANISH STYLE

Peel and slice 1 quart of tomatoes (or use one 3-lb. can). Remove

seeds, and cut in small pieces 3 bell peppers; boil till tender 4

onions; add tomatoes and peppers to onions, and simmer 1 hour; season

with 2 level teaspoons salt and 1/2 teaspoon black pepper; cool, and

keep on ice for several hours. Prepare two cups of stale bread

crumbs; take 6 tablespoons of butter, lard or Wesson Snowdrift oil.

Fill a baking dish with alternate layers of tomatoes and bread

crumbs; moisten each layer with oil; cover top with bread crumbs, and

bake in a slow oven for 1 hour. If desired, three tablespoons of

sugar may be added to the mixture while it is cooking the first time.

TOMATO HASH

1 1/2 cups bread crumbs

1 tablespoon butter

2 cups tomatoes

1 onion, chopped

1 tablespoon meat gravy

1 cup chopped meat of any kind

1/2 cup tender corn, either fresh or canned

Mix thoroughly; fry or bake until brown.

TOMATO GOULASH

Take 1 pint of fresh or canned tomatoes, 2 pounds of lean beef cut

into small strips, 3 large onions, sliced, 2 tablespoons drippings, 1

pint of shredded cabbage, 7 small potatoes, 1 teaspoon salt, 1

teaspoon paprika, 1 cup of water, and 1 cup of milk. Place the

drippings in a kettle; when smoking hot, add the meat; when the meat

is brown, remove from the kettle, and put in the onions and cabbage;

then put in the meat and the tomatoes; add the seasonings and the

water; cook very slowly until the meat is tender; then add the

potatoes; when they are done, add the milk; boil up once and serve.

Zucchini patties

Submitted by Natalie

5 - 7 cup peeled, grated, drained zucchini or

mixed zucchini (green, yellow, any shape)

1/2 Cup flour

1/2 cup bread crumbs or flour

1/2 Tsp salt

1 beaten egg

5 - 7 tbsp. olive or salad oil

1. Grate zucchini very finely and pour off the juice.

2. In a bowl, combine together flour, grated, drained

zucchini, salt, beaten egg.

3. Make patties from this mixture. Roll them in the bread

crumbs or flour coating them completely.

4. Add oil to skillet; Heat oil in skillet over medium heat,

rotate skillet to coat with oil. Add patties. Place over a

medium- high heat and when hot fry the patties for approx.

5-6 minutes per side or until done to suit your taste, or

until zucchini begins to brown and is tender-crisp. When

all patties will be fried, return zucchini patties to

skillet, heat through.

5. Serve with Tomato sauce, or Soy sauce. Very good with

sour cream on each patty.

Try this veggie/pasta combo that is different and yummy. Cook up some bowtie pasta and blanch off some asparagus that has been cut bite size. When both are done toss together with some olive oil, chopped garlic and parm cheese. Finish it off with a squeeze of lemon. Test it out...sometimes I end up adding more lemon. Even some lemon zest would be nice here. Also a little salt and pepper if needed.

Unfortunately I am willie nillie with recipes...I have a tendency to make things with no real measurements. I do things to suit my taste. Within reason...and added common sense it always comes out fine!

try this lowfat and easy dish sure to please anyone hungry for a snack or side dish

Mexicorn-Topped Tomatoes

Prep Time: 20 Minutes

1 can (11oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained

1 can (4.5 oz) Old El Paso chopped green chiles, drained

1/2 cup finely chopped fresh or refrigerated mango

2 tablespoons finely chopped green onions (2 medium)

2 tablespoons sliced ripe olives

1 tablespoon finely chopped fresh cilantro

1 tablespoon chopped chipotle chile in adobo sauce (from a 7 oz can)

1 tablespoon lime juice

1 teaspoon olive oil

4 large firm ripe tomatoes, cut crosswize into 1/4 inch slices

In medium bowl, mix all ingrediants except tomatoes.

On serving platter, arrange tomatoes, overlapping slices. Spoon corn mixture down center of tomatoes.

6 servings

I'm not sure what veggies you like.

We use the LeSeur brand of baby peas, add some French's Onion Rings and a tiny bit of butter. Simmer and serve.

OR

Use a can of sweet corn, add Mango salsa to it, warm and serve.

OR

Steam some broccoli with one clove of garlic and a dash of olive oil.

Strain and serve with butter or marg. Or, for health concerns, instead of butter, use lemon juice.

Hope these help?

Good Luck and Good Eating!

Try making stir fry.

- 3 Brocolli flourets

- 1 Carrot

- 1 Onions

- 1 tbsp Ground ginger

- 1 Celery stalk

- 4 tbsp soy sauce

- 2 tbsp sesame oil

- Vegetable oil

- Sesame seeds

First, cut up all the vegetables and put them into a pan. Add the soy sauce, sesame oil and vegetable oil and sesame seeds. Cover it and cook over medium heat until the vegetables are soft. Serve this over rice and enjoy!

First get rid of the salt and buy Spike. It's a dried herb salt substitute that just tastes YUMMY!!!

Vary your veggies. Steam. Stirfry. Use Nutritional Yeast, which makes it taste cheesy without all the fat, calories and cholesterol.

Green Bean Bundles

Parboil fresh whole green beans, separate into small bundles, wrap bacon around bundles, place in casserole dish. sprinkle on garlic salt/powder, toss on a tad of brown sugar. Broil.

Delicious.

corn on the cob, u could cook it any way then spread butter and then add chili powder or garlic powder

peel a cucumber, cut it in slices, sprinkle chili powder and squeeze some limes on it. Dang it, now im hungry, thanks alot, GEEZ!