Do you have a bunch of frozen veggies in the freezer? I often do an am never really sure what to make with them rather than just a side dish. I found some great recipes to make them awesome.
First you may wonder if those year old veggies are still good?
The short answer is that foods will keep indefinitely in a frozen state. That’s right — as long as your freezer is plugged in and functioning normally, frozen foods will never expire, go bad, or pose any health issues.
- 1 package 10.8 ounces frozen broccoli, carrot, and sugar snap pea blend
- 3/4 cup reduced-sodium chicken broth
- 1/3 cup creamy peanut butter
- 1/4 cup teriyaki sauce
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 cup coarsely shredded rotisserie chicken
- 1 package 8.8 ounces thick rice noodles
- 3 green onions thinly sliced on a diagonal
- Additional chicken broth optional
Microwave frozen vegetables according to package directions.
Place broth, peanut butter, teriyaki sauce, pepper and cayenne in a large skillet; cook and stir over medium heat until blended. Stir in chicken; heat through. Stir in vegetables.
Prepare noodles according to package directions. Drain and immediately add to chicken mixture, tossing to combine. Sprinkle with green onions. If desired, moisten with additional broth. Serve immediately.
- 1 tablespoon butter
- 2 celery ribs sliced
- 1/2 cup chopped onion
- 3 cups frozen mixed vegetables about 15 ounces
- 1 can 10-3/4 ounces condensed cream of chicken soup, undiluted
- 1/2 cup 2% milk
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 2 cups cubed cooked chicken breast
- 4 tubes 6 ounces each small refrigerated flaky biscuits (5 count)
Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat.
On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed.
Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.
- 2-1/4 cups cubed potatoes
- 1-1/2 cups water
- 1-1/2 cups cubed fully cooked lean ham
- 1 large onion chopped
- 2 teaspoons canola oil
- 1/4 cup nonfat dry milk powder
- 3 tablespoons all-purpose flour
- 1/4 teaspoon pepper
- 3 cups fat-free milk
- 1-1/2 cups 6 ounces finely shredded reduced-fat cheddar cheese
- 1 cup frozen broccoli florets thawed and chopped
In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid. In a blender or food processor, process reserved liquid and 1/4 cup cooked potatoes until smooth; set aside. Set remaining potatoes aside.
In a large saucepan, saute ham and onion in oil until onion is tender. In a bowl, combine milk powder, flour, pepper, milk and processed potato mixture until smooth. Stir into ham and onion. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir over low heat until cheese is melted and heated through. Serve immediately.
- 1/4 cup butter cubed
- 2 tablespoons chopped onion
- 4 garlic cloves minced
- 5 tablespoons all-purpose flour
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 2-1/2 cups whole milk
- 2 cups shredded Swiss cheese divided
- 2 pounds potatoes peeled and thinly sliced (about 4 cups)
- 2 cups julienned fully cooked ham
- 2 cups frozen broccoli florets thawed and patted dry
Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Stir in 1 cup cheese. Reduce heat; cook 1-2 minutes or until cheese is melted (sauce will be thick). Remove from heat.
Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to eight greased 8-oz. ramekins.
Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, 20-25 minutes longer or until potatoes are tender and cheese is melted.