Frozen Mixed Veggies?

SnoopysBitch
SnoopysBitch Posts: 41
in Recipes
What do you do to spice up a bag of frozen mixed veggies? How do you cook them?

Replies

  • mjsunshine16
    mjsunshine16 Posts: 251 Member
    Microwave. olive oil and garlic or any mixed seasoning I have in my cabinet (Mrs. Dash, all seasoning, Goya)
  • Kittybeemine
    Kittybeemine Posts: 2
    Add noodles and stir fry. Add garlic,spices whatever you like. Soy sauce. And really nice. Its a staple for me.
  • SnoopysBitch
    SnoopysBitch Posts: 41
    Microwave. olive oil and garlic or any mixed seasoning I have in my cabinet (Mrs. Dash, all seasoning, Goya)

    I don't have a microwave (teeny apartment) would an oven be better than the stove?
  • mjsunshine16
    mjsunshine16 Posts: 251 Member
    Oven would be good. Here is a link on how. you may want to thaw before cooking or it takes a long time: http://voices.yahoo.com/baking-frozen-vegetables-saves-energy-12149129.html?cat=22
  • RT_ASB
    RT_ASB Posts: 2
    I scramble egg whites and frozen veggies in a teaspoon of olive oil until nicely done - crispy. add salt, pepper, cayenne pepper or fajita seasoning.
  • SashleyA
    SashleyA Posts: 122 Member
    Microwave. olive oil and garlic or any mixed seasoning I have in my cabinet (Mrs. Dash, all seasoning, Goya)

    I don't have a microwave (teeny apartment) would an oven be better than the stove?

    I cook them in a small pot with a tiny bit of water if I'm not using a microwave.

    I pretty much put frozen mixed vegetables in everything. Great with stir fry, curry, lentils, etc.
  • SnoopysBitch
    SnoopysBitch Posts: 41
    I scramble egg whites and frozen veggies in a teaspoon of olive oil until nicely done - crispy. add salt, pepper, cayenne pepper or fajita seasoning.

    I do have plenty of cayenne pepper! I love a little spice!
  • Snoozypaws3000
    Snoozypaws3000 Posts: 133 Member
    I steam mine in the microwave and then make up an Ainsley Harriott Mulligatawny soup and pour it over the top....instant...well almost instant vegetable curry.

    I also pop them into my slow cooker with a low calorie jar of sauce like creamy mushroom or spicy tomato and use them as a base for a grilled chicken or fish as a main course.

    Sometimes I do this this in pans and do half in a low fat bechemel sauce and half in a tomatoe based sauce and then I stack them up with layers of pasta sheets between and a sprinkling of parmesan cheesefor a low calorie vegetable lasagne

    I also turn them into soups by boiling them in a water with a stock cube and seasoning [I usually add about 4 oz of potato or sweet potato to give it a bit of body] and then blend it really well until thick and velvety smooth.

    Depending on what frozen veg I've used I either add some chilli for hot and spicy or a swirl of low fat creme fraiche for other soups. Sometimes, if I have the calories I will pop a slice of baguette on the top and grate some cheese on it and pop it under a hot grill until its all brown and bubbly

    Sky x
  • GingerLolita
    GingerLolita Posts: 738 Member
    I love making fried rice with them! Here's the recipe I use from the 400-calorie cookbook:

    Vegetable Fried Brown Rice with Egg Scrambles & Tomato (4 servings)
    350 calories, 9 g fat, 1.5 g sat fat, 590 mg sodium, 56 g carb, 6 g fiber, 11 g protein, 6% dv calcium

    1. Scramble 2 eggs in 1 tsp. canola oil for approx. 2-3 min on medium-high heat, then remove from skillet.
    2. Add 3 tsp. canola oil, 1 chopped onion, 1 tbsp. grated fresh ginger, and 2 minced cloves garlic to skillet. Cook for 2 minutes or until onion is soft.
    3. Add 1 cup frozen mixed vegetables and cook 1.5 min or until the veggies begin to soften.
    4. Stir in 1 chopped tomato and cook 2-3 min, or until tomato begins to collapse.
    5. Add 4 cups cold leftover brown rice. Cook and stir for 2-3 min to heat through.
    6. Mix in eggs, 3 tablespoons reduced-sodium soy sauce, and 1 tablespoon hoisin sauce. Cook, stirring, for 1 minute to heat through. Serve hot.

    Note: I usually double the veggies, sometimes omitting the onion if there's onion in the veggie mix. Also, fresh brown rice works fine too. I made a similar fried rice dish last night with brown rice that I cooked in low sodium vegetable broth and it turned out great. To speed this meal up, I usually use no-salt-added canned diced tomatoes, drained.
  • SnoopysBitch
    SnoopysBitch Posts: 41
    Thank you so much everybody for the great ideas! I think I have dinner all figured out!
  • Razzles115
    Razzles115 Posts: 6 Member
    A tiny bit of sesame oil can work wonders! I add it to frozen veggies as a snack, or put it in stir fry's and fried rice. It really adds a depth of flavour without adding too many calories.
  • usmcgrl1
    usmcgrl1 Posts: 31 Member
    This sounds great, going to try it this week. Thanks for the nutrients breakdown.
  • usmcgrl1
    usmcgrl1 Posts: 31 Member
    Made these tonight, Great with the sesame oil. Might be my new way of cooking them. Thanks for the suggestion.
  • lilawolf
    lilawolf Posts: 1,690 Member
    I steam mine in the microwave and then make up an Ainsley Harriott Mulligatawny soup and pour it over the top....instant...well almost instant vegetable curry.

    I also pop them into my slow cooker with a low calorie jar of sauce like creamy mushroom or spicy tomato and use them as a base for a grilled chicken or fish as a main course.

    Sometimes I do this this in pans and do half in a low fat bechemel sauce and half in a tomatoe based sauce and then I stack them up with layers of pasta sheets between and a sprinkling of parmesan cheesefor a low calorie vegetable lasagne

    I also turn them into soups by boiling them in a water with a stock cube and seasoning [I usually add about 4 oz of potato or sweet potato to give it a bit of body] and then blend it really well until thick and velvety smooth.

    Depending on what frozen veg I've used I either add some chilli for hot and spicy or a swirl of low fat creme fraiche for other soups. Sometimes, if I have the calories I will pop a slice of baguette on the top and grate some cheese on it and pop it under a hot grill until its all brown and bubbly

    Sky x

    Never thought of blending them... Thanks!
  • nicor44
    nicor44 Posts: 26 Member
    Ditto on the soup idea! I usually also include a can of diced tomatoes, because I love veggie soups with a tomato base.
  • HeatherBrown4
    HeatherBrown4 Posts: 21
    Add chicken quirn bits and fry it up and add a low calorie sauce?
  • mockchoc
    mockchoc Posts: 6,573 Member
    I hardly ever think to use frozen veggies but might do it a bit more often after reading some of these great ideas.
  • MoreBean13
    MoreBean13 Posts: 8,701 Member
    Stir fry. Oil, soy sauce, sriracha, a little fruit juice and corn starch to thicken and you have a delicious meal. Add your protein of choice.

    I got a cheap wok for like $6 at walmart when I started making stir frys regularly
  • 1Lightstep
    1Lightstep Posts: 64 Member
    I sometimes use Mint Sauce from a jar, to liven up meals. I have tried it with a variety of vegetables. It does not have many calories and can add a bit of zing to a meal quickly.

    I sometimes add onions, which seem to compliment most vegetables.
  • mamma_nee
    mamma_nee Posts: 809 Member
    I turn them into creamed soup :)
  • DavPul
    DavPul Posts: 61,406 Member
    roll them in batter and deep fry
  • _John_
    _John_ Posts: 8,646 Member
    No salt Toni's or Ms Dash
  • sjohnny
    sjohnny Posts: 56,142 Member
    Make sure you pick out all the Lima beans and throw them away first.
  • jonnythan
    jonnythan Posts: 10,161 Member
    Steam on the stove and add salt or Mrs Dash.

    Also... beware the ones filled with corn. Corn is not a vegetable.
  • MoreBean13
    MoreBean13 Posts: 8,701 Member
    Make sure you pick out all the Lima beans and throw them away first.

    You can give them to me. I like lima beans.

    I will give you ALL the mini corns. Those things are terrible.
  • ToryCarr
    ToryCarr Posts: 27 Member
    After cooking them, toss them in a tupperware bowl with some low cal salad dressing you like then close the lid and shake. I've tried it with low cal caesar dressing and low cal italian dressing and it's so good! Just measure a tablespoon or two that way your not pouring it all over your veggies.
  • sjohnny
    sjohnny Posts: 56,142 Member
    Make sure you pick out all the Lima beans and throw them away first.

    You can give them to me. I like lima beans.

    I will give you ALL the mini corns. Those things are terrible.

    NO! I don't like the mini corns either. What the hell are those things anyway? They don't even taste like corn.

Categories