A healthy diet should include 5 to 7 fruit and vegetable servings every day, are you getting enough vegetables in your diet? If not, I have a four 5 ingredients or less vegetable side dish recipes to share with you.
Two of these recipes are made in the microwave oven and one is made on the stove top so they are great for busy weeknight evenings. The final recipe is made in your conventional oven and is great for weekend family dinners.
Marinated Soy Sauce Mushrooms
2 sticks butter
1 1/2 cups granulated sugar
1/2 bottle of soy sauce
4 (12 ounce) packages of sliced mushrooms
In a large frying pan, saute the sliced mushrooms over low heat. Stir in the granulated sugar and soy sauce. Cover and simmer the mixture on low to medium heat for 15-20 minutes or until mushrooms are tender.
Microwave Cheesy Mixed Vegetables
1 small bag of frozen mixed vegetables
1 cup stuffing mix
8 oz. shredded cheddar cheese
4 tablespoons butter or margarine
Microwave the frozen mixed vegetables according to package directions. Place butter in a glass measuring cup and microwave it for 15 seconds or until it is melted. Pour the melted butter over the stuffing mix and stir well so that everything is combined. Place the veggies, stuffing mix and shredded cheese in a microwave safe dish and microwave on high for 2 minutes or until the cheese has melted. Serve immediately.
Oven Baked Frozen Peas
20 oz. bag of frozen peas
1 can cream of celery soup
1/2 cup seasoned bread crumbs
4 tablespoons butter, melted
salt and pepper to taste
Grease a 2 quart casserole baking dish with butter. Defrost frozen peas in the microwave according to package directions. Place thawed peas and soup into the casserole dish and stir them together. Melt butter in the microwave and mix it with the seasoned bread crumbs. Pour bread crumbs into the casserole dish along with salt and pepper. Stir so that all ingredients are well combined. Bake uncovered in a preheated 350 degree oven for 35-40 minutes or until done.
Microwave Glazed Carrots
1 lb. fresh carrots
1/4 cup water
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon dill
Wash and peel the carrots and slice them down into 1/4″ thick rounds. Place water into a 2 quart casserole baking dish and add in your sliced carrots. Cover dish and microwave on the high setting for 7 minutes. Let it stand in the microwave for 3 minutes and then drain away the water. Stir in the butter, brown sugar and dill and microwave for an additional 2 minutes. Serve immediately.
Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning a variety of foods for her family. Shelly is the owner of the popular foodie blog called Shakin ‘N Bakin in the Kitchen at http://wahmshelly.blogspot.com where you can find menu ideas, cooking articles & tips and hundreds of free delicious recipes for real moms.