Asparagus and Mushrooms
Prep/Total Time: 15 min. Yield: 4 Servings
Ingredients
Prep/Total Time: 15 min. Yield: 4 Servings
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 teaspoons ground ginger
- 2 tablespoons canola oil
- 3 cups sliced fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender. Yield: 4 servings.
Vegetable Primavera
Ingredients
Directions
1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
2. Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender. Add broccoli and remaining chicken broth to skillet. Cook, covered, about 3 minutes or until broccoli is crisp-tender.
3. Stir in the mustard mixture; heat through. To serve, sprinkle with parsley. Makes six 3/4-cup servings.
Ingredients
- 3 tablespoons reduced-sodium chicken broth
- 1 tablespoon Dijon-style mustard
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- Nonstick spray coating
- 1 1/2cups sliced yellow summer squash
- 1 cup packaged, peeled baby carrots
- 1 cup chopped red sweet pepper
- 3 cups broccoli flowerets
- 2 tablespoons snipped parsley
Directions
1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
2. Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender. Add broccoli and remaining chicken broth to skillet. Cook, covered, about 3 minutes or until broccoli is crisp-tender.
3. Stir in the mustard mixture; heat through. To serve, sprinkle with parsley. Makes six 3/4-cup servings.
Green Bean Casserole
Ingredients
Directions
1.Cook the green beans according to the package directions, except omit salt. Drain well.
2.Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
3.In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
4.Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.
Ingredients
- 29 ounce package frozen French-style green beans
- 1/3 cup chopped onion
- 2 teaspoons margarine
- 3 tablespoons fine dry bread crumbs
- 110 3/4 ounce can lower-sodium condensed cream of mushroom soup
- 1/4 cup plain fat-free yogurt
- 2 tablespoons diced pimento
- 1/8 teaspoon pepper
Directions
1.Cook the green beans according to the package directions, except omit salt. Drain well.
2.Meanwhile, in a small saucepan cook the onion in margarine until onion is tender. Stir in the bread crumbs; set aside.
3.In a large mixing bowl stir together the soup, yogurt, pimiento, and pepper. Stir in the beans. Transfer mixture to a 1-quart casserole. Sprinkle bread crumb mixture atop beans in casserole.
4.Bake in a 350 degree F oven for 25 to 30 minutes or until the mixture is heated through and the crumbs are golden. If desired, garnish with additional pimiento pieces. Makes 5 side-dish servings.