V is for Veggies

Time to talk vegetables!  Aside from the nutritional value that vegetables have to offer, they add color to your dinner table.  The typical vegetable side dish to a well rounded meal is a green salad. But, if you are tired of the typical, try a different dash of green. Green beans, spinach, peppers, broccoli and zucchini are just some of the delicious green veggies to be found.

A few nutritional facts:

Green Beans - a good source of fiber and vitamin C.

Spinach - high in vitamin A, vitamin C and foliate,
and a good source of fiber.

Green Bell Pepper - high in vitamin C.

Broccoli - high in fiber and foliate and a good
source of vitamin C and vitamin A.

Zucchini - a good source of vitamin C.

Give these recipes a try. You'll give your taste buds a treat and your body some essential vitamins at the same time...veggie time!




Dilly Green Beans

4 cups fresh cut green beans
-OR-
2- 10 oz. pkg. frozen cut green beans
2 tablespoons chopped onion
1/4 teaspoon dill weed
1/2 lb. Velveeta cheese spread, cubed
1/4 cup croutons

Heat oven to 350F. Cook beans with onion & dill weed; drain. Add Velveeta; mix lightly. Place in 1 quart casserole; top with croutons. Bake at 350F, 12-15 minutes.

Serves 6-8.





Fried Spinach

12 oz canned spinach
1 egg
1/4 c. milk
bacon bits - 1 tablespoon or as desired

Drain spinach well and place in skillet. Beat egg with milk and bacon bits; add to spinach, mixing thoroughly.  Cook over medium-low heat, stirring frequently until most moisture is absorbed.





Golden Baked Peppers

3 green peppers, cut in half
1- 5 oz. jar Old English Sharp cheese spread
1 3/4 cups (1 lb. 1 oz. can) whole kernel corn, drained
1 tomato, chopped
1 cup fresh breadcrumbs
2 tablespoons margarine, melted

Heat oven to 350F. Remove seeds from peppers; parboil 5 minutes. Drain. Heat cheese spread in saucepan over low
heat; stir in corn & tomato. Fill peppers. Top with crumbs tossed with margarine; bake at 350F,  30-35 minutes.

Serves 6.





Lemon Broccoli

1 lb of fresh or frozen broccoli
1-2 Tablespoons thinly slivered lemon rind
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarsely ground black pepper and salt, to taste
1 additional tablespoon olive oil (for dressing)
1 minced clove of garlic
1/3 cup dry unseasoned bread crumbs.

Place broccoli in a saucepan with 1 inch of water.  Add lemon rind slivers. Steam broccoli and rind until broccoli is just crisp-tender. Drain broccoli and keep warm. Reserve lemon rind slivers. In a small cup, whisk together lemon juice, 2 tablespoons olive oil, black pepper, and salt to taste. While broccoli cooks, in a small frying pan, heat 1 tablespoon olive oil; sauté minced clove of garlic until golden, not brown. Add dry bread crumbs and lightly toast crumbs while stirring. Pour lemon dressing over warm broccoli. Stir to coat evenly. Top with bread crumbs and lemon rind slivers, and serve.

Serves 4.





Zesty Zucchini

2 lb. zucchini, sliced
1/3 cup chopped onion
margarine
2 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
1/2 lb. Velveeta cheese spread, cubed
2 medium tomatoes, chopped
1 1/2 cups fresh breadcrumbs
3 tablespoons margarine, melted

Heat oven to 350F. Cook zucchini & onion in 1/4 cup margarine over medium heat for 5 minutes. Make white sauce with 2 T. margarine, flour, milk & salt. Add Velveeta; stir until melted. Layer half of zucchini mixture, tomatoes, & Velveeta sauce in 12X8" baking dish; repeat layers. Top with crumbs tossed with melted margarine; bake at 350F, 35 minutes.

Serves 8.