Vegetablerecipes

  Ingredients 1/2 cup uncooked instant brown rice 1 cup water 1 boneless pork loin chop (4 oz), cut into thin bite-size strips 2 cups sliced fresh mushrooms 1 medium onion, cut into thin wedges 1/2 teaspoon garlic powder 1 can (18.5 oz) Progresso™ Light homestyle vegetable and rice soup 1 tablespoon stir-fry sauce 1 cup fresh snow pea pods 2 tablespoons sliced almonds, if desired Steps 1  In 1-quart saucepan, cook rice in water as directed on package, omitting butter. 2  Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender. 3  Serve pork mixture over rice; sprinkle with almonds.

  Ingredients 1 cup uncooked long-grain white rice 2 cups water 1 cup chicken broth 1 tablespoon oyster sauce 1/2 teaspoon sugar 3 teaspoons cornstarch 3/4 lb. chicken breast strips for stir-frying 1/2 teaspoon ginger 1/4 teaspoon salt 1 tablespoon oil 1 cup fresh snow pea pods 1 cup fresh mushrooms, sliced 1/2 medium red bell pepper, cut into 2x1/4-inch strips 1 garlic clove, minced Steps 1  Cook rice in water as directed on package. 2  Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside. 3  In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside. 4  Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center. 5  Add broth mixture; cook an additional 1 to 2 minutes o...

  Ingredients 1 tablespoons canola or vegetable oil 1 cup julienne (matchstick-cut) carrots 1 medium onion, sliced (about 1 cup) 1 lb boneless skinless chicken breasts (about 3), cut into 2x1/2-inch strips 1 1/4 cups water 4 oz uncooked vermicelli, broken in half 1 cup frozen baby sweet peas 1/2 cup stir-fry sauce 1 teaspoon garlic salt Steps 1  In 12-inch nonstick skillet, heat oil over medium-high heat. Add carrots, onion and chicken; cook 6 to 7 minutes, stirring frequently, until chicken is no longer pink in center and vegetables are tender. 2 Stir in water and vermicelli. Heat to boiling. Cover; cook 3 minutes. 3  Stir in peas and stir-fry sauce. Cook about 2 minutes, stirring frequently, until peas are thoroughly heated. Remove from heat. Stir in garlic salt.

  Ingredients 1 tablespoon olive oil 1 medium onion, chopped (1/2 cup) 1 medium carrot, sliced (1/2 cup) 2 cloves garlic, finely chopped 2 cups uncooked instant white rice 2 cups water 1 package (8 oz) sliced fresh mushrooms (3 cups) 1 bag (12 oz) frozen Asian style medley vegetables in sauce 1/2 cup stir-fry sauce 1/8 teaspoon red pepper flakes Steps 1  In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender. 2  Cook rice in water as directed on package; cover to keep warm. 3  Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.

  Ingredients 2 tablespoons vegetable oil 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots) 1 garlic clove, finely chopped 1/2 cup stir-fry sauce Steps 1  Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet. 2  Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

  Ingredients 1 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 2 cloves garlic, crushed 1 tablespoon chili powder 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon dried oregano leaves 1 teaspoon unsweetened baking cocoa 1/2 teaspoon red pepper sauce 2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained 1 can (19 oz) Progresso™ red kidney beans, undrained Steps 1  In 3-quart saucepan, cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. 2  Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally. 3  Stir in beans. Heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

  Ingredients 1 1/2 lb beef stew meat 3 tablespoons Gold Medal™ all-purpose flour 2 bags (1 lb each) frozen vegetables for stew 1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained 2 cans (10 oz each) condensed beef consommé 1 tablespoon sugar 1/8 teaspoon pepper 2 dried bay leaves Steps 1  Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables. 2  In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed. 3  Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.