Freshen up your menu with some new ideas! These recipes using Green Giant® vegetables will help keep your family healthy and happy.

Holiday Beans and Cranberries

Holiday Beans and Cranberries
Beautifully served beans for the holiday. What’s more, there’s a bonus--it’s low fat!

Prep Time: 5 min
Start to Finish: 20 min
Makes: 4 servings


1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans
1 teaspoon grated orange peel
1/2 cup dried cranberries
2 tablespoons honey
1/4 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
  1. Cook beans as directed on package, adding orange peel before cooking; drain.
  2. Stir in cranberries and honey.
  3. Top with bacon flavor bits.
Nutrition Information:
1 Serving: Calories 135 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 140 mg; Total Carbohydrate 30 g (Dietary Fiber 4 g); Protein 5 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 6 %; Iron 8 % Exchanges: 1 Fruit; 3 Vegetable *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen cut green beans
Green Giant® Valley Fresh Steamers™ frozen cut green beans

Sugar Snap Peas and Rice

Sugar Snap Peas and Rice
From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.

Prep Time: 20 min
Start to Finish: 1 hour 10 min
Makes: 6 servings (about 3/4 cup each)


1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2/3 cup uncooked regular brown rice
1 teaspoon vegetable oil
1/2 cup chopped onion (1 medium)
1 clove garlic, finely chopped
1 medium red bell pepper, seeded, cut into thin bite-size strips
2 cups Green Giant® SELECT® frozen sugar snap peas
2 tablespoons water
  1. In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
  2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
  3. Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 25%; Vitamin C 30%; Calcium 4%; Iron 8% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® SELECT® frozen sugar snap peas
Green Giant® SELECT® frozen sugar snap peas

Collard Bread

Collard Bread
From Betty's Soul Food Collection... Golden corn muffin mix tops a Southern greens-and-corn egg bake.

Prep Time: 45 min
Start to Finish: 1 hour 25 min
Makes: 8 servings


Bread
4 cups frozen chopped collard greens (from 16-oz bag), thawed, drained (2 cups thawed)
1/2 cup chopped red bell pepper
1/2 cup chopped green onions (8 medium)
3 eggs
1/2 cup milk
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon seasoned salt
1 cup shredded Cheddar cheese (4 oz)
1 teaspoon crushed red pepper flakes, if desired

Topping
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/2 cup chopped red bell pepper
1/2 cup sliced green onions (8 medium)
1/2 cup Green Giant® Niblets® whole kernel corn, drained
1/3 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon crushed red pepper flakes, if desired
1 egg
  1. Heat oven to 350°F. Spray 11x7-inch or 8-inch square baking dish with cooking spray; set aside. In large bowl, place collard greens; stir in bell pepper and green onions; set aside.
  2. In medium bowl, stir together eggs, milk, flour and seasoned salt. Stir into collard green mixture. Stir in cheese and 1 teaspoon crushed red pepper. Spread mixture in baking dish.
  3. Bake 11x7-inch uncovered about 25 minutes, 8-inch square uncovered about 30 minutes or until slightly set. Meanwhile, in large bowl, stir together Topping ingredients just until moistened; spread evenly over mixture in baking dish. Bake 11x7-inch 35 to 40 minutes longer, 8-inch square 40 to 45 minutes longer or until deep golden brown. For an appetizer, cool completely; cut into 1-inch squares. For a main dish, cool 5 minutes, cut into 8 squares; serve warm on lettuce with sliced tomatoes.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 135); Total Fat 15g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 115mg; Sodium 440mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars ncg); Protein 12g Percent Daily Value*: Vitamin A 100%; Vitamin C 54%; Calcium 26%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 3 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Niblets® whole kernel corn
Green Giant® Niblets® whole kernel corn

Honey-Mustard Turkey with Snap Peas

Honey-Mustard Turkey with Snap Peas
Packed with flavor from a convenient marinade, this easy veggie-packed dinner will become a favorite.

Prep Time: 15 min
Start to Finish: 25 min
Makes: 4 servings


1 lb uncooked turkey breast slices, about 1/4 inch thick
1/2 cup Dijon and honey poultry and meat marinade
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
2 cups Green Giant® Select® frozen sugar snap peas
  1. Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
  2. Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
  3. Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer pink in center.
Nutrition Information:
1 Serving: Calories 185 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 75 mg; Sodium 260 mg; Total Carbohydrate 12 g (Dietary Fiber 3 g); Protein 30 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 28 %; Calcium 6 %; Iron 16 % Exchanges: 2 Vegetable; 4 Very Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Select® frozen sugar snap peas
Green Giant® Select® frozen sugar snap peas

Carolina Brunch-Style Grits

Carolina Brunch-Style Grits
From Betty's Soul Food Collection... Popeye had it right—there's nothing better than spinach! Bake it with corn grits, taco seasoning and lots of shredded Cheddar cheese, and it's a brunch with a punch.

Prep Time: 15 min
Start to Finish: 45 min
Makes: 8 servings


1 cup quick-cooking corn grits
4 cups water
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1 box (9 oz) Green Giant® frozen chopped spinach, thawed
1 package (1 oz) Old El Paso® taco seasoning mix
2 tablespoons chopped onion
2 tablespoons butter or margarine
2 cups shredded Cheddar cheese (8 oz)
  1. Heat oven to 350°F. Cook grits in water as directed on package.
  2. In ungreased 13x9-inch (3-quart) glass baking dish, mix cooked grits and remaining ingredients except 1 cup of the cheese. Sprinkle with remaining 1 cup cheese.
  3. Bake 22 to 27 minutes or until edges are bubbly and cheese is melted.
High Altitude (3500-6500 ft): Heat oven to 375°F.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 35mg; Sodium 770mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 3g); Protein 11g Percent Daily Value*: Vitamin A 60%; Vitamin C 2%; Calcium 20%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Mexicorn® whole kernel corn with red and green peppers
Green Giant® Mexicorn® whole kernel corn
with red and green peppers
Green Giant® frozen chopped spinach
Green Giant® frozen chopped spinach

Creamy Corn and Garlic Risotto

Creamy Corn and Garlic Risotto
Enjoy a new version of creamy risotto with corn and cheese.

Prep Time: 5 min
Start to Finish: 32 min
Makes: 4 servings


3 3/4 cups vegetable broth
4 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
  1. Heat 1/3 cup of the broth to boiling in 10-inch skillet. Cook garlic in broth 1 minute, stirring occasionally.
  2. Stir in rice and corn. Cook 1 minute, stirring occasionally.
  3. Stir in remaining broth. Heat to boiling; reduce heat to medium. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until rice is tender and creamy; remove from heat. Stir in cheeses and parsley.
Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 1130mg; Total Carbohydrate 61g (Dietary Fiber 2g, Sugars 5g); Protein 13g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 25%; Iron 15% Exchanges: 4 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Artichoke-Spinach Lasagna

Artichoke-Spinach Lasagna
Try a new lasagna that features a creamy sauce, veggies and two cheeses.

Prep Time: 20 min
Start to Finish: 1 hour 30 min
Makes: 8 servings


1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 can (14 oz) vegetable broth
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 jar (15 to 17 oz) roasted garlic Parmesan or Alfredo pasta sauce
9 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1 package (4 oz) crumbled herb-and-garlic feta cheese (1 cup)
Rosemary sprigs, if desired
Lemon wedges, if desired
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover; simmer 5 minutes. Stir in pasta sauce.
  3. Spread 1/4 of the artichoke mixture in bottom of baking dish; top with 3 noodles. Sprinkle with 3/4 cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining mozzarella cheese. Sprinkle with feta cheese.
  4. Cover and bake 40 minutes. Uncover and bake about 15 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.
High Altitude (3500-6500 ft): Heat oven to 375°F. Cover; bake 45 minutes. Uncover; bake about 15 minutes longer.
Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 40mg; Sodium 950mg; Total Carbohydrate 38g (Dietary Fiber 5g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 70%; Vitamin C 6%; Calcium 45%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen chopped spinach
Green Giant® frozen chopped spinach

Classic Baked Corn Pudding

Classic Baked Corn Pudding
Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Prep Time: 20 min
Start to Finish: 1 hour 35 min
Makes: 16 servings (1/2 cup each)


1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant® Niblets® frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted

  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
  3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
  4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.
High Altitude (3500-6500 ft): Use 3/4 cup flour.
Substitution
You can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn.
Variation
For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.
Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 150); Total Fat 16g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 120mg; Sodium 310mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 5g); Protein 10g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Roasted Vegetables with Basil

Roasted Vegetables with Basil
Roasting brings out the best of veggies in a side dish sized for a crowd.

Prep Time: 20 min
Start to Finish: 1 hour 20 min
Makes: 12 servings (1/2 cup each)


3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup Green Giant® Niblets® frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups Green Giant® SELECT® frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

  1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
  2. Add frozen green beans to vegetable mixture in pan; stir to mix.
  3. Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
High Altitude (3500-6500 ft): Do not add corn in step 1. Add corn with green beans in step 2.
Special Touch
Add a garnish of fresh basil sprigs.
Health Twist
To reduce fat and calories a bit, use reduced-fat Italian dressing.
Nutrition Information:
1 Serving: Calories 80 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 1g Percent Daily Value*: Vitamin A 120%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™
Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ SELECT® frozen whole green beans
Green Giant® Valley Fresh Steamers™
SELECT® frozen whole green beans

Easy Vegetable Stuffing

Easy Vegetable Stuffing
Love stuffing? Try a tasty version packed with veggies. veggie.

Prep Time: 20 min
Start to Finish: 50 min
Makes: 8 servings


2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups Green Giant® frozen broccoli cuts
1 cup Green Giant® frozen Niblets® corn
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-oz bag)
1/4 teaspoon dried thyme leaves

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
  2. Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
  3. Cover with foil; bake 25 to 30 minutes or until thoroughly heated
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cook broccoli and corn 3 to 5 minutes. Add 1/4 cup water with the broth.
Substitution
Don't have the bell pepper stir-fry on hand? Use 3/4 cup each of chopped bell pepper (any color) and onion.
Nutrition Information:
1 Serving (1/2 Cup): Calories 200 (Calories from Fat 40); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 750mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 3g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 6%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™
Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
Green Giant® Valley Fresh Steamers™
frozen broccoli cuts

Potato-Spinach Swirl Casserole

Potato-Spinach Swirl Casserole
Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.

Prep Time: 15 min
Start to Finish: 45 min
Makes: 6 servings


1 cup hot water
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant® frozen chopped spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions

  1. Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
  2. Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
  3. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.
Do-Ahead Tip
You can make this casserole up to 24 hours before baking. Prepare it through step 2, then cover and refrigerate. When ready to bake, add 15 minutes to the first bake time in step 3.
Health Twist
Use reduced-fat sour cream for a slimmer version. Of course you know the taste will be slightly different.
Nutrition Information:
Calories 190 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 1/2g); Cholesterol 15 mg; Sodium 750 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 25 %; Vitamin C 0%; Calcium 8 %; Iron 4 % Exchanges: 1 1/2 Starch; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen chopped spinach
Green Giant® frozen chopped spinach

Cheesy Vegetable Risotto

Cheesy Vegetable Risotto
You're just 30 minutes away from a creamy veggie risotto side dish.

Prep Time: 30 min
Start to Finish: 30 min
Makes: 8 servings


1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper

  1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
  2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
  3. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
  4. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
  5. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.
High Altitude (3500-6500 ft): In step 2, before stirring in rice, reduce heat to medium. In step 4, cook about 16 minutes.

Substitution
No fresh parsley? Toss in a couple teaspoons of dried parsley flakes or basil leaves.
Nutrition Information:
1 Serving (1/2 Cup): Calories 200 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 840mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 3g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce
Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce

Company Broccoli Three-Cheese Bake

Company Broccoli Three-Cheese Bake
Have a crowd to feed? Arm yourself with five easy ingredients, including Green Giant® veggies. A few minutes of prep, and you'll have a delicious veggie casserole in the oven.

Prep Time: 10 min
Start to Finish: 1 hour 0 min
Makes: 14 servings (1/2 cup each)


1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce
  1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
  2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
  3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
    High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
Do Ahead
To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time to heat thoroughly.
Nutrition Information
1 Serving: Calories 110 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen broccoli & three cheese sauce
Green Giant® frozen broccoli & three cheese sauce

Corn with Basil

Corn with Basil
Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.

Prep Time: 10 min
Start to Finish: 25 min
Makes: 6 servings


2 cups Green Giant® Niblets® frozen corn
2 Tbsps butter or margarine
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 jar (2 oz.) diced pimientos, drained
1 tsp chopped fresh or 1/4 tsp dried basil leaves
1/4 tsp salt
1/8 tsp garlic powder or 1/4 tsp dried minced onion
  1. Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
  2. Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
    High Altitude (3500-6500 ft): No change.
Substitution
You can use 2 Tbsps dried minced onion in place of the fresh onion.
Time Saver
Look in the frozen-food case for bags of frozen chopped onions. Keep them on hand for fuss-free preparation.
Nutrition Information
1 Serving: Calories 100 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 135mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 3g); Protein 2g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets frozen corn
Green Giant® Valley Fresh Steamers™ Niblets frozen corn

Broccoli and Squash Medley

Broccoli and Squash Medley
Cubes of cooked squash and bites of broccoli are dressed up for the holidays with dried cranberries and pecans in this festive side dish.

Prep Time: 30 Minutes
Start to Finish: 30 Minutes


2 bags (12 oz each) Green Giant® frozen broccoli cuts
2 cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt
  1. Cook broccoli as directed on bag.
  2. Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
  3. Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
Nutrition Information
14 servings High Altitude (3500-6500 ft): Increase orange juice to 1 cup. Cook squash 18 to 20 minutes. 1 Serving (1/2 Cup): Calories 110 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 6g); Protein 2g % Daily Value: Vitamin A 110%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1 Substitute walnuts for the pecans, if you like. Bits of any dried fruit can be substituted for the dried cranberries.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

Cheesy Broccoli-Potato Soup

Cheesy Broccoli-Potato Soup
Hearty soup made simple. Loaded with chicken, broccoli, cheese and creamy potatoes, this flavorful soup is just minutes away.

Prep Time: 5 min
Start to Finish: 15 min
Makes: 6 servings


2 cups Progresso® chicken broth (from 32-ounce carton)
1/3 cup chopped onion
1 box (9 oz) Green Giant® frozen broccoli cuts
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 ounces)
2 cups milk
1/2 teaspoon salt
  1. Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
  2. Stir in potatoes until well blended; stir in remaining ingredients.
  3. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.
High Altitude (3500-6500 ft) Increase last heat time to 10 to 15 minutes.
Nutrition Information:
1 Serving: Calories 315 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 8 g); Cholesterol 80 mg; Sodium 730 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 30 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 18 %; Calcium 48 %; Iron 6 % Exchanges: 1 Milk; 1 Vegetable; 3 Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.
High Altitude (3500-6500 ft) Increase last heat time to 10 to 15 minutes.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen broccoli cuts
Green Giant® frozen broccoli cuts

Minestrone with Italian Sausage

Minestrone with Italian Sausage
Need a hearty warmer-upper? Make a one-pot soup packed with meat, beans and pasta to satisfy hungry appetites.

Prep Time: 25 min
Start to Finish: 45 min
Makes: 7 servings (1 1/2 cups each)


1 tablespoon olive or vegetable oil
1 lb bulk sweet Italian sausage
1 medium onion, chopped (1/2 cup)
2 medium carrots, coarsely chopped (1 cup)
2 teaspoons dried basil leaves
2 teaspoons finely chopped garlic
5 1/4 cups Progresso® beef flavored broth (from two 32-oz cartons)
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1 can (15.5 oz) great northern beans, drained, rinsed
1 cup uncooked small elbow macaroni (3 1/2 oz)
1 medium zucchini, cut lengthwise in half, then cut into 1/4-inch slices (1 cup)
1 cup Green Giant® Valley Fresh Steamers™ frozen cut green beans
  1. In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrots, basil and garlic; cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.
  2. Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling. Reduce heat to medium-low; cover and cook 7 to 8 minutes, stirring occasionally.
  3. Stir in macaroni, zucchini and frozen green beans. Heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 380 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 1400mg; Total Carbohydrate 38g (Dietary Fiber 6g, Sugars 5g); Protein 20g Percent Daily Value*: Vitamin A 60%; Vitamin C 8%; Calcium 10%; Iron 25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
High Altitude (3500-6500 ft) Increase last heat time to 10 to 15 minutes.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen cut green beans
Green Giant® Valley Fresh Steamers™ frozen cut green beans

Turkey and Broccoli Pasta

Turkey and Broccoli Pasta
Perfect for a busy weeknight, this quick-fix meal stars Hamburger Helper® dinner mix, ground turkey, broccoli cuts and creamy mozzarella cheese.

Prep Time: 20 min
Start to Finish: 25 min
Makes: 5 servings


1 lb lean ground turkey
2 cups milk
1 cup hot water
1 box Hamburger Helper® three cheese
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
1 cup shredded mozzarella cheese (4 oz)
  1. In 10-inch skillet, cook turkey over medium-high heat, stirring occasionally, until no longer pink; drain.
  2. Stir in milk, hot water, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and pepper flakes. Heat to boiling.
  3. Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in broccoli. Cover; simmer 5 minutes. Sprinkle with cheese; cook uncovered until cheese is melted.
Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 80mg; Sodium 900mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 7g); Protein 33g Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 30%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

Jack-o’-Lantern Pizza

Jack-o’-Lantern Pizza
Kids will love veggies when you make jack o’-lantern faces with the veggies on top of yummy pizza!

Prep Time: 20 min
Start to Finish: 40 min
Makes: 8 servings


1 pound lean ground beef
1 cup Old El Paso® salsa (any variety)
3/4 Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4 cup water
2 cups Original Bisquick® mix
1/3 cup very hot water
1 tablespoon vegetable oil
2 cups shredded Colby-Monterey Jack or Cheddar cheese (8 ounces)
Toppings, such as orange and green bell pepper strips, sliced ripe olives and cherry tomato wedges, if desired
  1. Move oven rack to lowest position. Heat oven to 450ºF. Grease 12-inch pizza pan. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa, corn and 1/4 cup water. Heat to boiling; remove from heat.
  2. Mix Bisquick, 1/3 cup hot water and the oil until soft dough forms; beat vigorously 20 strokes. Let stand 5 minutes. Press dough in pizza pan, using fingers dipped in Bisquick; pinch edge to form 1/2-inch rim. Spread beef mixture over dough. Sprinkle with cheese.
  3. Bake 11 to 15 minutes or until crust is golden brown and cheese is melted. Arrange Toppings on pizza to form jack-o’-lanterns.
High Altitude (3500-6500 ft) Bake about 15 minutes.
Nutrition Information:
1 Serving: Calories 375 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 10 g); Cholesterol 60 mg; Sodium 770 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 20 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 4 %; Calcium 20 %; Iron 12 % Exchanges: 1 Starch; 1 Vegetable; 2 High-Fat Meat; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Layered Curry Pasta Salad

Layered Curry Pasta Salad
Take a taste adventure with a touch of curry in a deliciously layered, 30-minute pasta salad.

Prep Time: 15 min
Start to Finish: 30 min
Makes: 11 servings (1 cup each)


1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
3 cups torn salad greens
2 cups shredded carrots
2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, cooked, drained
2 medium tomatoes, chopped (1 1/2 cups)
1 1/2 cups mayonnaise
1 teaspoon curry powder
1/2 cup sliced almonds, toasted
  1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  2. Drain pasta; rinse with cold water. Shake to drain well.
  3. Meanwhile, in 4-quart glass salad bowl or 13x9-inch glass baking dish, layer salad greens, carrots, peas and tomatoes.
  4. In large bowl, stir together seasoning mix, mayonnaise and curry powder; stir in pasta. Spread pasta mixture over vegetables in salad bowl. Just before serving, sprinkle with almonds. Serve immediately, or refrigerate up to 2 hours before serving.
High Altitude (3500-6500 ft): Make pasta mix following High Altitude directions on box.
Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 240); Total Fat 26g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 10mg; Sodium 360mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 5g); Protein 6g Percent Daily Value*: Vitamin A 100%; Vitamin C 15%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 5 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen sweet peas
Green Giant® Valley Fresh Steamers™ frozen sweet peas

Impossibly Easy Chicken Pot Pie

Impossibly Easy Chicken Pot Pie
This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Prep Time: 5 min
Start to Finish: 35 min
Makes: 6 servings


1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
  1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
  2. Stir together remaining ingredients with fork until blended. Pour into pie plate.
  3. Bake 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 1g); Cholesterol 60mg; Sodium 670mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 3g); Protein 12g Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 6%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

Smoked Turkey Lo Mein

Smoked Turkey Lo Mein
Convenient as can be, precooked smoked turkey breast and stir-fry noodles will help you put dinner on the table in no time!

Prep Time: 25 min
Start to Finish: 30 min
Makes: 4 servings


6 dried black (shiitake) mushrooms
1/2 pound fully cooked smoked 97% fat-free turkey breast, cut into 1/2-inch cubes (1 1/2 cups)
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce
3/4 cup water
1 tablespoon oyster sauce
2 medium green onions, chopped (2 tablespoons)
  1. Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture. Remove and discard stems, cut caps into thin strips.
  2. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add turkey; stir-fry about 1 minute or until brown. Add mushrooms, peas, contents of sauce packet from noodles, water and oyster sauce; stir until well mixed.
  3. Rinse noodles under hot water to separate; drain. Add noodles to wok; stir-fry about 2 minutes or until heated through. Sprinkle with onions.
Nutrition Information:
1 Serving: Calories 110 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 50 mg; Sodium 230 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 20 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 2 %; Iron 10 % Exchanges: 1 Vegetable; 2 1/2 Very Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen sweet peas
Green Giant® Valley Fresh Steamers™ frozen sweet peas

Ham and Corn Frittata

Ham and Corn Frittata
Love hearty breakfasts? Whip up a frittata. You just mix the eggs and all the extras, like cheese and veggies, and cook them in a skillet.

Prep Time: 10 min
Start to Finish: 30 min
Makes: 6 servings


8 eggs
1/2 cup diced provolone or mozzarella cheese (2 oz)
1/2 cup Green Giant® Valley Fresh Steamers™ frozen Niblets® corn
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup diced cooked ham (2 oz)
1 tablespoon butter or margarine
  1. In medium bowl, beat all ingredients except ham and butter with fork or wire whisk until well mixed. Stir in ham.
  2. In 10-inch nonstick skillet, melt butter over medium-low heat. Pour egg mixture into skillet. Cover; cook 14 to 17 minutes or until eggs are set in center and light brown on bottom. Turn upside down onto serving plate.
Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 300mg; Sodium 280mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g); Protein 14g Percent Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 10%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 0 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen Niblets® corn
Green Giant® Valley Fresh Steamers™ frozen Niblets® corn

Timesaving Tortellini

Timesaving Tortellini
Jump-start dinner with quick-cooking refrigerated pasta and frozen veggies.

Prep Time: 15 min
Start to Finish: 15 min
Makes: 4 servings


1 package (9 oz) refrigerated cheese-filled tortellini
1 box (9 oz) Green Giant® frozen cut broccoli (or other frozen vegetable)
2 1/2 cups quartered cherry tomatoes
1/4 cup chopped fresh basil leaves
1 tablespoon grated Parmesan or Romano cheese
1 1/2 teaspoons olive or vegetable oil
4 medium green onions, sliced (1/4 cup)
2 medium cloves garlic, finely chopped
Salt and freshly ground pepper to taste, if desired
  1. Cook tortellini as directed on package, adding broccoli for the last 2 to 3 minutes of cook time; drain thoroughly.
  2. Add remaining ingredients except salt and pepper; toss. Sprinkle with salt and pepper.
Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 25mg; Sodium 260mg; Total Carbohydrate 39g (Dietary Fiber 5g, Sugars 6g); Protein 12g Percent Daily Value*: Vitamin A 35%; Vitamin C 35%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen cut broccoli
Green Giant® frozen cut broccoli

Skillet Ham and Vegetables au Gratin

Skillet Ham and Vegetables au Gratin
This ham and vegetable skillet version of the traditional baked au gratin gives you the same delicious results but in a fraction of the time.

Prep Time: 15 min
Start to Finish: 45 min
Makes: 6 servings


1 tablespoon margarine or butter
1 1/2 cups cut-up fully cooked ham
1 large onion, chopped (1 cup)
1 package (4.9 oz) Betty Crocker® au gratin potatoes
2 1/2 cups hot water
1/4 teaspoon pepper
4 medium carrots, sliced (2 cups)
1 cup shredded Cheddar cheese (4 ounces)
1 box (9 oz) Green Giant® frozen cut broccoli, thawed and drained
  1. Melt margarine in 10-inch skillet over medium-high heat. Cook ham and onion in margarine, stirring frequently, about 5 minutes or until onion is tender. Stir in Potatoes, Sauce Mix, hot water and pepper.
  2. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in carrots. Cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender.
  3. Stir in cheese and broccoli. Cover and simmer about 5 minutes longer, stirring occasionally, until cheese is melted and broccoli is hot.
High Altitude (3500-6500 ft) No changes.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 40mg; Sodium 1180mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 6g); Protein 16g Percent Daily Value*: Vitamin A 150%; Vitamin C 15%; Calcium 15%; Iron 8% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2010 ®/TM General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® frozen cut broccoli
Green Giant® frozen cut broccoli

Easy Italian Vegetable Soup

Easy Italian Vegetable Soup
You're six ingredients and 30 minutes away from delicious homemade soup.

Prep Time: 30 min
Start to Finish: 30 min
Makes: 6 servings (1 3/4 cups each)


1 box Hamburger Helper® three cheese
4 cups water
2 cups Green Giant® Select® frozen broccoli florets, thawed
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, well drained
1 can (15 or 15.5 oz) great northern beans, drained
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
6 tablespoons grated Parmesan cheese

  1. In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.
  2. Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.
Special Touch
Make it your way! Vary the beans, veggie and cheese to create a soup that's your own.
Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 1120mg; Total Carbohydrate 39g (Dietary Fiber 7g, Sugars 6g); Protein 11g Percent Daily Value*: Vitamin A 70%; Vitamin C 20%; Calcium 20%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets
Green Giant® Valley Fresh Steamers™ Select®
frozen broccoli florets
Green Giant® frozen chopped spinach
Green Giant® frozen chopped spinach

Lemon-Chicken Rigatoni with Broccoli

Lemon-Chicken Rigatoni with Broccoli
Create a new chicken dinner, complete with veggie, in a skillet.

Prep Time: 20 min
Start to Finish: 45 min
Makes: 4 servings


2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso® chicken broth (from 32-oz carton)
2 cups Green Giant® frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

  1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
  2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
  3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
  4. Stir in lemon peel. Top with cheese.
High Altitude (3500-6500 ft): Increase chicken broth to 2 1/4 cups. In step 1, melt butter over medium-high heat. In step 2, cover and simmer 20 minutes.
Variation
Replace the Parmesan cheese with crumbled feta for a delicious Greek flavor.
Special Touch
Add a fresh note by stirring 2 tablespoons chopped fresh herbs, such as parsley, chives or oregano, into the finished dish.
Nutrition Information:
1 Serving (1 1/2 Cups): Calories 420 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 80mg; Sodium 930mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

Broccoli and Tortellini Alfredo

Broccoli and Tortellini Alfredo
Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.

Prep Time: 20 min
Start to Finish: 20 min
Makes: 5 servings (1 1/3 cups each) chips each)


2 3/4 cups Green Giant® SELECT® frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

  1. Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
  2. Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
  3. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.
Serve-With
A mixed-greens salad along with crusty rolls make tasty pasta partners.
Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 230); Total Fat 26g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 160mg; Sodium 360mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 35%; Vitamin C 25%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® SELECT® frozen broccoli florets
Green Giant® SELECT® frozen broccoli florets

Sloppy Joe Rotini

Sloppy Joe Rotini
A simple, fun and tasty dish that calls for five basic ingredients—things you probably have on hand right now!

Prep Time: 10 min
Start to Finish: 30 min
Makes: 8 servings


4 cups uncooked rotini pasta (12 oz.)
2 pounds lean ground beef
4 cups Green Giant® Niblets® frozen corn (from two 12-oz. bags)
2 cups water
2 small zucchini, sliced (2 cups)
2 jars (15 1/2 oz. each) extra-thick-and-chunky sloppy joe sauce

  1. Cook and drain pasta as directed on package.
  2. While pasta is cooking, cook beef in Dutch oven over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients.
  3. Heat to boiling; reduce heat to medium. Cover and simmer 5 to 10 minutes, stirring occasionally, until zucchini is crisp-tender.
Special Touch
Get into a party theme by looking for some of those new, fun holiday pasta shapes, such as Halloween pumpkins or Christmas trees, to use instead of the rotini.
Substitution
Two cups of broccoli, chopped green bell pepper or frozen cut green beans could be used in place of the zucchini.
Nutrition Information
1 Serving: Calories 495 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 7 g); Cholesterol 65 mg; Sodium 600 mg; Total Carbohydrate 70 g (Dietary Fiber 5 g); Protein 12 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 16 %; Calcium 4 %; Iron 24 % Exchanges: 4 Starch; 2 Vegetable; 3 Fat *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Chipotle Red Beans and Rice Casserole

Chipotle Red Beans and Rice Casserole
Fill up on an easy meatless casserole that's in the oven in minutes.

Prep Time: 15 min
Start to Finish: 1 hr 30 min
Makes: 4 servings (1 1/2 cups each)


1 cup uncooked regular long-grain rice
1 cup Green Giant® Niblets® frozen corn
1 can (15 oz.) spicy chili beans in sauce, undrained
1 can (14 oz.) vegetable broth
1 can (14.5 oz.) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz. can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz.)
  1. Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.
  2. Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.
    High Altitude (3500-6500 ft): No change.
Special Touch
Made from ground chiles, adobo sauce is quite spicy. For a little extra zip, add 1 to 2 Tbsps of the sauce to the casserole.
Nutrition Information
1 Serving: Calories 520 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 1740mg; Total Carbohydrate 78g (Dietary Fiber 8g, Sugars 10g); Protein 19g Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 30%; Iron 25% Exchanges: 4 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 Fat Carbohydrate Choices: 5 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Creamy Chicken & Vegetables with Noodles

Creamy Chicken & Vegetables with Noodles
Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.

Prep Time: 15 min
Start to Finish: 15 min
Makes: 4 servings


5 cups uncooked medium egg noodles (10 oz.)
2 cups Green Giant® frozen mixed vegetables, thawed, drained
6 medium green onions, sliced (6 Tbsps)
1 container (8 oz.) garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsps canned French-fried onions, if desired
  1. Cook and drain noodles as directed on package.
  2. Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
  3. Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions. High Altitude (3500-6500 ft): No change.
Substitution
Choose 2 cups of your family’s favorite frozen vegetable to use in place of the mixed vegetables. Corn, peas and green beans would all be good choices.
Nutrition Information
1 Serving: Calories 620 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 155mg; Sodium 1130mg; Total Carbohydrate 65g (Dietary Fiber 6g, Sugars 10g); Protein 32g Percent Daily Value*: Vitamin A 100%; Vitamin C 4%; Calcium 20%; Iron 25% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

Cheesy Noodle Casserole

Cheesy Noodle Casserole
Savor a meatless, six-ingredient casserole that's chock-full of broccoli and cheese.

Prep Time: 20 min
Start to Finish: 50 min
Makes: 4 servings (1 1/2 cups each)


4 cups uncooked wide egg noodles (8 oz.)
3 cups Green Giant® SELECT® frozen broccoli florets
2 jars (5 oz. each) sharp process cheese spread
3/4 cup milk
1/8 tsp pepper
1/2 cup coarsely crushed bite-size square cheese crackers

  1. Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook noodles as directed on package, adding broccoli for last 2 minutes of cooking time. Drain noodles and broccoli in colander.
  2. In same saucepan, stir cheese spread, milk and pepper until smooth. Stir in noodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers.
  3. Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown. High Altitude (3500-6500 ft): No change.
Substitution
Instead of the broccoli florets, try a combo of broccoli, cauliflower and carrots.
Nutrition Information
1 Serving: Calories 540 (Calories from Fat 220); Total Fat 25g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 1350mg; Total Carbohydrate 56g (Dietary Fiber 5g, Sugars 11g); Protein 23g Percent Daily Value*: Vitamin A 40%; Vitamin C 35%; Calcium 50%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 1/2 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® SELECT® frozen broccoli florets
Green Giant® SELECT® frozen broccoli florets

Bean and Bacon Fiesta Dip

Bean and Bacon Fiesta Dip
Savor a warm bean and bacon dip that's ready in about 30 minutes. This prize-winning recipe was created by Madeleine Bergquist of Syracuse, New York, for a national recipe contest.

Prep Time: 20 min
Start to Finish: 35 min
Makes: 22 servings (1/4 cup dip and 6 chips each)


8 slices bacon
1 can (16 oz.) Old El Paso® refried beans
1 can (4.5 oz.) Old El Paso® chopped green chiles, drained
1 cup Green Giant® Niblets® frozen corn, thawed, drained
1 can (15 oz.) Progresso® black beans, drained, rinsed
1 jar (16 oz.) Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Mexican cheese blend (6 oz.)
Sour cream, if desired
Tortilla chips
  1. Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
  2. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
  3. Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips. High Altitude (3500-6500 ft): No change.
Substitution
Eight slices precooked bacon from a 2.1-oz. package, chopped, can be substituted for the cooked bacon.
Nutrition Information
1 Serving: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 420mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 1g); Protein 6g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Cheesy Mexican Corn Bake

Cheesy Mexican Corn Bake
Savor a meatless, six-ingredient casserole that's chock-full of broccoli and cheese.

Prep Time: 30 Minutes
Start to Finish: 1 Hour 5 Minutes


2 bags (12 oz each) Green Giant® Niblets® frozen corn
1/2 cup butter or margarine
1 cup chopped red bell pepper
1/2 cup chopped poblano chile or green bell pepper
1 large onion, chopped (1 cup)
2 eggs, beaten
1 1/2 cups sour cream
3 tablespoons cornmeal
1 teaspoon sugar
1/2 teaspoon salt
2 cups shredded Mexican blend cheese (8 oz)
1 can (2.8 oz) French-fried onions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
  2. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
  3. In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
  4. Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
Nutrition Information
12 servings High Altitude (3500-6500 ft): No change. 1 Serving: Calories 320 (Calories from Fat 210); Total Fat 24g (Saturated Fat 13g, Trans Fat 1.5g); Cholesterol 95mg; Sodium 350mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 5g); Protein 8g % Daily Value: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 4% Exchanges: 1 Starch, 1 High-Fat Meat, 3 Fat Carbohydrate Choices: 1
© 2008 ®/™ General Mills All Rights Reserved

Green Giant® Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

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