PEA POD CARROT MEDLEY
We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.
Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 535mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
PEA PODS AND GREENS MEDLEY
From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
- Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.
Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
SNOW PEA MEDLEY
Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet coated with cooking spray, saute onion in oil for 1-2 minutes. Add peppers; cook for 2 minutes. , Stir in the peas and mushrooms; saute 3-4 minutes longer or until vegetables are crisp-tender. Sprinkle with salt.
Nutrition Facts : Calories 83 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GREEN BEAN AND MUSHROOM MEDLEY
This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.
Provided by THE MOM
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
- Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g
GREEN VEGETABLE MEDLEY
Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.
- Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.
PEA POD MEDLEY
Number Of Ingredients 4
Steps:
- MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
PEA POD MEDLEY
Number Of Ingredients 4
Steps:
- MICROWAVE DIRECTIONS: In 1 1/2-quart microwave-safe casserole, combine all ingredients cover. Microwave on high for 5 to 6 minutes or until vegetables are thoroughly heated, stirring twice during cooking.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 2 g * Vitamin A: 8% * Vitamin C: 20% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Vegetable, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
HONEY-MUSTARD STEAMED GREEN MEDLEY
Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
- Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.
Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein
GREEN BEAN MEDLEY
Make and share this Green Bean Medley recipe from Food.com.
Provided by Daphne2002
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Steam or cook carrots and green beans in boiling water.
- Cook until tender, but still firm.
- Melt butter over medium heat.
- Saute onions and mushrooms until almost tender.
- Reduce heat, cover, and simmer for 3 minutes.
- Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
- Cover and cook five minutes on low heat.
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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