Saucyvegetables Recipes
SAUTEED VEGETABLES
Steps:
- In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
SAUCY VEGETABLES
Make and share this Saucy Vegetables recipe from Food.com.
Provided by Sam 3
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat stove to high heat.
- Half fill medium saucepan with water and heat to boiling.
- Add potatoes and carrot and cook until just tender.
- Drain and set aside.
- While potatoes are cooking, turn on another burner to medium-low heat.
- Combine soup, cheese and milk in a small saucepan.
- Cook and stir until sauce is hot.
- Add potatoes, carrots and corn to sauce.
- Cook and stir until all vegetables are hot.
- Add salt and pepper to taste.
Nutrition Facts : Calories 246.3, Fat 5.1, SaturatedFat 1.6, Cholesterol 3.7, Sodium 399.2, Carbohydrate 46.8, Fiber 5.8, Sugar 5.4, Protein 7
SAUCY RIBBON VEGETABLES
Whether you want to get kids to eat their veggies or to impress your dinnertime guests, these Saucy Ribbon Vegetables are a guaranteed win.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Bring water to boil in medium saucepan on medium-high heat. Add carrots; cover. Cook 1 min. Add zucchini; cook, covered, 3 min. Use slotted spoon to transfer vegetables to bowl; reserve water in pan.
- Whisk cream cheese spread into reserved water; cook on medium heat 2 to 3 min. or until cream cheese is melted and sauce is well blended, whisking constantly.
- Spoon vegetables onto platter; top with sauce.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 240 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 5 g, Protein 2 g
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