Frozen California Blend Vegetable Food

HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

Make and share this Herb-Roasted Vegetables recipe from Food.com.

Provided by momstar

Categories Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (24 ounce) package california-blend frozen vegetables
3 -4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Place vegetables in a single layer in an ungreased cookie sheet.
Combine the remaining ingredients: drizzle over vegetables and toss to coat.
Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
Note: I usually end up cooking for a bit longer to suit or tastes.

CALIFORNIA MIXED VEGETABLES

California Mixed Vegetables image

A delicious way to eat your veggies! This recipe comes from a Home Cooking Magazine and it is now one of our favorite side recipes.

Provided by Kim D.

Categories Cauliflower

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

10 ounces frozen vegetables, California-blend (see note)
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1/4 cup water
1/2 cup mayonnaise
1/2 cup cheddar cheese, shredded
1/4 cup butter, melted
1/2 cup butter flavored cracker, crushed (such as Ritz)

Steps:

Preheat oven to 350°F.
Place water in a saucepan and add frozen vegetables, celery and onion.
Cook for 5-10 minutes until vegetables become slightly tender.
Drain vegetables and place in a mixing bowl.
Add mayonnaise and shredded cheddar cheese to vegetables and mix.
Place mixture into a casserole dish that has been sprayed with non-stick cooking spray.
Pour melted butter over vegetables.
Sprinkle crushed butter flavored crackers over top.
Bake for 20 - 30 minutes.
~NOTE~ The frozen veggies I buy includes carrots, broccoli, and cauliflower.

Nutrition Facts : Calories 367.7, Fat 28.4, SaturatedFat 12.1, Cholesterol 53, Sodium 488.3, Carbohydrate 23.9, Fiber 3.5, Sugar 3.2, Protein 7.1

CALIFORNIA CHICKEN AND VEGETABLES

California Chicken and Vegetables image

Mixed veggies, pesto and mozzarella make this 30-minute chicken skillet dish colorful, flavorful and delicious.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

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