What are some healthy ways to increase the flavor of canned vegetables?!
Answers:
I always add black pepper to my corn - honey and a dash of cinnamon to my carrots - almond slivers to my green beans - Mrs!. Dash (or something like it) is a wonderful blend to add to anything!.Www@FoodAQ@Com
salt & pepper
Honey is a good match to carrots (and more healthy than brown sugar)
Cinnamon Carrots
1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter or stick margarine
1/2 to 1 teaspoon ground cinnamon
Cook carrots according to package directions!. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend!. Drain carrots; place in a serving bowl!. Drizzle with honey mixture!. Yield: 6 servings!.
Nutritional Analysis: One 1/2-cup serving (prepared with 1 tablespoon butter) equals 90 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 65 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g protein!. Diabetic Exchanges: 1 vegetable, 1 fruit!.
Honey-glazed carrots
1 lb!. medium carrots, peeled and cut into thin diagonal slices
1 ounce unsalted butter
2 tsp!. honey
1 Tbs!. plus 1 tsp!. fresh chives or parsley, chopped
Place carrots in a steamer basket over boiling water!. Cover pan and steam 10 minutes, or until tender!. Place cooked carrots in a serving dish!. Meanwhile, in a frying pan, combine butter and honey!. Warm over low heat until butter has melted!. Pour over carrots and top with chives or parsley!. Serve hot!.
Lemon-pepper Veggies
4 servings 17 min 10 min prep
veggies
2 tablespoons water
4 1/2 teaspoons butter or margarine, melted (use your diet-friendly varieties)
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
In a microwave-safe bowl, combine the broccoli,cauliflower,carrots and water!.
Cover and microwave on high for 4-7 minutes, or until crisp-tender; drain!.
Combine the rest of the ingredients; drizzle over vegetables and toss to coat!.
Veggies with Lemon Sauce
The recipe designated brussels sprouts, but I'm sure many veggies would be good with this!. The butter could also be replaced with any oil, and another starch should work for the corn starch!.
Ingredients
3 cups Veggies
3/4 cups chicken broth
1 tsp butter (oil)
1 clove garlic
2 Tbs chicken broth
1 1/2 tsp cornstarch (tapioca, arrowroot!?)
1/2 tsp finely shredded lemon peel
1 Tbs lemon juice
1/8 tsp pepper
2 tsp snipped fresh dill weed
Wash and trim veggies!.
In a medium saucepan combine veggies, 3/4 cup broth, butter (oil) and garlic!.
Bring to boiling; reduce heat!.
Simmer, covered, for 7 to 10 minutes or until veggies are crisp-tender!.
Using a slotted spoon, transfer to a serving bowl!.
Meanwhile, in a small bowl combine the 2 Tbs broth, cornstarch, lemon peel, juice, and pepper!.
Gradually add lemon mixture to hot broth in saucepan!.
Cook and stir over medium heat until mixture is thickened and bubbly!.
Cook and stir for 2 minutes more!.
Stir in fresh dill weed!.
Pour lemon sauce over veggies!.
Makes 6 side dish servings!.Www@FoodAQ@Com
Honey is a good match to carrots (and more healthy than brown sugar)
Cinnamon Carrots
1 package (16 ounces) frozen sliced carrots
1/4 cup honey
1 to 2 tablespoons butter or stick margarine
1/2 to 1 teaspoon ground cinnamon
Cook carrots according to package directions!. Meanwhile, in a saucepan, heat the honey, butter and cinnamon until butter is melted; stir to blend!. Drain carrots; place in a serving bowl!. Drizzle with honey mixture!. Yield: 6 servings!.
Nutritional Analysis: One 1/2-cup serving (prepared with 1 tablespoon butter) equals 90 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 65 mg sodium, 19 g carbohydrate, 3 g fiber, 1 g protein!. Diabetic Exchanges: 1 vegetable, 1 fruit!.
Honey-glazed carrots
1 lb!. medium carrots, peeled and cut into thin diagonal slices
1 ounce unsalted butter
2 tsp!. honey
1 Tbs!. plus 1 tsp!. fresh chives or parsley, chopped
Place carrots in a steamer basket over boiling water!. Cover pan and steam 10 minutes, or until tender!. Place cooked carrots in a serving dish!. Meanwhile, in a frying pan, combine butter and honey!. Warm over low heat until butter has melted!. Pour over carrots and top with chives or parsley!. Serve hot!.
Lemon-pepper Veggies
4 servings 17 min 10 min prep
veggies
2 tablespoons water
4 1/2 teaspoons butter or margarine, melted (use your diet-friendly varieties)
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
In a microwave-safe bowl, combine the broccoli,cauliflower,carrots and water!.
Cover and microwave on high for 4-7 minutes, or until crisp-tender; drain!.
Combine the rest of the ingredients; drizzle over vegetables and toss to coat!.
Veggies with Lemon Sauce
The recipe designated brussels sprouts, but I'm sure many veggies would be good with this!. The butter could also be replaced with any oil, and another starch should work for the corn starch!.
Ingredients
3 cups Veggies
3/4 cups chicken broth
1 tsp butter (oil)
1 clove garlic
2 Tbs chicken broth
1 1/2 tsp cornstarch (tapioca, arrowroot!?)
1/2 tsp finely shredded lemon peel
1 Tbs lemon juice
1/8 tsp pepper
2 tsp snipped fresh dill weed
Wash and trim veggies!.
In a medium saucepan combine veggies, 3/4 cup broth, butter (oil) and garlic!.
Bring to boiling; reduce heat!.
Simmer, covered, for 7 to 10 minutes or until veggies are crisp-tender!.
Using a slotted spoon, transfer to a serving bowl!.
Meanwhile, in a small bowl combine the 2 Tbs broth, cornstarch, lemon peel, juice, and pepper!.
Gradually add lemon mixture to hot broth in saucepan!.
Cook and stir over medium heat until mixture is thickened and bubbly!.
Cook and stir for 2 minutes more!.
Stir in fresh dill weed!.
Pour lemon sauce over veggies!.
Makes 6 side dish servings!.Www@FoodAQ@Com
I get canned grean beans and add diced italian tomatoes to them!. Let simmer for about 5 minutes and they are yummy!
For whole kernel corn, I add a little milk, margarine and splenda sugar!. OR I add cajun seasoning to them!.
For carrots, I add margarine and splenda to bring out the sweetness!.Www@FoodAQ@Com
For whole kernel corn, I add a little milk, margarine and splenda sugar!. OR I add cajun seasoning to them!.
For carrots, I add margarine and splenda to bring out the sweetness!.Www@FoodAQ@Com
You can add soy sace, cayenne pepper, sweet, and bell peppers, vinegar, cilantro, or herbs!. You cn stir fry them, roast them, fry them, bake them, grill them, stuff them with cilantro, or whatever you prefer!. You could even add old bay, or spike seosoning!. They taste wonderful on corn!.Www@FoodAQ@Com
The problem is that canned vegetables aren't really all that healthy!. They won't hurt you, but most of the nutrients have been processed out of them by the time they're sealed in the can and you lose even more nutrients when you heat them up!.Www@FoodAQ@Com
Rinse the vegetables in cold water first!. While cooking them add some spices like garlic or Ms!. Dash!. Whatever spices you have in your cabinet!. You can add a little olive oil also
instead of butter or margarine!.Www@FoodAQ@Com
instead of butter or margarine!.Www@FoodAQ@Com
for canned cut green beans add peeled quartered potatoes or new potatoes and a little canola oil!.!.!.a quartered peeled onion and salt and pepper to taste!.!.!.bring to boil and reduce to low on simmer until potatoes are tender!.!.!.yummy with southern cornbreadWww@FoodAQ@Com
Yuck!. If you can't but fresh veggies, I would suggest buying frozen!. More flavour, nutrients, and texture!.
Hope this helps!Www@FoodAQ@Com
Hope this helps!Www@FoodAQ@Com
we put salad dressings on ours (like the wishbone salad spritzers which only have 1 calorie per spray)!.
Ex- Green beans and red wine vinaigrette dressingWww@FoodAQ@Com
Ex- Green beans and red wine vinaigrette dressingWww@FoodAQ@Com
try to drain the juice from the can before you cook them but add veg stock then cook themWww@FoodAQ@Com
Add some onion, garlic and spices of your choice!.Www@FoodAQ@Com
Squirt some lemon juice on them to give them more flavourWww@FoodAQ@Com