The Southwestern succotash recipe below is the one I showcased during the Google+ Hangout wherein I used Green Giant Frozen Niblets Corn & Butter Sauce to create a healthy and delicious side dish or vegetarian main course.
I am in love.
I am in love with numerous things.
I love veggies.
I love flavor.
I love veggies with flavor.
I love veggies with flavor that I can cook quickly.
I love veggies with flavor that I can cook quickly and mix in with my own special ingredients.
I love veggies with flavor that I can cook quickly and mix in with my own special ingredients that my toddler will eat.
And I think I've found the one.
The one who embodies all of these things and who makes my life in the kitchen that much more delicious.
He's tall, green and handsome — and he wears a lettuce-leaf toga.
Your minds are reeling, I know.
Green Giant Frozen Steamers are an amazing produce find for people who lead busy lives but want to eat healthier. I've used their broccoli, corn and peas numerous times, and I am always blown away by the results. Each vegetable option comes prepared in a flavorful sauce or naked as a blank canvas for you to experiment with.
I was very fortunate this month to host a Google+ Hangout with Green Giant Chef Maggie Lyon and SheKnows.com. I spoke with Maggie about different healthy recipes and how she makes frozen vegetables exciting.
The Southwestern succotash recipe below is the one I showcased during the Google+ Hangout, wherein I used Green Giant Frozen Niblets Corn & Butter Sauce to create a healthy and delicious side dish or vegetarian main course.
- 1 (24 ounce) bag Green Giant Frozen Niblets Corn & Butter Sauce
- 1 cup black beans (drained and rinsed)
- 1 cup chopped green chilies
- 1 cup diced tomato
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt and pepper
- Cook the Green Giant Frozen Niblets Corn & Butter Sauce per the directions on the bag. I cooked them in the microwave, and they were ready in just 12 minutes with no pots or pans to clean up!
- Toss the cooked corn with the black beans, green chilies, diced tomatoes and onion. Then set them aside.
- Mix the cilantro, lime juice, olive oil, salt and pepper in a food processor, or mix them all together in a small bowl. Then pour that mixture over the corn mixture.
- Toss all of the ingredients together and serve.
Below are the two recipes that Maggie prepared during our Hangout.
Harissa green beans and kale
Prep time: 15 Minutes
Start to finish: 15 Minutes
- 1 (7.5 ounce) box Green Giant Frozen Green Beans & Almonds
- 1 (8 ounce) bunch fresh kale, with ribs removed and leaves thinly sliced
- 1/4 cup water
- 2 tablespoons harissa sauce
- Cook the beans as directed on the box for the minimum amount of time.
- Meanwhile, place the kale and water in a 12-inch skillet. Cook over medium-high heat, stirring frequently, for 3-4 minutes or until the kale is crisp-tender, adding more water if necessary. Stir in the harissa and toss to coat.
- Stir in the beans. Cook, stirring gently, until thoroughly heated. Serve topped with almonds.
Kale has a mild cabbage flavor. Remove the tough center stalk, then wash and dry the leaves before slicing and measuring. Harissa is a Tunisian hot chili sauce flavored with chilies, garlic, caraway, coriander and cumin. If you can't find harissa, you can substitute hot chili sauce.
Easy being green smoothie
Prep time: 10 Minutes
Start to finish: 10 Minutes
- 1 (9 ounce) box Green Giant frozen spinach
- 1 (6 ounce) container Yoplait Original 99% Fat Free Key Lime Pie Yogurt
- 2 medium kiwi, peeled and quartered
- 1/2 cup ice cubes
- 1/3 cup apple juice
- Microwave the spinach as directed on the box. Rinse with cold water until the spinach is cooled. Drain the spinach, squeezing out as much liquid as possible.
- Place 1/3 cup of the cooked spinach in a blender along with and all remaining ingredients. (Refrigerate the remaining spinach for another use.) Cover and blend on high speed for about 30 seconds or until smooth.
- Pour into 2 glasses. Serve immediately.
: For food safety reasons, frozen vegetables must be cooked. For the coolest smoothies, start with refrigerated fruit and juice.