Green Giant - Easy Recipies

Freshen up your menu with some new ideas! These recipes using Green Giant® vegetables will help keep your family healthy and happy.

Holiday Sides

Appetizers

Quick Meals

Veggie Tips

Classic Baked Corn Pudding

Creamy corn bakes into old-fashioned comfort food. This cheesy version is a mainstay for many family gatherings.

Prep Time: 20 min
Start to Finish: 1 hour 35 min
Makes: 16 servings (1/2 cup each)

1/2 cup butter or margarine
1 small onion, chopped (1/4 cup)
1/2 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups milk (1 quart)
6 eggs, slightly beaten
2 cups shredded Cheddar cheese (8 oz)
2 bags (12 oz) Green Giant® Niblets® frozen corn, thawed, drained
1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes
3/4 cup Progresso® plain bread crumbs
3 tablespoons butter or margarine, melted

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.
In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.
Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

High Altitude (3500-6500 ft): Use 3/4 cup flour.

Substitution
You can use three 15.25-ounce cans of Green Giant® whole kernel corn, drained, instead of the frozen corn.

Variation
For a change of flavor, add 1/2 teaspoon dried basil leaves with the parsley.

Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 150); Total Fat 16g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 120mg; Sodium 310mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 5g); Protein 10g Percent Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Roasted Vegetables with Basil

Roasting brings out the best of veggies in a side dish sized for a crowd.

Prep Time: 20 min
Start to Finish: 1 hour 20 min
Makes: 12 servings (1/2 cup each)

3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup Green Giant® Niblets® frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups Green Giant® SELECT® frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
Add frozen green beans to vegetable mixture in pan; stir to mix.
Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

High Altitude (3500-6500 ft): Do not add corn in step 1. Add corn with green beans in step 2.

Special Touch
Add a garnish of fresh basil sprigs.

Health Twist
To reduce fat and calories a bit, use reduced-fat Italian dressing.

Nutrition Information:
1 Serving: Calories 80 (Calories from Fat 30); Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 200mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 1g Percent Daily Value*: Vitamin A 120%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn	Green Giant® Valley Fresh Steamers™ SELECT® frozen whole green beans

Easy Vegetable Stuffing

Love stuffing? Try a tasty version packed with veggies. veggie.

Prep Time: 20 min
Start to Finish: 50 min
Makes: 8 servings

2 tablespoons butter or margarine
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
2 cups Green Giant® frozen broccoli cuts
1 cup Green Giant® frozen Niblets® corn
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
4 cups sage and onion-seasoned stuffing cubes (from 14-oz bag)
1/4 teaspoon dried thyme leaves

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
Cover with foil; bake 25 to 30 minutes or until thoroughly heated

High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cook broccoli and corn 3 to 5 minutes. Add 1/4 cup water with the broth.

Substitution
Don't have the bell pepper stir-fry on hand? Use 3/4 cup each of chopped bell pepper (any color) and onion.

Nutrition Information:
1 Serving (1/2 Cup): Calories 200 (Calories from Fat 40); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 750mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 3g); Protein 6g Percent Daily Value*: Vitamin A 10%; Vitamin C 20%; Calcium 6%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:
Green Giant® Valley Fresh Steamers™ Niblets® frozen corn	Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

Potato-Spinach Swirl Casserole

Add a new swirl to serving side dishes, and discover a tasty way to sneak in a green veggie.

Prep Time: 15 min
Start to Finish: 45 min
Makes: 6 servings

1 cup hot water
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-oz size) Betty Crocker® homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) Green Giant® frozen chopped spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions

Heat oven to 350°F. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.
Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole. Run table knife through spinach and potatoes to swirl slightly.
Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown.

Do-Ahead Tip
You can make this casserole up to 24 hours before baking. Prepare it through step 2, then cover and refrigerate. When ready to bake, add 15 minutes to the first bake time in step 3.

Health Twist
Use reduced-fat sour cream for a slimmer version. Of course you know the taste will be slightly different.

Nutrition Information:
Calories 190 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 3 1/2g); Cholesterol 15 mg; Sodium 750 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 25 %; Vitamin C 0%; Calcium 8 %; Iron 4 % Exchanges: 1 1/2 Starch; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® frozen chopped spinach

Cheesy Vegetable Risotto

You're just 30 minutes away from a creamy veggie risotto side dish.

Prep Time: 30 min
Start to Finish: 30 min
Makes: 8 servings

1 tablespoon butter or margarine
2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 cup uncooked Arborio rice
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups), warmed
1 bag (12 oz) Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground pepper

In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.

High Altitude (3500-6500 ft): In step 2, before stirring in rice, reduce heat to medium. In step 4, cook about 16 minutes.

Substitution
No fresh parsley? Toss in a couple teaspoons of dried parsley flakes or basil leaves.

Nutrition Information:
1 Serving (1/2 Cup): Calories 200 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 840mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 3g); Protein 7g Percent Daily Value*: Vitamin A 10%; Vitamin C 8%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® frozen broccoli, carrots, cauliflower & cheese sauce

Company Broccoli Three-Cheese Bake

Have a crowd to feed? Arm yourself with five easy ingredients, including Green Giant® veggies. A few minutes of prep, and you'll have a delicious veggie casserole in the oven.

Prep Time: 10 min
Start to Finish: 1 hour 0 min
Makes: 14 servings (1/2 cup each)

1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.

Do Ahead
To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time to heat thoroughly.

Nutrition Information
1 Serving: Calories 110 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® frozen broccoli & three cheese sauce

Corn with Basil

Discover a whole new easy way to love corn! Cooked with onion and celery in butter and mixed with basil--mmm.

Prep Time: 10 min
Start to Finish: 25 min
Makes: 6 servings

2 cups Green Giant® Niblets® frozen corn
2 Tbsps butter or margarine
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, thinly sliced (1/2 cup)
1 jar (2 oz.) diced pimientos, drained
1 tsp chopped fresh or 1/4 tsp dried basil leaves
1/4 tsp salt
1/8 tsp garlic powder or 1/4 tsp dried minced onion

Rinse frozen corn with cold water to separate; drain. In 2-quart saucepan, melt butter over medium heat. Cook corn, onion and celery in butter 10 to 12 minutes, stirring frequently, until onion is tender.
Stir in remaining ingredients; reduce heat. Cover and simmer 3 to 5 minutes or until corn is tender.
High Altitude (3500-6500 ft): No change.

Substitution
You can use 2 Tbsps dried minced onion in place of the fresh onion.

Time Saver
Look in the frozen-food case for bags of frozen chopped onions. Keep them on hand for fuss-free preparation.

Nutrition Information
1 Serving: Calories 100 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 135mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 3g); Protein 2g Percent Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 0%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ Niblets frozen corn

Broccoli and Squash Medley

Cubes of cooked squash and bites of broccoli are dressed up for the holidays with dried cranberries and pecans in this festive side dish.

Prep Time: 30 Minutes
Start to Finish: 30 Minutes

2 bags (12 oz each) Green Giant® frozen broccoli cuts
2 cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
1/2 cup orange juice
1/4 cup butter or margarine, melted
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
1 tablespoon grated orange peel
1 teaspoon salt

Cook broccoli as directed on bag.
Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.

Nutrition Information
14 servings High Altitude (3500-6500 ft): Increase orange juice to 1 cup. Cook squash 18 to 20 minutes. 1 Serving (1/2 Cup): Calories 110 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 6g); Protein 2g % Daily Value: Vitamin A 110%; Vitamin C 25%; Calcium 4%; Iron 4% Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1 Substitute walnuts for the pecans, if you like. Bits of any dried fruit can be substituted for the dried cranberries.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

Avocado-Corn Salsa

From Betty's Soul Food Collection... Jazz up purchased salsa with chopped fresh cilantro and chunks of ripe and buttery avocado.

Prep Time: 10 min
Start to Finish: 10 min
Makes: 24 servings (2 tablespoons salsa and 6 tortilla chips each)

1 cup Old El Paso® Thick 'n Chunky salsa
1 medium avocado, pitted, peeled and coarsely chopped
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
2 tablespoons chopped fresh cilantro
24 oz tortilla chips

In medium bowl, mix all ingredients except tortilla chips. Serve immediately, or cover and refrigerate until serving.
Serve salsa with tortilla chips.

High Altitude (3500-6500 ft): No change.

Success
Once the avocado is chopped, mix it with the salsa immediately. The salsa will prevent the avocado from turning dark.

Storage
Let firm avocados ripen at room temperature for 2 to 4 days. Store soft, ripe avocados in the refrigerator.

Nutrition Information:
1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 0%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Mexicorn®

Super Italian Spinach Dip

Dig into a creamy do-ahead veggie dip you can mix up in minutes.

Prep Time: 10 min
Start to Finish: 1 hour 10 min
Makes: 8 servings

1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
1/2 cup sour cream
1 tablespoon zesty Italian dressing mix (from 0.6-oz packet)
Assorted vegetables or crackers

In medium bowl, mix spinach, cream cheese, sour cream and dressing mix until well blended.
Cover; refrigerate at least 1 hour or until chilled. Serve with vegetables or crackers.

High Altitude (3500-6500 ft): No change.

Do-Ahead
Make this dip up to 24 hours before serving. Store covered in the fridge.

Nutrition Information:
1 Serving (2 tablespoons dip and 4 crackers): Calories 110 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 250mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 2g Percent Daily Value*: Vitamin A 35%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® frozen spinach

Baked Spinach Artichoke Dip

Wow your friends with an easy but elegant hot dip you can make ahead.

Prep Time: 10 min
Start to Finish: 30 min
Makes: 24 servings (2 Tbsps each)

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz.) artichoke hearts, drained and coarsely chopped
1 box (9 oz.) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz.)
Toasted baguette slices or assorted crackers, if desired

Heat oven to 350°F. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Substitution
One cup loosely packed, coarsely chopped fresh spinach leaves can be substituted for the frozen spinach.

Do-Ahead
Make and refrigerate this sensational, simple-to-prepare dip up to 24 hours ahead. Bake as directed.

Nutrition Information
2 Tbsps: Calories 100 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 190mg; Total Carbohydrate 3g (Dietary Fiber 1g, Sugars ncg); Protein 3g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 8%; Iron 2% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® frozen chopped spinach

Easy Italian Vegetable Soup

You're six ingredients and 30 minutes away from delicious homemade soup.

Prep Time: 30 min
Start to Finish: 30 min
Makes: 6 servings (1 3/4 cups each)

1 box Hamburger Helper® three cheese
4 cups water
2 cups Green Giant® Select® frozen broccoli florets, thawed
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, well drained
1 can (15 or 15.5 oz) great northern beans, drained
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
6 tablespoons grated Parmesan cheese

In 4-quart Dutch oven, mix uncooked pasta and sauce mix (from Hamburger Helper box) and water. Heat to boiling. Reduce heat to medium; cover and cook about 15 minutes, stirring occasionally, until pasta is tender.
Stir in broccoli, spinach, beans and tomatoes. Cook 5 minutes longer, stirring occasionally, until vegetables are thoroughly heated. To serve, sprinkle each serving with 1 tablespoon cheese.

Special Touch
Make it your way! Vary the beans, veggie and cheese to create a soup that's your own.

Nutrition Information:
1 Serving: Calories 230 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 1120mg; Total Carbohydrate 39g (Dietary Fiber 7g, Sugars 6g); Protein 11g Percent Daily Value*: Vitamin A 70%; Vitamin C 20%; Calcium 20%; Iron 15% Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Vegetable; 1/2 Lean Meat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:
Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets	Green Giant® frozen chopped spinach

Lemon-Chicken Rigatoni with Broccoli

Create a new chicken dinner, complete with veggie, in a skillet.

Prep Time: 20 min
Start to Finish: 45 min
Makes: 4 servings

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso® chicken broth (from 32-oz carton)
2 cups Green Giant® frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
Stir in lemon peel. Top with cheese.

High Altitude (3500-6500 ft): Increase chicken broth to 2 1/4 cups. In step 1, melt butter over medium-high heat. In step 2, cover and simmer 20 minutes.

Variation
Replace the Parmesan cheese with crumbled feta for a delicious Greek flavor.

Special Touch
Add a fresh note by stirring 2 tablespoons chopped fresh herbs, such as parsley, chives or oregano, into the finished dish.

Nutrition Information:
1 Serving (1 1/2 Cups): Calories 420 (Calories from Fat 120); Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 80mg; Sodium 930mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 15% Exchanges: 2 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 1 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ frozen broccoli cuts

Broccoli and Tortellini Alfredo

Four ingredients and 20 minutes are all you need to put a delicious pasta dinner on the table.

Prep Time: 20 min
Start to Finish: 20 min
Makes: 5 servings (1 1/3 cups each) chips each)

2 3/4 cups Green Giant® SELECT® frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb) Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)

Cook broccoli and tortellini as directed on bags. Drain; place in large serving bowl.
Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat, stirring occasionally.
Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with Parmesan cheese.

Serve-With
A mixed-greens salad along with crusty rolls make tasty pasta partners.

Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 230); Total Fat 26g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 160mg; Sodium 360mg; Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 17g Percent Daily Value*: Vitamin A 35%; Vitamin C 25%; Calcium 30%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® SELECT® frozen broccoli florets

Sloppy Joe Rotini

A simple, fun and tasty dish that calls for five basic ingredients—things you probably have on hand right now!

Prep Time: 10 min
Start to Finish: 30 min
Makes: 8 servings

4 cups uncooked rotini pasta (12 oz.)
2 pounds lean ground beef
4 cups Green Giant® Niblets® frozen corn (from two 12-oz. bags)
2 cups water
2 small zucchini, sliced (2 cups)
2 jars (15 1/2 oz. each) extra-thick-and-chunky sloppy joe sauce

Cook and drain pasta as directed on package.
While pasta is cooking, cook beef in Dutch oven over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in pasta and remaining ingredients.
Heat to boiling; reduce heat to medium. Cover and simmer 5 to 10 minutes, stirring occasionally, until zucchini is crisp-tender.

Special Touch
Get into a party theme by looking for some of those new, fun holiday pasta shapes, such as Halloween pumpkins or Christmas trees, to use instead of the rotini.

Substitution
Two cups of broccoli, chopped green bell pepper or frozen cut green beans could be used in place of the zucchini.

Nutrition Information
1 Serving: Calories 495 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 7 g); Cholesterol 65 mg; Sodium 600 mg; Total Carbohydrate 70 g (Dietary Fiber 5 g); Protein 12 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 16 %; Calcium 4 %; Iron 24 % Exchanges: 4 Starch; 2 Vegetable; 3 Fat *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Chipotle Red Beans and Rice Casserole

Fill up on an easy meatless casserole that's in the oven in minutes.

Prep Time: 15 min
Start to Finish: 1 hr 30 min
Makes: 4 servings (1 1/2 cups each)

1 cup uncooked regular long-grain rice
1 cup Green Giant® Niblets® frozen corn
1 can (15 oz.) spicy chili beans in sauce, undrained
1 can (14 oz.) vegetable broth
1 can (14.5 oz.) diced tomatoes with green chiles, undrained
1 chipotle chile in adobo sauce (from 7-oz. can), chopped
1 cup chili cheese-flavored corn chips
1 cup shredded Monterey Jack cheese (4 oz.)

Heat oven to 350°F. Spray 2-quart casserole or 8-inch square (2-quart) glass baking dish with cooking spray. In baking dish, mix rice, corn, beans, broth, tomatoes and chile.
Cover with lid or foil; bake 1 hour. Uncover; stir well. Sprinkle with chips and cheese. Bake uncovered 10 to 15 minutes longer or until bubbly and rice is tender.
High Altitude (3500-6500 ft): No change.

Special Touch
Made from ground chiles, adobo sauce is quite spicy. For a little extra zip, add 1 to 2 Tbsps of the sauce to the casserole.

Nutrition Information
1 Serving: Calories 520 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 1740mg; Total Carbohydrate 78g (Dietary Fiber 8g, Sugars 10g); Protein 19g Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 30%; Iron 25% Exchanges: 4 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 1 Fat Carbohydrate Choices: 5 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Creamy Chicken & Vegetables with Noodles

Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.

Prep Time: 15 min
Start to Finish: 15 min
Makes: 4 servings

5 cups uncooked medium egg noodles (10 oz.)
2 cups Green Giant® frozen mixed vegetables, thawed, drained
6 medium green onions, sliced (6 Tbsps)
1 container (8 oz.) garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsps canned French-fried onions, if desired

Cook and drain noodles as directed on package.
Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions. High Altitude (3500-6500 ft): No change.

Substitution
Choose 2 cups of your family’s favorite frozen vegetable to use in place of the mixed vegetables. Corn, peas and green beans would all be good choices.

Nutrition Information
1 Serving: Calories 620 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 155mg; Sodium 1130mg; Total Carbohydrate 65g (Dietary Fiber 6g, Sugars 10g); Protein 32g Percent Daily Value*: Vitamin A 100%; Vitamin C 4%; Calcium 20%; Iron 25% Exchanges: 3 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 Medium-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

Cheesy Noodle Casserole

Savor a meatless, six-ingredient casserole that's chock-full of broccoli and cheese.

Prep Time: 20 min
Start to Finish: 50 min
Makes: 4 servings (1 1/2 cups each)

4 cups uncooked wide egg noodles (8 oz.)
3 cups Green Giant® SELECT® frozen broccoli florets
2 jars (5 oz. each) sharp process cheese spread
3/4 cup milk
1/8 tsp pepper
1/2 cup coarsely crushed bite-size square cheese crackers

Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook noodles as directed on package, adding broccoli for last 2 minutes of cooking time. Drain noodles and broccoli in colander.
In same saucepan, stir cheese spread, milk and pepper until smooth. Stir in noodles and broccoli. Spoon into casserole. Sprinkle with crushed crackers.
Bake uncovered 25 to 30 minutes or until bubbly and top is golden brown. High Altitude (3500-6500 ft): No change.

Substitution
Instead of the broccoli florets, try a combo of broccoli, cauliflower and carrots.

Nutrition Information
1 Serving: Calories 540 (Calories from Fat 220); Total Fat 25g (Saturated Fat 13g, Trans Fat 1/2g); Cholesterol 105mg; Sodium 1350mg; Total Carbohydrate 56g (Dietary Fiber 5g, Sugars 11g); Protein 23g Percent Daily Value*: Vitamin A 40%; Vitamin C 35%; Calcium 50%; Iron 20% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 1/2 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® SELECT® frozen broccoli florets

Bean and Bacon Fiesta Dip

Savor a warm bean and bacon dip that's ready in about 30 minutes. This prize-winning recipe was created by Madeleine Bergquist of Syracuse, New York, for a national recipe contest.

Prep Time: 20 min
Start to Finish: 35 min
Makes: 22 servings (1/4 cup dip and 6 chips each)

8 slices bacon
1 can (16 oz.) Old El Paso® refried beans
1 can (4.5 oz.) Old El Paso® chopped green chiles, drained
1 cup Green Giant® Niblets® frozen corn, thawed, drained
1 can (15 oz.) Progresso® black beans, drained, rinsed
1 jar (16 oz.) Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Mexican cheese blend (6 oz.)
Sour cream, if desired
Tortilla chips

Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips. High Altitude (3500-6500 ft): No change.

Substitution
Eight slices precooked bacon from a 2.1-oz. package, chopped, can be substituted for the cooked bacon.

Nutrition Information
1 Serving: Calories 100 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 420mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 1g); Protein 6g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

Cheesy Mexican Corn Bake

Savor a meatless, six-ingredient casserole that's chock-full of broccoli and cheese.

Prep Time: 30 Minutes
Start to Finish: 1 Hour 5 Minutes

2 bags (12 oz each) Green Giant® Niblets® frozen corn
1/2 cup butter or margarine
1 cup chopped red bell pepper
1/2 cup chopped poblano chile or green bell pepper
1 large onion, chopped (1 cup)
2 eggs, beaten
1 1/2 cups sour cream
3 tablespoons cornmeal
1 teaspoon sugar
1/2 teaspoon salt
2 cups shredded Mexican blend cheese (8 oz)
1 can (2.8 oz) French-fried onions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook corn as directed on bag.
Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Stir in poblano chile, bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Stir in corn. Remove from heat.
In large bowl, beat eggs, sour cream, cornmeal, sugar and salt with wire whisk until well blended. Stir in corn mixture and cheese. Pour into baking dish.
Bake 20 minutes. Sprinkle with French-fried onions. Bake about 10 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Nutrition Information
12 servings High Altitude (3500-6500 ft): No change. 1 Serving: Calories 320 (Calories from Fat 210); Total Fat 24g (Saturated Fat 13g, Trans Fat 1.5g); Cholesterol 95mg; Sodium 350mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 5g); Protein 8g % Daily Value: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 4% Exchanges: 1 Starch, 1 High-Fat Meat, 3 Fat Carbohydrate Choices: 1

Green Giant Products used:

Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

With a little bit of imagination and the fabulous ideas below, you’ll have no problem getting your family to eat their veggies.

Stir-in Ideas for Green Giant Family Size Bagged Vegetables

Turn a bag of frozen vegetables and sauce into a budget-friendly meal by adding the tasty ingredients listed below to cooked veggies.

Broccoli, Carrots, Cauliflower & Cheese Sauce 24-oz. bag Stir one of the following into cooked vegetables: 1/2 cup cubed cooked ham, 1/4 tsp dried dill weed; top with 1/3 cup French fried onions 1 pkg (6 oz.) cooked linguine pasta and ½ cup chopped red bell pepper; top with 2 T. chopped fresh basil Broccoli & Carrots with Garlic & Herbs 19-oz. bag Stir one of the following into cooked vegetables: 1/2 cup cubed cooked turkey, 1 jar (2.5 oz.) sliced mushrooms, drained; top with 3/4 cup shredded Italian cheese 4 oz. shell pasta, cooked and 1/2 cup shredded Parmesan cheese Garden Vegetable Medley 19-oz. bag Stir one of the following into cooked vegetables: 1 pkg (6 oz.) cooked grilled chicken strips, 3/4 cup shredded Asiago cheese 2 strips bacon, cooked and crumbled; top with 2 Tbsps sour cream and 1 Tbsp chopped green onions Broccoli & Three Cheese Sauce 24-oz. bag Stir one of the following into cooked vegetables: Spoon 1 cup diced cooked ham onto 4 baked potatoes; top with 1/4 cup sour cream and 2 Tbsps sliced green onions 1 cup shredded cooked rotisserie chicken, 1 pkg (6.2 oz.) long grain and wild rice, cooked Pasta, Broccoli, Carrots & Cheese Sauce 24-oz. bag Stir one of the following into cooked vegetables: 1 cup thinly sliced cooked kielbasa sausage; top with 1/4 cup bread crumbs 1/2 cup chopped roasted red bell peppers; top with 2 Tbsps chopped parsley Niblets® Corn & Butter Sauce 24-oz. bag Stir one of the following into cooked vegetables: 1 can (4 oz.) chopped green chilies, 1/2 cup salsa; top with 1/4 cup shredded Monterey Jack cheese 1 cup finely chopped celery and 1/2 cup finely chopped onion, sautéed, 4 strips bacon, cooked and crumbled

Stir-in Ideas for Green Giant Boxed Vegetables

Spice up a box of frozen vegetables by adding the tasty ingredients listed below to cooked veggies.

Roasted Potatoes with Garlic & Herbs 9-oz. box Stir one of the following into cooked vegetables: Cooked ground beef, fire-roasted diced tomatoes and shredded Cheddar Cheese Fresh spinach and shredded Swiss cheese Garden Vegetable Medley 8-oz. box Stir one of the following into cooked vegetables: Grilled chicken strips and shredded Asiago cheese Crumbled, cooked bacon; top with sour cream and chopped green onions Asparagus Cuts 9-oz. box Stir one of the following into cooked vegetables: Dill weed, marjoram, freshly ground black pepper, fresh lemon juice, grated lemon peel, sliced almonds, or grated Parmesan cheese Baby Lima Beans 9-oz. box Stir one of the following into cooked vegetables: Garlic-pepper blend, dill weed, fresh lemon juice, sliced mushrooms, or diced red pepper Baby Sweet Peas 9-oz. box Stir one of the following into cooked vegetables: Chives, thyme, mint, marjoram, chervil, basil, sliced mushrooms, or shredded cheddar cheese Niblets® Corn 9-oz. box Stir one of the following into cooked vegetables: Chili powder, ground red pepper (cayenne), freshly ground black pepper, cilantro, diced red bell pepper, or cooked crumbled bacon Green Beans & Almonds 7.5-oz box Stir one of the following into cooked vegetables: Dill weed, basil, thyme, rosemary, fresh lemon juice, grated lemon peel, diced red bell pepper, or soy sauce Niblets® Shoepeg White Corn 9-oz box Stir one of the following into cooked vegetables: Chili powder, ground red pepper (cayenne), freshly ground black pepper, or cilantro Sugar Snap Peas 9-oz box Stir one of the following into cooked vegetables: Freshly ground black pepper, garlic-pepper blend, grated Parmesan cheese, grated lemon or orange peel, toasted sesame seeds, or diced red bell pepper