Day-by-Day Vegetable Medley

Today's recipe is six-fold! I found this recipe...I think...in Cooking Light a few years ago. The recipe is called Day-by-Day Vegetable Medley and it makes enough to create 5 meals! Which is great for me because I am not a big fan of dicing onions...and to get onions for 5 meals at one time is great!

So, I will post the original recipe, followed by five recipes (a good variety of meals) that use a portion of the vegetable medley. So without further adieu,

Day-by-Day Veggie Medley

3 medium onions, chopped
2 red bell peppers, chopped
2 green bell peppers, chopped
5 Tbsp. olive oil, divided
1 large eggplant, unpeeled and chopped
1 pound fresh mushrooms, sliced
4 (10 oz) cans tomatos and green chiles (I like Rotel)
1/4 cup Greek seasoning (Cavender's)

1. Saute onions and peppers in 1 Tbsp. hot olive oil in a dutch oven over medium-high hear for 5 minutes. Place onion mix in large bowl and set aside. Saute eggplant in 2 Tbsp. hot olive oil over edium heat for 5 minutes. Add to onion/peppers. Saute mushrooms in 2 tbsp. hot oil over medium heat for 5 minutes. Add tomatoes, Greek seasoning, and cooked vegetables to dutch oven and cook 5 minutes until heated thoroughly.
2. Spoon 3 cups of the mixture into each of 4 freezer bags; seal and freeze up to one month. There will be 3 cups remaining to cook for that night, or you can freeze 5 portions.

Black Bean Soup

2 (15 oz.) cans black beans
3 cups Veggie Medley, thawed
2 cups chicken broth
1/4 cup lime juice
1 Tbsp. cilantro, chopped
1 tsp. ground cumin
1/2 tsp. chili powder

1. Bring beans, veggies, and broth to a boil in a saucepan. Stir in lime juice, cilantro, cumin, and chili powder. Reduce heat, cover, and simmer for 45 minutes.
Serve with sour cream and fresh cilantro.

Beef and Vegetable Supper (This was my least favorite, mainly because I'm not a huge fan of most tomato-based sauces with pasta. But Brent liked it.)

1 pound ground beef
3 cups Veggie Medley, thawed
1 cup chicken broth
1 8 oz. can tomato paste
cooked egg noodles

1. Cook ground beef in large skillet. Drain grease. Stir in veggies, broth, and paste. Reduce heat; cover and simmer 30 minutes. Serve over noodles.

Greek Chicken Stew (This was my favorite of all the recipes!)

4 cups cooked chicken, chopped
3 cups Veggie Medley, thawed
1 can chicken broth
1 cup cooked diced potatoes
1 cup whipping cream
salt to taste

1. Bring chicken, veggies, and broth to a boil in a large saucepan. Stir in potatoes and cream.
2. Reduce heat and simmer 20 minutes. Salt to taste. Serve with Greek pita bread!


Individual Pizzas

6 pizza crusts
6 Tbsp. olive oil
3 cups Veggie Medley, thawed
1 1/2 cups shredded mozzarella
other pizza toppings of choice

1. Place crusts on baking sheet. Brush each with 1 tsp. olive oil. Spread 1/2 cup veggies over each crust. Sprinkly each with 1/4 cup cheese and your choice of toppings.
2. Bake at 450 degrees for 15-20 minutes until cheese is melted.

Shrimp with Rice

3 cups Veggie Medley, thawed
1 cup vegetable broth
16 oz. pkg. peeled frozen shrimp, thawed (I use fresh!)
hot cooked rice

1. Heat veggies and broth in a large saucepan; add shrimp and cook until thoroughly heated. Spoon over rice and serve immediately.

Enjoy!

And the Peppermint Cloud Recipe I tempted you with in December is soon coming! Can you wait a little while, Marianne? :)