1 large eggplant, unpeeled and chopped (about 8 cups)
1 pound fresh mushrooms, sliced (about 6 cups)
4 (10-ounce) cans cans mild diced tomatoes and green chiles
1/4 cup Greek seasoning
How to Make It
Sauté onions and bell peppers in 1 tablespoon hot olive oil in a Dutch oven over medium-high heat 5 minutes. Place onion mixture in large bowl, and set aside.
Sauté eggplant in 2 tablespoons hot olive oil in Dutch oven over medium heat 5 minutes. Add eggplant to onion mixture in bowl.
Sauté mushrooms in remaining 2 tablespoons hot oil in Dutch oven over medium heat 5 minutes.
Add canned diced tomatoes and green chiles, Greek seasoning, and vegetable mixture to Dutch oven, and cook 5 minutes or until thoroughly heated.
Spoon 3 cups mixture into each of four freezer bags; seal and freeze up to one month.
Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.
Individual Pizzas: Place 6 (5-ounce) Italian bread shells on baking sheet. Brush each with 1 teaspoon olive oil. Spread 1/2 cup Day-by-Day Vegetable Medley, thawed, over each crust. Sprinkle each with 1/4 cup shredded mozzarella cheese and your favorite toppings. Bake at 450° for 15 to 20 minutes or until cheese is melted.
Greek-Style Chicken Stew: Bring 4 cups chopped cooked chicken; 3 cups Day-by-Day Vegetable Medley, thawed; and 1 (14 1/2-ounce) can chicken broth to a boil in a large saucepan. Stir in 1 cup cooked diced potatoes and 1 cup whipping cream. Reduce heat, and simmer 20 minutes or until thoroughly heated. Salt to taste.
Shrimp With Rice: Heat 3 cups Day-by-Day Vegetable Medley, thawed, and 1 cup vegetable broth in large saucepan; add 1 (16-ounce) package peeled frozen shrimp, thawed, and cook until thoroughly heated. Spoon mixture over hot cooked rice. Serve immediately.
Beef-And-Vegetable Supper: Cook 1 pound lean ground beef in large skillet, stirring until it crumbles and is no longer pink. Stir in 3 cups Day-by-Day Vegetable Medley, thawed; 1 cup chicken broth; and 1 (8-ounce) can tomato paste. Reduce heat; cover and simmer 30 minutes. Serve over your favorite cooked pasta or noodles. Salt to taste.
Black Bean Soup: Bring 2 (15-ounce) cans black beans, drained; 3 cups Day-by-Day Vegetable Medley, thawed; and 2 cups chicken broth to a boil. Stir in 1/4 cup lime juice, 1 tablespoon chopped fresh cilantro, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Reduce heat, cover, and simmer 45 minutes. Serve with chopped fresh cilantro and chopped onion. Salt to taste.
Well-seasoned veggie mix that's a handy base to have in the freezer for dinner recipes. Be aware that the veggie mix, when thawed, has quite a bit of liquid in it. I found the Shrimp with Rice recipe was much too soupy using the recommended amount of liquid. The Beef and Vegetable Dinner was great - similar to spaghetti with meat sauce, but with a bit of Greek flair. Haven't tried the other variations. The vegetable medley is a tasty, healthy head-start for weeknight suppers. I'll use it again!
This is a great recipe to have on hand. I added zucchini to the latest batch I made, just because I had it on hand. The suggested recipes are great, and you can try adding a half cup to an omelet, chili, fajita, cup of soup, or as a topping to a baked potato. I drain my tomatoes before adding to avoid it being too liquid. Thank you Southern Living for helping me to get my veggies!
Each half cup Day-by-Day veggies = (62 cal, 2.5g fat, 3g fiber)
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