If you have never roasted vegetables before you are in for a treat.  Not only do I consider roasting a time-saver, but also it intensifies the natural rich flavor of the veggies.  I always line my baking sheet with foil for easy clean-up!  Now, here’s my ultimate quick tip-just use frozen chunky vegetables so there’s no chopping.  I like the Great Value California Stir-Fry-I find the stir-frys have larger chunkier vegetables.  So, put on the veggies and start the pasta and your meal is complete.  Be sure to try whole wheat pasta for a nutritional boost in your meal.  Watch Holly prepare recipes to solve your daily dinner decision.

Roasted Vegetable Primavera with Pasta

Prep Time: 10 minutes
Cook Time: 40 minutes
Meal Occasion: Dinner
Makes 6 servings
Serving size 1 cup
Cost Per Serving: less than $2

2 (16-ounce) Great Value frozen California style vegetables, defrosted
1 pint grape or cherry tomatoes
1 teaspoon Great Value minced garlic
3 tablespoons Great Value olive oil
Great Value salt and pepper to taste
1 (8-ounce) package Great Value penne (whole wheat)
3 tablespoons grated Great Value Parmesan cheese
2 teaspoons Great Value dried basil leaves

Instructions:
1.Preheat oven 450°F.
2.Line baking sheet with foil. Spread defrosted vegetables, tomatoes, and garlic on baking sheet. Toss with olive oil and salt and pepper to taste. Roast in oven 35–40 minutes.
3.Meanwhile, cook pasta according to package directions. 
4.Ladle out about 1 cup of the pasta cooking water and reserve. Drain pasta and add to pan, mixing with vegetables and basil.  Add reserved pasta cooking water for more sauce, if desired.  Sprinkle with Parmesan, toss well.

Tips:
•Easy clean up—always line your pan with foil.
•Set aside some of the pasta water – add to the dish if the sauce seems dry.

Roasted Vegetable Primavera and Pasta-What a combination!

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I love stuffed potatoes so I thought what an easy way to make veggie stuffed potatoes-use frozen veggies as that is such a time saver-you instantly have an assortment of vegetables without any cutting or chopping.  Whenever I make stuffed potatoes, I always make extra to keep in my freezer.  I wrap them individually in  plastic wrap and store in freezeable plastic bags to pull out for that last minute meal, lunch or side.  Wow, do I look good for a last minute dinner!

Stuffed Veggie Potatoes

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Meal Occasion: Lunch/Snack/Dinner
Makes 8 servings
Serving size ½ potato
Cost Per Serving: less than $1

Ingredients:
4 medium baking potatoes
1 1/2 cups frozen Great Value mixed vegetables
2 tablespoons Great Value butter
1/2 cup Great Value fat free plain yogurt
Great Value salt and pepper to taste
1/4 cup chopped green onions
1 1/2 cups Great Value shredded reduced fat Cheddar cheese, divided
1 teaspoon Great Value dried basil leaves

Instructions:
1.Preheat oven 400° F. 
2.Wash and scrub potatoes.  Bake 1 hour or until soft when squeezed.  Cut each baked potato in half lengthwise.  Scoop out inside, leaving thin shell. 
3.Meanwhile, cook mixed vegetables according to package directions, drain, and set aside.  
4.In large bowl, mash potatoes with butter and yogurt, mixing until creamy.  Season to taste.  Stir in green onions, 1 cup Cheddar cheese, mixed vegetables and basil. 
5.Stuff potato shells with the mixture.  Sprinkle with remaining cheese.
6.Reduce oven to 350° F.  Place potatoes on baking sheet and bake 15 minutes or until well heated and cheese is melted.

Calories 210, Protein (g) 10, Carbohydrate (g)  26, Fat (g) 8, Calories from Fat (%) 34, Saturated Fat (g) 4, Dietary Fiber (g) 5, Sugars (g) 3, Cholesterol (mg) 20, Sodium (mg) 197, Diabetic Exchanges: 1.5 carbohydrate, 1.5 fat

Tips:
•Serve with meat, chicken, or fish for a more complete meal or makes great vegetarian entrée when using whole potato.
•Try different varieties of Great Value frozen veggies for fun flavors at an affordable price.

Stuffed Veggie Potatoes-Easy Entree or Super Side (vegetarian)

 

Taco Rice Salad

 When you say tacos, you have everyone’s attention, all ages!  Go with a taco salad as this is a one-dish meal, and this entree salad is light, yet, satisfying enough to feed the hearty eater.  What’s great about this recipe is you can also add your favorite veggies hanging around in the refrig-cooking is creative-so toss in beans, corn, avocados, adding more nutrtion and flavor.  Always, look for the leaner cuts of meat-those that end in a ’round or loin’ so you will have leaner protein!  And, wait until you taste the dressing-only two ingredients!  Use different flavored salsas to change the taste without effort.  This was one of my favorite Walmart videos I did as it is one of my favorite family recipes.  

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 Taco Rice Salad  

Prep Time: 10 minutes
Cook Time: 15-20 Meal Occasion: Dinner   Lunch/Dinner
Makes 6 servings
Serving size 1 cup
Cost Per Serving: less than $2  

Ingredients:
1 pound ground sirloin
1/2 cup  finely chopped onion
1/2 teaspoon Great Value minced garlic
1/2 teaspoon Great Value cumin
Great Value Salt & pepper to taste
3 cups cooked Great Value brown rice 
1/2 head lettuce, shredded, or 4 cups mixed greens
2 tomatoes, chopped
1/2 cup Great Value shredded reduced-fat Cheddar cheese
1/2 cup chopped red onion
1/2 cup Great Value fat free plain yogurt
1/2 cup Great Value salsa or picante sauce
Great Value tortilla chips (optional)  

Instructions:
1. In nonstick skillet, cook meat, onion, and garlic until done, 5-7 minutes. Drain excess fat.
2. Add cumin, salt, pepper, rice (follow directions on bag or box to cook rice). Remove from heat, cool.
3. In bowl, combine lettuce, tomatoes, cheese, red onion, and rice mixture.
4. In another bowl, mix yogurt and salsa.  Toss with lettuce-rice mixture. Serve immediately, with extra salsa and chips, if desired.  

Tips:
• Toss in black beans and corn for additional flavor and nutrition.
• Brown rice is a whole grain and contains more fibers, vitamin and minerals than the white rice.  

Tacos-Try my Taco Salad-My Family Favorite