Healthy Recipes Made with Green Giant Veggie Swap-Ins
Cook: 20 minutes
1 3/4 cups Green Giant® Riced Cauliflower
2 tbsp. chopped cilantro
2 tsp. lime juice
One 3-oz. raw boneless skinless chicken breast cutlet
1 tsp. taco seasoning mix
1/2 cup chopped onion
1/2 cup chopped bell pepper
3 tbsp. canned black beans, drained and rinsed
2 tbsp. shredded reduced-fat Mexican blend cheese
2 tbsp. fresh salsa with less than 90mg sodium per 2-tbsp. serving
1 tbsp. fat-free plain Greek yogurt
Bring a skillet sprayed with nonstick spray to medium heat. Add Riced Cauliflower, cilantro, and lime juice. Cook and stir until cauliflower is thawed and hot.
Transfer to a medium bowl, and cover to keep warm.
Pound chicken to 1/2-inch thickness. Remove skillet from heat. Re-spray, and return to medium heat. Season chicken with 1/2 tsp. taco seasoning, and cook for about 4 minutes per side, until cooked through. Remove from skillet, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and return to medium-high heat. Add onion and bell pepper, and sprinkle with remaining 1/2 tsp. taco seasoning. Cook and stir until softened and slightly blackened, about 4 minutes.
Add black beans, and cook and stir until hot, about 1 minute.
Transfer to the medium bowl, and immediately top with cheese.
Chop chicken, and add to the bowl.
Top with salsa and yogurt.
MAKES 1 SERVING
3/4 cup (about 6 large) egg whites or fat-free liquid egg-substitute
3 cups frozen stir-fry vegetables
1 tsp. chopped garlic
1 tbsp. sesame oil
1/4 cup thick teriyaki marinade or sauce
Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites/substitute until fully cooked, 3 - 4 minutes, using a spatula to break it up into bite-sized pieces. Transfer to a large bowl, and cover to keep warm.
Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add stir-fry veggies, Green Giant® Riced Cauliflower Medley, and 1/3 cup water. Cover and cook for 5 minutes, or until thawed.
Add garlic and sesame oil. Cook and stir until hot and well mixed, about 4 minutes.
Add scrambled egg whites and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.
MAKES 4 SERVINGS
One 16-oz. bag Green Giant® Cauliflower Veggie Tots
1/3 cup shredded reduced-fat Mexican-blend cheese
2 tablespoons seeded and chopped jalapeño peppers
1/4 cup salsa
2 tablespoons light sour cream
2 tablespoons chopped scallions
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Place Veggie Tots on the sheet, and bake until golden and crisp, 12 - 14 minutes.
Arrange tots on the center of the sheet, so they are touching. Sprinkle with cheese, and top with jalapeño peppers.
Bake until cheese has melted, about 3 minutes.
Serve topped with salsa, sour cream, and scallions.
MAKES 4 SERVINGS
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