What are some good frozen vegetable recipes.?

I just started a diet where I have to eat a lot of vegetables a day. I'm not a big vegetable fan, but am learning to like them! My question is, what are some good ways to make flavorful frozen vegetables. I know a lot of people steam them and add butter for flavoring afterwards, but I'd like a healthy recipe, maybe without butter. What are other ways to flavor the vegetables? Thanks for any answers you have :-)What are some good frozen vegetable recipes.?
I like to steam them in the micro and then add balsamic vinegar, a bit of garlic and good parm cheese. and toss when they are cookedWhat are some good frozen vegetable recipes.?
try www.kraft.ca
macoroni and cheese?


how about soooup?
Try the spice aisle Mrs. Dash has several different spices to provide a different flavor to vegetables or juices can be used.


Try stir fry vegetables.
How about a Vegetarian Vegetable Soup?





INGREDIENTS


1 lb. Frozen Mixed Vegetables


(include any other leftover veggies, too)


8 oz. Frozen Corn


2 Medium Onion (chopped)


4- 5 Celery Shoots (chopped medium)


2-3 vegetable bouillon, or beef bouillon cubes


28 oz. Can of crushed Tomatoes


4 shakes of Worcestershire Sauce


12 Cups Water


Add black pepper to taste





Throw it all together, bring to a boil, and cook on low heat for 1 1/2 - 2 hours.';





Serve with French bread or fat-free saltines to make a meal.





Or a veggie stir-fry:





Saut茅 a some frozen, mixed stir-fry vegetables in a bit of chicken broth. When they're completely thawed and warm to the touch, stir in some prepared, low fat stir-fry sauce. Toss until heated through. This is wonderful over rice or by itself. And it's finished in minutes.








Polly





EDIT: I make my own stir fry sauce using soy sauce, brown sugar, and a little ginger powder. Nuke it till sugar dissolves. If you want it thicker, add some corn starch before nuking. It makes a great teriyaki sauce.


No fat, but you do have the calories from the brown sugar, but it's still better than white sugar and very tasty!


.
for flavoring, you can use some ';Butter Buds'; or '; I promise its not butter LOL


But this recipe is awesome if you'd like to try it


AUNT FLORA'S SOUL VEGGIE COBBLER





Makes two 9-inch cobblers





4 cups chopped collard greens, tough stems removed





3 tablespoons olive oil





Coarse salt and freshly ground pepper





2 large ears corn





4 ribs celery, sliced 1/4-inch thick





1 teaspoon celery seeds





2 onions, chopped





1/2 cup, plus 2 tablespoons unsalted butter





2 cups broccoli florets





2 cups chopped carrots





1 1/2 cups cauliflower florets





5 tablespoons all-purpose flour





2 teaspoons seasoned salt





1. Place greens and oil in a small stock pot or Dutch-oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside.





2. Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels.





3. In a large stock pot or Dutch-oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside.





4. In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens.





5. Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saut茅 pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixtures has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside.





6. Preheat oven to 375掳. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes.





Note: Recipe courtesy of Aunt Flora