Best Creamy Veggies Recipes

CREAMY DILL DIP WITH VEGGIES

Steps:

• In a bowl, combine the first six ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.

CREAMY VEGGIES

Steps:

• Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
• Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
• Stir until blended.

CREAMY SALSA DIP AND VEGGIES

Steps:

• Stir together salsa and sour cream. Scrape the dip you made into a small bowl. Put the small bowl in the middle of a big plate. Arrange the veggies all around the dip and serve.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
• Drain vegetables; place in serving dish. Top with cream cheese sauce.

CREAMY CHEESE SAUCE FOR VEGGIES (LOW CARB)

Steps:

• Melt all in saucepan.
• Serve over your fave veggies!

EASY CREAMY PASTA WITH VEGGIES

Steps:

• Note: 1 1/2 cups of both fresh broccoli florets and fresh cauliflower florets, as well as 1 cup of sliced fresh carrots, can be substituted for the frozen veggies.
• Bring a large saucepan of salted water to boil and cook pasta according to package directions; add frozen veggies in with pasta during last five minutes of cooking.
• Drain pasta and veggies in colander.
• In the same pan, over low heat, whisk together soup, milk, parmesan, and mustard; add cream cheese and whisk frequently while cream cheese melts.
• Once mixture is smooth, add veggies and pasta into sauce.
• Heat until mixture is combined and warmed through, stirring frequently.
• Taste; add salt and pepper if desired; serve.

ROASTED VEGGIES OVER CREAMY POLENTA

Steps:

• Preheat oven to 475 degree's and line 15x10x1 pan with non-stick foil and/or spray with cooking spray.
• Toss veggies together (the garlic too), drizzle with olive oil and roast for 18 minutes, stirring once.
• While veggies are roasting, combine red wine vinegar and splenda, set aside.
• Pour milk into saucepan and set over medium heat, slowly add cornmeal and basil or rosemary, if using, and stir constantly. Heat for 5-7 minutes, until mixture thickens. This is a light & creamy polenta, so should not be dense or lumpy. Pour polenta into three serving bowls.
• Remove veggies from oven and pour red wine mixture over top, stirring to combine.
• Top polenta with veggies and grated parmesan cheese.

CREAMY MUSHROOM RANCH CHICKEN AND VEGGIES - SLOW COOKER

Steps:

• Place 1 slow cooker liner in slow cooker.
• Mix soup, beer and dressing mix in a bowl.
• Place frozen chicken tenders, frozen mixed vegetables, and mushrooms in slow cooker.
• Pour soup mixture over chicken and vegetables.
• Cook on low 6-7 hours, or high 4-5 hours. Check chicken for doneness.
• Fresh chicken and vegetables can be substituted, but be sure to adjust cooking times and check meat for doneness.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender. Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2-3 min. or until cream cheese is melted, stirring frequently. Drain vegetables; place in serving dish. Top with cream cheese sauce.

CREAMY GROUND BEEF WITH VEGGIES AND PASTA

Steps:

• Add the ground beef back to the skillet used for browning. Mix in the remaining ingredients in the "Meat and Seasoning" grouping. Heat on medium low until almost all of the liquid has been reabsorbed by the meat. Remove the meat to a large mixing bowl. Use the same skillet to prepare the mushrooms and onions.
• In the skillet from the meat, brown the onion until it's translucent. Add the mushrooms and 2 cups of water. Cook covered on medium high until the water has dissipated somewhat. When you stir the mushrooms you should be able to see the pan bottom. Add the remaining 2 cups of water and cook down again. While mushrooms are in initial stage of cooking move on to the next steps.
• Bring to boil 4 quarts water. Add pasta.
• Set broccoli in a deep ceramic or glass bowl with room on top for a collendar or sieve. When pasta has finished cooking, pour the pasta into the collendar. The hot water will cook the broccoli perfectly. Remove the pasta and collendar. Add pasta to mixing bowl with meat.
• Let the broccoli sit in the hot water for 5 - 7 minutes, depending on how well cooked you like your broccoli. Use a glass or ceramic bowl because it holds the heat longer than a metal or plastic bowl. Drain broccoli and use collendar again for next step. Add broccoli to mixing bowl.
• Set the diced tomatoes to drain. Reserve the juices for another use. After fully drained remove tomatoes to bowl with meat.
• Brown the minced garlic in the butter. Whisk the flour into the evaporated milk. When the garlic begins to brown whisk the milk and flour mixture into the butter and garlic. Bring to a light boil.
• Add the fresh skim milk and whisk again. Bring back to a light boil. Add cream cheese and stir until melted. Reduce heat to medium low. Add the Parmesan cheese and stir until melted. Add seasonings and stir well. Add shredded cheddar and stir until combined. Let sit to melt the cheese.
• Add the cooked mushrooms and onion mixture to the mixing bowl. Pour the sauce over all. Carefully using a silicone spoonula scrape down the sides of the bowl and fold ingredients to coat. Take care not to break the pasta apart.

LINDA'S FETTUCCINE, CRABMEAT AND VEGGIES IN CREAMY CHEESE SAUCE

Steps:

• Clean crabmeat.
• In a lg. skillet heat vegetable oil, on med-high heat, until bubbly.
• Meanwhile, put flour on a lg. plate, and mix crabmeat into the flour.
• Pull out the pieces of crabmeat, shake off excess flour, and place in skillet.
• Cook on med-high, until pieces are slightly brown.
• When crabmeat pieces are done, take out of the oil, and drain on paper towels.
• Meanwhile place the butter in a med. size sauce pan.
• Melt it on a low heat.
• Add the garlic and cook to about 1 minute Do not brown.
• Add in the cream, and stir the mixture until warmed.
• Add in three-fourths of the Pecorino Romano cheese, and stir until dissolved.
• Add in thinly sliced carrots and asparagus pieces, and let simmer for 10 mins on med. heat.
• Add tomatoes, and let cook until all veggies are tender, but not mushy.
• Add the crab, to heat through. DO NOT overcook.
• When heated, turn heat to warm.
• Meanwhile in a lg. pot, bring water to a boil.
• Salt the water slightly, and add 1 T. of olive oil to the water, to keep the pasta from sticking.
• Cook the fresh pasta noodles according to pkg. directions.
• This should not take longer than 4 mins., if you are using fresh pasta.
• If using packaged noodles, cook according to package directions.
• Drain in a colander when cooked.
• Place the drained pasta into the pan with the warm sauce.
• Add salt and freshly cracked black pepper.
• Toss the mixture, until all the pasta is coated well.
• Place on a pretty platter.
• Sprinkle with the additional Romano cheese.
• Dust with a very small amount of cracked pepper, and serve immediately.
• *DO NOT let the pasta and sauce cook together for too long, or the pasta will soak up all the sauce.

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE

Steps:

• Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
• Drain vegetables; place in serving dish. Top with cream cheese sauce.

POULTRY ESSENTIALS CREAMY GARLIC CHICKEN W/VEGGIES

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Cut up the chicken into bite size pieces.
• Add 1 tablespoon of oil to a skillet over medium heat, and then add the chicken.
• Cook until the chicken is cooked though, and no longer pink, about 6 - 8 minutes.
• Chef's Note: While the chicken is cooking, sprinkle with a bit of salt and pepper.
• Remove the chicken from the pan, and reserve.
• Add the remaining tablespoon of butter and oil to the pan.
• When the foaming subsides, add the chopped onion.
• Cook until the onions begin to soften, about 4 - 5 minutes.
• Add the garlic, and cook until fragrant, about 60 seconds.
• Add the mushrooms, and cook until they begin to soften, about 6 - 8 minutes.
• Chef's Tip: If you wish, you can add the mushroom in with the onion, and cook them at the same time. That shaves about 8 minutes off the recipe time.
• In a small bowl, whisk the cream and chicken stock together with the flour, and add to the pan.
• Chef's Note: If you want to make this dish with a few less calories, you could try substituting the cream, with half & half, or even regular milk. You could even try a can of coconut milk.
• Allow to simmer until the sauce begins to thicken, about 3 - 4 minutes.
• Add the chicken to the pan; along with the peas, carrots, and the final spices.
• Allow to simmer until the chicken is warmed through, and the carrots begin to soften, about 7 - 8 minutes.
• Chef's Note: Do a final tasting for proper seasoning.
• PLATE/PRESENT
• Serve over rice with some crusty bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

CREAMY CHICKEN PENNE WITH VEGGIES

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
• Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.

CREAMY PASTA WITH HAM AND VEGGIES

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min.
• Drain pasta mixture; return to pan.
• Stir in cream cheese spread and ham; cook 3 min. or until cream cheese is melted and mixture is blended, stirring frequently. (Add a small amount of water or milk to thin, if necessary.)

WEIGHT WATCHERS CREAMY GARLIC SHRIMP W/ VEGGIES

Steps:

• To a medium bowl, mash minced garlic & salt until a paste forms. Whisk in yogurt, parsley, lemon juice, dehydrated onion, oil & pepper. Refrigerate at least 1 hour for flavors to marry & for dehydrated onion to soften.
• Bring a large pot of water to a boil. Cook pasta according to directions on package. Cook to al dente.
• To same pot, add frozen vegetables, cook 1 minute. Add shrimp, cook another 2 - 4 minutes or until shrimp or cooked & have turned pink. Drain well. Pour into large serving bowl. Drizzle yogurt mixture over & toss well to coat. NOTE: I used a frozen mixed vegetable package labeled "Vegetables For Soup" - potatoes, carrots, peas, corn, green beans, lima beans, celery, onions & okra - turned out wonderful!!!
• Weight Watchers Points Plus: 10

CREAMY CHICKEN PENNE WITH VEGGIES

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
• Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.