Veg Out
Great Green Giant Veggie Swaps
Christmas time may be over, but we’re still saying “ho, ho, ho.” We are starting off the New Year, and all those weight loss resolutions, with Green Giant’s fantastic quick and easy recipes. They’re bringing tons of great new options to the table to help us discoverthe difference veggies can make.
It all started in 1903, when a small canned vegetable company was born in the United States—the Minnesota Valley Canning Company. Their Green Giant made his first appearance in 1925. He was named after a particularly large variety of pea, which was harvested and sold by the company.
Through the years, he evolved into a friendlier—and greener—character, known for presiding over the vegetables grown in his valley with a deep and jolly, “Ho, Ho, Ho!” In 1950, he became the iconic symbol for the company, when Minnesota Valley Canning Company became Green Giant Company. Green Giant continues to be known for their “steam locked goodness,” which is crucial to bringing quality products to consumers’ tables. Their farmers take great pride in growing the tastiest and highest quality vegetables.
Green Giant is keeping ingenuity front and center as they continue to release new and exciting vegetable options. They have something for everyone—over 175 veggie products to choose from, including new products like veggie tots, veggie spirals and riced veggies. Their newest products are great for “veggie swaps,” which can help you get your daily servings of vegetables and keep you on track to a new, veggie-loving you. These featured innovative recipes will help you mix things up and have fun in the kitchen. It’s time to get healthy and Green Giant makes it easy for veggies to be the star of all your meals.
5 WAYS TO EAT MORE VEGGIES
Vegetables provide essential vitamins and minerals, helping your body inside and out. Seasoned vegetables are a delicious way to eat better, while saving on calories. Choosing veggies for snacks, and having the side of a main meal, can help you quiet hunger pangs and maintain healthy eating habits.
1. Swap veggies for higher-calorie sides: Why eat less when you can eat more? With Green Giant, you won’t believe the portion size you get for just 100 calories. Try eating a serving of Green Giant Antioxidant Blend instead of chips as a side at dinner.
2. Eat veggies for snacks: Why eat an unsatisfying, cold 100-calorie cracker pack, or part of a bagel, when you could eat a big bowl of warm vegetables? After a long day, instead of vegging out on the couch in front of the TV, eating too many chips, try truly “veg-ing out”—eat a bowl of Green Giant Baby Brussels Sprouts & Butter Sauce.
3. Fill half your plate with veggies at every meal: Not only will you get more veggies in your diet, but you can get more bites to your meal. Try adding a box of Green Giant Broccoli and Carrots to your lunch.
4. Eat a box of Green Giant veggies for a mini-meal: Eating many small meals throughout the day can help prevent getting so hungry that you overeat. Try eating a box of Green Giant Healthy Weight veggies for a mid-morning or mid-afternoon mini-meal.
5. Eat veggies first: If you make eating more veggies your number one eating goal, you will naturally have less room for higher-calorie foods. Fill up on the good stuff!
So whether you are looking for quick and easy meals for busy weeknights, or you are jumping on the healthy train, check out the incredible recipes Green Giant has to offer. Their website (www.greengiant.com) features veggie swaps, traditional classics like green bean casserole and fun and flavorful spins on your favorite veggie options. Cheers to a happy, healthy, ho-ho-ho New Year!
Easy Skillet Chicken & Riced Cauliflower
One-pan, no mess and full of flavor. A delicious, low-carb skillet dinner that’s on your table in 30 minutes. We think that’s a perfect weeknight meal.
Prep Time: 10 mins
Total Time: 30 mins
Servings: 4
2 Tbsps Olive oil
1 lb. Boneless, skinless chicken breasts, cut into 1-inch pieces
1 small Onion, chopped
2 cloves Garlic, chopped
1 (7 oz.) pkg. Green Giant® Riced Cauliflower, any variety
1/2 cup Chicken broth
2 Tbsps grated Parmesan cheese
1 Tbsp Lemon juice
1 Tbsp Fresh chopped oregano or 1/2 tsp dried oregano
Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside. Add onion and cook 3 minutes or until softened. Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes. Stir in broth and bring to a boil. Return chicken to skillet and simmer 4 minutes, or until vegetables are tender and chicken is cooked through. Stir in Parmesan cheese, lemon juice and oregano.
Chili Cheese Tots
Amplify your tots with hearty chili and shredded cheese. This recipe is perfect for a game day tailgate, or as a delicious comfort food side dish.
Prep Time: 15 mins | Total Time: 30 mins | Servings 4
1 (12 oz.) can prepared chili or vegetarian chili
2 cups Shredded cheddar cheese
1 (16 oz.) pkg. Green Giant® Corn Veggie Tots
Prepare Green Giant® Corn Veggie Tots according to package directions. Transfer to oven-proof individual serving bowls. Top with chili and cheese. Bake until cheese is melted and heated through, 12-15 minutes.
Asian Carrot Spirals Stir Fry
DIY take-out; tastes just like restaurant-style, but without the wait or extra carbs. Add more of your favorite Green Giant® veggies to the mix or your choice of protein.
Prep Time: 10 mins | Total Time: 30-35 mins | Servings: 6
1 (12 oz.) pkg Green Giant Veggie Spirals™ Carrot
1 (12 oz.) pkg Green Giant® Steamers Broccoli Florets
2 Tbsps Sesame oil
2 Tbsps Fresh garlic, chopped
2 Tbsps Fresh ginger, peeled and minced
1/4 cup Low sodium soy sauce
2 Tbsps Sesame seeds
2 Tbsps Toasted sliced almonds
Optional: 3 stalks Green onion, chopped (white and green parts)
Cook the Green Giant Veggie Spirals™ Carrot, and Green Giant® Steamers Broccoli Florets according to the package directions. Drain well and transfer to a medium bowl. Preheat a large nonstick skillet over medium heat. Add sesame oil, garlic, and ginger and cook until translucent, about 2-3 minutes. Add soy sauce and heat until bubbling, about 1 minute. Add the carrot spirals and broccoli florets to the pan, gently toss all ingredients together, and heat 2 minutes. Place in a serving dish. Top with the sesame seeds and sliced almonds. Serve hot. Serving Suggestions: Top with sautéed sliced water chestnuts for an added crunch. Add diced grilled tofu for added protein.
Tip: When working with fresh ginger, a small food grater is the best way to mince or chop.
Sautéed Sherry Brussels Sprouts
with Bacon, Caramelized Onions & Fresh Thyme
Brussels sprouts get dressed up with sweet caramelized onions, bacon and thyme in this simple but tasty side dish.
Prep Time: 10 mins | Total Time: 30 mins | Servings: 6
3 Tbsps Unsalted butter
1/2 cup Yellow onion, coarsely chopped (1 medium)
2 Tbsps Extra-virgin olive oil
2 pkgs. (10 oz. each) Green Giant® Sautés Brussels Sprouts with Bacon
1/2 cup Water
1 tsp Sherry vinegar
1 tsp Brown sugar, packed
1/4 tsp Onion powder
1/4 tsp Sea salt flakes
1/4 tsp Pepper
1 Tbsp Fresh thyme leaves, chopped
In 10-inch nonstick skillet, melt butter over medium heat. Add onions; stir to coat with hot butter. Cook onions 5 to 7 minutes, stirring frequently, until lightly golden and they start smelling a bit sweet. Remove from skillet; set aside. In same skillet, heat oil over medium-high heat. Add 2 packages frozen Brussels sprouts and 2 seasoning mix packets, reserving 2 chopped bacon packets for later use in recipe. Stir in water. Reduce heat to medium; cover and cook 8 minutes, stirring occasionally. Add sherry vinegar, brown sugar, onion powder, salt and pepper to skillet. Stir to coat Brussels sprouts with mixture. Return cooked onions to skillet and reserved chopped bacon from packet; cover and cook 3 to 5 minutes longer, stirring occasionally, until thoroughly cooked. Remove from heat; stir in fresh thyme, and serve. Tip: If fresh thyme is unavailable, stir in half the amount of dried with the other spices. If you can’t find sherry vinegar, substitute red wine or apple cider vinegar.
Cauliflower Fried “Rice” 
It looks like rice, it tastes like rice, but it’s not rice! And no one will ever know, unless you tell them. This quick and easy fried "rice" recipe tastes like it just came from your favorite Chinese restaurant. Serve as a side or add cooked chicken, pork or shrimp for fast and easy main dish.
Prep Time: 5 mins
Total Time: 13 mins Servings: 4
1 Tbsp Vegetable oil
1 large clove Garlic, crushed
1/2 tsp Fresh ginger, grated
1 (12 oz.) pkg. Green Giant® Riced Cauliflower Medley
2 Tbsps Soy sauce
1 Egg, lightly beaten and scrambled
Heat vegetable oil in a large nonstick skillet and cook garlic and ginger over medium heat 1 minute. Add Green Giant® Riced Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are tender-crisp. Stir in soy sauce and cook 1 minute. Stir in cooked egg and continue cooking 1 minute or until heated through. Tip: For a quick main-dish, stir in 2 cups cooked cut up chicken, pork or shrimp.
Cauliflower Pizza Crust
No need to chop, process or grate. Start with a bag of our Riced Cauliflower to make this easier then ever pizza crust. Bake, then top with all of your favorite pizza toppings. Who knew eating your veggies could be so much fun…and delicious?!
Prep Time: 10 mins
Total Time: 43 mins Servings: 4
1 (12 oz) pkg. Green Giant® Riced Cauliflower
1 Egg
1/3 cup shredded mozzarella cheese
1 Tbsp Parmesan cheese, grated
Your favorite pizza toppings
Reheat oven to 400°F. Microwave Green Giant® Riced Cauliflower according to package directions. Drain cooked cauliflower in a colander, pressing out as much moisture as possible with paper towels. Stir in egg and cheeses.Spray baking sheet with nonstick cooking spray. Press cauliflower mixture into an 11-inch circle. Bake 25 minutes or until edges are brown and crust is crisp. Top with desired pizza toppings. Bake 8 to 10 minutes.
Mushroom & Asparagus “Risotto”
Using Green Giant® Riced Veggies Cauliflower Risotto Medley in place of Arborio Rice, makes for a delicious vegetable packed diet swap. It’s easier than traditional risotto too, since there’s no long cook time and no need for constant stirring.
Prep Time: 15 mins | Total Time: 30 mins | Servings: 4
2 Tbsps Olive oil
2 Tbsps Onion, chopped
2 cloves Garlic, chopped
1/2 cup Heavy cream or half and half
1/4 cup grated Parmesan cheese
2 Tbsps Parsley, chopped
1 (12 oz.) pkg. Green Giant® Riced Veggies Cauliflower Risotto Medley
Heat olive oil in nonstick skillet over medium heat and cook onions, garlic, and chopped parsley, 3 minutes or until softened. Reduce heat to low and cook 1 minute. Stir in Green Giant® Riced Veggies Cauliflower Risotto Medley and heavy cream, let cook over medium heat 4 minutes or until softened. Stir in Parmesan cheese. Cook until desired thickness is reached.
Sugar & Spice Riced Sweet Potato
Brown sugar and a hint of cinnamon perfectly complement the cauliflower and sweet potato in this incredibly simple side dish. Less than 10 minutes until it’s on the table. It pairs nicely with roast chicken or pork.
Prep Time: 5 mins
Total Time: 10 mins
Servings: 4
1 (12 oz.) pkg. Green Giant® Riced Cauliflower & Sweet Potato
1 Tbsp Butter
1 Tbsp Brown sugar
Pinch Cinnamon
Pinch Salt
Cook Green Giant® Riced Cauliflower & Sweet Potatoes according to package directions. Stir in remaining ingredients.
Cauliflower & Sweet Potato Hash
Colorful, delicious and packed with good-for-you ingredients. This recipe is so versatile—breakfast, brunch, or a meatless main. Leave out the eggs and it makes a great side dish too.
Prep Time: 15 mins
Total Time: 24 mins
Servings: 4
2 Tbsps Olive oil
1 Red bell pepper, chopped
1 small Onion, chopped
2 cloves Garlic, minced
2 cups Fresh baby kale or spinach (optional)
1/2 tsp Salt
1 - 2 Tbsps Sriracha sauce (optional)
4 Eggs, fried or poached
1 (12 oz.) pkg. Green Giant® Riced Cauliflower & Sweet Potato
Heat olive oil in large nonstick skillet over medium-high heat and cook onion 3 minutes or until softened. Stir in Green Giant® Riced Cauliflower & Sweet Potatoes, red pepper, garlic and salt and cook 5 minutes, stirring occasionally, or until vegetables are tender. Stir in kale and cook 2 minutes or until wilted. Stir in Sriracha. Serve eggs over hash.