Recipes for Frozen Vegetables Opened Bag

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cups expired frozen mixed vegetables
• 4 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Add the carrots, celery, frozen mixed vegetables, vegetable broth, bay leaf, dried thyme, salt, and pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes until the vegetables are tender.
5. Remove the bay leaf and discard.
6. Serve the vegetable soup hot, garnished with fresh parsley.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 bell pepper, thinly sliced
• 2 cups expired frozen mixed vegetables
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic, and stir-fry for 2 minutes until fragrant.
3. Add the bell pepper and frozen mixed vegetables, and cook for 5-7 minutes until the vegetables are heated through.
4. In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, water, salt, and pepper.
5. Pour the sauce over the vegetables and stir-fry for an additional 2-3 minutes until the sauce thickens.
6. Serve the vegetable stir-fry over cooked rice.

Ingredients

• 1 opened bag of frozen vegetables
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried herbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Spread the frozen vegetables on a baking sheet.
3. Drizzle olive oil over the vegetables and sprinkle with garlic powder, dried herbs, salt, and pepper.
4. Toss the vegetables to evenly coat them in the seasonings and oil.
5. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly crispy.
6. Serve immediately as a side dish or as a topping for rice or pasta.