Pan Fried Frozen Vegetables

38 Comments

7ACDC36B-F289-45AC-BD70-1269FAE10249

I have never fixed frozen vegetables this way before! After all, most of the package directions tell you to boil or steam them. I have always used frozen vegetables but in casseroles only. I can’t tell you how many times I have opened a can of vegetables, heated them in the microwave and had them with supper. What in the world was I thinking, these tasted 10 times better!

 

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Ingredients – Use any frozen vegetables.

I was going to make peas & carrots but then I decided

the grandkids would like mixed vegetables better.

 

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In a large frying pan over medium heat,

melt the butter and add the rest of the ingredients.

 

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Stir and cook for about 7 minutes,

stirring occasionally.

 

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Pour into a serving bowl and enjoy.

 

Pan Fried Frozen Vegetables

http://www.InDianesKitchen.com

7ACDC36B-F289-45AC-BD70-1269FAE10249

Ingredients

  • 12-16 oz frozen vegetables, any kind
  • 6 Tbsp butter
  • 1/8 tsp garlic powder
  • salt and pepper to taste

Directions

  1. In a large frying pan over medium heat, melt the butter.
  2. Add the rest of the ingredients and stir.
  3. Cook, stirring occasionally, for 7 minutes.
  4. Pour into a serving bowl and enjoy!

http://www.InDianesKitchen.com

 

 

Categories: Vegetables/Slaws/Salads

38 Comments »

  1. I’ve never tried pan frying them without thawing them first. I use frozen vegetables all the time for easy mixing into curries and stirfrys and sometimes I’ve sheet roasted them in the oven. But everything is better with butter and garlic!

    Reply

      • We just had the plain Jane variety in the opague white. My mom decided about 15 years go to eliminate any salt on food (except when cooking, baking, etc.) and the salt and pepper shakers were in the cupboard going unused. I don’t salt anything now either and I don’t even know if they are still in the cupboard wrapped up somewhere. I eat too much salt just from the canned items – salt in everything … I use Benacol spread and could not believe … I think 150 mg of sodium in a serving, just for bread/toast. Unbelievable!

      • I’m terrible with salt. I put it in every recipe. I try to keep it lighter for the rest of the family and I just salt my own. I have been lucky with no high blood pressure, cholesterol etc so I have no excuse to stop using it. It will catch up with me some day….lol

      • The reduced sodium salt doesn’t taste bad and I remember my mom transitioning us to that before we went to no salt shaker on the table anymore. The most difficult was back then going to McDonald’s fries after years of salting them, but I just got used to it.

      • Yes, if you really can’t have salt and I just heard on the news earlier today about eating cured meats and bad for breast cancer – anymore anything you eat is bad for you. I’ve heard about the sodium in canned items and lunch meat making you have high blood pressure, but not anything else. Sigh.

  8. That’s odd, cuz I always fry my frozen veggies. Cuz fried always tastes betta! Many restaurants here fry ’em too for their Asian fried rice dishes. Once in awhile (if I have the energy to), then I’d add chopped up Spam.
    Another blogger once asked me, “You eat Spam voluntarily?!” Haha!

    Reply
  9. Pingback: Pan Fried Frozen Vegetables — In Dianes Kitchen | My Meals are on Wheels

  12. I always make mine like this and they taste so good every single time. They’re great as a side when you don’t have time to use all fresh veggies.

    Reply

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