I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m a nutritionist and a food blogger, so of course I love food, and I love to cook and create drool-worthy, lick-the-plate clean recipes. I’m not gonna lie, some of them take lots of time, so they’re for special occasions only. Those are the kind of recipes you serve to company so they think every single thing you make takes hours and comes out tasting like you’re in charge of a five star restaurant and your family never has to raid the pantry or forage for their dinner. Most nights, it’s not really like that though.
While I certainly love to go all out and impress, my favorite thing in the world, is creating the perfect 10-minute recipe that tastes like it took hours, and thanks to Libby’s new Vegetable Pouches, that just became a whole lot easier!
We all know one of the most time consuming parts of any recipe is the chopping and sautéing, but Libby’s Vegetable Pouches have conveniently put an end to that. They’ve packaged sweet corn, sweet peas, cut green beans, sliced carrots and mixed veggies in convenient BPA-free, shelf stable, microwaveable pouches to help make life a little bit easier for busy cooks (or non-cooks) everywhere. Unlike canned or frozen vegetables, these require: No thawing. No can openers. No heavy shopping bags and overflowing recycling barrels full of cans! Amen to that!
I used three of their vegetable pouches to make these mini Herbed Vegetable Pot Pies, which came together in 9 minutes flat. Really. OK, another 30 seconds to cut the phyllo dough for the healthier crust, and a few minutes to brown in the oven. But really, they’re beautiful, and delicious, and there is absolutely no need to tell anyone that you didn’t slave in the kitchen for hours.
This recipe is perfect for a show stopping, company-worthy side dish, or even a main meal. Feel free to toss some cooked chicken into the pot if you want a variation on an awesome theme. Since the Libby’s vegetables are already tender cooked, and everything is hot before you place it in the oven, it’s dinner in a minute. Just brown up the phyllo and you’re good to go!
I think eating individual sized anything is kind of fun and special, but if you want to save even more time, you can certainly make this in one larger baking dish – 2 quart should do fine. Just keep the phyllo sheets in one large stack and place them on top of the casserole.
- 3 tablespoons butter
- 1 medium red pepper cored, seeded, diced
- 1 medium onion diced
- 1/4 cup flour
- 2 cups low sodium chicken broth
- 1/2 cup 1% milk
- 1 bag each Libby's Vegetable Pouches - cut green beans sweet corn, sweet peas, all drained
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon herbs de provence
- 1/8 teaspoon ground pepper
- salt to taste
Preheat oven to 350 degrees
Melt butter in a large saucepan on high heat, and add chopped red pepper and onion. Saute for 3-4 minutes, or until vegetables are slightly softened.
Reduce heat to medium, and add flour to the butter-vegetable mixture. Stir well and let cook for 1 minute.
Add chicken broth and bring to a boil, stirring constantly until sauce thickens.
Stir in milk and return to a simmer.
Reduce the heat to low, and add drained Libby's vegetables.
Season with the tarragon, herbs de provence, ground pepper, and any salt to taste.
Lay out 4 phyllo sheets, and spray each sheet lightly with cooking spray. Stack the sheets on top of each other, and cut into 6 even pieces.
Spoon vegetable filling into 6-8 ounce ramekins, and top each with one 4-layer piece of phyllo.
Place ramekins on a baking sheet and bake for 10-12 minutes, or until phyllo is light golden.
Please stick around a little bit longer and check out the other creative ways Recipe ReDux bloggers are using Libby’s Vegetable Pouches 🙂
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