Veggie Mix Recipe
A great side dish with any entree. The Dijon adds a bit of excitement.
Ingredients
- 2 – 3 Tbsp. Butter
- ½ Onion, chopped
- 1 – 2 Broccoli Crowns, broken into florets (stems can be added to soups or vegetable stews)
- 2 Yellow Squash, cut on the bias to like density per piece as the broccoli
- ½ lb. Asparagus, tips and tender stems cut into 2” pieces
- ½ c. Chicken Broth (low sodium)
- Salt & Pepper to taste
- 2 Tbsp. Dijon Mustard
- ⅓ c. Parmesan Cheese
Directions
- In large pan that has a lid melt 2 Tbsp butter over medium heat
- Add the chopped onion and cook until near tender, about 5 minutes
- Add the broccoli florets and increase the heat a bit to medium high, about 5 minutes
- When the broccoli has begun to get tender, add the yellow squash and continue cooking, about 5 minutes
- Add another Tbsp of butter if things appear dry
- When the squash has begun to get tender, add the asparagus
- Salt and pepper to your taste preference
- Add the chicken broth and cover the pan. Continue cooking about 5-10 minutes to desired tenderness.
- Mix in the Dijon mustard. If everything seems too liquidy leave the lid off and let the mix cook a little longer to steam off some broth.
- Serve with parmesan cheese sprinkled on top
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 6 servings | |
| Calories 109 | |
| Calories from Fat 88 | 81% |
| Total Fat 10.06g | 13% |
| Saturated Fat 6.16g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 133mg | 6% |
| Potassium 242mg | 7% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.17g | 1% |
| Protein 2.0g | 3% |
