Leftovers? Not when you cook up these scrumptious veggie skillet meals. You can feed four people tons of flavor & goodness for only $20—& watch them finish every bite! Stomachs & wallets everywhere are happier than ever. Want more? Subscribe now & never miss out on any of the deliciousness.
Zucchini Pasta Ingredients:
3 Tbsp. Great Value butter
2 medium zucchini, sliced into disks
8 oz. mushrooms
1/2 tsp. Great Value salt
14.5 oz. can Great Value Italian-style petite diced tomatoes, drained
8 oz. Great Value penne pasta
1 cup Great Value shredded mozzarella cheese
Directions:
1. Add butter to skillet & melt.
2. Add zucchini & mushrooms, cook 3 min.
3. Add salt, tomatoes & stir. Cook 5 min.
4. Stir in cooked pasta.
5. Top with mozzarella & stir until melted.
Teriyaki Veggie Rice Ingredients:
2 Tbsp. Great Value olive oil
3 of each color bell pepper minis
8 oz. mushrooms
1 package Great Value frozen peas & carrots
3/4 jar Great Value teriyaki marinade
2 cups Great Value instant brown rice, pre-cooked
Directions:
1. Add olive oil to pot. Stir in bell peppers & mushrooms. Cook 5 min.
2. Add peas & carrots. Cook 3 min.
3. Add teriyaki sauce, let heat up for 3-5 min.
4. Add in cooked brown rice. Heat for 3-5 min.
5. Serve.