Corn Souffle

I think most of you know by now that Jarod nor I eat vegetables.  However, sometimes I find an exception to the rule!  Jarod's aunt made this corn souffle for Thanksgiving and I tried some and LOVED it.  It's super sweet and almost tasted more like a dessert than a vegetable.

Cooking Time:  30 Minutes
Yields:  6 Servings

Ingredients

2 Cans Sweet Cream Corn
1/2 Cup All Purpose Flour
1/4 Cup Sugar
6 Eggs
1 Stick Butter


Directions

1. Preheat the oven to 400 degrees.
2. Mix all ingredients together and put in a casserole dish.
3. Bake for 35 minutes.

From Donna's Kitchen

Roasted Veggies

This is one of the few ways I will eat vegetables.

Cooking Time:  30 Minutes
Yields:  4 Servings

Ingredients

1 Bag of Frozen Onion and Bell Pepper mixture
Butter
Tony's
Garlic Salt

Directions

1. Preheat oven to 350 degrees.
2. Thaw veggie mixture and pour into an ungreased baking dish.
3. Put pats of butter on top of vegetables.
4. Sprinkle with Tony's and Garlic Salt.
5. Bake for about 30 minutes.

Sorry this is not more accurate, but it really just depends on the amount of veggies you use.  I'm sure you could just as easily do this with fresh veggies or other veggies besides onions and bell peppers.  Keep in mind Tony's is spicy so just do a light covering unless you are wanting cajun style veggies  :)

From Lori's Kitchen

Roasted Okra

I saw this recipe for Roasted Okra and thought it would be a healthy alternative to the fried okra I normally fix.  Okra is one of the only vegetables I like, so I've gotten to where I try to fix them once every week or two.  I'm glad I now have another way to fix them.

Cook Time: 20 Minutes
Yields:  6 Servings

Ingredients

36 fresh okra pods, sliced 1/3 inch thick
2 Tbsp olive oil
salt and pepper to taste

Directions

1. Preheat oven to 425 degrees.
2. Combine okra, olive oil, salt and pepper in a ziplock bag and shake to coat.
3. Arrange okra on a foil lined cookie sheet and bake for 10 to 15 min.

Recipe from AllRecipes.com