Green Giant Rush Hour Recipes- Lasagna Skillet Dinner

Green Giant Rush Hour Recipes & Quick Dinner Ideas is a really nice book to have if you are trying to eat more vegetables every day. Of course the recipes are for their frozen varieties. But not many of us have the time to shop at the local farmers market and then prepare fresh vegetables dishes daily. I know I can only eat so many meals of plain seasoned vegetables before I get sick and tired of them. These are some of their ideas for adding veggies to your diet:

Stir peas into pasta salad.
Add corn to salsa for a chunkier version.
Add peas or broccoli to Macaroni and cheese.
Liven up tomato or chicken noodle soup with carrots, corn peas, green beans, broccoli and cauliflower florets. (I did this just this week. I added some veggies brought home from a restaurant meal to some canned chicken soup, it was very tasty.)
Top baked potatoes with Green Giant vegetables in cheese sauce.
Microwave Green Giant frozen corn-on-the-cob for a healthy afternoon snack.

This is little variation on the skillet dinner theme:

Lasagna Skillet Dinner

6 oz. (3 cups) mini-lasagna noodles (mafalda)
1 pound ground beef
1 (16 oz.) package Green Giant American Mixtures Santa Fe Style Frozen Corn, Broccoli and Red Peppers
1 14 oz. jar spaghetti sauce
3 oz. (3/4 cup) shredded mozzarella cheese.
Cook noodles to desired doneness as directed on package. Drain; keep warm. In large skillet, brown ground beef; drain. Stir in frozen vegetables and spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in cooked noodles; cook until thoroughly heated. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. 4 to 5 servings.