Herb-Buttered Vegetable Blend
Asian: Stir together 1 Tbsp. grated fresh ginger; 2 cloves garlic, minced; and 3 drops toasted sesame oil.Southwestern: Stir together 1 tsp. ground ancho chile pepper; 1/2 tsp. dried oregano, crushed; and 1/2 tsp. lime zest.Italian: Stir together 2 cloves garlic, minced, and 1/2 tsp. dried Italian seasoning, crushed.Herb and Citrus: Stir together 1 Tbsp. lemon zest; 1/2 tsp. dried dill weed; 1/2 tsp. dried basil, crushed; and 1/4 tsp. coarse ground black pepper.
Transfer one portion frozen vegetables to a medium saucepan or skillet. Cook, covered, over medium heat 5 to 10 minutes or until butter is melted and vegetables are heated through, stirring occasionally. Season to taste with salt and black pepper.
For Saucy Vegetables
Stir 2 Tbsp. all-purpose flour into a reheated portion of vegetable mixture. Stir in 1 cup reduced-sodium chicken broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. If desired, stir in 2 cups bite-size strips of cooked chicken breast, beef sirloin steak, or pork loin chops, or 2 cups peeled, cooked shrimp. Season to taste with salt and black pepper.