I’m better about it than I used to be, but occasionally I find myself buying odd ingredients just because they are on sale and I have a great coupon and it is just such a “good deal” that I can’t pass it up. Does that ever happen to you?
Most of the time I try to buy food and pantry staples that I know we will actually use and eat, but a few months ago at Publix I came across a BOGO sale on Progresso Recipe starters that just happened to correspond with a high value $1.00 off coupon (the coupons for new products are always the best), which made them practically free, and even though at the time I had absolutely NO idea what to do with these random cans of sauce, I just couldn’t help myself.
All four cans have sat there in my pantry, untouched, until finally, a few days ago, I had a little cooking epiphany. I actually wasn’t planning to use the sauce at all, I just wanted to use up the assortment of Worden Farm veggies that were starting to collect in my refrigerator before they went bad. As it turns out, the combination was absolutely delicious!
I’m not sure if it was the yummy parmesan basil sauce or the fact that I called them “cupcakes,” but both girls (and Husband too) went absolutely crazy for this recipe. They polished off their plates 2 nights in a row–practically licking them clean–even though it was chock full of things like Brussels sprouts, broccoli, & mushrooms. Oh, what a difference a year can make in the great Battle of the Vegetables!
(Printable version of this recipe available at the bottom of this post)
Ingredients: 2-3 pounds of vegetables to roast (I used Brussels sprouts, carrots, broccoli, onion, & mushroom, but you could change this to fit your own tastes or what you have on hand.) olive oil salt, pepper, oregano, dried sage, & thyme 1 package Pillsbury Grands flaky layer biscuits 1 can Progresso Recipe Starters Basil sauce 3/4 cup grated parmesan cheese 8oz shredded mozzarella cheese
Preheat oven to 400 degrees; wash and chop vegetables into small bite-sized pieces. I quartered the Brussels sprouts and mushrooms and cut the onion into thin wedges. I chopped twice as many vegetables as I knew I would need and used the extra roasted vegetables to make up a simple vegetarian quiche that I could freeze for later.
Place several tablespoons of olive oil in a large, deep bowl. Add salt, pepper, & other seasonings to taste. Whisk until well blended. Add vegetables and stir until all vegetables are well coated, adding more oil if necessary.
Grease a large cookie sheet with a little more olive oil then spread out vegetables in a single layer, using 2 sheets if necessary. You will need one full sheet of vegetables for this recipe. Roast vegetables for 25-30 minutes, stirring once.
While vegetables are roasting, heat sauce in large saucepan over medium-low heat. Open biscuits and peel the layers to split each one in half so that you have 16 round, half-height biscuits. Spread them into cupcake tins to make little cups.
When vegetables have finished roasting, remove from oven, add to sauce and stir well. Reduce oven temperature to 350 degrees. Add parmesan cheese to vegetable mixture.
Carefully spoon vegetable mixture into each biscuit cup.
Finally, top each one with shredded mozzarella cheese.
Bake uncovered at 350 degrees for approximately 15 minutes, until biscuits are golden and cheese is melted and bubbly.
Mmmmmmmm mmm mmm!
This recipe makes 16 cupcakes, which was enough to make 2 full meals for our family. I kept the extras in the refrigerator in the muffin tin covered with foil. To reheat them, I baked them covered with foil for 20 minutes at 350 degrees.
Recipe: Roasted Veggie “Cupcakes”
Summary: A delicious & hearty way to get your vegetables!
Ingredients
- 2-3 pounds of vegetables to roast (I used Brussels sprouts, carrots, broccoli, onion, & mushroom, but you could change this to fit your own tastes or what you have on hand.)
- olive oil
- salt, pepper, oregano, dried sage, & thyme
- 1 package Pillsbury Grands flaky layer biscuits
- 1 can Progresso Recipe Starters Basil sauce
- 3/4 cup grated parmesan cheese
- 8oz shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees; wash and chop vegetables into small bite-sized pieces. I quartered the Brussels sprouts and mushrooms and cut the onion into thin wedges. I chopped twice as many vegetables as I knew I would need and used the extra roasted vegetables to make up a simple vegetarian quiche that I could freeze for later.
- Place several tablespoons of olive oil in a large, deep bowl. Add salt, pepper, & other seasonings to taste. Whisk until well blended. Add vegetables and stir until all vegetables are well coated, adding more oil if necessary.
- Grease a large cookie sheet with a little more olive oil then spread out vegetables in a single layer, using 2 sheets if necessary. You will need one full sheet of vegetables for this recipe. Roast vegetables for 25-30 minutes, stirring once.
- While vegetables are roasting, heat sauce in large saucepan over medium-low heat. Open biscuits and peel the layers to split each one in half so that you have 16 round, half-height biscuits. Spread them into cupcake tins to make little cups.
- When vegetables have finished roasting, remove from oven, add to sauce and stir well. Reduce oven temperature to 350 degrees. Add parmesan cheese to vegetable mixture.
- Carefully spoon vegetable mixture into each biscuit cup. Finally, top each one with shredded mozzarella cheese and bake uncovered at 350 degrees for approximately 15 minutes, until biscuits are golden and cheese is melted and bubbly. Makes 16 cupcakes. Refrigerate leftovers in muffin tin covered with foil. To reheat, bake covered with foil for 20 minutes at 350 degrees.
Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8
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Have you ever bought a random ingredient just because it was on sale? How did you end up using it?
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Michelle January 7, 2013 at 9:32 am
This looks yummy!
Ruth January 8, 2013 at 7:15 am
Thanks Michelle!
Kristi January 7, 2013 at 10:16 am
Just wondering – do you tell your girls that they are being served veggies or just not tell them? My daughter (11) is a veggie eater (- minus onions, peppers, and mushrooms), but my son (8) hates veggies with a passion – on a good day he will eat canned green beans, raw carrot, (but only with dip), and cucumber! I try to sneak in veggies and not tell him and have outright lied to get him to get him to eat veggies! Oh, those kids….
Ruth January 8, 2013 at 7:11 am
I usually tell them what it is, but I try to be as positive as possible. Like with the Brussels Sprouts, which they had never tried before, when Princess asked what they were I said “those are Brussels sprouts, Mommy’s FAVORITE vegetable in the whole wide world!” I expected her to say she didn’t like them but she surprised me by taking a bite and saying “They are MY favorite vegetable now too!” We have a rule that they have to try something 3 different times before they really know if they don’t like something. (I read somewhere that kids have to be introduced to new foods 3 times before they will usually like it which is how I came up with that rule.) Thus even if they say they don’t like something, I make them try it again. Amazingly enough, that has worked with SO many different foods–especially vegetables–this past year, to the point where they will now at least try pretty much everything.
Sam January 7, 2013 at 12:15 pm
How did you read my mind? I also have many cans of that sauce and have been staring at it every time I open my pantry. Can’t wait to try this. You’re SO SMART:)
Ruth January 8, 2013 at 7:05 am
LOL well I’m glad to know I’m not the only one who a.) bought it because it was a good deal and b.) didn’t know what the heck to do with it!
Rosie January 7, 2013 at 3:11 pm
I love your recipes I just wish I could buy the main ingredients here in London!
Ruth January 8, 2013 at 7:05 am
Sorry Rosie!
Claire @ A Little Claireification January 7, 2013 at 11:26 pm
Ohhh the things we can do with biscuits! And, ok this made me smile because I got the same deal at Publix (thanks, Saving Well!)
and have 4 cans of different Recipe Starters in the pantry. They look yummy but I have not used one yet! I am DEFINITELY making this!! And you have inspired me to invent something with one of the other flavors! If that actually comes to fruition I will link to you as my MAIN INSPIRATION! 
xoxo,
Claire
(PS: Did I mentioned I got my Blissdom ticket?? I am excited and… very freaked out. LOL)
Ruth January 8, 2013 at 7:17 am
Yay Claire! I am so happy you are going to Blissdom this year–you will LOVE it! It really is so much fun and SO inspiring! I’m also glad to know I’m not the only one to buy all those cans of recipe starters without any idea of what to do with them…..can’t wait to see what you come up with!
Jenny January 8, 2013 at 1:29 pm
We tried these last night but I added turkey to it. I tried calling them cupcakes, but my son kept questioning that as he helped me chop the veggies. So I referred to them as muffins as that seemed more acceptable to him. This meal led to quite an educational dinner topic as I put one on each child’s plate. Their response, “This is all we’re having.” So I had them name all 4 food groups that were in it to prove that that is all we needed to have. They had fun with this. Thanks as always, Ruth!
Susie @ Homemaker-mom.com January 14, 2013 at 10:54 pm
ok this looks amazing & yummy! I will be trying these this week! U have a great blog.
I am stopping by today from Mop It Up Mondays Blog Hop!