Italian Vegetables & Rice

V8 website has a nice little recipe to that can sneak some veggies into your kids' lives (or yours for that matter).

Italian-Style Rice & VegetablesPrep: 5 minutes

Cook: 30 minutes

Serves: 4

Ingredients:
1 tbsp. vegetable oil
1 cup uncooked regular long-grain white rice
4 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 tsp. dried basil leaves, crushed

1/4 tsp. garlic powder

2 cups frozen mixed vegetables

Directions:Heat the oil in a 10-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly.

Stir the vegetable juice, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

Stir in the vegetables. Cover and cook for 10 minutes or until the rice and vegetables are tender.

Serving Suggestion: This recipe is delicious as a side dish or wrapped with chicken and g-f cheese in a (gluten free) burrito.

7 Ingredient Chili (v8)

Some days you need a quick fix. One a cold overcast day in the Ozarks, this could work to feed some hungry family. (Note: this is obviously not night-shade free)
7-Ingredient Chili
(from the V8 website)

Prep: 10 minutes
Cook: 25 minutes
Serves: 6 servings

Ingredients:
2 lb. ground turkey
1 large onion, chopped (about 1 cup)
2 tbsp. chili powder
1/2 tsp. ground cumin
3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
1 small green pepper, chopped (about 1/2 cup)
2 cans (about 15 ounces each) red kidney beans, rinsed and drained

Directions:

Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.

Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.

Serving Suggestion: Serve with baked potatoes with sour cream and chives. For dessert serve fresh apple slices.