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This Cheesy Veggie Medley makes the perfect company or potluck side dish! I was going for a healthier, grown-up recreation of the Velveeta-coated California blend veggies that I remember from church functions in my childhood. This THM S, low-carb side dish makes a large batch and is a little heavier on the calories than I like to cook on a regular basis; but it makes a great side dish if you’re having guests over, and leftovers reheat well.
I actually made this for supper one night when Ryan was on call at the hospital…and he got home several hours later than anticipated. (Not that this is an abnormal occurrence…haha.) I learned that these veggies keep well over low heat for long periods of time, so WIN!
I used a big bag of Normandy-blend frozen vegetables to make this. I think the difference between Normandy blend and California blend is that the Normandy blend includes squash? Frozen vegetable blends like this often include quite a few carrots, so try to avoid most of them in a THM S setting. If you eat more than a few pieces of carrots, consider this side dish an S Helper (because carrots, while not as starchy as sweet potatoes, are starchier than veggies like broccoli and squash).
The cheese sauce is plentiful – and it is amazing! Like Velveeta, but better. More gourmet. Real cheese. I’m excited to use it in other dishes in the future!
I just wanted to thank y’all for your kind comments on my last blog post – the one about my identity crisis. I’m really excited about getting back into the swing of blogging and have quite a few recipes to share with you as I have time! I feel the creative juices returning after getting burned out (not literally) in the kitchen with so much recipe testing for my second cookbook. For the next month I’ll still have quite a bit of cookbook stuff to keep tabs on – monitoring the design, editing, and corresponding with the printing/distribution company to make sure we’re all set to print as soon as the design is ready and the book is edited – but I’ll be typing up blog posts in my spare time and after that I hope to get back to regular blogging. I’ve missed it so much! If you have Instagram, you can follow me there for more frequent personal updates and sneak peeks at the recipes to come. 😉 And keep your eyes peeled for a cookbook preorder opening in a few weeks! (There will be a preorder discount, so you might want to start saving up so you can take advantage of it.)
Note: Recipes posted from here on out will not be in my second cookbook, so if you like hard copies, print them for reference. 🙂 The second cookbook is made up of 50% cookbook exclusive recipes and also includes the recipes published on my blog from August 2016 (where Necessary Food stopped) through May 2018.
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 1 (60 ounce) bag frozen California or Normandy vegetable blend
- 3 cups shredded cheddar cheese
- ⅔ cup unsweetened almond milk (plain, not vanilla)
- ⅓ cup heavy whipping cream
- ¼ cup mayonnaise
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
- ¼ teaspoon xanthan gum
- Steam the frozen vegetables with a little bit of water in a covered kettle until crisp-tender. (You basically just need to bring them to a boil since frozen veggies have been blanched before freezing and don't take long to cook.) Drain the vegetables and return them to the kettle, then add the second section of ingredients. Stir, cover, and cook over medium-low heat until everything is hot and melted together. Sprinkle the xanthan gum over the top in a very fine layer so it doesn't clump, then stir the vegetables again. Cover and leave over low heat until ready to serve.
-I'm not sure if this would work in a slow cooker or not, but you're welcome to try. (Let me know if you do!) Once the sauce gets hot and melts together, stir and leave on the Low or Keep Warm setting until serving so it doesn't get too hot.
-If you don't want to use the frozen veggie blend I mentioned, just steam your desired vegetables until crisp-tender, then drain and proceed. OR cook the sauce and veggies separately, drain the veggies after cooking, then coat with the sauce.