Food Network Magazine - (08)August 2020

Freezer Hacks

Presented by

BROCCOLI-BASIL PESTO Cook one 10.8-oz. package

of Birds Eye Broccoli Florets according to package instructions.

Let cool briefl y. In a food processor, combine broccoli with the

zest and juice of a lemon, 1 bunch of basil leaves, a couple cloves

of garlic, a handful of walnuts (or other soft nuts such as pignolis

or cashews), salt and pepper. Process, streaming in olive oil until

smooth. Use on grilled meats or toss with hot, cooked pasta,

adding grated parmesan cheese.

VEGGIE-LOADED NACHOSMix one 10-oz. package

of Birds Eye Mixed Vegetables with a tablespoon chili powder, a

teaspoon lemon pepper seasoning, salt and a drizzle of olive oil.

Heat oven to 400°. Spread tortilla chips on a baking sheet in a

single layer and top with spoonfuls of canned refried beans. Scatter

the vegetables over the chips and bake about 10 minutes. Top with

grated cheddar cheese and bake until cheese is melted and hot.

1

2

ELOTE-STYLE MEXICAN CORNHeat a large skillet

with a slick of oil until very hot. Add one 10-oz. package of cooked

Birds Eye Super Sweet Corn and a little salt. Cook without stirring

until lightly charred, then transfer to serving dish. Mix a half cup

of sour cream or mayonnaise with lime juice and salt. Add to corn

and sprinkle generously with chili powder and sliced scallions.

FAST, CHEESY, VEGETABLE FRITTATARoast one

14-oz. package of Birds Eye Oven Roasters Seasoned Broccoli and

Caulifl ower according to package instructions. Lower oven to 375°.

In a large, ovenproof skillet, sauté a chopped onion in oil until browned,

then add roasted Birds Eye vegetables. Whisk 10 eggs with a cup of

shredded cheese, and salt and pepper. Pour over the vegetables and

stir, then bake in oven until eggs are set, about 10 minutes.

4

5

For more freezer hacks from Birds Eye,

visit ReadySetEat.com

Easy meal planning is a must today.

With Birds Eye, delicious and nutritious veggies

are ready (and devoured) in a fl ash!

CURRIED CAULIFLOWER ‘COUS COUS’ SALAD

Cook one 10-oz. package of Birds Eye Riced Caulifl ower according to

package instructions. Mix caulifl ower with 1½ teaspoons curry powder.

Add a couple cups of any assorted chopped vegetables, such as tomato,

bell pepper, cooked Birds Eye Super Sweet Corn, asparagus, cucumbers,

celery, onions or scallions. Stir in olive oil, salt and pepper. Optionally,

top with toasted nuts or pomegranate seeds.

3

LEMONY PEAS and AVOCADO on TOAST

Cook one 10-oz. package of Birds Eye Sweet Peas according

to package instructions. Let cool briefl y. Set aside ¾ cup

peas. Mash remaining peas with 1 or 2 avocados, lemon juice

and salt. Spread thickly onto toasted, sliced bread. Sprinkle

with reserved peas, olive oil and lemon zest. Optionally, add

crumbled feta cheese on top.

6

t

· ...................................................................................................................................... ...

/ ............................................................................................... ················\

......
......
......
........
......
........
......
........
......
........
......
......
......
........
·· ................................................................................................................ ·