Freezer Hacks
Get fall comfort foods on the table in minutes with Birds Eye frozen veggies.
Try these simple meal options for a family dinner that’s delicious and nutritious.For more freezer hacks from Birds Eye,
visitReadySetEat.comTURKEY-CORN CHILI-IN-A-FLASHCook one 10-oz. package
Birds Eye Steamfresh Super Sweet Corn according to package instructions.
In a pot with 3 tablespoons oil, cook 1 chopped onion and 2 cloves chopped
garlic with a pinch of salt and pepper. Add 1 pound ground turkey, 2 tablespoons
ground cumin and 1 teaspoon each chili powder and salt. Simmer until turkey
is cooked through, 6–8 minutes. Add corn, one 28-oz. can crushed tomatoes
and one 15-oz. can drained red beans. Simmer 3–4 minutes. If desired, serve with
optional toppings such as cilantro, avocado, cheese, sour cream and tortilla chips.MIXED VEGETABLE AND CHICKEN STIR-FRY Cook one
10-oz. package Birds Eye Steamfresh Mixed Vegetables according to package
instructions. Slice 1 pound of boneless chicken breasts and toss with salt, pepper
and 1 tablespoon cornstarch. In a large nonstick skillet, heat 2 tablespoons oil
until hot. Add 1 sliced red onion and stir-fry 1 minute. Add chicken and stir-fry
until lightly browned, about 6 minutes. Add ¼ cup each chopped ginger and
scallion whites. Stir in mixed vegetables and stir-fry 2–3 minutes. Add ¼ cup
each soy sauce and sherry or white wine. Simmer 1–2 minutes. Serve with
sliced scallion greens, over rice if desired.1
2
SPICY BROCCOLI WITH ORZO AND FETACook one
10.8-oz. package Birds Eye Steamfresh Broccoli Florets according to package
instructions. In bowl, toss broccoli with ¼ cup each olive oil and chopped
parsley or basil, 2 cloves minced garlic, ½ teaspoon each salt and red pepper
fl akes. If desired, add a spoonful of chili-garlic sauce. Stir in 8-oz. cubed feta
cheese and 2 cups halved cherry tomatoes. Cook ½ pound orzo pasta and
add to broccoli while hot, tossing well.3-CHEESE SEASONED VEGETABLE PIZZARoast one
14-oz. package Birds Eye Oven Roasters Seasoned Broccoli and Caulifl ower
according to package instructions, then leave oven on 450°. While vegetables
roast, press 1 pound refrigerated pizza dough onto a greased baking sheet until
fl attened. Mix 1 cup ricotta cheese with ¼ cup chopped basil and spread over
dough. Top with thinly sliced tomato, then sprinkle with salt, pepper and ½ cup
Parmesan cheese. Scatter roasted vegetables over the top, then sprinkle with
8-oz. grated mozzarella cheese. Bake until dough is golden and crisp, 15–18
minutes. Optional toppings include pepperoni, sausage, olives, etc.4
5
RICED CAULIFLOWER SHAKSHUKACook one 10-oz.
package Birds Eye Steamfresh Riced Caulifl ower according to package
instructions. In a large skillet with 3 tablespoons butter, cook until soft
1 chopped onion with 1 teaspoon each ground cumin, coriander, turmeric
and a pinch of red pepper fl akes. Add riced caulifl ower. Stir in 28-oz. can
each crushed tomatoes and drained diced tomatoes. Season with salt and
pepper and simmer a few minutes. Crack 4–5 eggs on top, then cover
skillet and gently simmer until eggs are cooked to your liking, about
10–15 minutes. Finish with chopped herbs.3
Presented byCREAMY PEA AND PARMESAN OVEN RISOTTO
Cook one 10-oz. package Birds Eye Steamfresh Sweet Peas according
to package instructions. Heat oven to 400°. In an ovenproof pot with
2 tablespoons olive oil, cook 1 chopped onion with salt and pepper until
very soft, about 8 minutes. Stir in 1 cup arborio rice and ½ cup white
wine. Cook until wine is evaporated. Stir in 3 cups hot broth and let boil.
Cover pot and bake in oven until broth is absorbed, 18–20 minutes.
Remove from oven and stir in ½ cup to 1 cup hot broth until rice is
creamy. Then stir in peas, 2 tablespoons butter, the grated zest of
a lemon and ½ cup grated Parmesan cheese. If desired, serve with
shaved Parmesan and fresh thyme.6
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