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Inside Veggies:

Your Scouting Report for Kid-Friendly Veggie-Filled Recipes

Field a Dream Team of Delicious Recipes

Getting your family to eat more veggies is a never-ending challenge. Luckily, Birds Eye can make that easier-and more tasty-with these quick and delicious recipes. Whether it’s an easy Sunday morning breakfast or mid-week family meal, Birds Eye has you covered all day, every day.


Recipe Ready

Pre-cut and pre-sliced veggies that are on-deck whenever you need them.

Chef’s Favorites

These kid-friendly side dishes are great to lead-off any meal.


A full meal, loaded up with veggies and ready to eat in minutes.

Pure and Simple

The classic Birds Eye veggies you know and love—and your kids will soon love, too.




INGREDIENTS: 1 Tbsp. olive oil 1 bag Birds Eye® Recipe Ready Tri Color Pepper & Onion Blend 8 oz. thinly sliced Swiss cheese, (about 8 slices) 8 oz. deli sliced cooked ham or turkey, about 8 slices 8 slices Aunt Jemima® French Toast, toasted

Kid-Friendly Cooking Adding a little maple syrup will sweeten this deal for your pickiest eaters.

Easy Veggie Breakfast Panini

COOKING INSTRUCTIONS: 1. Heat oil over medium-high heat in large nonstick skillet and cook Tri Color Pepper & Onion Blend, stirring occasionally, 5 minutes or until softened and all liquid is evaporated; set aside. 2. On 4 slices French toast, arrange 1 slice cheese, then top with 1/2 cup Tri Color Pepper & Onion Blend, 2 slices turkey or ham and 1 slice cheese. Top each with remaining slices French toast. 3. Toast in Panini Maker or make on a grill pan. If desired, serve with maple syrup.



Savory Grilled Steaks and Veggies INGREDIENTS: 1 bag (14 oz.) Birds Eye® Recipe Ready Grilling Blend 1 lb. boneless beef steak such as skirt steak or sirloin, cut into 3-inch pieces 1 Tbsp. olive or vegetable oil 1/4 tsp. ground black pepper 1/4 tsp. salt 2 cloves garlic, finely chopped 2 tsp. reduced sodium soy sauce


Kid-Friendly Cooking

Kids love their condiments. Having a little steak sauce or hot sauce handy can ensure even your toughest critic enjoys the meal.

COOKING INSTRUCTIONS: 1. In shallow bowl or container, toss steak with oil, pepper, salt, garlic and soy sauce. 2. Heat large nonstick grill pan over high heat and cook steaks, turning once, for 8 minutes or until desired doneness. Remove from pan; let rest. 3. In same skillet, add Recipe Ready Grilling Blend and cook over medium-high heat, stirring frequently, for 8 minutes or until vegetables are tender and starting to brown. Thinly slice steaks and serve with vegetables.




Kid-Friendly Cooking

The best part about stir-fry is flexibility. If your kids don’t love broccoli replace it with their favorite Birds Eye veggie.

Sweet & Sour Chicken INGREDIENTS: 1 Tbsp. vegetale oil 1 lb. boneless skinless chicken breasts, cubed 1 bag (14 oz.) Birds Eye® Recipe Ready Broccoli Stir-Fry 1/2 cup sweet & sour sauce 1 can (8 oz.) pineapple chunks, drained 1 bag (10 oz.) Steamfresh® Long Grain White Rice, cooked according to package directions COOKING INSTRUCTIONS: 1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until almost done. Remove chicken; keep warm. 2. Add Recipe Ready Broccoli Stir-Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add sweet & sour sauce and bring to a boil over high heat. Add back chicken and pineapple pieces and cook, stirring frequently, 2 minutes or until heated through. 3. Serve over prepared rice and sprinkle, if desired, with chopped green onions.

All-Sta r meals. Alwa ys ready . With Birds EyeŽ Voila, all you need is a skillet and 10 minutes to prepare a complete meal you’re whole team will love.

Garlic Chicken

Seasoned white chicken with broccoli, corn and carrots, tossed with pasta and a rich, garlic sauce.

Three Cheese Chicken Broccoli, grilled seasoned white chicken, corn and carrots all topped with a three-cheese sauce.

Alfredo Chicken

Grilled seasoned chicken with broccoli, carrots and garden peas topped with a creamy sauce made with real Parmesan cheese. This classic Italian dish is ready in minutes.



10 SERVES05 4-6






White Pizza & Veggie Pinwheels

Corn & Bean Nachos

INGREDIENTS: 1 bag (12oz.) Steamfresh® Broccoli, Cauliflower & Carrots, thawed and chopped (drain on paper towel to collect any moisture) 1 cup reduced fat ricotta cheese 1 egg 1/2 cup low fat shredded mozzarella cheese

INGREDIENTS: 1 bag (9 oz.) restaruant style corn tortilla chips 1 bag (12 oz.) Steamfresh® Super Sweet Corn, cooked according to package directions 1 can (15.5 oz.) no salt added black beans, rinsed and drained 2 cups shredded low-fat cheddar or Mexican blend cheese

2 Tbsp. grated Parmesan cheese 1/4 tsp. garlic powder 1/4 tsp. Italian seasoning 1 container (13.8 oz.) whole grain pizza dough (leave in refrigerator until ready to use)

COOKING INSTRUCTIONS: 1. Preheat oven to 375°F. Arrange parchment paper on large baking sheet. 2. Combine ricotta, egg, mozzarella cheese, garlic powder and Italian seasoning until well combined. 3. Roll out pizza dough to form an 11x7 inch rectangle. 4. Spread cheese mixture onto crust, leaving 1/2 inch border. Top with Vegetables and parmesan cheese. 5. Roll up starting at longer end. Slice into 1/2 inch pieces. Arrange on baking sheet. 6. Bake 18 minutes or until crust and cheese mixture is golden brown.

COOKING INSTRUCTIONS: 1. Preheat oven to 350°F. 2. Line pizza tray or baking pan with aluminum foil or parchment paper. Arrange chips on foil and top with prepared sweet corn, black beans, and cheese. 3. Bake 5 minutes or until cheese is melted. If desired, serve with salsa and reduced-fat sour cream.

Recipe Ready ($1.00 off of 2)

Chef’s Favorites ($0.50 off of 1)

Voila: $1 off any 1


SAVE $0.50

$1 OFF

when you buy any two Birds Eye®

on any Birds Eye® Chef’s Favorites products

any one of our Birds Eye® Voila skillet meals

Bird's Eye, Recipe Booklet  
Bird's Eye, Recipe Booklet