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Recipes

Chicken & Vegetable Orzo Soup

Veggies

Artichoke Hearts

Ranks the highest among vegetables in antioxidant count.
Asparagus

Promotes a healthy metabolism while keeping your skin healthy.
Broccoli Florets

Packed with disease preventing nutrients and has twice the vitamin C of an orange.
Brussels Sprouts

This cancer fighting vegetable is high in Vitamins K and C, folic acid, and fiber.
Carrots

High content of vitamin A and one carrot has as much calcium as a glass of whole milk.
Cauliflower

Has been linked to a significant reduction in the risk of cancer.
Collard Greens

Low in calories and contains zero cholesterol.
Corn

This complex carbohydrate is low-fat and high in fiber.

Corn on the Cob

Excellent source of several vitamins, including folic acid, niacin, and Vitamin C.
Edamame

Packed with goodness! Edamame is filled with carbohydrates, protein, dietary fiber, and omega-3 fatty acids.
Green Beans

High in vitamins A, B-6, C, and K.
Lima Beans

Rich in fiber and high in protein.
Mushrooms

Provide you with important nutrients including potassium and niacin.
Okra

Filled with nutrients including dietary fiber, vitamins A, C, and K.
Onions & Pearl Onions

Contains quercetin, an antioxidant, which helps reduce blood pressure and cholesterol levels.
Peas

Pack more Vitamin C than two apples and have more fiber than a slice of bread.

Peppers

High in vitamins A, C, and K
Potatoes

Stuffed with minerals like iron, manganese, copper, and potassium.
Spinach

Protects your body from lung and oral cavity cancers.
Squash

High levels of folate, which works to prevent heart attacks and lowers the risk of birth defects.
Sugar Snap Peas

Have a wealth of vitamins and nutrients that improves the health of your heart and bones.
Tomatoes

Antioxidant powerhouse filled with lycopene, vitamins A and C.
Turnips

Low calorie root vegetable, which are a good source of antioxidants, minerals, vitamins, and dietary fiber.
Zucchini

Rich in manganese, which helps the body metabolize protein and carbohydrates

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Green Bean & Potato Salad

Ingredients

1 package (20 oz) refrigerated pre-cooked red potato wedges, cut into 1-inch pieces
1 bag (12 oz) Birds Eye Steamfresh® Whole Green Beans, thawed
2 stalks scallion, sliced
¾ cup prepared light balsamic salad dressing
1 teaspoon Dijon mustard
2 tablespoons olive oil

Heat oil in a 12-inch nonstick skillet over MEDIUM-HIGH heat. Add potatoes and green beans.
Cook potatoes and green beans, stirring occasionally, until tender. Remove from heat and pour into a bowl; stir in scallions.
Whisk salad dressing and mustard together. Season with salt and pepper.
Pour dressing over warm potatoes and green beans.