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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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Herb Scented Rice Pilaf with Vegetables

Ingredients

1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
1 cup Birds Eye Birds Eye® Baby Sweet Peas, thawed
1 bag (10 oz) Birds Eye Steamfresh® Brown & Wild Rice with Broccoli & Carrots, cooked according to package directions
1 tablespoon chopped fresh basil or oregano

Heat oil in a 10-inch nonstick skillet over MEDIUM-HIGH heat. Add onion and pepper and cook for 2 minutes.
Add peas, rice and herbs. Cook an additional 2 to 3 minutes or until heated through. Season with salt and pepper, if desired.