BIRDS EYE MIXED VEGETABLES RECIPES

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EASY BIRD'S EYE CHICKEN POT PIE RECIPE - FOOD.COM



Easy Bird's Eye Chicken Pot Pie Recipe - Food.com image

Make and share this Easy Bird's Eye Chicken Pot Pie recipe from Food.com.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups cooked chicken breasts, diced (3 boneless skinless breasts)
1 (32 ounce) bag frozen mixed vegetables, carrots, green beans, and corn (such as Birds Eye Ultimate Petite Mixed Vegetables)
1/2 cup diced onion
1/2 cup diced celery
1 (12 ounce) jar chicken gravy (or leftover chicken gravy)
2 tablespoons dry white wine
1 tablespoon fresh minced parsley
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
9 inches pie crusts (store bought such as Pillsbury brand, or your own recipe)

Steps:

  • In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
  • Pour into a buttered 9 x 13-inch pan.
  • Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
  • Bake in preheated 350°F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.

Nutrition Facts : Calories 411.7, FatContent 16.7, SaturatedFatContent 4.8, CholesterolContent 60, SodiumContent 615.3, CarbohydrateContent 38, FiberContent 7.5, SugarContent 2.1, ProteinContent 28.7

EASY FRIED RICE | READY SET EAT



Easy Fried Rice | Ready Set Eat image

This easy fried rice recipe can be customized for whatever you have on hand—chicken, shrimp, or skip the meat and load it up with tons of Birds Eye® frozen vegetables

Provided by ReadySetEat

Total Time 30 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 10

2 pkgs (10 oz each) Birds Eye® Steamfresh® brown or white rice OR 3 cups leftover cooked rice
3 tablespoons La Choy® Lite Soy Sauce
1 teaspoon natural rice vinegar (or 1/2 teaspoon cider vinegar)
1 teaspoon granulated sugar
1/2 teaspoon toasted sesame oil, optional
2 eggs
1/2 pound shrimp or boneless skinless chicken
1-1/2 cups Birds Eye® Mixed Vegetables or Peas
3 tablespoons vegetable oil
2 green onions, chopped

Steps:

  • Microwave rice according to package directions. Pour onto a baking sheet and spread it out to cool, refrigerate until you are ready to use it. Cold rice will get crispier when you fry it, but the fried rice will still be delicious if you don’t have time to cool completely.
  • Stir together soy sauce, vinegar, sugar and sesame oil in small bowl until sugar is dissolved. Crack eggs into small bowl and beat lightly. Cut protein into 1/2-inch pieces so that it cooks quickly. Gather all the rest of your ingredients before you do any cooking.
  • Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat. Pour in rice and cook 3 minutes undisturbed. Turn rice and move it to the edge of the pan. Add shrimp or chicken and frozen vegetables to skillet and cook through, about 3 minutes for shrimp, 5 minutes for chicken. Move protein and vegetables to the side of the pan on top of rice.
  • Pour in eggs and stir until scrambled. Pour in soy sauce mixture and green onions and stir everything together. Cook until soy sauce is absorbed about 2 minutes. Serve.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 422

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