New Food Product: Birds Eye® Recipe Ready

NEW Birds Eye® Recipe Ready
Cut sliced and diced veggies so you can serve your family’s favorite dinners even on busy nights.

Primavera Blend
Includes: Red Peppers, Asparagus, Peas & Julienne Carrots 12 ounce package.

Flavors include:
Tri Color Pepper & Onion Blend
Chopped Onions & Garlic
Mushroom Blend
Pizza Supreme blend.
Southwest blend
Chopped Celery
Chopped Carrots

To read about all 21 blends of the NEW Birdseye Recipe ready products visit this link!

Credit: I am not associated with Birdseye or it’s affiliates. Photograph is property of Copyright © 2014 Pinnacle Foods Group.


Recipe: Sloppy Cola Joe Dogs

Sloppy Cola Joe Dogs

1 medium-size red onion, thinly sliced
2 tablespoons olive oil
1 1/2 pounds ground round
1 (6-oz.) can tomato paste
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 cup spicy, fruity cola soft drink (such as Dr. Pepper)
1/2 cup jarred sliced pepperoncini salad peppers
Ground red pepper
8 hot dog buns or hoagie rolls
Store-bought coleslaw
1. Sauté onion in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until onions are caramel colored.
2. Add ground beef to skillet, and cook over medium-high heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink; drain.
3. Return beef mixture to skillet. Stir in tomato paste and next 2 ingredients, and cook, stirring occasionally, 3 to 4 minutes or until mixture thickens and color darkens. Stir in cola and 1/2 cup water, and cook, stirring constantly, 6 to 8 minutes or until bubbly. Remove from heat, and stir in pepperoncini peppers; add salt and red pepper to taste.
4. Serve beef mixture immediately on buns with coleslaw.

Credit: Recipe taken from October 2013 Southern Living Magazine.

Dessert Recipes: Gluten Free Vanilla Cupcakes & Peachy Frozen Yogurt

Gluten Free Vanilla Cupcakes
6 oz./170 g. egg whites at room temperature
1/2 c. whole milk at room temperature, divided
2 tsp. pure vanilla extract
6 oz./170 g. gluten-free flour
6 oz./170 g. organic sugar
1 tbsp. baking powder
1/2 tsp. fine sea salt
6 oz./170 g. organic butter, at room temperature and cut into cubes
Preheat oven to 350 degrees. Butter or line muffin pans with cupcake liners.
1. In a medium bowl, combine the egg whites with 1/4 c. of milk and the vanilla. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, sugar, baking powder and salt together on low speed for 30 seconds. Add the butter cubes and remaining 1/4 c. of milk. Mix on low speed until the butter has been incorporated. Increase to medium speed and beat for 1-2 minutes.
3. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20-30 seconds after each addition. Pour or scoop batter into cupcake liners and bake in preheated oven for 20-25 minutes, or until a cake tester inserted in the center of the cupcakes comes out clean. Let cool on racks completely before frosting the cupcakes.
Makes about 16 cupcakes.
Credit: Recipe provided by Healthy Green Kitchen is part of The American Media, Inc. Fitness & Health Network © 2013 Weider Publications, LLC, a subsidiary of American Media, Inc. All Rights Reserved.

Peachy Frozen Yogurt

1 bag (10- to 12-ounce) frozen sliced peaches
2 container (6 ounces each) low-fat peach yogurt
1 tablespoon sugar

1. In food processor with knife blade attached, process frozen peaches until finely shaved. Add yogurt and sugar. Process just until smooth. Serve immediately.
If not serving right away, pour into 9″ by 9″ metal baking pan; cover and freeze 1 hour for best texture.
Nutritional Information
(per serving) 2 1/2 cups
Calories 130
Total Fat 1g
Saturated Fat 1g
Cholesterol 6mg
Sodium 50mg
Total Carbohydrate 28g
Credit: © 2014 Hearst Communications Inc. All Rights Reserved