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YIPPEE! More Meals in Minutes!
by Alice Osborne
 Continuing last week’s theme of easy meals in minutes—this time in terms of SOUP—we found some more really GOOD recipes courtesy of Birdseye (the frozen vegetable folks). As Spring approaches and yard work starts to call, we’ll be glad we had these tricks up our sleeves!
Corn and Clam Chowder
20 minutes
 1 strip bacon, cut into 1/2 inch slices
4 small new red potatoes, diced
2 cups Birds Eye® Pepper Stir-Fry (1 lb)
1 clove garlic, chopped
1/2 cup white wine
1 box Birds Eye® Sweet Kernel Corn (10 oz)
2 cups chicken broth
20 littleneck clams
1/2 cup light cream
2 Tbsps fresh chopped parsley
In a large pan cook bacon over MEDIUM-HIGH heat until crisp. Remove bacon. Add potatoes and cook, stirring for 2 minutes. Add pepper stir-fry and garlic and cook for 3 minutes more. Add white wine, corn, chicken broth and clams. Cover and cook, stirring occasionally, until clams open, about 7-10 minutes. Remove clams to 4 bowls to serve. Stir cream, bacon and parsley into broth. Season with salt and pepper. Serve broth ladled over the clams. Serve with tossed salad. (Serves 4)
Nutrition Facts: Calories: 260, Total Fat 6g (9%), Sat Fat 2.5g (13%), Cholesterol 30g (10%), Sodium 570g (24%), Carbs 35g (12%), Sugars 7g, Fiber 4g (16%), Protein 12g, Vitamin A 10%, Vitamin C 40%, Calcium 6%, Iron 40%
 Download this recipe.
Chicken Vegetable and Wild Rice Soup
10 minutes
 2 Tbsps butter
1 onion, finely chopped
1 bag Birds Eye® Broccoli Florets, Cauliflower and Carrots (16 oz)
1 package fast cooking long-grain and wild rice (6 oz.)
1 cup water
2 cans chicken broth (14 oz. each)
1 package cream cheese (8 oz)
2 cups cooked, chopped chicken
1 cup shredded Monterey Jack cheese
Melt butter in a large pot over MEDIUM heat. Sauté onion about 3 minutes or until tender. Add vegetables, seasoning packet from rice, water and chicken broth. Bring to a boil, add rice, reduce heat to MEDIUM-LOW, cover and cook 5 minutes. Add cream cheese and stir to melt. Add chicken and cook another 5-10 minutes until rice is tender. Add cheese and stir until melted. Serve with hot garlic bread. (Serves 4)
Nutrition Facts: 690 calories, Cholesterol 41g 63%, Sodium 23g 115%, Carbs 175mg 58%, Sugars 2290mg 95%, Fiber 46g 15%, Protein 6g, 5g 20%, Vitamin A 34g 45%, Vitamin C 50%, Calcium 35%, Iron 15%
Download this recipe.
Broccoli, Cheese, & Wild Rice Soup with Smoked Almonds
15 minutes
 1 box Birds Eye® Broccoli & Cheese Sauce (10 oz), cooked according to package directions
3/4 cup cooked wild rice
3/4 cup chicken broth
1/4 cup jarred diced roasted red bell pepper
2 Tbsps bacon bits
1/8 tsp garlic powder
Smoked almonds
Combine cooked Birds Eye® Broccoli and Cheese Sauce with wild rice, chicken broth, roasted red bell pepper, bacon bits and garlic powder in a medium size saucepan. Bring to a boil; reduce heat and simmer 5 -10 minutes. Season to taste with ground black pepper. Serve garnished with smoked almonds. (Serves 2)
Nutrition Facts: 280 calories, Total Fat 15g 23%, Sat Fat 2g 10%, Cholesterol 10mg 3%, Sodium 1160mg 48%, Carbs 25g 8%, Sugars 5g, Fiber 5g 20%, Protein 10g, Vitamin A 15%, Vitamin C 120%, Calcium 8%, Iron 8%
Download this recipe.
French Easy Pea Soup with Mint
15 minutes
 2 cups Birds Eye® Baby Sweet Peas (1 lb)
1 cup water
1 fresh lemon, zested and juiced
1 1/2 tsps chicken bouillon base (paste form)
1/2 tsp kosher salt
1/2 tsp ground white pepper
1 cup fat-free half and half
1/2 cup plain unflavored yogurt, preferably Greek style
8 chopped fresh mint leaves or yogurt for garnish
In large saucepan or microwavable container, combine peas and water; cook until peas are tender (about 4 minutes in microwave; 8 minutes on stovetop). Carefully transfer peas (including liquid) to blender container. Add lemon juice, bouillon base, salt, pepper, half-and-half, yogurt and mint leaves. Blend until smooth. Serve warm or refrigerate to chill. Garnish with crème fraiche (or yogurt), lemon zest, and mint leaves, if desired. (Serves 4)
Nutrition Facts: 120 calories, Total Fat 1.5g 2%, Sat Fat 1g 5%, Cholesterol 5mg 2%, Sodium 350mg 15%, Carbs 21g 7%, Sugars 8g, Fiber 6g 24%, Protein 7g, Vitamin A 20%, Vitamin C 50%, Calcium 15%, Iron 10%
Download this recipe.
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