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       Volume I - May 23, 2008

Frozen Veggies to the Rescue!
by Alice Osborne

We know, using frozen vegetables during fresh produce season… how shortsighted and ridiculous. BUT, we also know life gets crazy and we can run out of time once in awhile.

SO, with that thought in mind, here are a few great recipes offered only as a way to stay on top of things when you’re spread thinner than a drink of water! These are courtesy of Birds Eye:

Makes 6 salads

4 oz thinly sliced prosciutto* (about 7 slices)
1-7.5oz box Birds Eye® Asparagus Spears, prepared according to package directions and chilled
1-5.5oz bag mixed greens lettuce
24 grape tomatoes
½ small thinly sliced red onion
2 oz shaved parmesan cheese
2 Tbsp toasted pine nuts
1-16oz bottle light balsamic vinaigrette
Fresh ground black pepper

Cut each slice of prosciutto lengthwise into 3 pieces. Take 1 piece of prosciutto and wrap it around 1 asparagus spear; set aside. Repeat with remaining prosciutto and asparagus. Divide lettuce equally between 6 serving plates. Top each salad equally with tomatoes, red onion, Parmesan cheese and pine nuts. Place approximately 4 prosciutto wrapped asparagus spears on each salad. Drizzle with desired amount of vinaigrette. Season with freshly ground black pepper.

* Thinly sliced ham can be substituted for the prosciutto.

  Download this recipe.

Serves 8

1-16oz bag Birds Eye® Broccoli, Cauliflower & Carrots, prepared according to package directions and chilled
½ package (7 oz) multi-grain penne pasta, prepared according to package directions and chilled
4 oz diced cooked chicken breast
4 oz crumbled basil and tomato feta cheese
½ can (about 4 oz) quartered artichokes, drained
1-2.25 oz can sliced black olives, drained
¼ cup sliced green onions
8 oz plain non-fat yogurt
1 Tbsp light mayonnaise
1-1oz package ranch flavored powdered dip mix
Salt and pepper

In a large bowl, mix vegetables (cutting up any large pieces of broccoli or cauliflower), penne, chicken breast, feta cheese, artichokes, black olives and green onions until well combined. In a small bowl, whisk yogurt, mayonnaise and ranch dip mix together until well combined. Pour dressing over penne and toss well. Cover and refrigerate for 2 hours. Season with salt and pepper before serving.

  Download this recipe.

Serves 8

½ package (about 6 oz) dry soba noodles, cooked according to package directions and chilled
½ box (4 oz) Birds Eye® Sugar Snap Peas
1-16oz bag Birds Eye® Broccoli, Carrots & Water Chestnuts
2 sliced green onions
1 small diced red bell pepper
1 Tbsp minced garlic
3 Tbsp toasted sesame seeds
6 Tbsp soy sauce
5 Tbsp seasoned rice vinegar
2 Tbsp sesame oil
6 Tbsp sugar
Asian chili sauce

Add sugar snap peas to the Birds Eye® Broccoli, Carrots & Water Chestnuts and cook according to package directions; drain and let cool. In a large bowl, toss soba noodles, sugar snap peas, broccoli, carrots & water chestnuts, green onions, red bell pepper, garlic and sesame seeds together until well combined. In a small bowl, whisk soy sauce, vinegar, sesame oil and sugar together. Pour dressing over noodles and toss well. Cover and refrigerate for 4 hours or overnight. Season with Asian chili sauce to taste before serving.

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