Birds Eye Normandy Blend Broccoli Cauliflower Carrot Zucchini And Squash
- Details
- Nutrition Info
Nutrition Facts
0 cup servings per container
Serving Size 0.75 cup
Amount Per Serving Calories | 20 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 0GRM | 0% | |
| Saturated Fat 0GRM | 0% | |
| Trans Fat 0GRM | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 0mg | 0% | |
| Sodium 5mg | 1% | |
| Total Carbohydrate 4GRM | 1% | |
| Dietary Fiber 2GRM | 7% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Protein 1GRM | 0% | |
| Total Sugars 2GRM | 0% | |
| Includes Added Sugars 0 | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
| Vitamin D 0mcg | 0% | |
| Potassium 160mg | 4% | |
Description
Birds Eye Normandy Blend Broccoli, Cauliflower, Carrot, Zucchini, And Squash
Instructions
Do not thaw. Cook as directed. For Food Safety & Quality Follow These Instructions Carefully: Keep frozen-do not thaw. Cook thoroughly to a temperature of 165 degree F as measured by a food thermometer taken in several spots. Promptly refrigerate any leftovers. Reheat before serving. Microwave: Watts: 1200; Quarter bag: Min: 9. Microwave: Watts: 1000; Quarter bag: Min: 10. Microwave: Watts: 800; Quarter bag: Min: 12. For microwave ovens less than 800 watts, please use stovetop cooking instructions. Stovetop Cooking Instructions: 1. Empty one quarter of frozen contents of bag into a 2-quart non-stick saucepan. Add 3/4 cup water. 2. Bring water to a boil over high heat; reduce heat to medium-high. 3. Cover and cook for 7 to 8 minutes, stirring occasionally. 4. Drain and serve. Microwave Cooking Instructions: 1. Empty one quarter of frozen contents of bag into a 2-quart microwave-safe dish. 2. Cover and microwave on high for the recommended cook time based on your microwave wattage; stir halfway through cooking. 3. Let stand for 1 to 2 minutes (Stand time is important for food safety). 4. Drain and serve. Caution! Product will be hot! Keep frozen. Cut here to open.
Ingredients
Carrots, Yellow Squash, Zucchini, Broccoli, Cauliflower.
