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Birds Eye Streamfresh Mediteranean Blend

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Nutrition Facts

0cups frozen servings per container

Serving Size1.25cups frozen

Amount Per Serving

Calories

50
% Daily Value*
Total Fat 0GRM0%
Saturated Fat 0GRM0%
Trans Fat 0GRM0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol -5mg1%
Sodium 5mg0%
Total Carbohydrate 11GRM4%
Dietary Fiber 2GRM7%
Soluble Fiber 00%
Insoluble Fiber 00%
Protein 2GRM0%
Total Sugars 3GRM0%
Includes Added Sugars 00%
Calcium 0mg0%
Iron 0mg4%
Vitamin D 0mcg0%
Potassium 160mg4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Description

Roasted red potatoes, zucchini, yellow squash, red bell pepper & red onion. Per 1 1/4 Cups: 50 calories; 0 g sat fat (0% DV); 5 mg sodium (0% DV); 0 g added sugars (0% DV). New! Steam fresh. Cooks in the bag. Nothing artificial. www.birdseye.com. how2recycle.info. SmartLabel: Scan for more food information or call 1-888-327-9060. Questions or comments, visit us at www.birdseye.com or call 1-888-327-9060.

Instructions

Microwave Oven: Cook only one bag at a time. 1. Place bag in microwave, this side up. Bag self- vents, do not puncture. 2. Microwave on high 6 to 7 minutes. During cooking, the bag will inflate. 3. Check that food is cooked thoroughly. Let stand 1 minute. Caution! Product will be hot! This side up. Lay flat when microwaving. Stove Top: Cook only one bag at a time. 1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add vegetables. 2. Cover and cook 5 minutes, stirring occasionally. 3. Uncover and continue cooking 5 to 6 minutes, stirring frequently. 4: 165 degrees F, check that food is cooked thoroughly. For food safety and quality. Keep frozen. Do not thaw. Microwave directions developed with 1100-watt microwave ovens. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly to 165 degrees F. Keep frozen; Do not thaw; Cook as directed. Tear. Pick up.

Ingredients

Roasted Red Potatoes, Green Zucchini, Yellow Squash, Red Bell Peppers, Red Onion.