Sneaky Chef: Breakfast Ice Cream

Sneaky Chef Breakfast Ice Creams
 Your food processor is the only way to puree the frozen fruit without having to add a lot of liquid ­ and for these small quantities, a three-cup mini food processor works best. These recipes can be quickly converted to a thinner smoothie by adding an extra ½ cup of milk to all the variations below and then mixing them in the blender.

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Recipe: Birds Eye Spinach and Crab Stuffed Shrimp

Fantastically light, this Birds Eye® recipe is the perfect dinner for any occasion.  The combination of spinach, crab, shrimp and seasonings give this dish a wonderful world of flavor. 

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Recipe: Asparagus and Risotto Casserole

This Italian inspired dish from Birds Eye® is easier to prepare than a traditional risotto and definitely delivers on taste.  Eat as a main dish or use as a bed for chicken, fish or pork.

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Sneaky Chef Make-Ahead Recipe #1: Purple Puree

3 cups raw baby spinach leaves (or 1 cup frozen chopped spinach, or frozen chopped collard greens)

1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)

1/2 teaspoon lemon juice

1 - 2 tablespoons water

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