Type what you have

Ingredients

• ✓ pea
• olive oil
• green onion
• tomato
• potato
• dill
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Ingredients

• ✓ pea
• macaroni and cheese mix
• cream of mushroom soup
• tuna

Instructions

1. 1 Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

By Tresa Raymer

Ingredients

• ✓ pea
• beet
• red onion
• vegan mayonnaise
• onion powder

Instructions

1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Ingredients

• ✓ pea
• cream of chicken soup
• cream of mushroom soup
• water
• chicken breast

Instructions

1. 1 Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast.

By Marie

Ingredients

• ✓ pea
• potato
• butter
• vegetable broth
• chicken broth
• salt
• parsley
• mint

Instructions

1. 1 Put peas in a bowl.
2. 2 Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
3. 3 Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
4. 4 Stir in parsley and mint.

By ChefBillT

Ingredients

• ✓ pea
• chicken flavored ramen noodle
• water
• carrot
• egg
• mayonnaise

Instructions

1. 1 Break up noodles and place in a microwave safe bowl. Add water and frozen veggie mix. Microwave on high 7 minutes.
2. 2 Meanwhile whisk egg, mayonnaise, and season packet from the instant ramen together in a large bowl.
3. 3 Temper egg mixture by ladling 1/4 cup of the boiling water from the noodles, whisking until combined. Ladle another 1/4 cup of the boiling water whisking until egg is "cooked" and completely incorporated.
4. 4 Add remaining liquid and the noodles. Let sit until the noodles have absorbed the majority of the liquid, about 3 minutes.
5. 5 Ladle into 2 serving bowls and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ pea
• smoked sausage
• corn
• chili sauce
• onion
• basil
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a pot of water to boil; cook peas in the boiling water until cooked through, about 5 minutes. Drain.
3. 3 Mix peas, sausage, corn, chili sauce, onion, basil, black pepper, and 1 3/4 cup Cheddar cheese together in a 3-quart casserole dish.
4. 4 Bake in the preheated oven until casserole is bubbling, 30 to 40 minutes. Sprinkle remaining 1/4 cup Cheddar cheese over casserole and bake until cheese is melted, about 5 more minutes.

By Mary Ann

Ingredients

• ✓ pea
• linguine pasta
• bacon
• garlic
• milk
• cream cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding peas in the last minute of cooking. Drain and keep warm in a bowl.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to paper towels, reserving 1 tablespoon of drippings in the skillet.
3. 3 Add garlic to the skillet; saute for 1 minute. Reduce heat to low and stir in milk and cream cheese until blended.
4. 4 Crumble bacon and add to the linguine along with sauce and Parmesan cheese; stir to coat.

By Allrecipes Magazine

Ingredients

• ✓ pea
• penne pasta
• cheddar cheese
• bacon
• bell pepper
• onion
• plain greek yogurt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
2. 2 Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.

By Laura Miller

Ingredients

• ✓ pea
• potato
• chicken gravy
• carrot
• chicken
• pie crust
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
3. 3 Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
4. 4 Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
5. 5 Bake in the preheated oven until golden brown, about 35 minutes.

By Breannazar

Ingredients

• ✓ pea
• chicken broth
• long-grain white rice
• corn
• carrot
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

By Julie T

Ingredients

• ✓ pea
• water
• sesame oil
• pork loin
• green onion
• carrot
• garlic
• cauliflower
• soy sauce
• egg

Instructions

1. 1 Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
2. 2 Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir pork in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer meat to a plate.
3. 3 Heat remaining 2 tablespoons sesame oil the wok. Saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
4. 4 Stir pork, peas, and and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
5. 5 Move pork-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the pork-cauliflower mixture, breaking up any large chunks.

By John Melinte

Ingredients

• ✓ pea
• pasta
• bacon
• cream cheese
• milk
• parmesan cheese
• garlic powder

Instructions

1. 1 Cook pasta as directed on the package. Drain pasta and set aside.
2. 2 Meanwhile, cook bacon in a large skillet until crisp. Drain bacon on paper towels. Reserve 2 tablespoons drippings in the skillet.
3. 3 Add cream cheese, peas, milk, Parmesan cheese, and garlic powder to reserved drippings. Cook on low heat until cream cheese is melted and mixture is heated through.
4. 4 Place pasta in a large bowl. Add cream cheese sauce and bacon; mix lightly.

By Philadelphia

Ingredients

• ✓ pea
• fettuccine pasta
• tuna
• alfredo pasta sauce
• garlic powder
• oregano
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through.
3. 3 Add cooked pasta to sauce; mix well. Adjust seasoning as needed; serve.

By Ruth Burk

Ingredients

• ✓ pea
• onion
• olive oil
• garlic
• chicken breast
• water
• yellow rice

Instructions

1. 1 Combine onion, olive oil, and garlic in a large pot over medium heat. Cook and stir for 2 minutes. Add chicken breasts; cook until lightly browned, about 2 minutes per side. Pour in water; bring to a boil.
2. 2 Pour yellow rice into the boiling water. Cover and simmer over medium heat until chicken and rice are tender, about 20 minutes. Sprinkle frozen peas on top; cook until thawed, about 2 minutes. Mix up rice.

By Kel Kel

Ingredients

• ✓ pea
• smoked sausage
• cream of mushroom soup
• milk
• penne pasta
• fried onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F. Cut sausage into 1/4-inch slices.
2. 2 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned.
3. 3 Combine soup and milk in a 13x9-inch baking dish. Stir in uncooked pasta, sausage, 1/2 cup French-fried onions, 1/2 cup cheese and peas. Cover baking dish tightly with foil.
4. 4 Bake for 45 minutes. Remove foil and top with remaining 1 cup French-fried onions and 1/2 cup cheese. Bake for 3 minutes or until cheese is melted. Let stand 5 minutes before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ pea
• egg noodle
• butter
• all-purpose flour
• salt
• milk
• cheddar cheese
• tuna

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 2 quart casserole dish with cooking spray.
2. 2 In a large pot of salted water, boil noodles until al dente. Drain well.
3. 3 In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish.
4. 4 Bake in preheated oven for 30 minutes.

By Cat

Ingredients

• ✓ pea
• chicken
• cream of celery soup
• milk
• onion
• bread stuffing mix
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Fill a medium saucepan with 3 cups water and bring to a boil. Add peas and boil, stirring gently, until cooked, 2 to 3 minutes. Drain and transfer peas to a large bowl.
3. 3 Add chicken, condensed soup, milk, and onion to the peas; mix to combine.
4. 4 Combine stuffing mix and melted butter in a separate bowl. Transfer 3/4 of the stuffing mixture to a 2-quart casserole. Pour chicken mixture over top, then top with remaining stuffing mixture.
5. 5 Cover and bake in the preheated oven until heated through, about 20 minutes.

By Deanna

Ingredients

• ✓ pea
• water
• chicken soup base
• egg noodle
• chicken breast
• carrot
• ginger
• mustard
• garlic salt

Instructions

1. 1 Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.

By Klayr Clark

Ingredients

• ✓ pea
• water
• salmon
• white rice
• cream of chicken soup
• cream of broccoli soup
• dill weed
• lemon pepper

Instructions

1. 1 Stir water, salmon, white rice, chicken soup, broccoli soup, dill, and lemon pepper together in the crock of your slow cooker.
2. 2 Cook on High for 2 hours.
3. 3 Stir peas into the salmon mixture and continue cooking for 1 hour more.

By Shannon C

Ingredients

• ✓ pea
• wagon wheel pasta
• ranch dressing
• corn
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, 9 to 12 minutes. Drain and let cool in the refrigerator, at least 15 minutes.
2. 2 Mix cooled pasta with ranch dressing, peas, corn, salt, and pepper.

By rharejr

Ingredients

• ✓ pea
• water
• onion
• butter
• curry powder
• salt
• white rice
• white fish fillet
• almond

Instructions

1. 1 Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
2. 2 Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.

By Jess Michael

Ingredients

• ✓ pea
• long grain rice
• thyme
• margarine
• chicken broth
• water
• lemon juice
• pepper
• almond

Instructions

1. 1 Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
2. 2 Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

By ReaLemonReaLime

Ingredients

• ✓ pea
• olive oil
• chicken thigh
• onion
• carrot
• corn
• string bean
• chicken and herb rice
• water

Instructions

1. 1 In a skillet, over medium-high heat, add oil and chicken.
2. 2 When chicken is browned, stir in onions. Cook for about 2 more minutes.
3. 3 Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
4. 4 Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!

By Uncle Ben's

Ingredients

• ✓ pea
• olive oil
• onion
• chicken breast
• mushroom
• carrot
• chicken broth
• all-purpose flour
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
2. 2 Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
3. 3 Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
4. 4 Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.

By sarah_7373

Ingredients

• ✓ pea
• butter
• chicken breast
• water
• seashell pasta
• asparagus
• butter
• onion
• heavy cream
• parmesan cheese

Instructions

1. 1 Heat 1 teaspoon butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool; chop chicken into bite-sized pieces.
2. 2 Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.
4. 4 Heat 1 teaspoon butter in a saucepan over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion; add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.

By ashp

Ingredients

• ✓ pea
• sesame oil
• chicken thigh
• green onion
• garlic
• ginger
• chicken broth
• long grain white rice
• broccoli floret

Instructions

1. 1 Heat oil in large non-stick skillet over medium-high heat. Stir-fry chicken 6 minutes, or until browned. Add light parts of onions, garlic, and ginger; stir-fry for 1 minute.
2. 2 Add broth and rice; cover with tightly fitting lid. Cook over medium-low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
3. 3 Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.

By Campbell's Canada

Ingredients

• ✓ pea
• whole milk
• all-purpose flour
• salmon
• salt
• black pepper

Instructions

1. 1 Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.

By Kristalblu66

Ingredients

• ✓ pea
• red rice
• green lentil
• water
• salt
• bay leaf
• vegetable oil
• almond
• parsley
• lime juice

Instructions

1. 1 Soak red rice in a bowl of fresh water for 30 minutes. Soak lentils in fresh water in a separate bowl for 30 minutes. Drain both rice and lentils into separate pots.
2. 2 Add 3 cups of water and 1/2 teaspoon salt to the pot of rice and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until water has been absorbed and rice is tender, but not soft, about 20 minutes.
3. 3 Add 3 cups of water, 1/2 teaspoon salt, and bay leaf to the pot of lentils and bring to a boil over medium-high heat. Boil lentils for 15 minutes. Add peas, reduce heat, and simmer until the water has been absorbed or the legumes are tender, not soft, 5 to 10 minutes more.
4. 4 Drain rice and lentils; discard bay leaf. Transfer to a large serving bowl and allow to cool slightly. Mix in oil, almonds, parsley, and lime juice. Gently fold the ingredients until they are evenly combined. Allow to rest either at room temperature or in the refrigerator before serving, about 1 hour.

By Buckwheat Queen

Ingredients

• ✓ pea
• porcini mushroom
• chicken broth
• cauliflower
• butter
• shallot
• salt
• black pepper
• balsamic vinegar
• thyme

Instructions

1. 1 Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
2. 2 Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
3. 3 Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
4. 4 Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
5. 5 Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
6. 6 Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.

By Cindy Anschutz Barbieri