We think frozen veggies are the greatest thing since sliced bread!
They're picked and packed at the peak of freshness and offer vitamins, minerals and fiber—just like fresh veggies.
Frozen veggies are convenient, too. Keep a garden variety on hand to add to recipes or eat as a side dish. Buy versions without sauces or seasonings most often to trim fat and sodium.
Here are a few of our favorite ways to use frozen veggies:
- Add veggie medleys (e.g., broccoli, carrots and cauliflower) to soups, stews and stir fries to get a mix of veggies without all the chopping.
- Stir chopped spinach or collard greens into your favorite homemade or canned soup.
- Use corn kernels and peppers strips in chili.
- Add peas and carrots to macaroni and cheese.
- Microwave frozen green beans. Drain; mix with a little olive oil and sprinkle with slivered almonds.
- Use frozen winter squash to make a thick and satisfying soup without the hassle of peeling and dicing a whole squash.
- Dare to be different! Serve a side dish of delicious edamame (shelled green soybeans) tossed with a dash of sesame oil.