That leftover white rice from the Chinese takeout you’ve been living off of? You can turn it into a killer main dish.
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Sauté a cup of mixed frozen veggies with sesame oil and a splash of soy sauce and add a few beaten eggs, then fold in the rice. Let it cook on medium-high in a flat layer to let the bottom of the rice get a little browned, then stir and repeat a few times until the entire mixture is heated through and you’ve got plenty of crispy bits.
Baking a whole sweet potato takes an hour, but you can sauté frozen, cubed sweet potatoes in a matter of minutes.
Cook up a package with Tex Mex-inspired seasonings like cumin and chili powder, then add them to quesadillas throughout the week, Largeman-Roth recommends.
You probably already use frozen fruit for your smoothies, so why not toss a handful of veg in there?
“Adding frozen spinach or cauliflower is a great way to add a ton of nutrients to smoothies,” says Frederickson. (And since the flavor is pretty neutral, you won’t taste them.)
Make individual smoothie packs by filling plastic zip baggies each with:
When you’re ready to drink, just dump the ingredients into a blender with your milk of choice.
Spinach, kale, or collards all work here. Add a generous glug of olive oil and plenty of chopped garlic, plus a pinch of red pepper flakes if you like some heat.
Use these greens as a side dish for anything, stuff them into omelets, or pile them onto a baked potato and top with shredded cheese.
Make taco filling (that’s good for more than just tacos)Those frozen Southwestern veggie blends with corn and bell pepper? They’re awesome sautéed up with canned black beans, garlic, and some cumin or smoked paprika.
Make a big batch for stuffing into tortillas, stirring into scrambled eggs, or sprinkling on top of tortilla chips for healthy-ish nachos.
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Just because you don’t have fresh basil on hand doesn’t mean you can’t have pesto.
Toss a cup of frozen thawed broccoli in the food processor with garlic, Parmesan, pine nuts or walnuts, and olive oil, and pulse to make a thick, pesto-like sauce that’s ready for pasta whenever you are.
Lasagna’s the ultimate make-a-big-batch-and-freeze-for-later meal, and folding spinach into the cheese mixture is an easy way to get a serving of veggies.
To keep the lasagna from getting watery, sauté the spinach and squeeze out the excess liquid before adding it to the cheese, Frederickson recommends.
It’s easier to make than you think — and you can adapt it to whatever you have on hand.
Sauté a package of mixed frozen vegetables until softened, then add red or green Thai curry paste (to taste) along with a can of coconut milk (add a splash of water or broth if the mixture seems thick).
Fold in any protein you’d like — cubed tofu, thawed frozen shrimp, or chicken breast cut into thin strips — and simmer until cooked.
Because sometimes you’re not into making a big batch and just need to eat ASAP. A handful of veggies turns a buttery cheese sandwich into something sorta virtuous while only tacking a few minutes onto your total prep time.
Try diced cauliflower or broccoli florets with cheddar, spinach with mozzarella, or artichokes with goat cheese. Or if all you have on hand is green beans and plain old American cheese slices, go with that. It’s all good.
reshared from healthline.com
As much as I love walking over to my neighborhood farmers market every week and packing my tote bags with a colorful array of produce, I am not above the freezer aisle. In fact, I might argue the freezer aisle at your go-to grocery store is just as much of a treasure trove of produce. All frozen produce is flash-frozen at the peak of ripeness, which ensures it’s as nutritionally dense as possible. Plus, it’s much more affordable than buying fresh, which can make all the difference, especially in our current world of inflated prices.
Not all frozen vegetables are created equally, however. While they are all budget-friendly and wholesome (so long as you buy frozen vegetables that aren’t in a sauce or overly seasoned), some are especially worth their weight in gold. In fact, there are a few vegetables that I almost exclusively buy frozen because of just how exceptionally useful they are in the kitchen. Here are the 5 best vegetables to buy frozen.
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