As explained in the previous post, you’re not doing yourself a nutritional disservice by taking advantage of the convenience of frozen vegetables, especially on nights when you’re suffering vegetable exhaustion and the alternative might be no vegetables at all. Here’s a couple tips if you’d like to explore this meal making avenue:
10 Top Frozen Vegetables to Stock in Your Freezer Pantry
- Green beans (especially whole, petite green beans, or haricorts verts)
- Green peas
- Spinach, chopped, loose pack
- Corn
- Onions, chopped
- Broccoli, petite florets
- Cubed sweet potatoes and butternut squash
- Edamame
- Green and red bell pepper strips
- Hash brown potatoes
It goes without saying, of course, that you’ll want to buy frozen veggies that are (surprise!) 100% vegetables, not vegetables + butter, cheese, salt, sugar, preservatives, etc. Add enhancements on your own so you can monitor quality.
5 Quick Vegetable Boosts with Frozen Veggies
- Frozen green beans in ready-made soups, like vegetable or chicken noodle; chop before adding
Two favorite soups for "beefing up" with frozen vegetables - Frozen peas in mac ‘n cheese
- Frozen green peppers + frozen hash browns scrambled into an omelet
- Frozen spinach with spaghetti; bake casserole style
- Frozen broccoli in butternut squash or potato soup
Frozen chopped spinach is a good addition.
See how easy it can be to live a vegetable-rich life!