Frozen Vegetables: Which to Buy, How to Use

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

  1. Green beans (especially whole, petite green beans, or haricorts verts)
  2. Green peas
  3. Spinach, chopped, loose pack
  4. Corn
  5. Onions, chopped
  6. Broccoli, petite florets
  7. Cubed sweet potatoes and butternut squash
  8. Edamame
  9. Green and red bell pepper strips
  10. 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

  1. Frozen green beans in ready-made soups, like vegetable or chicken noodle; chop before adding

    Pacific Foods Carrot Ginger Soup

    Two favorite soups for "beefing up" with frozen vegetables

  2. Frozen peas in mac ‘n cheese
  3. Frozen green peppers  + frozen hash browns scrambled into an omelet
  4. Frozen spinach with spaghetti; bake casserole style
  5. Frozen broccoli in butternut squash or potato soup

    Amy's Curried Lentil Soup

    Frozen chopped spinach is a good addition.

See how easy it can be to live a vegetable-rich life!

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