When it comes to produce, you can never go wrong with more veggies. Rich in potassium, beta-carotene, fiber, vitamin C and phytochemicals, vegetable intake is linked with lower rates of heart disease and certain cancers and may also help with “waist control” given their low caloric value.
Here are a few tips when buying and using frozen vegetables:
- Look for the “no frills” type, packaged without excess sodium, butter or cheese sauce. These will be lowest in calories, fat and sodium and tend to be less expensive.
- Buy a family sized bag versus a “serving for one”. You’ll likely pay the same price, but get more food for your dollar. Not to mention, it will encourage you to eat bigger servings of vegetables.
- Choose a variety of veggies. Who wants to eat only frozen peas? Get mixed vegetables for color and nutritional value as well as spinach, broccoli and other vegetables.
- Try frozen peppers and onions. These are great for casseroles, chili, eggs, soup and stew. Just think- no more onion tears!
- Add chopped frozen spinach to dips, quiche, soup or spaghetti sauce. It wilts down to nothing, but adds loads of beta-carotene and potassium.
- Steam frozen veggies in a microwave for 2 ½ minutes. The less time and water used, the more nutrients that are retained.
- Add frozen veggies to leftover rice or noodle dishes. They add color, flavor and nutrition to any dish.
- Pack frozen vegetables in your lunch as a side dish. They’re not just for dinner you know!
- Skip the steamable bag to save money. Frozen veggies can be steamed and served in a glass bowl from your microwave just as quickly.
- Don’t forget frozen squash or other varieties of vegetables. These can be added to soups or stews to boost fiber, beta-carotene and potassium to your recipes.