Fresh Meals Using Frozen Foods

Thanks for this interesting article. it really got me to look into some different recipe ideas. I actually plan to try The Savory Tater Tot Casserole. My retired husband likes make ahead meals that he can later microwave.

What great ideas! I am happy to see that frozen has all the same nutrients as fresh veggies! It's a much easier way to prepare supper! I found a great way to save on my grocery's! There is this auction site where you can get pre paid Visas and Mastercards. Along with HBC,Wlamart and all sorts of giftcards! http://www.auctionpenny.ca/

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if you use frozen vegetables, say in a casserole, can you then refreeze the casserole???

What about using fresh herbs that you've frozen (didn't use them all the first time) such as thyme and sage?

for freezing fresh herbs, the best thing to do is chop them as normal and then place tbsp of herbs in and ice tray, and small amount and freeze. Will stay "fresh" up to 3 months. To use just thaw strain and toss in what you are using. I will add this is not recommended for herbs added at presentation time, but for things that you will be adding at prep or during cooking. Hope this helps! I do this a lot as the growing season out here is short and hectic!

How hard is it to prepare fresh vegetables? We have fresh vegies of one type or another every day. Preparation is quick and simple. For broccoli, cauliflower, brussel sprouts, green beans, sugar snap peas, etc, all I do is cut up enough for two, wash them, pop them in a microwavable glass dish with a few tablespoons of water, cover and microwave for 1 1/2 to 2 minutes. This works equally well with purchased fresh vegetables or home grown. I usually don't add salt or spices when I cook them, but it is easy enough to toss in bits of fresh herbs. The only frozen vegies I tend to buy are sweet kernel corn and baby peas which I sometimes use for filler with another vegetable. Some of my go-to combinations are cut up fresh green beans with a handful of dried cranberries. The cranberries plump up when steamed. The same goes for sugar snap peas and Zante currents. A great summer combo is yellow crookneck squash, fresh basil with a few cherry tomatoes. In this one, I also add a few

Thank you for your article. I plan on making soups and stews this winter and some call for canned vegetables. I don't want the extra salt so now I will be using frozen when I can.

I love frozen vegetables! I'll use a pkg. of frozen mixed vegetables for making soup, which means no peeling or chopping, except for things like celery & onions. Frozen peas are pretty much identical to fresh. How anyone could choose canned peas over frozen, is a mystery. It is like, they are not even the same vegetable. There are a few vegetables that are not at their best, when frozen. I don't care for frozen summer squash, much, which includes zucchini. I like them very much fresh. Although, I have been known to throw some frozen squash, into the soup, on occasion. When in season, it does make sense to use what is fresh. But, give those frozen veggies a chance; they are better for you, than canned ones.

I freeze my herbs, I just put them in a ziploc bag with a couple of coffee filters. I have frozen whole leaf basil, parsley, cilantro, oregano, thyme, rosemary...the list goes on. I chop them as I use them. But like another commenter posted...it is mainly for fresh flavor and not for presentation. I use a lot of cilantro in my salsa and nobody knows that it was frozen :) and the salsa tastes fresh.