Fresh Meals Using Frozen Foods Article - Allrecipes.com
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Fresh Meals Using Frozen Foods

Turn to the freezer for quick and nutritious dinners.




As Good as Fresh?

Frozen fruits and vegetables are certainly convenient, but it turns out they're good for you, too. In fact, because they're flash-frozen at the peak of the season, most frozen ingredients are just as nutritious as fresh. And, they're available year round, so your family favorites are always at hand.


    Quick Dishes from Frozen Vegetables

    You can use frozen vegetables in any recipe that calls for fresh or canned. And, as a bonus, everything is already washed and chopped.


    Easy Sweets and Treats with Frozen Fruit

    When you can't get the season's best from the produce stand, you can still get great results. Try these sweet treats from frozen fruits and berries.

    Comments
    Jun. 25, 2009 4:28 am
    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.
     
    NatG 
    Dec. 4, 2010 1:22 pm
    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/
     
    Weathergirl 
    Jan. 24, 2011 8:18 pm
    No more guilt!
     
    ladydrakos 
    Oct. 13, 2011 9:29 am
    if you use frozen vegetables, say in a casserole, can you then refreeze the casserole???
     
    James 
    Nov. 15, 2011 12:36 pm
    What about using fresh herbs that you've frozen (didn't use them all the first time) such as thyme and sage?
     
    Sinn 
    Jan. 24, 2012 2:20 pm
    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!
     
    ellisaana 
    Jan. 9, 2013 6:28 am
    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
     
    Jan. 11, 2013 10:36 pm
    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.
     
    Jan. 12, 2013 4:37 pm
    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.
     
    Jan. 12, 2013 7:15 pm
    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.
     
     
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