We have been told (over and over again) that eating a variety of vegetables is necessary for a healthy and well-balanced diet. But we know it’s hard to make it to the grocery store weekly and take the time to wash and chop fresh vegetables. To make sure you get your daily dose of greens, try swapping out fresh vegetables for frozen. We’ve rounded up a few of our favorite easy recipes that use frozen vegetables for quick and simple weeknight meals.
Keeping a few of these staples in your freezer, from frozen spinach to frozen broccoli florets and, of course, frozen peas, can lessen preparation and cook time. Many people, however, think that frozen vegetables are inferior to fresh. But the Cook editors at The Daily Meal couldn’t disagree more. Not only do frozen vegetables make out-of-season options available during off-months, but they also have a longer shelf life — cutting down on grocery shopping. They are also oftentimes more economical, as you can use them at your leisure whereas fresh vegetables can go bad if you don’t have time to cook them right away.
Frozen vegetables are packed and frozen at their peak, making them sometimes tastier than raw vegetables that have decayed in transit. So, put the frozen vegetable misconception behind you and pick up a few packages to have on standby in your freezer. Check out some of these recipes and get defrosting!
Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.