Why? I LOVE them. Especially as the temperature dips and *especially* when I'm feeling a bit lazy about cooking.
I get a kick out of peering into the freezer and seeing heaping bags of our favorites: broccoli, peas (my toddler eats 'em -- you guessed it -- frozen), edamame, corn, okra, cauliflower, carrots, and kale.
Frozen produce is incredibly versatile and healthy (most as much as fresh, according to the U.S. Food and Drug Administration and the International Food Information Council. Both report that nutrients in produce are usually not compromised during freezing, and they provide the same essential vitamins and health benefits as fresh fruits and veggies.)
AND they are a stay-at-home mom's dream come true. Pretty much ever soup, stew, stir-fry, pasta dish, or rice bowl I whip up has a handful or two of frozen veggies. I simply pop open a bag, pour a bit into a pot or pan of whatever it I have on the stove, and voilà. Instant pop of nutrition, depth, color, and extra sustenance.
Another plus? Most are cheap, cheap, cheap. I often hit up warehouse stores for buying these bad boys in bulk. They last months.
If you're looking for some inspiration for new-to-you recipes using frozen veggies, check out this list from Babble. You'll find me trying out the spinach tomato orzo soup this weekend, thanks to the bag of frozen spinach I've been hoarding.
Go green, friends!
Love and FIF,