4 Ways to Hack Frozen Veggies Into Awesome Meals

You’re supposed to eat a lot of them, but let’s be real, they’re not the easiest type of food to keep in the house. Not only can they be pricey – especially if you go organic – but they also don’t have the longest shelf life. If you don’t whip them up in the first few days, you’ll probably wind up tossing them out. And who has the time (or funds) for that?

Thankfully, there’s an alternative way to keep your produce intake on track – and it doesn’t have to mean your tastebuds will suffer. Enter: the frozen bag of veggies. They can actually be even better for you than their fresh-from-the-farm counterpart because they’re frozen at the peak of ripeness, meaning that they’re chock-full of the maximum amount of vitamins they’ll ever have.

Give some of these six recipes a try and you may even need to invest in an extra freezer:

Broccoli Cauliflower Casserole
Broccoli, cauliflower, cheese, Oh My! Oh yes… is more like it. If the thought of eating a bowl of veggies makes your skin crawl, here’s the recipe that will change your mind. Since the main ingredients – broccoli and cauliflower – are super low in calories (a whole cup clocks in at around 30 cals!), you can go ahead and add your butter, bread crumbs and, of course, cheese to this dish, sans guilt.
Recipe: My Recipe

Easy Shepherd’s Pie
Those who are familiar with this traditional English dish know it’s a little slice of heaven in your mouth. That mix of hearty meat and vegetables topped with creamy mashed potatoes looks a lot harder than it actually is to put together. In fact, if you opt for frozen veggies over fresh, you can save yourself up to a whole hour of cooking time. Comfort food in a snap? Now we’re talking.
Recipe: Simply Recipes

Ugly Beans
If someone told you you could get your french fry fix from your freezer in less than half the calories, life would be amazing, right? Well good news for you, friend! This recipe turns frozen green beans into little slivers of heaven – and there’s no shame in eating a whole bag…or five! If they’re so good… what’s up with their nickname, you ask? Let’s just say you won’t need to worry about slapping a Lo-Fi Instgram filter on these babies, as their shriveled, green-brown appearance after they’re cooked won’t be something your friends will want to double-tap.
Recipe: Healthy Living How to

Italian-Style Chicken Stir Fry
Toss a bag of mixed veggies right from their frozen bag and into a sizzling-hot pan on the stove. It couldn’t be easier to make this full and hearty dish – and experiment with various flavors and seasoning. Feeling firey? Add a little cayenne, chilli powder or hot paprika for an extra kick. Looking to keep it tame, but tasty? Shake in some oregano, basil, Italian seasoning or cracked pepper to enhance the flavor of the vegetables. Add some Asian flair to this stir-fry with a teaspoon of peanut butter, rice vinegar or soy.
Recipe: Victoria McGinley




Jenn Sinrich is an editor in New York City, a self-proclaimed foodie always looking for the healthier version of all recipes, a passionate lover of all things cheese, a friendly New Yorker, Bostonian at heart and proud Red Sox fan. Love cats? Cheese? Mac n' Cheese? Follow her on Twitter and Instagram.