Sharing a collection of delicious and easy to prepare recipes using frozen vegetables of all kinds.
Stocking Up on Frozen Vegetables
With all the unknowns going on in today’s world, you may feel like stocking up on pantry staples to prepare for the unknown.
I know I personally feel like adding a few extra groceries to my usual purchases with less and less items being readily available in some stores, grocery hours being reduced and requests to refrain from frequenting public places as much as possible.
There are some items that you are more difficult to buy in bulk, like fresh fruits and vegetables because they don’t last as long.
That’s where frozen vegetables come in handy, both for nutrition and convenience.
Recipes Using Frozen Vegetables
I reached out to my dietitian friends for some of their favorite recipes that use frozen veggies and just take a look at the responses! Talk about comfort and convenience in a single dish.
Besides the recipes shared below, some of my favorite simply ways to prepare frozen veggies include the following –
- Frozen spinach is delicious salted lightly in a pan with olive oil and then pureed with frozen cauliflower and a can of white beans. It’s a thick and creamy soup that’s packed with flavor.
- Cauliflower rice is a great stand in for stir frys and also tastes great in smoothies because it adds a creamy texture without any strong flavor.
- Frozen Mixed veggies, mushrooms, peas and bell pepper strips make excellent additions to stir fry.
Many stores also now carry frozen spiralized zucchini noodles or things like carrot ribbons that make great additions to pasta dishes.
Frozen Mixed Vegetables
These recipes either utilize frozen mixed vegetables or a medley of different kinds of frozen veggies. The results are delicious meals that don’t rely on seasons or availability to include certain ingredients.
Sheet Pan Honey Ginger Shrimp and Veggies by Bucket List Tummy
Vegetable Fried Rice by Lettuce Veg Out
Coconut Green Lentil Curry by Nourish Nutrition Blog
Simple Shephard’s Pie by Heather Mangieri Nutrition
Pot Pie Pasta Casserole by Kroll’s Korner
Crustless Chicken Pot Pie by Create Kids Club
Homemade Vegetable Broth by The Oregon Dietitian
Frozen Fiesta Stir-Fry Madness with Turkey Meatballs by Sarah Koszyk
10 Minute Peanut Asian Rice Bowl by LiveBest
Creamy Vegetable Soup by Dishing Out Health
Healthy Chicken Pot Pie with Biscuits by Meals with Maggie
Frozen Broccoli or Cauliflower
Frozen broccoli and cauliflower are great, economical choices and are amazing in soups.
Cauliflower Stuffing by The Cheesy RD
Lentil Pasta Primavera with Frozen Vegetables by It’s A Veg World After All
Creamy Broccoli Soup Makeover by Liz’s Healthy Table
Broccoli Hummus Snack Bites by Healthy Inspiration
Frozen Kale or Spinach
Move over traditional creamed spinach, there are some new (healthier) recipes in town.
Sweet Potato Quiche Cups with Feta and Kale by Chelsea Dishes
Cream-less Creamed Spinach by Liz’s Healthy Table
Frozen Pumpkin / Squash
Frozen squash makes a great addition to soups or even roasted in the oven. Plus you no longer need to wait for winter squash season to enjoy your favorites.
Thai Pumpkin Soup by Lettuce Veg Out
Frozen Okra or Brussels Sprouts
Check out these creative and delicious sounding dishes from Amy Gorin Nutrition.
Vegetarian Rice Bowl with Chickpeas and Tomato by Amy Gorin Nutrition
Brussels Sprouts with Grape Honey Glaze by Amy Gorin Nutrition
Frozen Peas
An old classic for a reason, frozen peas are so versatile.
Pea and Walnut Pesto by The Domestic Dietitian
Masala Egg Oatmeal Breakfast by Desi~licious
