Do you have an influx of frozen vegetables in your freezer? Most of us stocked up of frozen goods at the start of the “stay at home” measures. If you are not used to eating frozen vegetables regularly then you might be wondering what to do with them? We hope this blog can help you clean out the freezer and have a tasty meal.
Low Carb Vegetable Fried Rice
- 4 cups frozen cauliflower rice
- 2 cups of frozen peas and carrot mix
- 1 cup frozen green beans
- 1/2 cup diced onion
- 1 tbsp sesame oil
- 1 egg
- 1-2 tbsp soy sauce
- 1 tsp powdered ginger
- 1 tsp black pepper
- 1 tsp garlic salt
- pinch of salt
1.) De-thaw cauliflower and the other frozen vegetables in room air prior to cooking.
2.) In a skillet put on medium heat add sesame oil and diced onion and cook for 5 minutes until soft. Then add the above listed frozen vegetables and cook until warm.
3.) push the cauliflower mix to one side of the skillet leaving enough room to cook the egg on the other side. Spray with pam spray and cook the egg to a scrambled consistency.
4.) Add soy sauce and spices and mix everything in the skillet together. Heat through until most of any extra fluid evaporates out.
5.) Serve and enjoy!
Chicken and Rice Soup
- 1 medium onion diced
- 2 celery stocks diced
- 2 cloves of garlic minced
- 6 cups chicken broth
- 1 cup water
- 1 cup uncooked rice
- 2 cups frozen diced carrots
- 2 cups frozen chopped green beans
- 1 cup frozen corn kernels
- 2 cups frozen peas
- 16 ounces pulled rotisserie chicken
- 1 tsp thyme leaves
- salt and pepper to taste
- 1 tsp chili pepper flakes
1.) In a large soup pot put on medium heat with a drizzle of olive oil. Cook the onion, garlic, celery until soft.
2.) Add the chicken broth and water into pot and bring to a boil.
3.) Add rice and then turn down to a simmer. Let this cook for 15 minutes with the lid on.
4.) Add in the frozen vegetables, chicken, herbs and spices into this pot and let it cook for another 10 to 15 minutes.
5.) By this time the rice should be cooked and all the ingredients cooked through and hot.
Chicken and Broccoli Stuffed Shells
- 2 cups frozen broccoli (de-thawed)
- 1 cup shredded carrots
- 1 can low-fat cream of chicken soup
- 2 cups diced rotisserie chicken
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 21 jumbo shells cooked and drained
1.) Preheat oven to 350 degrees
2.) Chop the de-thawed broccoli into small pieces
3.) In a large bowl combine the broccoli, carrot, cream of chicken soup, chicken and both cheese together.
4.) Spray a 13X9 in oven proof baking dish with pam spray
5.) Fill each pasta shell with a spoonful of filling and then line inside baking dish.
6.) bake for 30-35 minutes. You can add more cheese on top for the last 5 minutes of baking to melt it over the top.
- 12 ounces of chopped frozen spinach
- 1 cup fat-free Greek yogurt
- 6 ounces low-fat cream cheese (room temp)
- 1/2 cup grated Parmesan cheese
- 1/4th cup chopped green onion
- 1 tbsp lemon juice
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
1.) De-thaw your frozen spinach and drain excess fluid by pressing against a strainer.
2.) In a large bowl combine together all ingredients until well mixed.
3.) Serve with whole grain crackers and cut vegetables.
I hope these ideas help you use up those extra vegetables that may be stocked up at the house!