Frozen Vegetables

Busy? Poor? Still want to eat healthy?  The best weapon I have is frozen vegetables!  When they go on sale, I fill my freezer with all kinds!  Stir-fry mixes, broccoli, peas and carrots, corn, etc!

We add frozen vegetables to rice, noodles, soups, casseroles, pot pies, and as a side dish.  Here is what I like:

• They last forever!  (in contrast to fresh veggies)
• They don’t need to be washed
• They don’t need to be chopped/ peeled/ cut.
• They are generally cheaper.
• They are usually picked at the peak of ripeness
• We can eat them out of season and all year long!

So, here is our favorite, fast, healthy, go- to meal.  I always have the ingredients on hand, and my kids will eat a ton of it!  It looks like a long recipe, but I promise it is QUICK!!!

• 3 TBL butter
• 3 TBL flour

Melt butter in small saucepan and stir flour in until bubbly.  Then Add:

• 1 cup of Chicken broth
• 1/2 tsp oregeno
• 1/2 tsp pepper.

Bring to a boil and simmer. Stir occasionally. Then, in large skillet add:

• 1 TBL butter and 1 TBL olive oil.  Then after butter melts, add:
• 1 chopped onion
• 3 cloves of garlic, crushed or chopped.

Cook till browned then add:

• 2 cups frozen cauliflower. (defrosted)
• 2 cups frozen broccoli (defrosted)
• 1 package frozen peas (defrosted)

Cover and cook till heated through.  Then stir in:

• 1/2 Cup chicken broth
• 1 large fresh tomato (or canned tomatoes)

Add 1/2 pound cooked whole wheat noodles (such  as spaghetti or linguini).  Mix everything together (vegetables, sauce, and noodles)  then top with parmesan cheese.