With winter here and bad weather coming and going, chances are pretty good
you I won’t be able to get to the store some day when the craving/need for veggies hits (This actually happens pretty often, but it’s usually from laziness – ha ha!) That’s when it’s a blessing to have a well-stocked freezer.
I almost always have a couple (or more!) bags of frozen veggies in the freezer.
I actually keep quite a few things in the freezer: left-over dinners, muffins, frozen fruit (frozen bananas are overtaking the entire left side of the freezer right now), nuts and seeds, Daiya (Who knew you could freeze it?!), misc. meat substitutes (usually a bag or two of Gardein and TJ’s meatless balls), and whatever Mr. M has managed to squeeze in there.
We use the freezer so much, we’ve seriously been discussing purchasing a small deep freeze. We’ve talked about it before, but we’ve never actually looked at and priced them, nor have we chosen a definitive place to put it in the basement. (It’s going in the make-shift pantry.) I’m excited! I hope we’re able to get one sooner than later.
Anyway, back to why the freezer is your friend. Besides the obvious benefits of being to preserve food for a length of time, the freezer can be home to some great, quick, and easy meals. This is one I came up with last week.
2 bags frozen veggies (your fav)
1 box frozen spinach, thawed and drained
1 can diced tomatoes (about 1.5 c)
1 can black olives (about 1 c)
1 can white beans (about 1.5 c)
Seasonings to taste (I like Italian flavors: oregano, basil, dried parsley, garlic powder, onion powder, salt, pepper, etc)
Thaw and squeeze the excess water from your spinach. (I heat mine for 3 minutes in the microwave then squeeze handfuls until dry.) Add to large, deep sided skillet along with frozen veggies, died tomatoes, rinsed and drained beans and black olives. (I left mine whole, but sliced/diced may be easier to spear with your fork.) Heat everything through until vegetables are thawed and beans are hot.
I eat my veggies on their own, but you may want to add them to a bed of grain, such as brown or wild rice, quinoa, or even some pasta.