5 reasons to choose frozen

One of the most insignificant things that people want to shame others for is eating frozen dinners. When you’ve worked all day and the kids need to eat, sometimes chucking frozen meals or meats into the oven is the easiest way to make sure that everyone eats a good dinner before bed. Not everyone has the time to make gourmet meals from scratch, with homemade sauces and everything chopped fresh. 

Does that mean you’re not eating well? Absolutely not. Sometimes, choosing frozen Mexican food or frozen Chinese food is a quick, convenient way to eat and it’s still nutritious. You can still eat just as well on frozen food as eating on fresh foods and when you utilize frozen food, you can save time and make easy meals that are filling and healthy. With this in mind, here are five reasons to go ahead and choose frozen.

Image Source: Pexels

  1. Packed with nutrients. It’s a common misconception that frozen food is less nutritious than fresh foods. The thing is that through the winter some of the fresh fruits and veggies aren’t available all year around. Once the veg is picked in the summer, it’s blanched and flash frozen, which locks in all of the nutrients to make sure that the food tastes amazing. Frozen fish and meats are just as good-tasting, too.
  2. It’s affordable. Frozen foods are cheaper than fresh foods, and that’s a fact. That doesn’t mean that it doesn’t taste as good! There is less waste, less spoilage and you can keep the food for longer. Fresh carrots are often more expensive than a bag of frozen carrots, and the bag of frozen carrots will last longer.
  3. They’re easy. There is nothing easier than breaking open a bag of already chopped veggies and chicken and making a meal out of it. Everything is usually trimmed, portioned and packed up for you, so you don’t have to worry about standing around chopping and storing anything. You can steam most frozen veggies, too, which makes for much tastier meals and they’re easy to prepare.
  4. A sensible option. Frozen meats, fish and veggies can all be prepared for a delicious meal just as fresh food can, so not all frozen food has to be nuggets and pizza. It’s very easy to throw on pizza and garlic bread, but it’s even better to throw on meat, veggies and delicious sauces. You can even add frozen fruit to a blender and have delicious smoothies without having to buy in tons of fresh fruit that could go bad.
  5. You can be creative. There are so many options with cuisines and flavors when you choose frozen foods. You can buy fried chicken, Mexican, Indian – no matter where the food is around the world, you can buy it frozen and cook it up as you please. You can try new and added veggies in sauces, so frozen food doesn’t have to be boring.frozen 

Next time you are planning your meals for the week, make sure that you don’t discount the frozen section. You can believe it’ll be a good option for you!

** This was a contributed post.

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recipe: spinach, tomato & artichoke skillet chicken

This recipe is one that you can play around with. I left the options open for the type of spice on the chicken, type of oil, and really even the chicken itself! You can use any kind, so long as it’s boneless. The most important things are the vegetables and the sauce. If you adhere to what is written, yours should taste pretty similar and utterly, utterly amazing.

Spinach, Tomato & Artichoke Skillet Chicken

Ingredients:

(For the chicken)
4 tbsp oil, any kind
4 boneless chicken breasts
Chicken spice, any kind (such as Mrs. Dash)

(For the sauce)
1/4 cup butter
3 garlic cloves, minced
2 tbsp all-purpose flour
1/2 cup chicken broth
1 cup half and half cream
1/2 cup grated cheese, any kind (such as parmesan or mozzarella)
1 tsp chopped basil leaves
1 tsp salt
1/2 tsp ground pepper
1 cup spinach
1 cup tomatoes, chopped
1 cup canned artichoke hearts, chopped

Steps:

1. Heat oil over medium in a large skillet. Season the chicken on both sides and add to the pan. Cook for about 5 minutes on either side or until cooked through/browned. Set aside.

2. Melt butter in a medium saucepan. Throw in the garlic and cook over medium heat. Meanwhile, add the flour, chicken broth, cream, cheese, basil, salt, and pepper. Stir until thickened. Finally, add the spinach, tomatoes, and artichoke and continue to cook for about 5 more minutes until heated through. Put your favourite pasta on a plate and top with the chicken and sauce. Enjoy!

Emory

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recipe: vegan dill pickle soup

Apparently Dill Pickle soup is suddenly sweeping the nation. When I first heard about it, I must admit that I was a little taken aback. I thought, that doesn’t sound good. Then I looked it up online. It looked a little better, but still not something that I wanted to eat. So I had no other choice but to make it! But rather than filling it with sour cream (an ingredient that I despise), I decided to make it me-friendly; which is vegan. I also decided to blend it, because in my opinion, it wasn’t as good or creamy when it wasn’t blended. 

So after all of those changes, how did it taste? Pretty darn good! But try it for yourself. 

Vegan Dill Pickle Soup

Ingredients:

2 cloves garlic, peeled and chopped
2 tbsp oil, any kind
3 tbsp vegan butter (or regular if you’re not making it vegan)
1/2 yellow onion, chopped
6 cups chicken broth
2 cups almond milk (or regular milk)
1 cup dill pickle juice
6 large potatoes (red or yellow), felled and chopped
2 cups carrots, diced
1 1/2 cups dill pickles, diced
1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp chilli powder

Steps:

1. In a large pot, heat the oil over medium. Throw in the garlic. Meanwhile, add the butter. Prepare the onion and throw it in as well. Continue to cook for a few minutes, then add the chicken broth, milk, and pickle juice. Prepare the potatoes, carrots, and pickles and add them as well. Cook over medium heat for approximately 20 minutes or until vegetables have softened. Remove from heat.

2. In a food processor or blender, blend the soup completely. Then return to the pot and add the dill, pepper, and chilli powder. Mix well. Serve when it’s still warm, or refrigerate for up to 3 days and reheat as needed. Finally, enjoy! This soup is kind of a big dill. ;-)

Emory

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recipe: carrot dill soup

I originally made a similar recipe years ago when I was working at a cafe and the chef was known for his amazing Carrot Soup. Then when I was needing a Easter-inspired recipe for the magazine that I write for, I thought what food is more fitting than carrots? I just had to recreate this soup, this time with a vegan twist.

This recipe is dairy-free, but it doesn’t have to be! Simply substitute milk products for the almond milk. It is an easy and versatile soup.

Carrot Dill Soup

Ingredients:

4 tbsp oil, any kind
3 cloves garlic, chopped
1/2 yellow onion, chopped
8 large carrots, peeled and chopped
3 1/2 cups vegetable stock
1 cup almond milk
2 tbsp fresh dill (or 2 tsp dried dill)

Steps:

1. In a large pot, heat oil over medium. Add garlic and onions, and cook for 5 minutes or so. Meanwhile, prepare the carrots. Throw them in as well. Finally, add the vegetable stock, almond milk, and dill to the pot. Continue to cook over medium heat for another 25-30 minutes.

2. Once the vegetables are cooked through, remove from heat and let cool slightly. Blend the soup in a food processor or blender. Serve immediately as is, or top with sour cream and dill. Can be refrigerated up to a few days or frozen up to 3 months.

Emory

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recipe: soda heart bread

This is one of two recipes that I have made this year in preparation for Valentine’s Day. Once again, this bread is deliciously dairy-free. However, you can swap out the almond milk for buttermilk and vegan butter for the real stuff in a heartbeat!

Soda Heart Bread

Ingredients:

1 3/4 cups unsweetened almond milk
1 tsp apple cider vinegar
1 large egg
4 1/2 cups all-purpose flour
3 tbsp granulated sugar
1 tsp baking soda
1 tsp salt
6 tbsp vegan butter

Steps:

1. Preheat oven to 400°F. In a medium-sized bowl, add the almond milk, apple cider vinegar, and egg. Whisk until well-combined. Set aside.

2. In a large bowl, add the flour, sugar, baking soda, and salt. Mix well. Then cut in the butter and keep mixing until flour becomes crumbly. Pour the wet mixture into the dry, and once it becomes a dough that isn’t too sticky, start kneading with your hands. Flour a surface and continue to knead for a few minutes, or until the dough has an even constancy throughout. 

3. Using a cast iron skillet or baking sheet with parchment paper, place the rounded out dough on top. Then cut a heart into the middle using a sharp knife or razor blade. Place in oven, and cook for 45 minutes or until bread becomes golden brown. Remove, let cool, then eat! Serve fresh with butter, or toast and turn into sandwiches. (This can be stored in an airtight room temperature container for up to five days.)

Emory

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  • Hello! My name is Emory. I am a wife, mother of four (three on earth in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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