March is not only National Nutrition Month but it is also National Frozen Food Month. This is a perfect pairing, particularly given the tight pinch many are feeling in their wallets these days. Frozen fruits and vegetables are a great option when fresh produce is out of season or has a higher price tag. Don’t stress about nutrient quality of frozen foods. The losses can be small and overall, it is far better to choose a frozen fruit or vegetable than none at all. If you can though, choose bags in which the pieces are still individually frozen. A solid, ice-crusted bag, as seen in some freezer cases, suggests that lots of thawing and refreezing may have occurred and that the taste and quality are not as good.
- Top hot or cold breakfast cereal with a serving of frozen fruit.
- Use frozen broccoli florets as a topping for pizza or a baked potato.
- Boost the nutrient content of canned soups by pouring in some frozen vegetables while heating.
- Use frozen fruit in place of ice cubes to cool your drink.
- Whip up a last minute fruit dessert with a scoop of plain yogurt, a combination of frozen fruit and a sprinkling of mini-chocolate chips.
- Green up some scrambled eggs or frittata with some thawed, drained, and squeezed frozen spinach.
- Create a quick weekday stir-fry by sauting frozen mixed vegetables with a little low-sodium soy sauce and chicken cutlets. Serve atop brown rice.