Happy National Frozen Foods Month!
During the month of March, pay homage to the perennial freshness of frozen foods with recipes that feature veggies that are just as nutritious and yummy frozen as they are fresh. Did you know that frozen vegetables have just about the same amount of nutrients (in some cases more!) than fresh ones? That's because veggies are frozen at their ripest, which is when nutrients are the highest (and no one can deny the convenience factor). After transport and sitting in the produce section, many fresh vegetables start to lose nutrients quickly.
According to a study by the Society for Nutrition Education and Behavior, 29% of kids chose broccoli as their favorite veggie, so it's a good bet that these recipes will enter the rotation as favorites. This stuffed chicken-broccoli bake is serious comfort food, but it's the kind of homey recipe that packs tons of iron, lots of protein and only 5 grams of fat.
Use any leftover broccoli you might have for the Ham & Cheese Pockets (with Broccoli). They're a perfect lunch and are yummy at room temperature as well as reheated in the microwave for a little less than a minute. Premade pizza dough means you'll get these whipped up in a flash (about 15 minutes of prep time and 15 minutes in the oven).
What are your favorite frozen foods? What's always in your freezer? How do you use them? (There are frozen peas in my freezer at all times -- for dinner and for treating shin splints.)