Serving vegetables doesn’t have to be time consuming or difficult. I’ve got some time saving tips to make serving and eating vegetables the easy choice!
The first step to quick vegetable prep is to have them available. I love how many companies have fresh vegetables conveniently packaged that are ready to use! Baby peppers & tomatoes can be thrown into a lunch box; cut up stir fry vegetables can be tossed into a frying pan with your protein of choice; there’s riced cauliflower, peeled & cubed squash…
But while fresh vegetables are great, they don’t store well or last very long, and I never have them on-hand when I want. That’s why I’m a major fan of frozen and canned vegetables. Stock up on them once a week or a couple times a month and you always have produce to fall back on!
Here are some of my favorite ways to use frozen, canned, and fresh-ready vegetables. What’s yours?
- Saute frozen green-beans until hot, add butter & sprinkle with garlic powder and salt
- Use chunky salsa as pasta sauce
- Add frozen mixed vegetables to a boxed soup when heating, and bring to a boil. (You can also add them in post-heating to cool down soup without diluting it for kiddies.)
- Spread frozen vegetables on baking tray, sprinkle with salt & pepper + other spices and bake @ 350 for 45 minutes
- Add canned veg to cooked grains
- Serve canned veg at meals and snacks
- Add canned mushrooms, baby corn & green beans to rice noodles
Use coleslaw mix in cabbage soup (try my recipe)
- Spice and bake baby carrots (skip the peeling and slicing)
- Add pre-washed and chopped spinach to scrambled eggs, omelettes, or baked egg muffins
How do you quickly and easily add vegetables into your daily routine?
Recent Comments