Creative ways to use the frozen ingredients you've stocked up on
Because frozen ingredients *can* taste fresh
Got a freezer full of frozen ingredients? Good! After all, produce that’s picked, processed, and frozen soon after it’s harvested can retain even more nutrients than fresh alternatives that are trucked from the farm to your grocery store before they make their way to your fridge and—finally!—your table.
Frozen food has other advantages, too: It's already cleaned and prepped—meaning less work for you. And you don’t need special recipes to use up your freezer stores. In most cases, you can simply substitute frozen ingredients for fresh ones in your favourite dishes—no thawing required, save a few exceptions (see below!).
Get cooking!
Though most of the recipes below already call for the frozen version of an ingredient, for the few that don't, just swap in its frozen equivalent, and make sure to check recipe notes for defrosting hints and other suggestions.
What to do with frozen broccoli:
What to do with frozen spinach:
What to do with frozen berries:
What to do with frozen cherries:
What to do with frozen cauliflower rice:
What to do with frozen shrimp:
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Leslie Fink, MS, RD, has worked on the WeightWatchers® editorial team for more than 21 years. She plays a key role in food, recipe, and program content, as well as product partnerships and experiences.