Frozen Until Spring
By Debbie Koenig
It’s only March, and I’m pretty sure I’ve reached my annual limit of kale, Brussels sprouts, root vegetables, and apples. I’m so ready for the farmers market to show signs of spring! In the meantime, though, I’m enjoying a wide variety of fruits and vegetables, by shopping in the supermarket’s freezer aisle. Check it out:
One bag of frozen mixed vegetables makes this Super-Easy Chicken Noodle Soup, (2 SmartPoints® value/serving) well, super-easy. And gumbo-style vegetables turn into a filling, 15-Minute Chicken Gumbo (0 SmartPoints value/serving). Soba Noodles with Edamame and Vegetables in Peanut Sauce (5 SmartPoints value/serving) transforms a package of frozen stir-fry vegetables into an exciting Asian dinner.
Frozen artichoke hearts pair up with grape tomatoes for Greek Shrimp and Artichoke Heart Sauté (6 SmartPoints value/serving). Three different frozen vegetables meet in Curried Peas, Cauliflower, and Carrots (2 SmartPoints value/serving). And peas star in Mashed Peas with Leeks (1 SmartPoints value/serving).
What I call “Magic, 1-Ingredient Banana Ice Cream” (0 SmartPoints value/serving) makes use of the frozen overripe bananas I always have on hand. (Use the same technique with frozen mango and pineapple, whirred in the food processor with a splash of lime juice until creamy.) Frozen strawberries headline in French Toast with Strawberry Sauce (4 SmartPoints value/serving) and this decadent-looking Strawberry Angel Food Trifle (6 SmartPoints value/serving). Frozen raspberries lend some tart zing to linzer torte–like Raspberry Squares (5 SmartPoints value/serving), while frozen cherries liven up fresh pears in Grilled Pears with Cherry-Almond Sauce (1 SmartPoints value/serving). Frozen fruit slides into a savory dish, too, with Turkey and Mango Picadillo (5 SmartPoints value/serving). You can use any extra mango for breakfast the next day with Tropical Mango Overnight Oats (6 SmartPoints value/serving).
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