I am not a big “frozen food” person.
It’s not that I have anything against frozen foods (as a matter of fact I can see how they could be a lifesaver for many) I just rarely think to use them.
I don’t make big vats of food and freeze them for later (I’ve tried but later never seems to come!) and I don’t buy pre-made frozen meals.
It’s just not my thing.
With that being said here are a handful of foods that I always have in the freezer:
- Veggie Burgers
These are my freezer “staples”.
Almost anytime I am making a recipe that calls for a lot of spinach I use frozen spinach! Frozen spinach has already been steamed down, so what you see is what you get. Unlike cooking fresh spinach where you can start with a great big bunch and then watch it cook down to practically nothing.
You would need a whole lot of fresh spinach to end up with 16 ounces of cooked spinach. So not only is frozen spinach easier but it’s cheaper too. A win-win!
This simple recipe was the result of me realizing that I have just not been getting enough veggies in the last few days AND my body wanting something really nutrient-rich. Spinach with onions and garlic was just what the doctor ordered:).
As you can tell by the color of the soup it is rich, rich, rich! Now, I’m not talking, “creamy-buttery-indulgent-rich”, I’m talking phytonutrient-feel-good-rich”.
Because I wanted to keep the saturated fats to a minimum, I added a little extra body by finishing the soup off with some plain Greek yogurt. If you wanted to keep this recipe vegan, you could easily do so by using veggie broth and skipping the yogurt!
And don’t skip the almonds. They add a perfect little crunch factor that somehow brings this soup altogether.
- 2 tsp olive oil
- 1 medium onion chopped up
- 3 cloves of garlic minced
- 1 medium potato chopped up (about 1 cup)
- 16 oz. frozen spinach
- 4 cups of broth chicken or veggie
- 1/2 cup nonfat plain Greek yogurt
- A dash or two of nutmeg
- Salt and pepper to taste
- 2 tbsp sliced almonds
- Heat oil in a large saucepan and add onion, garlic and a pinch of salt. Allow to cook for about five minutes or so or until the veggies are nice and tender.
- Stir in potato, spinach, and broth. Turn the heat up to high until you have a boil and then reduce to medium low and allow to simmer for about twenty minutes or until the potato is fork tender.
- Allow the soup to cool a bit before spooning it into a blender or food processor. DO NOT blend when it is super hot cause everything will explode and you will be cursing me out.
- Pulse soup a few times to get it started and then blend until you have a smooth consistency. Stir in yogurt, nutmeg, salt and pepper and blend one more time.
- Give t a taste, adjust your seasonings, and top each bowl with 2 teaspoons of sliced almonds. Enjoy!
- Makes 4 servings.