are what you should buy if you’re looking to increase your intake.
1. They are pre-cut so no prep work required (not that vegetable prep takes a lot of time but it’s one less barrier).
2. Lots of variety.
3. Container is large enough that it can’t hide in your crisper where you may forget about it.
4. Increased cost and shorter shelf life should encourage you to eat them up (nobody likes wasting money or food).
So consider picking one of these up the next time you’re at the grocery store as a quick way to add more veggies to your day. If cost is an issue, consider doing it every other week or once a month.
posted by Mark McGill, RD
Posted by Mark McGill, RD
Happy New Year to all!
As a follow-up to my last post, here is a quick and easy way to make your own frozen meal.
The meal: pork loin roast, sweet potato and frozen mixed vegetables.
- Place leftovers in a freezer-friendly container (Figure 1) and cover (Figure 2).
- Freeze overnight (Figure 3). Why? Freezing first will prevent the food from being compressed and losing its shape when you vacuum seal it. Now, if you don’t mind “smushed” food, go ahead and seal it unfrozen (I have and don’t mind as it still tastes the same!)
- Place on a plate and vacuum seal (Figure 4).
- Label and place in freezer (Figure 5).
And there you go! You can reheat from frozen in the microwave or oven or thaw it for 1 day in the fridge and reheat it the next! Either way, you have a cheaper and healthier alternative to store-bought frozen meals or take-out the next time you’re in a pinch for what to have for dinner.
(to see images click "Read More")