Sunbury, PA (WTAJ) —March is National Frozen Food Month. Like canned and fresh vegetables, frozen vegetables are healthy and nutritious, says Melissa Logan, a registered dietitian at Weis. “They are nutritionally equivalent to choosing fresh fresh foods a few weeks before ripening. It’s good to eat. However, foods intended to be frozen are carefully selected during peak maturity. All of these nutrients are great, they’re sealed there, and that’s how you get a consistent product, “says Logan.
Melissa says one of the things to keep in mind when buying frozen foods is to add sodium and sugar. “They’re adding some hidden sodium-saturated fat and sugar to it, so stick with the plan. You can always see the ingredients on the label,” says Logan.
Logan says the easiest part about buying frozen vegetables is convenience. “It’s a really simple meal preparation,” says Logan. “You don’t have to buy the whole broccoli head, wash it, chop it, and remove all the leaves. In this way, everything is done for you.”
Melissa shared two recipes incorporating frozen foods from Weis’s Healthy Bites Magazine.
○○ Veggie Waffle Crumbed Nachos – Frozen sweet potato waffle fried, frozen chopped peppers and onions, and frozen corn are the stars of this recipe, along with other delicious toppings commonly found in pantry and refrigerators. It’s also very child friendly!
○○ Stir-fried Thai red curry shrimp and edamame – Frozen shrimp and frozen edamame. It’s very easy to make, with only 6 ingredients, it’s cooked in less than 30 minutes.
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For more information on Frozen Food Month and access to other recipes, check out Weis’s Healthy Bites Magazine or visit this website.
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