Anyone have any advice on frozen vegetables? I want to cut down on cooking time. I thought any would be fine but Im looking at the back of this bag of onions and bell peppers from Trader Joes and it says 7 grams of carbs per cup? That doesn’t sound right.
Frozen Vegetables Advice?
Baytowvin
(TJ Borden)
#2
Sounds about right. Onions are pretty high, and peppers aren’t real low either. That’s why you get 20, with the assumption most of that will come from veggies. If that’s the only source of carbs for the day, you could still justify 3 cups at that rate…that’s quite a bit a volume.
Wahinewanders
(Brandy)
#3
The problem isn’t in the fact that it’s frozen and packaged. It’s the onions. I really have to watch out for carb creep because- onions.
Carry on with your frozen TJ’s veggies. They’re an awesome time saver.
kimlingc
(Chris)
#4
Ah, I didnt know unions where no good! So many random things have carbs in them!
JohnH
(John)
#5
They are not “no good” - I include onions all of the time. They are just a little higher in carbs than some other veggies so you have to watch your portion sizes. They add a lot of flavor and so are good in many dishes. I make omelets with diced onions, red and green peppers quite often. But as an additive to an omelet, it’s maybe 1/4 to 1/2 cup or so total between all three, so not a big amount. Out of your 1-cup serving, that would be 3.5 grams. Not a big problem.
SoozStack
(Suzanne Stack)
#6
Frozen cauliflower is my staple. After boiling add heaps of butter, salt and pepper and then blend to make the best mash. Better than potato mash any day! Goes great with a steak. Mmmm!
islandlight
(Laurie)
#7
Frozen cauliflower, broccoli, spinach, or squash.
For variety I buy the Stir Fry Vegetable Blend from Costco. I don’t stir fry them; I just zap 'em in the MW.
Melis
(Melis Jansen )
#9
This is a fast way to make cauliflower rice out of regular frozen cauliflower. I have a blender with a glass blending container and I pour the entire bag of cauliflower in it and then pour boiling water on it so it is covering the cauliflower… I let it sit until the water is lukewarm and then blend it for a few pulses until it is the size I want it. Then I drain it in a colander and prepare it however I want it.
This is a lot easier than making it in a food processor. The cleanup is super easy just rinse out the blender.
If you don’t have a glass blender you can use a heatproof bowl and just pour it into the blender when it is lukewarm.
You can burn yourself if you use boiling water in the blender so make sure to wait until it’s cooled off!
MistySeptember
(Misty Torrey)
#10
As others have said, it’s not that they aren’t good, it’s just they are carbier than other things. I used to cook dishes with a whole onion. Now, I might use half or a quarter. My family is pleased bc they are not the onion lovers that I am.
I use frozen veggies fairly frequently. We use up our fresh produce within a couple of days of purchase. I live in a very rural area. The nearest decent, but small store is 30 minutes away, the nearest Ealmart is 60 minutes one way. There are days when local produce doesn’t look great or they have run out of broccoli and cauliflower. At times, the cost of things like peppers locally is too high for my budget. Somedays my kids have after school events and I don’t have time to waste 90 minutes driving to and from the store and shopping. Getting access to fresh produce on demand can be hard at times. When stuff goes on sale I stock my freezer! I also, freeze and can at home during plentiful seasons.
LeCheffre
(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman )
#12
I would edit this just to avoid sparking a political fight.
Rachelg
#13
My go-to is the steamer bags of green beans and broccoli. I stock up when they’re on sale under $1/bag. Steam them in the microwave then stir in butter or sautee in bacon fat.