FROZEN FOOD MONTH
March is Frozen Food Month.
The whole idea behind frozen foods is convenience. There’s nothing better than fast and easy meal prep on a busy night. To be healthier, though, we need to break away from the 1950s TV Dinner entrees and turn to more nutritious options.
But I like people to quit eating packaged, frozen foods that are low in quality and are focused only on calories and portion control. They are usually prepared with so many preservatives and and devoid of nutrients. Plan ahead a little and you can have healthy, nutritious frozen meals you make yourself.
Preparing frozen foods doesn’t have to be difficult. One of my favorite recipes to make ahead, double and freeze, is this Beanless Chili Recipe. You can add beans if you’d like, of course. It’s just not my preference. This recipe has so much flavor and will all the fresh, chopped veggies you’re getting a ton of nutrients in it as well. However, using frozen veggies to save time works well, too. You can also finely chop other veggies like spinach to boost the nutrients even more.
While I’m making this recipe, I add everything to a freezer bag or container except for the broth (just because of room) and pull it out when I’m ready to heat it up. You can also just throw it in the crock pot for an easy meal prep for when you’re gone for the day.
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