Home » Surgery » Stewed frozen vegetables recipe. How to cook frozen vegetables? Green bean salad with eggs

Stewed frozen vegetables recipe. How to cook frozen vegetables? Green bean salad with eggs

It is convenient to use frozen vegetables in healthy meals. Cooking time for vegetable dishes and their beneficial properties is an incredibly interesting and relevant topic.

How to properly freeze and store vegetables?

It is optimal to maintain the temperature in the freezer from -18 to -24 degrees. You can purchase ready-made frozen vegetable mixtures or prepare the products yourself. It's good to buy containers or suitable bags and make small portions.

Only fresh, high-quality products can be stored. They should be washed, cut into random pieces, dried thoroughly, spread on a horizontal surface in a thin layer, placed in the freezer for several hours, then removed and packaged for long-term storage.

It is advisable to label each portion, indicating the date of freezing. It is important to store vegetables and other supplies in airtight containers and at a stable temperature. Thus, we will get pieces of vegetables that do not stick together and will remain fresh for a long time.

What vegetables can be frozen in the freezer?

These healthy eating components will serve you well in the kitchen:

green beans;
beet;
potato;
celery;
cauliflower;
carrot;
peppers;
eggplant;
corn;
zucchini;
pumpkin;
broccoli.

You can freeze anything in a good refrigerator. In addition to vegetable stocks, it is worth adding celery, parsley, spinach, sorrel, cilantro, basil, arugula, lettuce, green peas, berries and mushrooms.

Features and shelf life of vegetables in the freezer

Zucchini and pumpkins can be stored frozen for 10 months, peppers for about 3-4 months, tomatoes for 2 months. Almost all other vegetables can be stored for up to 12 months. If the product has a rigid structure, then it is recommended to immerse it in boiling water for a couple of minutes, then dry it and proceed to freezing. Brief boiling is called blanching. When storing purchased vegetable mixtures, you should adhere to the information on the packaging.

Are vitamins preserved in frozen vegetables?

It is believed that after storing in the freezer, the usefulness of vegetables decreases insignificantly. According to some data, some frozen foods contain more valuable substances for the body than fresh ones. Scientific research showed that antioxidants, beta-carotene, lutein, anthocyanins, vitamin C and polyphenols are well preserved.

The maximum amount of vitamins and other elements can be saved if you use shock freezing. Fortunately, many modern refrigerators have this feature. In industrial conditions, all conditions for maximum usefulness of products are provided, the most low temperatures and ultra-fast freezing. To ensure that any vegetables do not lose their aesthetic appearance and taste, they should be defrosted immediately before eating.

Frozen vegetables: no less healthy than fresh ones, they can be stored in the freezer for a long time and can be prepared quickly

How long to stew frozen vegetables?

If you use store-bought frozen products, you need to read the instructions on the packaging and prepare them according to the manufacturer's recommendations. When you plan to prepare your own stock from the freezer, stewing in a sealed container is required for 20-25 minutes. The result is a healthy vegetable stew.

It is better not to fry foods, but to stew or steam them. Place the food in a heated frying pan or in boiling water. A minimum of oil and favorite spices are added. When frozen vegetables are stewed in a frying pan, the cooking time can be calculated visually based on the properties of the products - as soon as they have softened, they can be considered ready.

Vegetables from the freezer can be used to prepare a delicious casserole. To do this, vegetables boiled until half cooked with any additives are poured with a mixture of raw eggs with milk, sprinkle with cheese and place in an oven preheated to 180 degrees for just 15 minutes.

How to make soup from frozen vegetables?

For a delicious dietary dish you will need the following ingredients:

frozen green beans - 200 grams;
frozen red onion - 200 grams;
frozen tomatoes - 200 grams;
frozen bell pepper- 200 grams;
frozen celery - 200 grams;
frozen green peas - 200 grams;
fresh carrots - 1 piece;
fresh onion - 1 piece;
half fresh chicken breast;
soy sauce - 2 tablespoons;
seasoning marjoram and peppercorns - optional.

To prepare a quick and simple dish you will need the following finely chopped ingredients. The ingredients can be varied, for example, instead of the specified frozen vegetables, use any vegetable mixture from the store.

First, put the meat in water. You need to wait until it boils, change the water and put the chicken back on the boil. Next, add onions with carrots and, if required, soy sauce with peppercorns.

After 25 minutes of cooking, remove all products from the broth. Now put chilled products in it, without pre-defrosting. The onions and carrots do not need to be returned to the soup, but the fillet should be cut and placed in the dish.

To correctly determine the readiness of vegetables, you should focus on softening the product with the highest density. In our case, this is celery. When all the products become soft, add marjoram and stop cooking. Bon appetit, we have a hearty and easy first dish.

In addition to soup, casserole and vegetable stew you can prepare salads with vegetables stewed in a pan from the freezer with the addition of seafood.

Cooking frozen vegetables.

In winter, I really want to pamper myself with vegetables. But the fact is that such fresh products in winter do not have that juicy summer taste, but vegetables frozen from the summer remind us of warm days. Let's look at delicious recipes with frozen vegetables.

Delicious frozen vegetable dishes

Many shops and supermarkets offer frozen vegetables in packages and in bulk. Weighted ones, of course, can be considered, but packaged ones hide the product from the buyer’s eyes.

If you don’t know how to choose frozen vegetables, then pay attention to the following nuances:

Examine the packaging, check it - the packaging should not be damaged. Because if the seal of the package is broken, air enters the vegetables, and with it various bacteria.
Shake the package well and feel the pack. If you find large lumps stuck together, it means the vegetables have been frozen many times.
Pay attention to the expiration date of the vegetables and when they were frozen. It is advisable that the product be frozen in summer or autumn.
The packaging should not be swollen. Bloating indicates that bacteria are multiplying and developing in the package.

Rice with frozen vegetables in a slow cooker: recipe

If you are trying to eat healthy, but you are sorely lacking time to prepare healthy food, then this recipe is created for you. Rice with frozen vegetables cooked in a slow cooker is a tasty and quick dish, and it’s also dietary. To prepare it, take the following ingredients:

Rice – 1 cup
Water – 375 ml (additionally another 60 ml)
Frozen vegetable mixture – 350 g
Pepper and salt to taste
Seasoning – 0.5 tbsp

Cooking process:

Prepare frozen vegetables; they should be melted.
Rinse the rice and place it in the slow cooker.
Fill the rice with water.
Turn on the multicooker on the function where it says “Rice” for about 20 minutes.
Once the rice is cooked, add seasoning and salt to it.
Add your vegetables to the cooked rice. Gently mix the mixture with a spatula. Pour in water (60 ml) and turn on for 15 minutes. such a function - “Pilaf”.

Rice with vegetables, cooked in a slow cooker, will turn out very tasty and appetizing.

Buckwheat with frozen vegetables: recipe in a slow cooker

A buckwheat recipe with the addition of frozen vegetables can become your favorite dish, if, of course, you prepare it according to our recommendations.

To prepare this dish, take the following products:

Buckwheat - 2 cups from the multicooker.
Frozen Brussels sprouts – 7 pcs.
Frozen vegetables “Hawaiian mix” – 400 g
Seasoning and salt to taste
Purified water - 3 cups from the multicooker
Vegetable oil (preferably olive) – 3 tbsp
Green
Soy sauce

Cooking process:

Place the washed buckwheat in the slow cooker. Then add vegetables, spices and salt.
Pour boiling water into the multicooker. Close the lid of the device and set the “Buckwheat” function.
Make the sauce like this: mix vegetable oil with chopped herbs and soy sauce.
Season the buckwheat and vegetables with the prepared sauce.
Since you did not mix the ingredients, they will be steamed.
Place the dish on a plate, decorate beautifully and serve.

Bon appetit! In general, buckwheat is considered a universal product. It can be combined with any vegetables, for example, tomatoes, eggplants, beets.

Pork meat with frozen vegetables: recipe in a slow cooker

If you don’t know what to cook for your spouse for dinner, we advise you to try the following dish - pork cooked with frozen vegetables in a slow cooker.

You will get tender and tasty meat, and instead of a side dish you can take boiled rice or mashed potatoes. In the summer, replace frozen vegetables with fresh ones. If you wish, freeze vegetables from your garden in advance.

To prepare this dish, take the following ingredients:

Pork – 550 g
Seasoning for meat dishes and vegetables
Vegetable oil

Cooking process:

Rinse the meat thoroughly and cut it into pieces.
Pour a small amount of boiling water into the multicooker. Also add pork.
Add seasoning and salt to these ingredients. Close the multicooker and simmer the ingredients in it for about 15 minutes.
As soon as the water has boiled away and the juice from the meat has disappeared, add vegetable oil to the multicooker.
After 2 min. add frozen vegetables to the meat. Cook the dish until completely cooked.

Serve buckwheat, potatoes or rice as a side dish. If you are having a romantic dinner, then serve red wine with the cooked meat.

Side dish of frozen vegetables

Frozen vegetables are considered a real lifesaver for every housewife. You can replace harmful semi-finished products with them, and as a result you will get a fairly healthy and very tasty dish for any occasion. To prepare, take:

Frozen vegetables – 1 package
Onion – 1 pc.
Water – 60 ml
Seasoning and salt
Small quantity vegetable oil

Cooking process:

Chop the onion.
Pour vegetable oil into a saucepan and add onions to it.
As soon as the onion turns golden, add frozen vegetables to it and mix everything well.
Add seasoning and salt. Mix everything again, add a little water.
Simmer the dish for about 20-25 minutes.

The dish is ready!

Minced meat with frozen vegetables in a frying pan

We would like to offer you a very simple and delicious recipe, which you can prepare very quickly. To prepare you need to take the following ingredients:

Minced pork and beef – 600 g
Frozen peas – 150 g
Carrots – 250 g
Onion – 1 pc.
Greens – 1 bunch
Garlic – 2 cloves
Tomatoes cooked in their own juice – 600 g
Seasoning and salt to taste

Cooking process:

Place the peas in boiling water and cook for about 3 minutes.
Drain the peas in a colander.
Cut the carrots into slices.
Chop the garlic and onion. Fry them for 7 minutes. in vegetable oil.
Then add the minced meat to the vegetables and simmer until it changes color and acquires a crumbly consistency.
Then add salt and seasoning.
Add tomatoes and juice to the minced meat and simmer over low heat until sauce is formed.
Simmer for 5 minutes. and add chopped herbs to the dish.
Before serving the dish, sprinkle it with vegetables.

Casserole of frozen vegetables in the oven

In winter, when the human body experiences vitamin deficiency, frozen vegetables are considered the main source of vitamins and nutrients. Buy them in advance or prepare them yourself.

Frozen vegetable casserole - very tasty and healthy dish, besides it is very useful. To prepare, take the following ingredients:

Pasta – 250 g
Frozen eggplants – 500 g
Fresh tomatoes – 2 pcs.
Onions – 2 pcs.
Garlic – 2 cloves
Salt.
Sour cream or mayonnaise – 120 g
Hard cheese – 100 g
Seasoning

Cooking process:

Thaw the vegetables. Wait for the water to drain.
Boil the pasta.
Chop the onion and fry it a little.
Cut the eggplants and tomatoes into cubes. Add them to the onions.
Simmer for 5 minutes. vegetables.
Place cooked pasta on a baking sheet. Place vegetables on top of them. Coat them with sour cream and sprinkle with cheese.
Place the pan in the oven and bake for 30 minutes.

Lecho is a tasty and quite versatile dish, thanks to which you can diversify your diet. Take these products:

Frozen bell pepper – 1 kg
Puree made from tomatoes – 1 kg
Seasoning
Sugar and salt to your taste

Cooking process:

Take colorful peppers. Rinse it thoroughly. Remove seeds and stalks.
Cut the pepper into thin strips or squares.
Take tomato puree and boil it.
Add sugar and salt to the tomato and pepper.
Mix the ingredients thoroughly and boil for 10 minutes.
As soon as 10 minutes have passed. Divide the dish into jars.
Store lecho in a cool place under a rubber lid.

Risotto with frozen vegetables

Risotto is an interesting dish prepared according to the same principle, but from different ingredients. You can make risotto from pork or chicken meat, from mushrooms, or from frozen vegetables.

The recipe we offer you contains the most ordinary set of vegetables. You can buy it at any store. But you can take several types at once: mushrooms, frozen corn, some asparagus, carrots, and so on.

The more variety of vegetables you take, the brighter and more refined your dish will be. For our recipe take:

Rice – 1 cup
Onion – 1 pc.
Frozen vegetables – 350 g
Water – 2 cups
Vegetable oil (olive oil is possible)
Salt and pepper to taste

Cooking process:

Thinly slice the onion into half rings or cubes.
Heat the frying pan. Pour vegetable oil into it. When the oil boils, add the onion to it. Fry it until golden brown appears.
Add the vegetable set to the onion. Simmer all ingredients and add salt. During stewing, the vegetables should change color.
Add rice to risotto. But you need to prepare it in advance: fill it with water, boil, turn off and leave for 5 minutes. so that the rice can rest. Then drain it in a colander and rinse. Now you can add the rice to the frying pan.
Add a little salt to the dish and mix well. After 20 min. Turn off the heat and leave the risotto to sit.

Potatoes with frozen vegetables

People who eat healthy foods love to eat oven-cooked foods. Baked potatoes with frozen vegetables will become your main dish at dinner. To prepare this dish, prepare the following ingredients:

Large potatoes – 6-7 pcs.
Frozen vegetables – 300 g
Onion – 1 pc.
Garlic – 1 clove
Mayonnaise – 3 tbsp
Spices
Salt and pepper

Cooking process:

Peel the potatoes. Wash it thoroughly and cut into slices.
To prepare the sauce, take mayonnaise and add garlic (chopped), herbs and spices.
Coat the potatoes with the prepared sauce and leave for 25 minutes. so that she can be nourished.
Peel the onion, cut it thinly into half rings.
Place parchment paper on a baking sheet and grease it with oil.
Place potatoes on the bottom of the baking sheet, frozen vegetables, chopped onions and more potatoes on top.
Bake potatoes for 40 minutes. and then cook it in the “Grill” mode for 5 minutes.
As soon as the vegetables become golden brown, transfer the dish to a large plate and sprinkle with herbs.

Frozen vegetable salad

You can prepare this salad at any time of the year. In summer you can take fresh vegetables, and frozen in the cool season. To prepare, take:

Large carrot – 1 pc.
A mixture of frozen vegetables (chopped zucchini, green beans, sweet peppers, green peas, cabbage).
Young calf meat – 200 g
Sesame seeds
Soy sauce – 1.5 tbsp
Vegetable oil – 1.5 tbsp
French mustard with grains – 3 tbsp

Cooking process:

Pour vegetable oil into a frying pan and heat it. Add frozen vegetables in this order: carrots (grated), zucchini (diced), cabbage - simmer them over low heat for 30 seconds.
Then add green beans. Cover the pan with a lid and simmer the vegetables again for 30 seconds.
Place sweet pepper, cut into thin strips, and green peas on top of the beans. Cover with a lid and simmer for 3 minutes.
Take boiled meat and cut it into strips.
Once the vegetables have cooled, add the meat to them. Sprinkle soy sauce over the salad, mix well and leave for 15 minutes.
Pour mustard over the salad and toss to coat.

Pasta with frozen vegetables

Very often, pasta is used as a side dish. You can prepare them according to our recipe with frozen vegetables and serve them as an independent dish. To prepare pasta, take:

Pasta – 400 g
The vegetables themselves – 300 g
Hard cheese – 150 g
Salt and pepper to taste

Cooking process:

Boil the pasta. Drain them in a colander and rinse with warm water. Place back into the pan.
Stew the vegetables until completely cooked. Add them to the pasta and mix all ingredients thoroughly.
Sprinkle cheese on top of pasta and vegetables.
Place the finished dish on a plate. Decorate with greens.

Chicken, chicken fillet with frozen vegetables in a frying pan

If you want to cook juicy chicken pieces with vegetables, then take the following ingredients:

Chicken meat – 500 g
Soy sauce – 2 tbsp
Dried paprika – 1 tsp
Frozen vegetables – 200 g
Vegetable seasoning
A pinch of black pepper

Cooking process:

Rinse the chicken thoroughly. Dry and fry in vegetable oil.
After the chicken is fried, add vegetables, salt, black pepper, vegetable seasoning, soy sauce, paprika and purified water (1 cup).
Cover the dish with a lid and simmer the dish until fully cooked for 20 minutes. on low heat.
Place the finished dish on a large plate and sprinkle with herbs.

How long should you cook frozen vegetables?

If you don't know how to properly cook frozen vegetables, then follow our tips. To get started, take:

saucepan

Cooking process:

Add water to the pan in the following proportion - 1 part water: 5 parts vegetables. For peas, corn and green beans, use a little more water.
Add salt to the water.
Boil water and add vegetables to it. Let the water boil again.
Add spices and seasonings (optional). Turn the heat to low and cover the dish with a lid. Since you added little water, make sure that it does not evaporate and that the vegetables themselves are steamed.
Boil the vegetables until tender. Try to follow the instructions: cook cabbage, carrots, zucchini for about 7 minutes. Cook peas, green beans, Chinese beans, and corn for 5 minutes. Spinach and other leafy vegetables – 2 min.
After the vegetables are cooked, turn off the heat and drain the water. If you do not salt it, the vegetables will continue to cook due to the hot steam, as a result of which they will be overcooked.

Vegetable soup from frozen vegetables in a slow cooker

To prepare this soup, use green vegetables. They will give your dish an unusual color and a pronounced taste. To prepare, take:

Frozen spinach leaves – 300 g
Brussels sprouts – 200 g
Green beans – 150 g
Milk – 500 ml
Onion – 2 pcs.
Garlic – 3 cloves
Green
Chili pepper
Butter – 50 g
Flour – 2 tbsp
Seasoning

Cooking process:

Peel the onion and chop it. Place the onion and butter in the slow cooker and fry it for 5 minutes. on the “Frying” function.
Pour flour into a slow cooker and mix with onions.
Heat the milk, pour it into the slow cooker, stir thoroughly. Wait until the mixture thickens. Then add spinach.
As soon as the soup boils, turn on the “Cook” function and cook the soup for about 10 minutes.
Peel the garlic and chili peppers. Grind them up.
Place the frying pan on the fire. Place vegetables on it and simmer for 15 minutes.
Transfer the vegetables to a bowl in the slow cooker. Mix the ingredients and add herbs to them.

Chicken broth with frozen vegetables

If you decide to lose weight, then be sure to prepare this broth. To do this, take:

Chicken breast
Green
Seasoning

Cooking process:

Boil broth from chicken breast. Take out the chicken.
Rinse the vegetables thoroughly.
Chop the onions and carrots. Place them in the broth and bring to a boil.
Add potatoes and frozen Brussels sprouts to the broth.
Boil again until the vegetables are completely cooked.
Add seasoning to taste and salt to the broth.
Serve the dish hot, garnished with herbs.

Caviar from frozen vegetables

Caviar especially delicious in winter when you want something summery and fresh. To prepare the game, take:

Frozen eggplants – 400 g
Frozen bell pepper – 150 g
Frozen tomatoes – 250 g
Onion – 1 piece
Adjika – 100 g
Chopped coriander – 0.5 tbsp
Vegetable oil – 5 tbsp

Cooking process:

Take frozen, but already baked eggplants before freezing.
Add bell peppers to them (you can use fresh ones).
Add frozen tomatoes and onions.
Add adjika to the ingredients.
Simmer all the ingredients over the fire for a while, let the water evaporate.
Add chopped garlic and coriander at the end.
Serve the finished caviar cold, pour it over with vegetable oil and sprinkle with spices.

Steamed frozen vegetables in a slow cooker

Steamed vegetables in a slow cooker is a very simple, and most importantly healthy dish. To prepare it you need a minimum set of ingredients, namely:

Clean water – 2 tbsp.
Mix of frozen assorted vegetables – 200 g

Cooking process:

Take vegetables. Place them in the multicooker bowl in one layer.
Close the lid. Turn on the “Steam” function and set the time to 10 minutes.
During cooking, it is better not to add salt and seasonings. Salt the finished dish before serving.

Cook with pleasure and eat only delicious dishes!

Video: Cooking frozen vegetables

Recipes for preparing frozen vegetables are based on a combination of the most variety of products. They can be fried, boiled, steamed, stewed and baked without prior preparation, peeling or cutting.

Manufacturers producing packaged frozen vegetables have tried to bring them to the buyer in the most prepared form for consumption without loss of beneficial qualities and vitamins.

Frozen vegetables, the recipes for which the reader will find in this article, have their own special recipe for preparation on an industrial scale. The plant uses a special shock freezing technique, in which vegetables are frozen instantly at a temperature of -30-40°.

Thus, the entire structure of the vegetables is frozen evenly, unlike home freezing, when the outer shell hardens first, and then the core. When you come to the store, you should follow several rules when choosing frozen vegetables in order to buy a quality product that retains its taste and vitamin qualities.

Rules for choosing frozen vegetables:

Rules for cooking frozen vegetables

Frozen vegetables, recipes for which may include a mixture of 10 types, are sprayed with steam at a temperature of +100° for several seconds in production before instant cooling to kill all microbes. Therefore, frozen foods are already half cooked and do not need to be boiled and fried like fresh vegetables for half an hour or longer.

Before cooking, do not pre-defrost vegetables. It doesn't matter whether it's frying or boiling, they need to be immediately thrown into a frying pan or pan, adding 100 ml of water per 0.5 kg. This way the vegetables will be cooked almost steamed, very quickly.

Different vegetables take different amounts of time to cook; it is better to read about this on the packaging so as not to overcook them or undercook them when preparing everything in a common bowl. At the end of cooking or frying vegetables, you can spray them with lemon juice from a spray bottle; citric acid with water will also work. This secret will allow the vegetables to release juice, making them juicier.

Proper cooking of frozen vegetables

Cooking frozen vegetables also requires knowledge of some nuances so that the vegetables do not lose their taste and are well cooked.

The recipe for preparing vegetables is as follows:

Prepare boiling water. For every half a kilo of vegetables, use 100 ml of water, this is a 100 g glass.
Salt boiling water.
When you take vegetables out of the freezer, you don’t need to wash or defrost them; you just need to immediately throw them into boiling water.
Separate sticky vegetables with a fork. This way they will not cook evenly.
Boiling water, combined with ice-cold vegetables, will immediately cool, so you need to wait for it to boil again.
After waiting for it to boil, add spices and herbs to the water to taste.
Cook hard vegetables (potatoes, carrots, beets) for 7 minutes, legumes (corn, peas, beans) for 5 minutes, green vegetables (cabbage, asparagus) for 3 minutes.
Next, the water must be drained immediately and the vegetables left in the burning container for another 5 minutes.

This recipe is suitable for making a side dish.

If vegetables need to be cooked in soup, then they should be added at the very end, taking into account the cooking time specifically for frozen vegetables.

Roasted frozen vegetables

In a frying pan, frozen vegetables are cooked using the same principle of a hot bath. The main thing is to provide the fruits with suitable steam treatment.

Thus it follows:

Heat the pan to high.
Pour sunflower or any other oil.
At this stage you can fry fresh onions.
Throw in frozen vegetables straight out of the freezer.
Separate them with a fork and mix well with the butter.
Sprinkle with spices, you can add soy sauce.
If you close the lid of the pan, the vegetables will begin to steam from the defrosted water that has drained, and if you do not close it, the water will quickly evaporate and the ingredients will have a fried crust.
Simmer for no more than 7 minutes, fry until done, piercing with a toothpick.

Mixed vegetables in a slow cooker

If you don’t have time to fry or boil vegetables yourself while standing over the burner, then you can use the services of a multicooker.

To do this you need:

When you remove the vegetables from the freezer, separate them with a fork if they stick together.
Pour 100 ml of water per 0.5 kg of vegetables into the multicooker bowl, or you can use broth.
Immediately add salt and spices.
Add the vegetables and set the “steam” mode to the highest power for 5 minutes.
After the time has passed, turn off the machine and check the readiness of the vegetables by piercing them with a fork.
If the vegetables are not ready, leave for another 2 minutes. to the maximum.

This is the basic recipe for cooking vegetables in a slow cooker; you can add fried onions, potatoes, meat and other ingredients to them. But they should be cooked in the machine before adding frozen vegetables.

Baked vegetables with bacon

The recipe for frozen vegetables with bacon takes about 40 minutes. along with the preparation.

Ingredients:

700 g frozen mixture of broccoli, cauliflower, carrots and beans;
8 pcs. boiled bacon strips;
2 eggs;
120 g of any cheese that melts;
200 g sour cream;
2 tbsp. breadcrumbs;
1 tbsp. vegetable oil;
salt, pepper, dried parsley, basil, curry to taste.

Cooking method:

Prepare frozen vegetables, 5 minutes. boil them in water.
Fry the bacon on both sides until lightly browned without adding oil (if you don’t have a Teflon frying pan, you can add minimal oil).
Grate the cheese and set the piece aside.
Mix cheese with sour cream.
Beat eggs, mix with sour cream and cheese, add spices and salt.
Fry the crackers in oil, stirring for 2-3 minutes.
Preheat the oven to 220°.
Grease a baking dish with oil.
Mix vegetables, bacon, sauce, place in pan and sprinkle with breadcrumbs.
Bake the dish for 15 minutes.
When finished, remove the mold and sprinkle with the remaining cheese.

Buckwheat with vegetables in a frying pan

Frozen vegetables, recipes for which can be combined with cooking porridge, cook quickly. The dish itself consists almost entirely of proteins and carbohydrates, without fat.

Cooking time 30 min.

Ingredients:

1 cup buckwheat;
2 glasses of water;
400 g frozen vegetables (any mixture without potatoes and cabbage);
2 tbsp. l. vegetable oil;
salt, spices to taste.

Cooking method:

Boil water and add buckwheat.
Salt the porridge and cook for 15 minutes.
Pour the finished buckwheat into a colander and let it drain.
Heat a frying pan, grease with oil.
Add frozen vegetables, add salt and stir-fry for 7 minutes.
Add buckwheat to the vegetables, stirring, fry everything for another 5 minutes.

Serve the dish hot. You can boil a piece of chicken meat with the porridge.

Frozen vegetable soup with stew

Thick soup made from beef, pork or chicken stew with vegetables is a hearty and healthy lunch dish that can be prepared in 30 minutes. The advantage is that the meat is taken ready-made, which saves time on lengthy cooking.

Ingredients:

3 large potatoes;
1 package (400 g) of Paprikash vegetable mixture (tomatoes, zucchini, peppers, green beans);
1 package frozen green beans;
1 can (500 g) stew;
1 fresh onion;
1 fresh carrots small size;
2 tbsp. l tomato paste;
300 g white cabbage;
salt and pepper to taste.

Cooking method:

Wash, peel and cut fresh vegetables as desired, grate the carrots.
Heat a frying pan, grease with oil, fry the onions and carrots until golden brown, set aside.
Boil water in a deep saucepan, add fresh vegetables, except for frying.
Boil potatoes and cabbage for 10 minutes, add salt and spices.
Add frozen vegetables and cook for another 15 minutes.
Open the stew, crush it on a plate with a fork, add to the soup and cook for another 5 minutes.
Add the fry and let the soup simmer for another 5 minutes.

Serve the soup hot, sprinkled with fresh herbs.

Casserole with vegetables

Egg casserole made from frozen vegetables is a dish filled with vitamins that is very healthy and satisfying in the winter.

Cooking time will take 45 minutes. with preparation.

Ingredients:

150 g broccoli;
150 g spinach;
50 g Brussels sprouts;
2 eggs;
2 tbsp. l. flour;
25 g butter;
50 g cream;
salt and pepper to taste.

Cooking method:

Let the frozen vegetables simmer in the pan for 3 minutes.
Place the vegetables in a colander and let them drain.
Beat eggs and cream, gradually adding flour, add spices and salt to the mixture.
Mix the egg-flour mixture with the vegetables, except the Brussels sprouts, and set aside.
Preheat the oven to 180°.
Place parchment paper in a baking dish and lay out the prepared mixture.
Grate the butter and sprinkle on top.
At the end, add beautiful Brussels sprouts.
Bake for 20 minutes.

After oven, let the dish sit for a while and settle. Cut into pieces and serve hot.

Vegetable stew

Vegetable stew with chicken is a dietary dish with only 54 kcal calories per 100 g.

The dish is prepared within 40 minutes. along with food preparation.

Ingredients:

250 g chicken fillet;
750 g frozen vegetables (a mixture of Brussels sprouts, peas, corn, bell peppers, pumpkin and zucchini);
1 fresh onion;
1 tbsp. l vegetable oil;
250 g broth;
salt, pepper, herbs to taste.

Cooking method:

Cut the meat and fry with oil in a frying pan for 3 minutes.
Place the meat in a deep saucepan, add broth and simmer over low heat for 15 minutes.
Chop the onion and set aside.
Remove frozen vegetables from the refrigerator, add hard vegetables and legumes, and simmer with meat for 7 minutes.
Next, toss in the Brussels sprouts.
Season the stew with salt and pepper.
Simmer the meat and vegetables for a total of 15 minutes, stirring gently with a spoon so as not to damage the vegetables.
Add more water if necessary.
At the end, you can sprinkle the stew with fresh parsley and leave to steam under the closed lid, turning off the heat.

Frozen vegetable salad

Boiled vegetable salad is prepared like a vinaigrette or Olivier, only using frozen vegetables. This is very convenient when you don’t have time to boil all the vegetables for half an hour, but you need to prepare something for the table quickly.

Ingredients:

3 pcs. medium sized potatoes;
1 fresh onion;
1 kg of frozen vegetables (a mixture of broccoli, Brussels sprouts, carrots, beans, peas);
1 apple;
3 pickled cucumbers;
mayonnaise for dressing;
salt and pepper to taste.

Cooking method:

Peel the potatoes, cut into small cubes and boil.
Place the vegetable mixture in boiling water, add salt, and cook for 5 minutes. until crispy, without overcooking.
Pour the cooked vegetables into a colander, let them drain and cool.
Peel the apple and cut into small cubes.
Chop the chilled vegetables, cucumbers and onions.
Mix all ingredients, add salt, add spices, season with mayonnaise.
Serve the salad chilled as a side dish for meat or fish.

Potato stew with frozen vegetables

The recipe for stew with frozen vegetables is so simple that you can cook it every day, experimenting with different mixtures. This dish is prepared within 40 minutes. with a set of products that can be obtained even in winter.

Ingredients:

0.5 kg of potatoes;
350 g of vegetable mixture with mushrooms (but not just mushrooms);
1 fresh onion;
0.5 glasses of water;
50 g butter;
salt and pepper to taste.

Cooking method:

Peel, wash and cut the potatoes into large cubes.
Heat a deep frying pan, add butter.
Fry frozen vegetables in a frying pan with butter, separating them from each other with a fork.
Throw in potatoes and add water.
Salt and pepper the dish.
When the water in the pan boils, cover with a lid and simmer for 30 minutes. until the potatoes are ready.

Serve the dish hot, sprinkled with fresh herbs or green onions.

Vegetables with seafood in a slow cooker

When choosing vegetables at the store in the evening, you can take just 2 bags: a pack of shrimp and a pack of frozen Mexican mixed vegetables to prepare a complete dinner.

Cooking time 20 min.

Ingredients:

Cooking method:

Defrost and wash the shrimp.
Pour 3 glasses of water (750 ml) into the multicooker bowl and turn on the “stew” mode.
Add spices and salt.
Add shrimp and cook for 5-7 minutes. until ready.
After removing the shrimp, add the frozen vegetables to the shrimp broth.
Cook vegetables for 5-7 minutes.
Separate the shrimp from the shell and arrange everything nicely on a plate.
Sprinkle shrimp with lemon juice.
Serve the dish hot or cold.

Baked chicken fillet with vegetables

Chicken with vegetables in the oven is dietary dish, free of oil and fat. You can serve it for dinner without harm to your health.

Cooking time takes 1 hour.

Ingredients:

0.5 kg chicken fillet;
400 g of vegetable mixture “Lecho” (tomatoes, red and green peppers, onions);
400 g “Mexican mixture” (carrots, peas, corn, beans, peppers);
4 tbsp. l. sour cream;
1 glass of water;
salt, pepper, sesame, herbs to taste.

Cooking method:

Preheat the oven to 180°.
Meanwhile, arrange the vegetables evenly in the baking dish.
Add a glass of water. The water should only cover the vegetables, they should not float in it.
Season the fillet with salt and pepper and place on top of the vegetables.
Brush the fillet with sour cream and sprinkle with herbs.
Bake for 20 minutes.

Serve the dish hot, garnishing the plate with parsley or fresh salad.

How to freeze vegetables yourself

Frozen vegetables, the cooking recipes of which determine the method of their preparation, have several principles for freezing at home, in compliance with important rules. Some vegetables need to be pre-cooked, and some need to be frozen raw.

Things to consider when freezing vegetables:

The table shows optimal ways preparation and storage of various vegetables:

Vegetable	Form	Preliminary preparation
Broccoli	whole	Separate from each other and freeze raw.
Carrot	straw	Peel off the top layer and grate.
Polka dots	whole, without peel	Peel off the peel.
Corn	grains, without head	Boil, separate from the head of cabbage.
Asparagus	slices	Remove stems and cut into slices.
Tomato	slices or whole if the variety is “Cherry”	Cut a large tomato into slices and store in a container to maintain its shape.
Bell pepper	whole, in strips	Cut out the core, freeze whole for stuffing, and cut into strips for other dishes.

To save space, you can freeze vegetable mixtures for various dishes:

soup - peas, carrots, various types cabbages;
casserole - tomatoes and eggplants;
stew - bell peppers, zucchini, tomatoes, carrots;
pilaf – carrots, bell peppers, eggplants, zucchini;
ratatouille – zucchini, bell peppers, tomatoes, eggplants.

Cooking recipes that include frozen vegetables in the ingredients always emphasize that it is necessary to choose frozen rather than fresh fruits. This is due to a special cooking technique.

Despite the fact that vegetables retain vitamins, they still undergo processing, therefore, in order for the dish to turn out tasty, you should treat frozen foods with care, taking into account the rules for their storage and preparation for consumption.

Article format: Oksana Grivina

Video about recipes with frozen vegetables

Delicious and quick side dish:

Dishes from frozen vegetables are often prepared at home. It's fast, convenient and tasty. I offer 5 recipes from frozen vegetables that you can prepare for guests or just for dinner. These dishes are versatile, but fast cooking time, nutritional value and health benefits are the characteristics that unite them.

Spinach pkhali

frozen spinach 500 g
onion 3 pcs.
walnuts (without shell) 1 cup
cilantro, parsley
hot capsicum
a couple of cloves of garlic
vinegar (wine) 1.5 tbsp. l.

Boil the spinach, adding cilantro. Drain in a colander and cool. Mix nuts with garlic, add spices, salt, vinegar and grind in a mortar. Chop the onion, add herbs, mix with the nut mixture and squeezed spinach. Roll into balls to serve between two pieces of toast.

Lamb with ratatouille

lamb tenderloin 800 g
frozen vegetable mixture 900 g
onion 1 pc.
vegetable oil

bay leaf 1 pc.
garlic 1 clove
rosemary, pepper, salt

garlic 2 cloves
a couple of sprigs of basil
dry white wine 50 ml
tomatoes 2 pcs.

Marinate the lamb (mix the ingredients for the marinade), leave under the film. Fry and simmer the onion with vegetables.

For the sauce, fry the garlic without oil, add tomatoes (blanched, without skin) and wine, cook for 5 minutes, add basil at the end. Fry the lamb on the grill or in a frying pan, serve with vegetables and sprinkle with sauce.

Pea mousse

frozen green peas 300 g
onion 1 pc.
cottage cheese 150 g
butter – 1 tsp.

Add peas to the fried onion in a frying pan, pour in 125 ml of water, simmer and grind into puree. Add cottage cheese to the cooled mixture and combine the ingredients. Add salt and pepper. Place the mixture in molds lined with cling film, leave in the refrigerator for 4 hours and remove from the molds.

Khachapuri made from puff pastry with vegetables

frozen puff pastry
eggs 3 pcs
vegetable oil
frozen vegetable mixture 200 g
onion 1 pc.
black pepper
nutmeg
green

Defrost the dough, form it into boats, pinching the edges. Bake them for 15 minutes at medium temperature. Fry the onion, boil the vegetables, mix, add salt and spices.

Separate the whites and yolks. Beat the whites with salt. Take out the boats, put vegetables in them, pour in the white, and place the yolk on top. Bake for 15 minutes.

Minestrone soup: quick version

frozen mixed vegetables (with green beans) 325 g
red beans 400 g (canned)
a little more than a liter of vegetable broth
bacon 100 g
canned tomatoes (without skin) 400 g
pasta 50 g
parmesan (chopped) 120 g
olive oil
black pepper
pesto

Fry bacon in a saucepan, add tomatoes, broth, vegetables. When it boils, add the pasta, then the beans. Boil for 5 minutes, add seasoning, sprinkle with cheese in a plate.

In winter, frozen vegetables are a godsend for every housewife who monitors the family’s diet.

In order for them to retain all their nutritional properties, it is necessary to take into account the peculiarities of their freezing.

Some vegetables are doused with boiling water for blanching and then dipped into cold water.

There are in cookbooks huge amount cooking recipes that delight you with their nutritional and valuable properties.

Important to remember! The main rule of deliciously cooked frozen vegetables is the duration of their heat treatment.

If you use a ready-made mixture from a store in bags, then on the packaging there is detailed description with instructions.

Below are best ways preparing frozen vegetables that can be served:

Cooking method	Recipe
Pan	The frying pan is placed on the stove. There is no need to add oil, and the vegetables do not need to be defrosted first. The gas must be set to burn intensely for better evaporation of moisture. After the water has evaporated, reduce the gas and cover the pan with a lid. They need to be simmered thoroughly until fully cooked. Must be served as a side dish
Multicooker	Vegetables must be carefully placed on a mesh, which is intended for steaming dishes. Water is poured into the multicooker bowl. You need to add salt and spices to your taste. Next, turn on the multicooker and set the steaming mode. The duration of heat treatment does not exceed 25 minutes. With this method of preparation, the product will retain nutrients and taste.
Oven	Before baking frozen vegetables in the oven, you must first fry them in a hot frying pan. The moisture will evaporate from them, the dish will hold its shape better. Then they are placed in a special form, which must be greased with oil. It is better to use vegetable or olive oil. Salt and seasonings are added at the end to prevent all the moisture from evaporating prematurely. Baking duration is 25 minutes at a temperature of 190 degrees. 5 minutes before complete readiness, take out the baked vegetables, add salt and seasonings to taste. You can sprinkle the dish with grated cheese on top - regular or processed. They will taste better if served with sour cream. Rice or potatoes are suitable as a side dish
Microwave	You need to cook in a special container made of heat-resistant glass. It is necessary to have a lid because steam must be involved in the process of cooking vegetables. Vegetables are poured into a plastic or ceramic plate and leveled. You need to set the power mode to 600 W for 3-4 minutes. It is necessary to regularly monitor the cooking process. The vegetables are mixed once. At the end you need to add salt, pepper and other seasonings

As a side dish Pasta, chicken with rice or mushrooms, risotto, bulgur, salads are great.

Vegetables perfectly retain their nutritional properties even after long-term freezing. Spring dishes will delight all family members.

Casserole with meat and vegetables Even little gourmets will love it. For kids, they can be steamed in a double boiler.

How to properly freeze vegetables for the winter with your own hands?

To properly freeze vegetables for the winter with your own hands, you need to consider a few simple rules:

Select You need products that have no dents (they must be ripe).
Before freezing need to be washed and dried thoroughly.
Some types amenable to blanching (stopping the oxidative process inside the product to improve taste).
Dry vegetables crushed and placed in a container for freezing (cubes, half rings, circles).

Cauliflower and broccoli pre-wash in a colander, cut into inflorescences and pour over boiling water. Next, place it in cold water, dry it and put it in the freezer.

Sweet peppers are washed and dried. Can be chopped into strips or cubes. This preparation is added to soup, salads, stews and other dishes.

Green peas are frozen in bags. Before freezing, you need to peel them from the pod. There is no need to defrost it before cooking. It is immediately added to soup, pilaf, and vegetable stew.

Eggplants are prepared clean and dried. So that they retain all their taste before freezing, you can fry them.

Place whole tomatoes and store in the freezer until added to the dish. Large tomatoes are first cut into two or more parts.

This is an excellent semi-finished product that is used in winter to prepare delicious sauces, pasta, vegetable stews and pizza.

Hearty frozen meat meals

Meat is a valuable food product known for its nutritional value. It helps a person restore all his strength and also increase his efficiency.

Housewives will be able to prepare meat casseroles with vegetables, which are considered a healthy and satisfying dish.

Important to remember! Meat is a difficult product for the stomach, so it is necessary to cook them together with vegetables.

Fiber brings enormous benefits to the body. Many nutritionists recommend including stewed dishes without oil in your diet for weight loss.

With meat (pork, beef, chicken fillet) red and green vegetables that contain a minimal amount of starch go well together.

They help It is better to digest animal protein.

All important substances, which are contained in vegetables, contribute to the rapid elimination of toxins and cholesterol.

Before cooking, you need to prepare the dishes. In order for food to retain all its nutrients, it is necessary to use dishes made of cast iron and heat-resistant glass.

Fried beef with vegetables

Compound:

Beef pulp.
Champignons.
Red pepper (sweet).
Green peas.
Green beans.
Onions.
Celery.
Ginger.
Vegetable oil.
Salt.
Spices to taste.

Recipe:

The meat should be chopped into medium-sized pieces. To make it aromatic and soft, it is recommended to marinate it in spices for several hours.
Prepared vegetables are peeled and cut into strips. It is necessary to fry for about three minutes in a preheated frying pan.
After the meat is marinated, it must be fried in hot oil and stirred constantly until cooked.
Place it on a large platter in the middle of the plate, and place the cooked vegetables next to it.
The culinary masterpiece is ready and can be served.