The Best Way to Cook Frozen Vegetables Isn't Boiling. Here's What to Do Instead

(SFMM) Lesson 9: Unlock the Secret to Superfast Frozen Veggies Done the RIGHT Way

Welcome to Superfast Meal Mastery Lesson 9.

Did you know that frozen vegetables are the best kept secret in the kitchen?

But did you know that most people get it all wrong when it comes to cooking them?

Today I want to talk about one of the biggest time-savers in the kitchen and one of the powerhouse secrets of my SuperFast Meal Mastery course: frozen vegetables.

They’re convenient, affordable, and—here’s the best part—just about as nutritious as fresh.

That’s why I’m a big fan and include them in all my SuperFast recipes.

When speed and convenience matters, nothing is faster and easier to get on the plate than frozen vegetables.

But in my opinion, frozen vegetables don’t get the respect they deserve.

They’re long-lasting, affordable, versatile and picked and chilled at their peak for optimal freshness and nutrition. Yet people often treat them like a cheat or, worse, lump them in with other processed foods.

Even with as much time and money as I spend at my local farmers market, the seasons for produce can be short, and the grocery store alternatives disappointing, especially after traveling long distances from where they were grown.

Frozen vegetables have many advantages over fresh produce.

• For starters, they're more budget friendly, often half the cost of fresh produce.

• Unlike fresh produce, frozen vegetables are already washed, trimmed, and prepped into perfectly portioned sizes. This is where the value of frozen vegetables, which also often save you prep work, comes in. No chopping, peeling, or measuring required. They're the ultimate convenience hack for saving time and energy since. Thus, they are the star of my SuperFast course.

• Plus, they come with expiration dates marked clearly on the package, which means you can keep them on hand without worrying about food waste. Whether you need a quick side dish or an easy way to bulk up a meal, frozen vegetables are a game-changer for both speed and convenience.

I use them in many, many of my recipes. Frozen corn is an always-have in our house, as we commonly tuck the kernels into grilled cheese sandwiches or quesadillas.

Frozen vegetables make an especially convenient addition to soups and stews. You can even roast them, given the right treatment.

If you’re like most people, you’re probably juggling a dozen tasks every day, and cooking can feel like just one more thing on your list.

That’s where frozen veggies come in to save the day.

And saving the day for you is what this course is all about.

Do you see why I like them so much and recommend them to you in this course.

But, as with most kitchen shortcuts, there’s a right way to use them—and that’s exactly what we’re diving into in this lesson.

Before you start boiling away, there’s something you need to know about cooking them properly.

Boiling, believe it or not, is one of the most common mistakes people make with frozen veggies.

It can leave them soggy, bland, and far less appealing than they should be.

So, what’s the secret?

It’s all about technique.

And that’s what today’s lesson is all about.

You see, when you use the right methods, frozen vegetables can save you time in the kitchen without sacrificing taste or texture.

Surprisingly, flavors and textures are even enhanced when you cook them the right way.

So, let’s get going, shall we?

The Magic and Speed of Frozen Vegetables Done the Right Way

Peas are many peoples' go-to frozen vegetable of choice, but, surprisingly, boiling them isn't the best method of preparation.

Boiling is actually one of the most common mistakes everyone seems to make with peas and other frozen vegetables.