March is Countrywide Frozen Foods Month, and frozen greens and fruits are healthy solutions, providing lots of natural vitamins, fiber and nutrients.

Clarence Frank Birdseye II is acknowledged as the inventor of frozen foodstuff. He was also a pioneer in foodstuff preservation, in accordance to Teresa Henson, Extension specialist-application outreach coordinator for the College of Arkansas at Pine Bluff’s School of Agriculture, Fisheries and Human Sciences.

Throughout March, many stores provide sales on frozen foodstuff, together with vegetables and fruits. Frozen fruits and veggies are normally picked, processed and frozen inside of 24 several hours, she reported. In wintertime, for the reason that of the speedy turnaround time for processing frozen greens and fruits, these meals may well have more nutrition than their fresh new counterparts and can be a healthier alternative.

“Birdseye’s perform stemmed from functioning in the Arctic, exactly where he was impressed at how the Arctic natives processed their fish by retaining it cold using a freezing method,” she explained. “Due to the fact the strategy was a massive strike, he figured out means to freeze other meals such as fruits and greens.”

His experiment led him to generate the “rapid freeze machine” in 1930. The creation has because flooded the foodstuff frozen industry with billions of bucks vested in the business by customers and companies, Henson explained.

The taste and high-quality of frozen foods has drastically improved since 1930.

“To be on the route to good wellness, you ought to eat various shades of fruits and veggies. You should ‘eat the rainbow,'” Henson claimed. “Check out to make at minimum 50 percent your plate fruits and/or veggies.”

Frozen deliver is a easy way to consume extra fruits and veggies, she reported. They can very easily be additional to lots of recipes. Some forms of frozen create can be merely thawed and added to salads. Selections for this contain corn, peas and environmentally friendly beans.

Frozen vegetables are also wonderful additions to stews, soups, stir-fry and other cooked dishes. Frozen greens and fruits are a balanced option–they have a great deal of nutritional vitamins, fiber and vitamins.

“Glance on bundle labels for frozen deliver that does not have extra body fat, salt or sugar,” Henson claimed. “As an alternative of obtaining greens in sauces or fruits in syrups, appear for solutions that are just the frozen fruit or vegetable. They will be the most multipurpose simply because you can increase them to various dishes in parts you select and year them any way you want.”

The notion of freezing foods has built it handy for anyone to prepare basic, delicious and wholesome meals, she mentioned. On the other hand, there are food protection recommendations you need to stick to when storing food items in the refrigerator and freezer. Check out the Chilly Food items Storage Chart at https://www.foodsafety.gov/foodstuff-safety-charts/chilly-meals-storage-charts. The chart highlights meals according to the proper temperature to freeze, and refrigeration.

For an easy, healthy supper preference that takes advantage of frozen vegetables, check out this pot pie recipe, Henson explained. The recipe serves 6.

Easy Chicken POT PIE

Substances

1 2/3 cups frozen blended greens (thawed)

1 cup cooked rooster (slice-up)

1 can product of hen soup, low-fats (10 3/4 oz, condensed)

1 cup baking combine, decreased extra fat (these types of as Jiffy Mix or Bisquick)

1/2 cup milk (non-unwanted fat)

1 egg

Directions

Wash arms and any cooking surfaces. Pre-warmth oven to 400˚ F. Combine veggies, rooster and soup in an ungreased, 9-inch pie plate. Stir remaining ingredients in a mixing bowl with fork right up until blended. Pour more than veggies and chicken in pie plate. Bake 30 minutes or until eventually golden brown. Permit amazing 5 minutes and provide.

Nourishment specifics per serving (1/6 of cup): 189 calories, 4g excess fat, 716mg sodium, 13g protein.

Resource: Texas Cooperative Extension, the Texas A&M University Technique, Expanded Nutrition Software.

Debbie Archer is an Extension associate-communications with the UAPB College of Agriculture, Fisheries and Human Sciences.