@stephgrassodietitian: 1). Frozen is just as nutritious as fresh 2). Frozen is more affordable + convenient and 3). They can be even more delicious than fresh!!! Try out this veggie side dish to pair with your choice of protein/and or grain! . Ingredients: -1/2 bag (14oz) frozen white pearl onions - 1 box (8oz) frozen quartered artichoke hearts -1 box (10oz) frozen chopped spinach -1/2 cup frozen sweet peas -1/4 cup heavy whipping cream (optional) -1/4 cup 2% plain greek yogurt -1/4 cup grated Parmesan cheese -salt/pepper + seasonings of choice . Directions: 1. Follow cooking instructions (I followed microwave instructions) for each frozen veggie except the sweet peas 2. Sauté onions and artichoke over medium heat until tender. Season with salt, pepper and your choice of seasonings (I used @Flavor God lemon and garlic seasoning) 3. Add in spinach, frozen sweet peas, cream, yogurt and parm cheese. Mix until cheese is melted and peas are soft 4. ENJOY and follow for more! #veggies #frozen #sidedish #healthyrecipes

Steph Grasso, MS, RD
Steph Grasso, MS, RD
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Region: US
Wednesday 14 December 2022 18:54:02 GMT
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shelbkayg
Shelb :
Frozen keeps me from wasting money on fresh that goes bad absolute best
2022-12-14 19:22:07
13112
andazer
Andazer :
My uncle's a health nut. He told me once that frozen foods are frozen at the peak of freshness and stay that way because they're flash frozen.
2022-12-14 19:44:54
5079
v.aleriaval
Valeria :
Definitely need to make this !
2022-12-14 19:05:32
103
user_saryy
Mimi :
I get this but frozen vegetables taste so bland and watery to me :( how can I make them tastier?
2022-12-14 21:53:51
846
homogardener
Jamie :
idk I tried frozen veggies in my chicken pot pie and it had no flavor compared to fresh
2022-12-15 23:36:52
4
jarojasag
Javier Rojas :
They tend to get mushy though
2022-12-15 19:33:19
4
starboundjewelry
Em :
what would you sub for the artichoke hearts?
2022-12-16 23:43:05
5
coraldubbs
Cdubb :
Frozen spinach tho ☹️
2022-12-15 06:25:59
4
stephgrassodietitian
Steph Grasso, MS, RD :
it’s giving ~spinach artichoke dip vibes~ but the peas and onions make it 😍. Perfect side dish to pair with a protein and/or grain!
2022-12-14 18:57:46
861
sortacoastal
Christian | Sorta Coastal 🌊 :
The fact that they make frozen chopped onions has changed my life and i will never go back. No more crying!!
2022-12-14 23:10:41
646
knowledgebase40s
Knowledge Base 40s :
Love this ❤️I feel seen 😂 every time I buy fresh I miss my window to use it 🥲
2022-12-16 04:58:48
4
kimbracetheday
Kimberly Wilcox :
Where do you find frozen artichokes?
2022-12-15 18:33:06
4
jenniferleita
Jennifer Leita Hoyt :
Fresh is best whenever possible BUT; if frozen is easier to access its better than no veggies at all. People need to educate themselves on 1/2
2022-12-15 22:25:11
4
pallzahar
Pallz :
No seasoning 😳
2022-12-16 06:58:40
4
rosita2100
Rosa Bermudez :
Wait really? I stopped buying frozen because I was told it wasn’t healthy
2022-12-15 07:05:39
4
asher247
Asher :
I’m convinced that ppl brush off frozen food because they don’t want ppl to know how accessible it makes cooking and eating healthier
2022-12-14 21:23:01
2392
cheekyjules
Julie Martin :
Ugh that looks like mush. Peas are the only thing I freeze. Fresh just tastes different
2022-12-15 19:32:43
4
chrisimarie1
Chrisi Marie :
No seasoning tho?
2022-12-15 19:12:45
7
pooch444
Pooch :
Frozen is fine.
2022-12-15 11:49:33
4
dontribecca
Becca 🐸 :
I wish people would read into food deserts and availability. It’s still a huge issue🥺
2022-12-15 06:13:57
4
left_beef
Claire 🇵🇸 :
I have never bought fresh peas in my life
2022-12-16 02:35:03
4
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(Recipe) ⬇️ Who’s hosting more this year?  Potato & Leek Mini Galettes Makes 8 mini galettes Ingredients * 1 sheet puff pastry, thawed if frozen * 1 large gold Yukon or Russet potato, thinly sliced * 3 leeks, thinly sliced * 8 tablespoons (1 tablespoon per galette) whole grain Dijon mustard * ⅓ cup crumbled vegan feta * ⅓ cup roughly chopped fresh parsley * Spicy oil, for drizzling * 1 tablespoon olive oil * Salt and pepper, to taste Instructions Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the thinly sliced potatoes in an ice bath for 10 minutes to remove excess starch. Drain, then transfer them to a pot of boiling salted water and cook for 10 minutes, until just fork-tender. Drain and pat dry with a clean kitchen towel. Heat the olive oil in a pan over medium heat. Add the sliced leeks and sauté lightly for 3–4 minutes, until softened. Season with salt and pepper, then remove from heat. Roll out the puff pastry on a lightly floured surface. Cut into 8 equal squares or rounds, depending on your preferred shape. Transfer to the prepared baking sheet. Spread 1 tablespoon of whole grain Dijon mustard onto the center of each pastry piece, leaving a small border around the edges. Layer the boiled potato slices over the mustard, followed by the sautéed leeks. Fold the edges inwards to create a rustic galette.  Place the baking sheet in the oven and bake for 15–20 minutes, or until the pastry is golden brown and crisp, and the potatoes are tender. Remove from the oven and immediately sprinkle with crumbled vegan feta and fresh parsley. Drizzle each galette with spicy oil to taste. Serve warm. #hostingrecipes #EasyRecipes #puffpastry #galette
(Recipe) ⬇️ Who’s hosting more this year? Potato & Leek Mini Galettes Makes 8 mini galettes Ingredients * 1 sheet puff pastry, thawed if frozen * 1 large gold Yukon or Russet potato, thinly sliced * 3 leeks, thinly sliced * 8 tablespoons (1 tablespoon per galette) whole grain Dijon mustard * ⅓ cup crumbled vegan feta * ⅓ cup roughly chopped fresh parsley * Spicy oil, for drizzling * 1 tablespoon olive oil * Salt and pepper, to taste Instructions Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the thinly sliced potatoes in an ice bath for 10 minutes to remove excess starch. Drain, then transfer them to a pot of boiling salted water and cook for 10 minutes, until just fork-tender. Drain and pat dry with a clean kitchen towel. Heat the olive oil in a pan over medium heat. Add the sliced leeks and sauté lightly for 3–4 minutes, until softened. Season with salt and pepper, then remove from heat. Roll out the puff pastry on a lightly floured surface. Cut into 8 equal squares or rounds, depending on your preferred shape. Transfer to the prepared baking sheet. Spread 1 tablespoon of whole grain Dijon mustard onto the center of each pastry piece, leaving a small border around the edges. Layer the boiled potato slices over the mustard, followed by the sautéed leeks. Fold the edges inwards to create a rustic galette. Place the baking sheet in the oven and bake for 15–20 minutes, or until the pastry is golden brown and crisp, and the potatoes are tender. Remove from the oven and immediately sprinkle with crumbled vegan feta and fresh parsley. Drizzle each galette with spicy oil to taste. Serve warm. #hostingrecipes #EasyRecipes #puffpastry #galette

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