It's the end of the month, so we have resorted to the frozen veggie mixes again... Just wanted to let you know my tip for making them a bit more flavorful. Ignore package directions. In nonstick skillet, heat olive or canola oil (your fat) over med-hi or High heat Add frozen veggies Sprinkle liberally with kosher salt (I find it easiest to use--you could use regular, but use plenty. We don't eat processed stuff, so the amount you add will likely be much less than could ever be a problem) and pepper (add herbs and spices if you like. I often add a little granulated garlic.) Stir occasionally until thawed and heated through. This with a bit of chicken or a turkey burger makes a fast (and cheap) supper. For some reason, the oil and salt really help the flavor of the veggies come through. Nuking or boiling them makes them taste too much like "diet" food, and who wants to eat that!!!??? Even Jeff, who was soured on veggie mixes by his perpetually dieting mother in the 80's, enjoys them cooked this way. :) Ronica

[quote:35448ac70f="RBrownson"]In nonstick skillet, heat olive or canola oil (your fat) over med-hi or High heat Add frozen veggies Sprinkle liberally with kosher salt (I find it easiest to use--you could use regular, but use plenty. We don't eat processed stuff, so the amount you add will likely be much less than could ever be a problem) and pepper (add herbs and spices if you like. I often add a little granulated garlic.) Stir occasionally until thawed and heated through. This with a bit of chicken or a turkey burger makes a fast (and cheap) supper. [/quote:35448ac70f] And similarly, have you all discovered those tiny frozen onions? The brand I bought said that 18 of them equaled 5 carbs, or about half a block. For lunch today, I sauteed them in the fat from the lean ground turkey I was cooking. The onions cook quickly (without thawing them first), so this is enough fat, which meant I could add olive oil to my salad. I've also always wondered how to make a simple salad with just lettuce without having to consume 10 cups of it. Today I had a salad with 5 cups of lettuce, some water chestnuts and some precooked barley that I always keep in the refrigerator to add to meals that need carbs. Along with my 1/2 block carb from the onions and half an apple, this was a delicious and easy to prepare 3-block meal. Andrea

Hi Andrea, I haven't used frozen onions (I'm willing to chop some, just not for 1/2 hour every night!) but I've seen them. Some are in some veggie mixes, and do cook quickly. Another thing to add to beef up the good carbs in a salad is beans. (Garbanzos, black beans, kidneys, etc.) If I want just a side salad I will often do this so I can have a pear or something with lunch, too. I drain and rinse a can and put in a Tupperware in the fridge--easy to grab as needed. :) Ronica

My favourite dressing for frozen veges is the same one as I use on my salads. Basically a mixture of olive oil, garlic, balsamic vinegar, soy sauce. I make the first batch in a screw top jar and then keep topping it up with oil and (a little) balsamic - its always in my fridge. How I love this stuff! Its like having a bar of chocolate for me. Top

Nothing like a little Olive Oil and any one of the new "Mrs Dash" line of spices to pick up tired veggies. Just steam/microwave a little bit and the flavor explodes.