Frozen vegetable mix - calories and recipes. Several compositions of vegetable mixtures for freezing for future use

If you are tired of the traditional vegetable mix, try cooking this dish in a different way. Saute the frozen vegetable mixture and season with dill or tarragon. You can also cut vegetables by hand and mix them with oil and spices before frying. Alternatively, grill the vegetable mix and season it with spices for a smoky flavor and aroma. And finally, make a steamed vegetable mix as a low-fat side dish with a range of healthy vitamins.

Ingredients

• 1 tablespoon (15 ml) extra virgin olive oil
• 1 small shallot, minced
• 4 cups (600 grams) frozen vegetable mix
• ½ teaspoon (0.5 grams) dried dill or tarragon
• ¼ teaspoon (1.5 grams) salt
• ¼ teaspoon (0.5 grams) freshly ground pepper

For 4 servings

Fried fresh vegetables

• 1 medium sized onion
• 1 medium sized carrot
• 1 zucchini
• 1 eggplant
• 2 small potatoes
• 5 small tomatoes
• 1 red or yellow bell pepper
• 2 heads of garlic
• Salt and pepper to taste
• Dry herbs (such as sage, thyme or rosemary) to taste
• 4–5 tablespoons (60–75 milliliters) olive oil, or more, to taste

For 6 servings

Grilled vegetable mix

• 1 tablespoon (12.5 grams) light brown sugar
• 1 ½ teaspoons (1 gram) fresh basil leaves
• ½ teaspoon (3 grams) salt
• ½ teaspoon (1.5 grams) garlic powder
• 1/8 teaspoon (0.3 grams) ground black pepper
• 2 tablespoons (30 ml) olive oil
• 8 stalks of asparagus
• 1 medium sized red bell pepper
• 1 medium zucchini
• 1 medium yellow squash
• 1 small red onion

For 6 servings

Steam vegetable mix

• 2 cups (480 ml) chicken or vegetable broth
• 1 cup (175 grams) broccoli heads
• 1 medium zucchini
• 1 cup (120 grams) carrots
• 230 grams green beans with cut ends
• ¼ white cabbage

For 6 servings

Steps

Sauteed frozen vegetable mix

1. Sauté the shallots in a frying pan, covered, for one minute over medium heat. Pour 1 tablespoon (15 ml) extra virgin olive oil into a large, long-handled skillet. Place over medium heat and chop one small shallot while the oil heats up. Pour the shallots into the oil and stir as you fry. Cook the onion for one minute until it becomes soft.

   • You can substitute extra virgin olive oil for canola, peanut, corn, or safflower oil.

2. Add frozen vegetable mixture. Measure out 4 cups (600 grams) of the frozen vegetable mixture and pour it into the skillet with the shallots. There is no need to pre-thaw vegetables before adding them to shallots.

   • You can use the classic frozen vegetable mix or your favorite combination (such as stir-fry mix or california mix).

3. Cook vegetables for four to six minutes. Cover the pan with a lid. Cook the vegetables for four to six minutes until they are sufficiently browned.

   • You can toss the vegetables once or twice to get an even browning.

4. Season the sautéed vegetable mixture and serve. Remove the lid from the pan and sprinkle the vegetables with ½ teaspoon (0.5 grams) dried dill or tarragon, ¼ teaspoon (1.5 grams) salt, and ¼ teaspoon (0.5 grams) freshly ground pepper. Stir vegetable mixture and serve.

   • Store leftover mixed vegetables in an airtight container in the refrigerator for no longer than three to four days.

Modern stores offer a huge selection of frozen vegetables - separately by type, as well as in various mixtures. And almost every housewife in the freezer of the refrigerator has at least one package of such a product. Let's figure out where and how you can use frozen vegetables.

Innovative technologies, especially in food processing, have made life much easier for modern women. After all, few of them are now engaged only in housework - the vast majority of the female population is actively working. But this circumstance does not at all remove from many the decision of such an urgent question as “what to cook today?”.

And frozen vegetables sometimes become indispensable helpers in solving this problem. After all, this product does not need to be cleaned, it does not need to be further processed, it does not even require defrosting. Prepares quickly.

And another undoubted plus of the mixtures is that they are able to supply the necessary vitamins to our table all year round. And if at the height of the summer season fresh vegetables are preferred, then in other seasons, especially in winter and early spring, frozen vegetables are simply irreplaceable.

Indeed, in the process of freezing, almost all of their useful properties are preserved.

The right way to choose

Many supermarkets offer frozen vegetables both packaged and loose. And if you can carefully examine the weights and notice any major discrepancy, then the packaging reliably hides the product from our eyes.

What needs to be done to buy a quality product?

Features of cooking frozen vegetables

So, the mixture is bought, it remains to figure out how to cook it and what to serve with. It is worth remembering a few nuances before you start cooking:

1. The time required to cook frozen vegetables is about two times less than the standard cooking time for raw vegetables. Keep this in mind when placing your products. In soup, for example, such ingredients should be put almost at the end of cooking;
2. You don't have to cook these vegetables, they are edible raw as well. But in this case, they require defrosting. It is best to defrost without opening the package by placing the closed bag in a bowl. The dishes should not be made of metal, have a lid or be covered with a film. Defrosting is carried out not in heat, but in a cool place. The best place for this shelf is at the bottom of your refrigerator.

How to cook frozen vegetables

If you have planned a side dish of boiled frozen vegetables, then you need to cook them just before serving. Do not be afraid to be late and delay your meal - such mixtures are cooked very quickly. Plus, you don't need to defrost them. You simply open the package and place it in boiling water.

In order to boil a standard pack of vegetable mix, weighing four hundred grams, you will need to pour about one and a half liters of water into the pan.

Then the pot is put on fire and the water is boiled. In the process, add salt and the seasonings you need to the water.

After boiling water, pour vegetables into it, mix them, wait for the water to boil again, loosely close the pan with a lid and cook the mixture for ten minutes.

After that, the vegetables are placed in a colander to drain the liquid. Then the vegetables are placed in a bowl and dressed to taste with vegetable or butter, vinegar, sour cream, or some sauce of your choice.

How to cook frozen vegetables deliciously without spending a lot of time and effort

Quick Dinner Recipe

Frozen vegetables are a lifesaver, especially when you need to cook something, and time is sorely short. Instead of using not always healthy ready-to-cook foods, it is better to use a package of frozen mix, which will make a tasty, healthy and easy-to-figure dish. What we need:

First of all, cut the onion into small pieces. Then pour vegetable oil into the pan and place the onion in the pan.

When the onion turns golden, add the vegetables and stir well. Then add salt and spices, mix again, add water.

Simmer with the lid closed for twenty to twenty-five minutes. After that, a delicious and healthy dinner is ready.

Frozen vegetables in a pan

This is another quick way to cook food. The whole process does not take much time. And it does not require the expenditure of your strength - all you need is to open the package and place the mixture in the pan. But even in this easy task there are some nuances.

So, the pan is placed on the fire, and the vegetables are placed in it. The frying process starts.

The fire should be strong for two or three minutes, do not cover the pan with a lid, because you need to get rid of the moisture that will result when the mixture is defrosted during the cooking process.

When the water has completely evaporated, add vegetable oil, salt and spices.

Stir the mixture, cover the pan with a lid and fry until cooked through.

Such a dish can be independent, or it can act as a side dish for potatoes, cereals or fish.

Steamed vegetables in a slow cooker

As you know, steam from all types of heat treatment best preserves the beneficial properties of products. And all multicookers are equipped with a program for steaming dishes. All we need for cooking:

• Water - a couple of glasses for a multicooker;
• Frozen vegetables - 1 pack.

Pour water into the main bowl of the multicooker, place the bowl on top for steaming dishes. Pour vegetables into it. Close the lid of the multicooker and set the “Steam cooking” program by setting the time to 8-12 minutes.

You can find out the exact time from the table in the instructions for your multicooker, everything is indicated in detail there. After the time has passed, transfer the prepared vegetables to a dish, salt them and season to your liking.

Also, you can cook two dishes at once by placing some cereal, such as rice, in the main bowl, and putting a mixture of vegetables in the top bowl as a side dish. The total cooking time will depend on the time of the mode selected for cooking cereals.

Also in the slow cooker, you can cook all kinds of dishes with the addition of frozen vegetables.

Quick and healthy breakfast

To make an omelette with green beans, you will need:

• Frozen green beans - one hundred grams;
• Eggs - 2-3 pieces;
• Garlic - 1 clove, or a pinch of granulated;
• Some milk;
• Salt to taste;
• Vegetable oil.

Pour the bean pods into the pan and wait for the liquid to evaporate. At this time, beat eggs with milk in a container with a whisk, add garlic and salt there.

When the water has completely evaporated from the pan, add vegetable oil and mix the vegetables. Then pour the egg mixture, mix everything again. Close the pan with a lid and cook the omelet until cooked.

Buckwheat with vegetables

To prepare this dish you will need the following ingredients:

• Buckwheat - 1 glass;
• Water - 2 glasses;
• Frozen mixture - 1 pack;
• Vegetable oil.

Washed buckwheat is placed in a saucepan with water, salt. Boil the cereal until cooked. Then pour oil into the pan and pour the vegetable mixture there, mix and salt it.

We cook vegetables for about ten minutes, after which we pour buckwheat porridge into the pan. Mix everything and leave on low heat for another five minutes under a closed lid. After that, you can serve the dish on the table.

How to freeze vegetables yourself

You can also stock up on a storehouse of vitamins at home by freezing vegetables yourself. What needs to be done for this?

So you got acquainted with various ways of preparing such a healthy product as frozen vegetables. Now you know how they can be fried, boiled, steamed with rice and more, without spending a lot of time cooking.

And if you find time to freeze vegetables on your own, then in winter you will always have a product at hand, the quality of which you can be sure of.

Frozen vegetable mix is a set of vegetables that have gone through several stages of processing (see photo). As a rule, such a product has the possibility of long-term storage - from six to eighteen months. During the freezing process, vegetable ingredients retain their beneficial properties as much as possible without losing their taste.

Depending on the components, such a mixture is divided into three types:

• homogeneous - such a product consists of one ingredient;
• assorted - this set includes from two or more types of vegetables;
• ready meals - this mixture is otherwise called a semi-finished product, its ingredients are ingredients suitable for making a particular salad, soup, etc.

We will share the most popular vegetable mixtures in the table below.

Sometimes such sets include cauliflower, potatoes, as well as parsley, lettuce, mushrooms and broccoli. Each type of mixture has a low calorie content, so they are often used to prepare diet meals.

How to make a frozen vegetable mix with your own hands?

Thanks to the easy process, every housewife can cook frozen vegetables with her own hands. At home, it is possible to make interesting vegetable combinations, which are very rarely found on sale today. For example, a set for borscht. This preparation is often prepared for the winter. It includes all the necessary vegetable ingredients, including white cabbage and beets.

At home, you can freeze absolutely any vegetables, but before doing this, the products should be properly prepared. First, they need to be sorted out to get rid of litter, and then rinsed well, cleaned and cut into the required shape. For freezing, vegetables are usually chopped into cubes or straws. Prepared ingredients must be blanched to preserve their texture, taste and color as much as possible. After that, the blank is packaged in special containers and sent to the freezer for storage.

Advice! To prevent the vegetable set from stale for a long time in the freezer, attach a piece of paper with the date of manufacture of the product to the container. Use a homemade mixture of vegetables should be within one year.

Use in cooking

In cooking, using frozen vegetables, you can cook a huge number of dishes. Such products are convenient in that they do not have to be thawed before heat treatment. It is enough to take them out of the package and place them in the necessary dish. Especially quickly with this mixture it is possible to cook soups.

There are many recipes for preparing frozen vegetables themselves. They can be brought to readiness in a double boiler, slow cooker, as well as in a regular pot, oven and pan. Often, vegetables are supplemented with chicken, pork and other meats, which makes for a complete lunch dish.

It is very easy to make a delicious salad from the Mexican mix. To do this, the product must be brought to readiness in lightly salted water, then cooled and supplemented with some kind of sausage. You can season such an unusual salad with both ordinary mayonnaise and mustard sauce.

Very often, sets of frozen vegetables are bought to make the famous stew. In this case, both the Mexican convenience food and the rustic mix are great.

Mushroom mixes can be used to make casseroles, scrambled eggs, hot sandwiches, and more.

Benefit and harm

Due to the fact that even after freezing, vegetables retain their chemical composition as much as possible, the mixtures created from them are incredibly useful for humans. Absolutely every such set contains vitamins C and B, as well as some minerals (calcium, potassium, etc.).

Each type of this product increases appetite, speeds up metabolic processes in the body and improves digestion.

The benefit of such a semi-finished product lies in the fact that in the winter season it effectively helps with beriberi and increases the protection of the immune system.

It has been scientifically proven that frozen vegetables can harm the body only with individual intolerance to a certain product, so when buying, first of all, study the composition.

Frozen vegetables are a necessary product in cooking, with the help of which you can quickly prepare many light and tasty dishes!

It's no secret that vegetables contain a lot of vitamins and minerals. However, most fresh products can only be consumed during the warm season. This raises the question of how you can enrich your body with the necessary enzymes, without relying on the season.

Selection of frozen vegetables

1. When buying a product in a packaged container, first of all pay attention to the integrity of the package. If it is not airtight, the vegetables can be considered spoiled.
2. Take a pack of vegetables and shake it. If you find large lumps stuck together, this aspect indicates repeated freezing.
3. Pay attention to the expiration date of the product, also look at the date of freezing. Vegetables frozen in the season of their sale will contain the maximum amount of vitamins.
4. When choosing a mixture, pay due attention to the composition, it should contain an equal ratio of components. If a package with a frozen product is covered with frost, this sign indicates non-compliance with the storage temperature regime.
5. The pack should not be swollen, the consequence of this is the development of microorganisms in the composition. When choosing frozen vegetables by weight, do not rush to get bright or faded specimens. The product must be of natural color.

Rules for cooking frozen vegetables

1. Keep in mind that frozen vegetables cook twice as fast as fresh food. Therefore, when cooking soups, these ingredients are added last.
2. Frozen vegetable mix is ​​quite edible without much preparation. The only condition is the correct defrosting of the product.
3. If you are not going to cook right now, place the bag in a plastic container with a tight lid. Send to refrigerator.

Proper cooking of frozen vegetables

1. For boiling a package of vegetables weighing 400 gr. Pour into a small saucepan 0.7 liters. drinking water. Put the pot on the fire, wait until it boils. If necessary, add spices and various seasonings to your taste.
2. Then pour the vegetable mixture into a heat-resistant container with boiling water. Stir the ingredients, cover with a lid, allowing excess steam to escape. Boil the composition for about 12 minutes.
3. After the time has elapsed, throw the vegetables into a colander, wait for all the liquid to drain. Place the vegetables in a bowl convenient for you, mix with any dressing. The dish is ready to eat.

Classic quick snack recipe

• drinking water - 65 ml.
• bulb - 1 pc.
• salt - the amount at the discretion
• sunflower oil - 40 gr.
• frozen vegetables - 450 gr.
• seasonings - to taste

1. Peel the onion, chop it into small cubes. Place the product in a thick-bottomed container, pour in the oil. Turn on the heat, sauté the onion until translucent, then add the vegetables.
2. Stir the composition by adding spices and water. Then loosely cover with a lid. Simmer vegetables for about half an hour. After a while, try the mixture. When the dish is ready, serve it to the table.

Healthy vegetable breakfast

• chicken eggs - 3 pcs.
• frozen green beans - 110 gr.
• granulated garlic - 5 gr.
• edible salt - to taste
• milk - 35 ml.
• corn oil - 20 ml.

1. Pour the beans into a dry hot pan, wait until the moisture has completely evaporated. In parallel, mix eggs, milk and seasonings, beat the composition until smooth.
2. After the moisture in the vegetables has evaporated, add oil to them and mix. Fry the mixture until bronzed. Then pour in the egg mixture. Stir the food and reduce the stove to a minimum. Wait for the omelet to cook.

• package of vegetables - 1 pc.
• fine salt - to taste
• olive oil - 65 gr.
• seasonings - 10-15 gr.

1. Pour the package of frozen food into the pan. Place a heat resistant container over high heat. Roast the vegetables until all the moisture has evaporated.
2. Then add oil and spices. Stir the mixture and cover. Reduce the power of the stove to a minimum, simmer for about 8 minutes.
3. After readiness, use at your discretion as an independent treat or serve with potatoes, meat, fish.

Vegetable mix in a slow cooker

• frozen vegetables - 380 gr.
• water - 0.5 l.

1. Pour water into the multibowl, place a container on top of it for steaming products. Place frozen ingredients.
2. Close the appliance with a lid, set the “Steam cooking” program, the approximate cooking time is about 15 minutes.
3. After that, transfer the prepared vegetables to a container, season with spices and other additives, stir well. The dish can be consumed.

Baked vegetables with bacon

• bacon - 350 gr.
• frozen vegetables - 900 gr.
• spices - to taste
• fresh herbs - in fact

1. Cut the bacon into small pieces, place on a baking sheet and put in the oven for 6-8 minutes, simmer at a temperature of 190 degrees.
2. After that, place the vegetables on top of the meat product, add spices to taste. Place back in the oven for another 5 minutes. If desired, the finished dish can be sprinkled with grated cheese.

Stir-fried pineapple mix

• carrots (frozen) - 100 gr.
• cauliflower (frozen) - 110 gr.
• broccoli (frozen) - 120 gr.
• pineapple in a jar - 90 gr.
• fresh lemon - ½ pc.
• potatoes - 50 gr.
• starch - 10 gr.
• fresh cilantro - 25 gr.
• olive oil - 75 gr.
• salt - amount in fact

1. Pour olive oil into a frying pan, put vegetables in it. Fry the mixture over medium heat. After that, chop the pineapple into cubes, chop the lemon and greens. Send to blender.
2. Then pour the resulting sauce into a small container, add starch to it, mix well. Add the composition to the fried vegetables, simmer over low heat until a pasty state.

• purified water - 450 ml.
• buckwheat - 230 gr.
• mixture of vegetables - 390 gr.
• sunflower oil - 50 ml.

1. Pour buckwheat into a small container, pour water and rinse the cereal. Remove excess particles. After that, send the buckwheat to the stove, add salt to taste, cook until tender.
2. Then fry the vegetables in oil and add spices, mix the mixture. Add buckwheat to the total mass. Cover the heat-resistant container with a lid, set the burner to a minimum, simmer for 4 minutes.

Soup from frozen vegetables with stew

• bulb - 1 pc.
• potatoes - 3 pcs.
• carrot - 1 pc.
• stew - 330 gr.
• crushed pepper - to taste
• tomato paste - 55 gr.
• white cabbage - 130 gr.
• a mixture of vegetables - 350 gr.
• salt - to taste
• green beans (frozen) - 200 gr.
• various spices - to taste

1. Collect purified water in a small saucepan, boil it. Chop the potatoes into large slices, grate the carrots, chop the cabbage and onions.
2. Add spices, potatoes and cabbage to boiling water, mix. In parallel, fry the onion, beans and carrots in tomato paste in a thick-bottomed pan.
3. Pour frozen vegetables into a common pan, cook for about 12-15 minutes more. After the time has elapsed, add the stew to the mixture, simmer for 6 minutes.
4. After that, add the frying, stir the soup, turn off the heat. Let the dish rest for half an hour.

Casserole with vegetables

• mixture of vegetables (frozen) - 950 gr.
• hard cheese - 170 gr.
• milk - 140 ml.
• chicken eggs - 3 pcs.
• vegetable oil - 35 gr.
• salt - 12 gr.

1. Place frozen vegetables in boiling water, cook for about 7 minutes. After that, throw the mixture into a colander, wait for the liquid to drain completely.
2. Grease a baking sheet with oil, place boiled vegetables on it. Beat eggs with milk, stir in grated cheese, add salt to taste. Pour the mixture over the vegetables.
3. Send the baking sheet to a preheated oven to 190 degrees. Wait about 12 minutes, serve the finished dish with fresh herbs.

• frozen vegetables - 450 gr.
• broccoli (frozen) - 300 gr.
• onion - 2 pcs.
• spices - to taste
• vegetable oil - 85 gr.

1. Pour vegetable oil into a thick-bottomed saucepan, add finely chopped onions and vegetables to it. Sprinkle seasoning mixture, stir.
2. Fry the composition on fire for 3 minutes, then reduce the stove to minimum power, cover the pan with a lid. Simmer for about 25 minutes.

Vegetables with seafood

• Mexican mix - 650 gr.
• seafood cocktail - 400 gr.
• green salad - 90 gr.
• soy sauce - 55 ml.
• olive oil - 95 ml.
• lemon juice - 40 ml.
• French mustard - to taste
• chopped white pepper - 9 gr.
• table salt - 15 gr.

1. Pour olive oil into a thick-bottomed pan, place seafood in it, add seasonings to taste. Fry the food over high heat for 7 minutes, then pour over them with lemon juice.
2. Then put the vegetable mixture on top of the sea cocktail. Simmer until the liquid has completely evaporated. Then pour soy sauce over the dish. Stir the mixture and fry. Rinse lettuce leaves, chop and mix with mustard. Add to the total. Mix well, serve.

Baked chicken fillet with vegetables

• chicken breast - 450 gr.
• drinking water - 65 ml.
• homemade sour cream - 85 gr.
• vegetable mixture - 1.2 kg.
• table salt - 12 gr.
• pepper - 6 gr.
• greens - to taste
• sesame seeds - 20 gr.
• spices - to taste

1. Preheat oven to 195 degrees. Place the vegetable mixture on a baking sheet, spreading the water evenly. Finely chop the chicken fillet, roll in spices.
2. Add salt to vegetables, put pieces of meat on top. Drizzle with sour cream mixed with sesame seeds. Then send the baking sheet to the oven, wait 20-25 minutes.
3. After cooking, put it on portioned plates and garnish with fresh herbs. If desired, you can also add various mushrooms to the sour cream sauce.

Self freezing vegetables

1. If you decide to freeze vegetables yourself, select the necessary products. Carefully inspect them so that there are no damage to the fruits. Rinse thoroughly afterwards.
2. Dry vegetables, remove inedible parts if necessary. Chop to your taste. If you are going to freeze carrots, bell peppers, beets or greens, they must be scalded with boiling water, then placed in cold water for a few seconds.
3. Dry the vegetables, then distribute them in portioned bags made of dense polyethylene with a plastic clasp. Remove air before freezing. You can also arrange the vegetables on a tray and send them to the freezer. As soon as the product freezes, pack the mixture in packs.

Experiment with recipes, serve mixed vegetables as a side dish. Fill it with various additives and sauces. To keep food frozen for a long time, the temperature in the freezer should be around -20 degrees.

Video: how to cook a side dish of frozen vegetables

Frozen vegetable mixes appeared on the shelves of supermarkets not so long ago, but have already won the love of many buyers. They are especially liked by people who care about their appearance and healthy nutrition, because such sets are a storehouse of various vitamins and minerals. Dishes and recipes from frozen vegetable mixes are very tasty and easy to prepare.

Before you start cooking, we suggest that you familiarize yourself with the range of this product.

Varieties of frozen vegetable sets

Each manufacturer of this product can use different packaging, take vegetables from different countries, write their own recipes on the label, but the main component of the product almost always remains the same. Regardless of the season, these vegetables are always fresh, and cooking from them is a pleasure.

There are several main components:

• Lecho: onions, tomatoes, zucchini, carrots and paprika;
• Mexican: carrots, corn, green beans, peas, corn, celery, red beans, peppers;
• Hawaiian: corn, rice, peas and peppers;
• Chinese: bamboo and soy sprouts, onions, peppers, celery, green beans, corn, cabbage, Chinese black mushroom;
• Rustic: potatoes, onions, broccoli, peppers, bean pods, carrots, corn;
• Spring bouquet: 3 types of cabbage (broccoli, cauliflower and Brussels sprouts), carrots, peas, onions, bean pods;
• Mushroom soup: champignons, carrots, onions, potatoes;
• For scrambled eggs: tomatoes, onions, paprika, zucchini, celery.

You can also buy frozen vegetable mixes for making sorrel soup and borscht, individual vegetables (for example, green beans, tomatoes, french fries).

It is recommended to purchase sets with a limitation period of no more than six months. Chopped vegetables should move freely around the package, and not be stuck together in one lump. Which firm to give preference - everyone decides for himself. Sufficiently high quality are frozen vegetable mixes "4 seasons". It is a pleasure to cook any dishes from them.

The simplest recipes are to pour the contents of the package into a double boiler or a frying pan, add meat, cereals or other vegetables as desired, and steam everything well under the lid. But this is for the lazy. Below we will tell you how to cook frozen vegetable mixes quickly and tasty.

Recipes for cooking dishes from frozen mixes

Since the packaged vegetables have undergone shock freezing, they can be cooked quite quickly. It is not necessary to defrost them beforehand; they are put in soup and stew as is.

Recipes can be found on the back of the package, come up with it yourself or find it on the Internet:

• You can prepare fragrant mushroom soup in 25 minutes. To do this, you need a bag of the product of the same name, 3 liters of broth, salt, pepper and herbs. Pour the contents of the package into the salted boiled broth. Stirring thoroughly, bring the soup to a boil and cook until tender. Before turning off the fire, we pepper the dish, and add finely chopped dill and parsley. Cover with a lid and let it brew for 5 minutes;
• The Mexican version will make a delicious soup, a light side dish, an original salad or an omelet with vegetables. For a diet, recipes with boiled chicken meat and vegetables from a double boiler are perfect. You can cook meals together in a slow cooker. Cut the chicken breast into small pieces, add salt, and put in a cooking container, where 1 liter of water is poured. A steamer tray is installed on top - this is for Mexican freezing. Close the lid and set the "extinguishing" mode for 30 minutes;
• For a frozen Mexican vegetable mix, salad recipes can be very varied. After boiling the contents of the package in salted water and cooling, add diced ham or smoked sausage. Mayonnaise or mayonnaise-mustard sauce is used as a dressing. Lovers of proper nutrition can add lettuce leaves to boiled vegetables and season with lemon juice. Such recipes are very useful and nutritious;
• You can cook soup from a frozen vegetable mixture in 30 minutes. Regardless of the season, you will need a Spring set, a can of stew, salt, pepper, tomato paste. Pour chopped potatoes and a purchased set into boiling water. While everything is boiling, you can cook the frying of onions and tomato paste. The stew is added 15 minutes after the potatoes. After another 5 minutes, add the onion and tomato. For the winter and spring season, dill and parsley will be useful. They fall asleep after the potatoes are cooked. It remains to salt the soup and cover with a lid, let it brew for 3 minutes, after which it can be eaten;
• There are a lot of dishes that are healthy, but not everyone likes them. Using frozen vegetable mixes, you can cook quickly, tasty and healthy. Ragout is exactly the product that everyone will like. To prepare it, you can use the Mexican preparation or take the Rustic set. Heat vegetable oil in a frying pan. Onions and frozen foods are added to it. After mixing thoroughly, add a little water (50 ml per 1 pack of vegetables), salt, pepper and cover with a lid, leave to stew. After 20 minutes, the dish will be ready. If there is no potato in the mixture, then it will have to be added. In this case, the water and cooking time will need to be adjusted;
• You can cook a lot of delicious dishes from a frozen mixture with mushrooms. The simplest is an omelette or a casserole. The first is better to cook in a saucepan on top of the stove, the second - in a special form in the oven. First, butter, then vegetables are poured, their composition may depend on the season or the chosen package, then eggs beaten with milk and grated cheese. All this is salt and pepper. Top with a layer of grated cheese. It is necessary to cook on the stove until a crust forms on top, and in the oven at a temperature of 180 degrees for only 10 minutes. Before serving, you can sprinkle with herbs.

These recipes are simple and do not require much time. You can still save on the mixtures themselves if you know how to prepare them during the autumn-summer season.

Freezing vegetables

To prepare frozen vegetable mixes yourself, you will need the following products:

• cabbage of different types (cauliflower, white, Brussels sprouts, broccoli);
• tomatoes;
• carrot;
• green peas or green beans;
• pepper;
• zucchini or eggplant.

You can add greens, but it is better to freeze them separately.

All products are carefully sorted and washed. After that, they must be cut. For these purposes, you can use a shredder, curly or regular knife or grater. How to cut - decide for yourself. In order for vegetables to be useful throughout the season, they must be properly frozen.

To make it easier to cook later, and the products retain their bright color and rich taste, it is better to blanch them. Each culture is dipped separately from the others. We recline the vegetables in a colander and rinse with cold water, after which you need to dry them with a towel. Some recipes, such as soup, are designed for raw rather than semi-finished products, so you do not need to dip vegetables in boiling water for these dishes.

In a large container, mix all the ingredients except tomatoes and arrange them in plastic bags with zippers. It is better to put in portions of 500 g. It remains to add tomatoes and you can close. Squeeze tightly around the edges and release excess air from the bag, then fasten the lock. The mixture is ready to be placed in the freezer.