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Home › Articles › Eating For Two › It's in the Bag

It's in the Bag

The Benefits of Frozen Fruits and Veggies

By Donna Smith

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Regardless of whether you buy fresh or frozen produce, O'Shea says to consider selecting fruits and vegetables labeled "organic." "These fruits and vegetables, which carry the official organic seal, have been grown and processed following strict guidelines limiting the use of chemicals and pesticides," she says.

And while it may be colder in the frozen aisle, stick around and be a label reader here, too. "There are many frozen foods available today, and the variety includes some that are great and convenient additions to a diet and others that are best left in the freezer cabinet," says O'Shea. "Especially when pregnant, it's important to watch your salt intake, so stay away from frozen processed and prepared foods that are high in sodium. Also be sure to watch your intake of fish that may be high in mercury levels such as swordfish and tuna. Trans fats are now included on the Nutrition Facts of each food label – it is important for everyone to keep them to a minimum."

After Baby is born, time will be a precious commodity, so consider stocking the freezer before the little bundle arrives. "Having some things ready to defrost and heat might help to make those first few weeks with your new baby a bit smoother," says O'Shea.

Here are some great recipes that help frozen foods shine!

Sugar Snap Saute

1/2 pound chicken breast, cut into thin strips
2 teaspoons oil
1 package (16 ounces) frozen sugar snap stir-fry vegetable mix
1 tablespoon water
1/2 cup stir-fry sauce or sweet-and-sour sauce
Cooked white rice, optional

Heat the oil in a skillet or wok. Add the chicken and cook, stirring, about three to four minutes or until browned. Add the sugar snap mix and water. Cook, stirring often, about five to six minutes. Add the sauce and cook another minute to heat through. Serve over rice, if desired.


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