I’m a huge fan of frozen fruits and veggies. The biggest reason? No food waste! They’re available for use in your freezer whenever you’re in need, and there’s no concern about them spoiling. (I don’t know about you, but sometimes my eyes can be bigger than my stomach when it comes to fresh produce!)
I shared the below slides on my Instagram illustrating my favorite frozen produce to keep in the freezer whenever my day is in need of a little extra color. These are, of course, not the only 6 items I buy, but they are the staples that I find to be the most versatile, flavorful, and easily accessible!
Some extra good news? Frozen produce is nutritionally very similar to fresh! That’s because it’s frozen right at the peak of freshness!
(Be sure to follow me over on Instagram! You can click HERE for my page.)
One last frozen produce tip: Stock your freezer with a handful of options before you travel! That way, when you return home, you have some colorful choices waiting for you (without the concern of them going bad while you’re away).
Lots of my smoothie recipes use frozen produce! Check some of them out here!
If you’re looking to transform mac and cheese from a simple weeknight meal into a restaurant order copycat, I have the secret: A crispy breadcrumb topping! It makes all the difference!
This pasta bake is quick and easy with only simple ingredients needed. It’s also quite customizable. Should you have a preference to use a different type of cheese or vegetable, it can be made entirely your own.
That being said, I highly recommend this particular combination! The broccoli is very complimentary in both taste and texture, and there’s just the right amount of subtle kick from the pepper jack that really ties all of the flavors together.
The contrast of the crispy cheese and breadcrumb topping paired with the saucy pasta center makes this meal perfect to serve hot from the oven, but in a smaller household it can easily be stored as leftovers for readymade meals or sides in the days to follow. This recipe makes 6 servings, and whether you’re feeding a group or meal prepping for yourself, it’s designed to make the cooking as easy as possible. (Cue the cheese slices in lieu of shredding!)
Cook the broccoli (I microwaved from frozen), cut into small pieces, and set aside
STEP 2
COOK THE PASTA
Prepare the elbow pasta according to the package instructions. Be sure to rinse it with cold water once drained
STEP 3
CREATE THE SAUCE
While the pasta is cooking, in a wok/vessel of similar size, melt the butter
Stir the flour into the melted butter until evenly combined
Stir in the sea salt, half of the black pepper (about 5 rotations from the grinder), and the cayenne
Add in the oat milk and vegetable broth, cooking and stirring on medium heat until well blended
Melt in the 8 slices of cheddar, stirring until smooth
STEP 4
COMBINE THE FILLING ELEMENTS
Add the cooked pasta into the sauce
Add in the cooked broccoli pieces
Add in the other half of the black pepper (5 rotations from the grinder) and the paprika
Transfer into the greased baking dish
STEP 5
CREATE THE TOPPING
Tear the 2 muenster slices and the 2 pepper jack slices into small pieces, and evenly disperse over the top of the pasta
To follow, top with the bread crumbs
STEP 6
BAKE
Bake for around 17 minutes
To brown and crisp the top, broil for an additional 2 and 1/2 minutes. Rotate the pan, then broil a second time for 1 and 1/2 – 2 minutes (or until lightly browned)
Remove from the oven and let cool slightly
If desired, an additional sprinkle of salt can be added when serving
Enjoy!
[Leftovers can easily be stored in the refrigerator by simply covering up the cooking dish and storing it in there as is.]
