Kitchen Hack: Making Frozen Veggies Taste Amazing

I’m sure all of our wallets have felt the sting of inflation when visiting the grocery stores lately. Milk is nearly $4 a gallon, bread is over $3 a loaf, and meat prices are astronomical, too! When you shop on a budget and most of that budget is spent on essentials, some things just have to get pulled back. Maybe that’s less snacks, maybe that’s less organic items, or maybe it’s replacing fresh vegetables with frozen.

I have been buying frozen vegetables for a while now because 1. they’re easier (no chopping!) and 2. they’re cheaper. This started probably sometime in 2020 after having our second daughter, and then into 2021 I bought more and more frozen broccoli. Our second daughter has been a pickier eater than our first, but broccoli was one of her favorite foods – and up until recently – the only vegetable that she’d actually eat. It was because of this that I started experimenting with different ways to cook frozen vegetables, and I think I nailed it! Read below for the “recipe” that takes your frozen veggies from sad to fab!

frozen green beans steaaming

adding seasonings and oil

the finished product!

Instead of boiling your veggies to death or steaming them in the microwave you’re going to get out a cast iron skillet and a large lid.

Then pre-heat your skillet on high heat. Once it’s hot, dump your 12-16 ounce bag of vegetables directly into the pan and cover them. The water that is released will steam them while they’re covered.

After about 4 minutes, uncover your veggies, add two tablespoons of olive or avocado oil (or butter), salt and pepper to taste, and about 1/2 tsp of garlic powder. Give all of that a stir then cover again.

Cook for an additional 6-8 minutes, covered, and with the heat turned down to about medium.

And that’s it! These are so easy and it gives the vegetables a little bit of a crisp on the outside while they still maintain the tenderness of steamed veggies. And this isn’t just for broccoli! I’ve used this method with all sorts of frozen veggies: carrots, cauliflower, halved brussels sprouts, green beans, peas, bell peppers, frozen stir fry mixes, and corn kernels. It turns out spectacular every time! If you try a different vegetable, please give me an update.

I hope this little hack serves you well. Save some time, spend less, eat some veggies…and enjoy your pinch of crazy!

This article contains affiliate links; if you purchase using the links, it is of no extra cost to you, I just get a small commission. Thank you for supporting A Pinch of Crazy!

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Breakfast Bites

Ding! The toaster sends two pieces of toast bouncing up, ready to be slathered with butter and jelly – a welcome sound to your grumbling tummy. Mornings are usually fairly frantic for people (myself included); trying to get yourself plus a child or two (or three or four) ready to get out the door on time for school/work/morning activities, and breakfast is usually a sad afterthought. It may be quick and easy to grab a yogurt or some toast, but your hunger will return with a vengeance for a nice mid-morning slump, and leave you scourging the office for snacks. I have a great solution for both the harried mornings and the pre-lunch slump: Breakfast Bites!

With just a little before hand prep, you can have a quick, healthy breakfast on hand to grab and go out the door. This is such a versatile recipe – you can use your favorite breakfast meat(s) and vegetables, cheese or no cheese – whatever you have on hand. They reheat great, and are delicious served with Spicy Garlic Salsa or hot sauce. I sent two (with salsa) plus some fruit for my husband’s breakfast, and Zemirah and I each ate one with a small glass of Berries and Greens Smoothie, and we were full until lunch! Do yourself (and your office’s snack supply) a favor, and make a batch or two of these Breakfast Bites!

• Servings: 12
• Print

Ingredients

• 1 cup of chopped breakfast meat (I used sausage)
• 1 tbsp of olive oil
• 1.5 cups of desired vegetables (I used spinach and onions)
• 9 eggs, beaten well
• 1/3 cup of cheese, chopped or shredded
• 1/2 tsp of salt
• 1/2 tsp of pepper

Directions

1. Preheat oven to 350 F.
2. In a large skillet, cook your breakfast meat over medium heat.
3. Remove cooked meat and set aside.
4. In the same pan, add olive oil and vegetables.
5. Lightly sautee vegetables – for about 3-5 minutes.
6. Remove vegetables from pan and set aside.
7. Grease a 12 count muffin tin with coconut oil.
8. In a large bowl, beat your eggs until whites and yolks are combined.
9. Add salt, pepper, cooked meat and veggies, and cheese to scrambled eggs.
10. Pour egg mixture into muffin tins, filling each cup about 3/4 full.
11. Bake for 15-18 minutes, until risen with the edges slightly browned.
12. Store leftovers covered in the fridge for up to a week.

For more breakfast prep ideas, check out my Turkey Sausage Breakfast Bake, Fruit and Nut Granola, Peanut Butter and Chocolate Overnight Oats, and Chocolate Covered Strawberry Chia Pudding. Get your mornings off to a good start, ditch that mid-morning slump…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using these links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Vegetable Fried Rice

Do you have a staple, go-to, easy dish you frequently fix for your family? Vegetable fried rice is one of ours! It’s a quick, simple, and delicious way to eat plenty of veggies while taking a break from meat. Plus it’s healthier than any take-out you can get! We typically try to eat 1-2 vegetarian/plant based meals per week because it’s good for the tummy and the budget! You can eat it as a side dish – it would go great paired with my Sweet and Sour Broccoli – or solo for a light, vegetarian dinner. If you want to take a break from eating too much meat, but find yourself scratching your head for ideas, I hope you try out this delicious and veggie-heavy dish!

• Servings: 4-6
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Ingredients

• 2 cups of cooked brown rice (cooked according to package)
• 1 lb of frozen stir fry vegetables
• 1 tbsp of sesame oil
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 2 knobs of fresh ginger, peeled and minced
• 2 tsp of sesame seeds
• 1/2 tsp salt
• 1/2 tsp ground mustard
• 1/2 tsp crushed red pepper flakes
• 2 tbsp of coconut aminos (or soy sauce)
• 3 eggs, beaten

Directions

1. In a large pot, heat sesame oil over medium-low heat.
2. Add onions and garlic, cooking until tender and fragrant (about 3-5 minutes).
3. Add in ginger and sesame seeds, cooking for an additional 2 minutes.
4. Turn heat to medium-high and add frozen stir fry vegetables.
5. Cover and let cook for about 5 minutes, stirring occasionally.
6. Once vegetables are tender (but still vibrant in color, not mushy!), add cooked rice.
7. Add in seasonings and coconut aminos, stirring to coat everything.
8. Create a hole in middle of the pot and add beaten eggs.
9. As the eggs start to cook, slowly scramble them, then mix into the rice.
10. Serve hot topped with chopped scallions and extra coconut aminos.
11. Store leftovers covered in fridge for 7-10 days.

I hope you give this easy vegetarian dish a try! For more plant based dinner ideas, check out my Baked Falafel and my Slow Cooker Potato and Kale Soup. Eat your vegetables…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

ABC Brussels Sprouts

Easy as 1-2-3!

When you think of “Christmas food”, what do you think of? I usually think of ham, mashed potatoes, and green beans with pimentos…an easy side dish that is red and green for the holidays. I wanted to do a Christmas-y side dish, too! Something red and green, but I wanted to change it up, and, of course, keep it simple and healthy!

So here we have ABC Brussels Sprouts. The “A” stands for almonds, the “B” for balsamic glaze, and the “C” for cranberries. This simple side dish would compliment any main course, and would look so pretty on your Christmas dinner table! Brussels sprouts are high in vitamins (especially vitamin K), minerals, fiber, and antioxidants, so you will keep your family and friends healthy by serving these!

Unfortunately, my mom doesn’t like brussels sprouts, and since she’s hosting Christmas dinner, asked me not to bring them 😛 However, I think if she tried these, she might turn into a brussels lover, and you will, too!

ABC Brussels Sprouts

Serves 6-8.

Ingredients:

• 2 pounds of brussels sprouts, with the stem cut, and cut length-wise
• 1 tbsp of olive oil
• 1 tsp of salt
• 1/2 tsp of ground black pepper
• 1/4 cup of raw honey (or maple syrup if you follow a vegan diet)
• 2 tbsp of balsamic vinegar
• 1/2 cup of unsweetened dried cranberries
• 2 tbsp of slivered or chopped almonds

Directions:

• Preheat oven to 400 F
• Prepare large, rimmed baking sheet with cooking spray or parchment paper
• Lay brussels sprouts halves in a single layer on baking sheet
• Drizzle with olive oil
• Sprinkle with salt and pepper
• Whisk together the balsamic vinegar and honey until it is thickened and combined
• Pour half of the mixture on the brussels sprouts
• Using your hands or a large spoon, mix brussels sprouts until all are coated
• Bake for 20 minutes
• Remove from oven and add cranberries and almonds
• Stir to combine all ingredients
• Bake for another 15 minutes
• Toss with remaining balsamic glaze
• Top with extra cranberries, if desired
• Serve warm
• Leftovers will keep, covered, in the fridge for 5-7 days

I originally made these Christmas-y veggies to go with my Ghee, Garlic, and Herb Turkey with Gravy, and it was delicious! However, they would also be an excellent pairing with my Roasted Chicken with Carrots, or even my Barbecue Meatloaf, Creamy Tomato Basil Soup, or Celebration Steaks with Pan Sauce! I am a brussie lover so I will eat them with almost anything! For more Christmas recipes, be sure to check out my holiday posts: No Bake Pumpkin Pie, Death by Hot Chocolate, Molasses Cookies, Two Layer Paleo Fudge, Slow Cooker Apple Cider, and, of course, the Ghee, Garlic, and Herb Turkey with Gravy. I hope you make some of these healthier holiday recipes, please be sure to “pin” them at the bottom of the post, and follow me on Instagram or Facebook to let me know what you think! You should definitely make these sweet and sour, red and green brussels sprouts, get your vitamin K in…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Sheet Pan Salmon

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me!

A Birthday Surprise

My birthday was a little over a week ago, and honestly, ever since 21 birthdays are kindaaa depressing, tend to sneak up on me, and pass by quickly without much fuss. However, there is always good food and some form of cake which makes me feel better about the fact that I’m getting older! My sweet husband made me a delicious paleo pie, and I cooked something we don’t often eat. Salmon.

I am the only fish eater in the family, and we don’t buy it often because of the price (I talk budget in this post), but since it was my birthday… TREAT YO SELF! I didn’t want to spend a lot of time in the kitchen on my birthday, so I made a sheet pan dinner, because, again… TREAT YO SELF! Less time cooking, less time cleaning, more time eating and enjoying!

Since I’m the only fish eater, I was expecting David to eat mostly vegetables, and for Zemirah to spit it out and/or gag, but my biggest surprise that night, even more than my gifts, was that they both liked it! David said, “mmm that’s really good”; I’ve never gotten a “really” from him when I’ve made fish in the past. AND HE HAD SECONDS! I counted that victory enough, but when our 20-month-old happily ate her salmon, that was the the cherry on top. Happy birthday to me!

So, if you or someone in your family is a fish hater, try this recipe with them. Fresh salmon, covered in ghee, garlic, and herbs, along with some crispy roasted vegetables, is sure to please anyone! And a one pan clean up is sure to please the dish washer 😉 TREAT YO SELF!

Sheet Pan Salmon

Serves 4-6.

Ingredients:

For the vegetables:

• 1.5 lbs of brussels sprouts and asparagus, brussles halved lengthwise, and asparagus chopped into fourths
• Four large red potatoes, cut into one inch cubes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dill weed

For the salmon:

• One large filet, about 1.5 pounds
• 1 tbsp ghee (you could also use softened butter)
• 3 cloves of garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried oregano
• 1/2 tsp dill weed
• Zest from half a lemon
• 1 lemon, sliced

Directions:

• Heat oven to 425 F
• Arrange chopped vegetables on a baking sheet
• Cover with olive oil and seasonings
• Stir to combine
• Cook for 20 minutes
• While cooking, combine ghee, seasonings, and lemon zest in a small bowl
• Dry the salmon with a paper towel
• Rub the salmon with ghee mixture
• When vegetables are done, stir them and make space for the salmon in the middle
• Add filet to the pan, skin side down
• Arrange lemon slices around the filet
• Cook for an additional 12-15 minutes, until salmon flakes easily with a fork
• Serve hot with lemon wedges

If you like one pan meals, be sure to check out my One Pan Chicken and Shrimp Fajitas, Turkey Sausage Breakfast Bake, Fruit and Nut Granola, and Creamy Tomato Basil Soup. My goal with this blog is to help wives and moms (and husbands/dads if you’re the chef of the family!) with feeding their families simple, whole foods! You don’t need to spend forever cooking or have every burner on the stove going to cook a healthy meal for your family. One pan meals are the best things for those *crazy* days, healthy for your body…and your sanity. And who doesn’t like washing fewer dishes?! Like Tom and Donna so wisely taught us on Parks and Rec: TREAT YO SELF!…and enjoy your pinch of crazy!

 

 

 

Zoodles with Meat Sauce

Mealtime Battles

No one likes the mealtime battles. You know the ones: toddler screaming and crying, mom and dad begging for them to take one more bite while praying for bedtime. In general, our 18-month-old, Zemirah, is a good eater, but we have mealtime battles over vegetables every now and then. However, we never have battles over zoodles! Also known as zucchini noodles, these little babies make getting Z to eat her veggies a dream! Enjoy some pictures of our messy eater unknowingly eating green vegetables.

There are many options for vegetable spiralizers out there, but I just use the small, handheld one. It is cheap, easy, and small enough to fit in my “kitchen gadget” drawer. You can also buy pre-spiralized zucchini (and lots of other spiralized veggies!) to make this recipe even easier.

Bring this low carb version of spaghetti with meat sauce to your dinner table; I bet you won’t have any mealtime battles with this!

Zoodles with Meat Sauce

Serves six or seven, unless your toddler eats as much as an adult, like mine does.

Ingredients:

For Zoodles:

• Four medium/large zucchinis
• 1/2 tablespoon olive oil
• 1/2 tsp dried basil
• Salt and pepper to taste

For Meat Sauce:

• 1.5 lbs ground beef or ground turkey
• 1 tbsp olive oil
• Eight mushrooms, sliced
• One medium onion, diced
• Three cloves of garlic, minced
• 15 oz can of tomato sauce (no salt added)
• 15 oz can of diced tomatoes (no salt added)
• 6 oz can of tomato paste (no salt added)
• 2 tbsp red wine vinegar
• 1.5-2 tsp salt, divided
• 1 tsp pepper, divided
• 1.5 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried parsley

Directions:

• Place ground beef or turkey in a large skillet, season with salt and pepper, and cook until almost cooked through
• If using beef, drain fat, then return meat to pan
• Add olive oil, mushrooms, onion, and garlic to pan
• Once meat is cooked through, and mushrooms and onion are tender, add remaining ingredients, stirring to combine
• Bring sauce to a boil, then cover and simmer for about 20 minutes
• While simmering, spiralize zucchini
• Dress zoodles with olive oil and seasonings
• Serve a large helping of meat sauce on top of seasoned zoodles
• Top with more fresh or dried herbs, if desired

I hope this simple, quick, and healthy meal can make its way into your weeknight rotation and end your mealtime battles. Give your toddlers disguised veggies…and enjoy your pinch of crazy!

Crispy Brussels Sprouts

I have to admit that I’ve always been a brussels sprouts hater, but two years ago, my husband and I had a plate of fried brussels sprouts at a restaurant in Colorado that completely CHANGED MY LIFE! Okay, that’s dramatic, but they definitely changed my opinion on brussels sprouts; I saw the light and now love me some crispy brussies.

Brussels sprouts are high in vitamins K and C, fiber, and contain plenty of antioxidants, but deep frying them in oil kind of defeats their healthy purpose. So instead of frying brussels, I like to roast them on a high heat to get all of that crispy yumminess while still enjoying the health benefits.

This is a simple side dish that can go with almost any entree; I like to just toss them in the oven with some sweet potatoes and chicken thighs for a complete dinner on one pan. And they seriously could not be any easier; simply toss them with olive oil and seasoning then roast!

If you’ve previously been a brussels sprouts hater, try out these crispy bad boys and I guarantee you will change your mind! Dip them in some Lemon Garlic Aioli and you will love me forever. There I go with the dramatics again, but, really, you should try them.

Serves four to five.  

Ingredients:

• One and a half pounds of brussels sprouts
• One and a half tbsp of olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/4-1/2 tsp cayenne pepper

Directions:

• Preheat oven to 425 F
• Prepare large baking sheet with foil/parchment paper and cooking spray
• Cut the brussels sprouts in half top to bottom, or into quarters if they’re larger
• Place in a medium mixing bowl and drizzle with olive oil
• Add seasonings
• Mix together until all the halves/quarters are covered with oil and seasoning
• Arrange on baking sheet so that the brussels sprouts are all flat, none stacked on top of each other
• Roast for 30-40 minutes, stirring twice to ensure even roasting

That’s all, folks! I hope these crispy brussies change your mind like they did mine. Eat your greens…and enjoy your pinch of crazy!