This is a Sponsored post written by me on behalf of Frozen Food Foundation for SocialSpark. All opinions are 100% mine.
I am having {fingers crossed} my last stage of reconstruction for cancer tomorrow. It was supposed to be yesterday, but the main materials they needed to use were stuck on a plane in Texas due to an ice storm. It was frustrating as we were on our way to the hospital when we got the call that surgery had been delayed, but as I always say, God’s timing is perfect. I have loved that these extra two days have given me even more time to prepare.
A big part of my preparation has been food for my family. I was able to plan a few dinners which will be so helpful since I will be losing the use of my arms for a little while(range of motion, no lifting, etc.)
My family loves having breakfast type foods for dinner, and they really love pasta and quiche, so I suspect they are going to enjoy this Penne Broccoli Cheese Frittata. I plan on slicing it up into serving sizes and freezing it.
When prepping for surgery, I have found that convenience is everything. My freezer has become my best friend.
I have partnered up with the Frozen Foods Foundation, and learned from A study conduced by the Frozen Food Foundation and University of Georgia that in many cases, the nutritional value– especially the amounts of Vitamins A, C and folate–of frozen fruits and vegetables is greater that that of fresh-stored produce. Often nutrient degradation is due to the average amount of time a family stores their fresh produce.
This makes much sense to me as I know that frozen vegetables are picked at peak ripeness and frozen right away which helps retain nutrients. This is why I refuse to feel ‘Mommy guilt’ when buying frozen foods from my freezer. I especially refuse to feel it when I am preparing for surgery, and this is the perfect time to take advantage of the 7 vouchers I received in the mail to try.
~Bird’s Eye
~Green Giant
~Healthy Choice
~Hot Pockets/Lean Pockets
~Maria Callenders
~Buitoni
~Stouffer’s /Lean Cuisine
I often buy Steam Fresh Bird’s Eye vegetables. I love just popping them in the microwave for a quick veggie side dish at the end of my meal preparation.
My girls will view the Hot Pockets as a treat, and I will use the Buitoni Refrigerated Pasta Sauce as another easy-to-make meal while I am healing.
I’ve decided to use Bird’s Eye Frozen Broccoli in the Penne Broccoli Cheese Frittata. The original recipe is from Martha Stewart and does not call for any veggies, but I sneak veggies into our meals any chance I get. The key to my girls liking the broccoli in this dish is chopping it up into very tiny pieces! If you are serving adults, I would do more of a rough chop.
————-
Penne Broccoli Cheese Frittata
(inspired by Martha Stewart recipe from Martha Stewart Living, June 2010)
6 large eggs
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 cups cooked penne pasta {7 ounces dry}
Preheat the oven to 400 degrees. Whisk the eggs, milk, ricotta, Parmesan, salt & pepper together in a mixing bowl. Stir in the cooked pasta & chopped broccoli.
Heat a 10″ skillet over medium heat. Add the butter & swirl around to coat the skillet evenly. Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}. Transfer to the oven & bake until completely set {10-15 minutes}. Let cool slightly & invert onto a serving plate. Cut the frittata into wedges & serve garnish.
—————-
I hope this post encourages you to venture down the frozen foods aisle and purchase lots of fruits and vegetables!
You can follow Frozen Food Foundation Facebook & Frozen Food Foundation Twitter for great information on frozen foods.
