Frozen peas and carrots are a staple in our kitchens, offering unbeatable convenience and a burst of color to any dish. We’ve come to rely on them for their fresh-like taste and nutritional punch, packed with vitamins that make healthy eating effortless.
These humble veggies shine in a variety of recipes, from quick stir-fries to comforting casseroles. We’ll show you how to transform them into family favorites that save time without skimping on flavor, proving they’re more than just freezer fillers.
Recipes Using Frozen Peas And Carrots
As we explore the versatility of frozen peas and carrots, let’s dive into practical, flavorful recipes that showcase these staples. These options make it easy for us to whip up quick, nutritious meals that save time without compromising on taste. We’ll focus on two simple yet delicious ideas: a vibrant stir-fry and a comforting casserole, both optimized for everyday cooking.
Quick Stir-Fry with Frozen Peas and Carrots
This stir-fry recipe highlights the crisp texture and bright flavors of frozen peas and carrots, turning them into a speedy weeknight dinner. We love how these veggies add a pop of color and nutrients to proteins and grains, making it a go-to for balanced, family-friendly meals.
Ingredients
- 1 cup frozen peas, thawed for even cooking
- 1 cup frozen carrots, sliced into bite-sized pieces for quick heating
- 2 tablespoons vegetable oil, for high-heat stir-frying
- 1 pound chicken breast, cut into strips for protein balance
- 2 cloves garlic, minced for aromatic flavor
- 1 tablespoon soy sauce, for savory depth
- 1 teaspoon ginger, grated fresh for a zesty kick
- Salt and pepper, to taste for seasoning
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
- Add the chicken breast strips and cook for 5 minutes, stirring constantly until browned and fully cooked.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the sliced frozen carrots and thawed frozen peas, tossing everything together for 3 minutes until the vegetables are tender-crisp and vibrant.
- Pour in the soy sauce and season with salt and pepper, stirring for another 2 minutes to coat evenly and meld the flavors.
- Remove from heat and serve immediately over rice for a satisfying, nutrient-packed dish that bursts with fresh garden vibes.
Hearty Casserole with Frozen Peas and Carrots
For a comforting twist, this casserole recipe uses frozen peas and carrots to create a creamy, hearty bake that’s perfect for meal prep. We rely on these veggies to add subtle sweetness and essential vitamins, elevating simple ingredients into a wholesome family favorite.
Ingredients
- 2 cups frozen peas, thawed to prevent excess moisture in the bake
- 2 cups frozen carrots, diced for uniform cooking
- 1 can (10.5 ounces) cream of mushroom soup, for creamy base
- 1 cup shredded cheddar cheese, divided for layering and topping
- 2 cups cooked rice, for a hearty filler
- 1 pound ground turkey, browned for lean protein
- 1 teaspoon onion powder, for added depth without fresh prep
- Salt and pepper, to taste for balanced seasoning
Nutritional Highlights
To emphasize the benefits of frozen peas and carrots, here’s a quick overview of their key nutrients per 1-cup serving, based on standard USDA data:
| Nutrient | Frozen Peas (Amount) | Frozen Carrots (Amount) |
|---|---|---|
| Vitamin C | 58 mg | 6 mg |
| Fiber | 8.8 g | 3.6 g |
| Vitamin A | 1,344 IU | 20,706 IU |
| Calories | 134 | 54 |
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- In a large bowl, combine the browned ground turkey, cooked rice, diced frozen carrots, and thawed frozen peas.
- Stir in the cream of mushroom soup, half the shredded cheddar cheese, onion powder, salt, and pepper until everything is evenly mixed.
- Transfer the mixture to the prepared baking dish and spread it out smoothly.
- Sprinkle the remaining cheddar cheese on top for a golden, melty crust.
- Bake for 25 minutes until bubbly and heated through, allowing the aromas of earthy peas and sweet carrots to fill your kitchen.
These recipes demonstrate how we can effortlessly incorporate frozen peas and carrots into everyday cooking, ensuring meals that are both convenient and packed with flavor.
Easy Stir-Fry with Frozen Peas and Carrots
We love how frozen peas and carrots add vibrant color and crisp texture to this quick stir-fry, making it a nutritious weeknight favorite that highlights their convenience and flavor. In our recipe, we’ll combine these freezer staples with simple ingredients for a dish bursting with fresh tastes and easy prep.
Ingredients
To create this flavorful stir-fry, we start with the base of frozen peas and carrots. Here’s our list of ingredients in the order we use them, with prep notes for accuracy:
- 1 cup frozen peas and carrots, thawed slightly for even cooking and to preserve their bright green and orange hues.
- 2 tablespoons vegetable oil, for stir-frying to achieve a smoky aroma.
- 1 pound chicken breast, sliced into thin strips for quick searing and tender results.
- 2 cloves garlic, minced to release its pungent flavor.
- 1 tablespoon fresh ginger, grated for a zesty kick that complements the sweetness of the peas.
- 2 tablespoons soy sauce, low-sodium for balanced seasoning without overpowering the vegetables.
- 1 bell pepper, sliced into strips to add extra crunch and color.
- Salt and pepper, to taste for enhancing the natural flavors of frozen peas and carrots.
Instructions
We guide you through these steps using active techniques to ensure a stir-fry that’s visually appealing with its vibrant green peas and crisp carrots, while delivering a savory aroma and satisfying crunch.
- Heat the pan: In a large wok or skillet, heat 2 tablespoons vegetable oil over medium-high heat until it shimmers, creating a hot base for even cooking.
- Cook the protein: Add 1 pound sliced chicken breast to the hot oil and stir-fry for 4-5 minutes until it turns golden and releases its juicy flavors, ensuring it’s fully cooked through.
- Add aromatics: Stir in 2 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until their fragrant scents fill the kitchen and infuse the dish with depth.
- Incorporate vegetables: Toss in 1 cup slightly thawed frozen peas and carrots and 1 sliced bell pepper, stirring constantly for 3-4 minutes until the peas brighten to a vibrant green and the carrots soften slightly while retaining their satisfying crunch.
- Add sauce and season: Pour in 2 tablespoons soy sauce and season with salt and pepper to taste, then stir-fry for another 2 minutes until the sauce coats everything evenly, creating a glossy finish and harmonious blend of sweet and savory notes.
- Serve immediately: Remove from heat and serve hot, enjoying the steaming aroma and fresh taste that make this stir-fry with frozen peas and carrots a go-to for busy nights.
Tools Needed
Before we dive into preparing our vibrant stir-fry featuring frozen peas and carrots, let’s gather the essential tools that ensure a smooth and efficient cooking process. These items help us achieve the crisp textures and fresh flavors while keeping preparation quick and straightforward.
We recommend the following tools, organized by their primary function:
- Wok or Large Skillet: Ideal for high-heat stir-frying to evenly cook the chicken, frozen peas, carrots, and other ingredients without sticking.
- Chef’s Knife: Essential for precisely chopping garlic, ginger, bell pepper, and chicken breast to enhance the dish’s texture and flavor profile.
- Cutting Board: A sturdy surface we use to safely prepare and organize all fresh and frozen components before cooking.
- Wooden Spoon or Spatula: Perfect for tossing and stirring the ingredients in the wok, preventing them from burning while maintaining their vibrant colors.
- Measuring Cups and Spoons: Accurate for measuring out ingredients like soy sauce or oil, ensuring our recipe’s balance of taste and nutrition.
- Mixing Bowl: Useful for marinating the chicken or combining vegetables ahead of time, allowing flavors to meld effortlessly.
With these tools in hand, we’re set to transition seamlessly into the cooking steps, making the most of frozen peas and carrots for a nutritious, family-friendly meal.
Hearty Soup with Frozen Peas and Carrots
We love how frozen peas and carrots add vibrant color and nutrients to this hearty soup, making it a quick, wholesome option for busy weeknights that complements our previous stir-fry recipe.
Ingredients
To create this flavorful soup, we start with the base vegetables and build from there. Here’s our ordered list of ingredients, with prep notes where needed:
- 1 cup frozen peas, thawed slightly for even cooking
- 2 cups frozen carrots, sliced into bite-sized pieces if not already cut
- 1 medium onion, diced finely to release its sweetness
- 2 cloves garlic, minced for a fresh, aromatic punch
- 1 pound chicken breast, cubed into 1-inch pieces for protein (or substitute with 1 can chickpeas for a vegetarian twist)
- 4 cups vegetable or chicken broth, low-sodium for better flavor control
- 2 tablespoons olive oil, for sautéing to enhance the soup’s richness
- 1 teaspoon dried thyme, to infuse earthy notes
- Salt and pepper, to taste for seasoning balance
- Optional: 1 cup spinach, fresh or frozen, added at the end for extra greens and texture
Instructions
We prepare this hearty soup step by step, ensuring each stage builds bold flavors and textures from the frozen peas and carrots. Use a large pot for even cooking.
- Heat the oil and aromatics: In a large pot over medium heat, we add the 2 tablespoons olive oil and sauté the diced onion and minced garlic for 3-4 minutes until they turn golden and fragrant, creating a flavorful base.
- Add the protein: Stir in the cubed chicken breast (or chickpeas) and cook for 5 minutes until lightly browned, allowing the proteins to seal in moisture and add heartiness.
- Incorporate the vegetables: We mix in the frozen carrots first, cooking for 2 minutes to start softening their crisp texture, then add the frozen peas and stir for another 2 minutes to blend the vibrant colors and nutrients.
- Build the broth: Pour in the 4 cups broth and sprinkle in the 1 teaspoon dried thyme, along with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, letting the soup develop a rich, comforting aroma.
- Finish and serve: Once the vegetables are tender and the flavors meld, we remove the pot from heat. Ladle the soup into bowls, garnishing with optional spinach for a fresh, green pop that enhances the overall appeal of this nutritious dish.
Make-Ahead Instructions
We understand that busy schedules demand smart shortcuts, so let’s explore how to prepare our stir-fry and soup recipes using frozen peas and carrots ahead of time. This approach keeps the vibrant colors, crisp textures, and fresh flavors intact while saving precious minutes on weeknights.
For the Stir-Fry
To maintain the lively crunch of frozen peas and carrots in our quick stir-fry, we recommend prepping key elements up to 24 hours in advance. Follow these steps for efficiency:
- Thaw and Prep Vegetables: In a large bowl, thaw 2 cups of frozen peas and carrots in the refrigerator overnight. This ensures they retain their bright green and orange hues and firm bite. Once thawed, drain any excess water to prevent sogginess.
- Marinate Protein: Cube 1 pound of chicken breast and mix it with 2 tablespoons of soy sauce, 1 minced garlic clove, and 1 teaspoon of grated ginger in a sealed container. Refrigerate for up to 8 hours to infuse bold, savory flavors that enhance the sweetness of the frozen peas and carrots.
- Chop Aromatics: Dice 1 bell pepper and slice 1 onion, then store them in an airtight bag in the fridge. This keeps their fresh, pungent aroma ready to mingle with the vegetables’ natural earthiness when you stir-fry.
When ready to cook, simply heat your wok and combine everything for a meal that bursts with color and aroma in under 10 minutes.
For the Soup
Our hearty soup with frozen peas and carrots lends itself perfectly to make-ahead techniques, preserving the vegetables’ tender yet slightly firm texture and rich, nutrient-packed profile. We suggest preparing the base up to 2 days ahead.
- Cook and Store Base: In a large pot, sauté 1 chopped onion and 2 minced garlic cloves in 1 tablespoon of oil until fragrant and golden. Add 4 cups of broth, 2 cups of frozen peas and carrots (added straight from the freezer for convenience), and optional ingredients like chickpeas. Simmer for 10 minutes until the vegetables soften slightly, then cool and transfer to an airtight container. Refrigerate to lock in the soup’s hearty, comforting warmth and vegetable sweetness.
- Prep Proteins or Add-Ins: If using chicken breast, cook 1 pound separately by boiling or grilling, then shred and store in the fridge. For a vegetarian twist, rinse and drain 1 can of chickpeas ahead of time. This step ensures the proteins absorb flavors without overcooking the frozen peas and carrots.
- Customize Flavors: Measure out spices like 1 teaspoon of salt and ½ teaspoon of pepper in a small bowl, covering it to keep them fresh. Pro tip: Adding a handful of spinach just before reheating will brighten the soup’s vibrant green tones and add a fresh, leafy contrast.
Simply reheat on the stove for a few minutes when needed, allowing the aromas of frozen peas and carrots to fill your kitchen effortlessly.
Simple Casserole with Frozen Peas and Carrots
We love how frozen peas and carrots add vibrant color and nutritious crunch to this hearty casserole, making it a perfect follow-up to our stir-fry and soup recipes for busy weeknights.
Ingredients
- 1 bag (16 ounces) frozen peas and carrots: Thaw slightly for even cooking and to preserve their bright green and orange hues.
- 1 pound ground turkey: Use lean for a healthier option, ensuring it’s fresh or thawed.
- 1 can (10.5 ounces) cream of mushroom soup: Choose low-sodium if watching salt intake, for a creamy base.
- 1 medium onion, diced: Finely chop for a subtle sweetness that enhances the veggies’ flavor.
- 2 cloves garlic, minced: Freshly minced for a pungent aroma that infuses the dish.
- 2 cups cooked rice or pasta: Use pre-cooked to save time, opting for whole grain for added fiber.
- 1 cup shredded cheddar cheese: Grated just before use for a melty texture and sharp taste.
- 1 teaspoon dried thyme: Adds an earthy note; measure precisely for balanced seasoning.
- Salt and pepper to taste: Season generously but adjust based on other ingredients.
- 1 tablespoon olive oil: For sautéing, to keep things light and flavorful.
Instructions
- Preheat the oven: We begin by preheating our oven to 375°F (190°C) and greasing a 9×13-inch baking dish, ensuring it’s ready for a golden, bubbly finish.
- Sauté the aromatics: In a large skillet, we heat 1 tablespoon olive oil over medium heat, then add the diced onion and minced garlic, cooking for 3-4 minutes until fragrant and softened, releasing their savory aroma.
- Brown the ground turkey: Add the ground turkey to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until fully browned and no longer pink, infusing the mixture with a hearty, meaty flavor.
- Incorporate the vegetables: Stir in the slightly thawed frozen peas and carrots, cooking for 2-3 minutes to blend their crisp texture and vibrant colors with the turkey, while keeping the mix lively and fresh.
- Mix in the soup and seasonings: We add the cream of mushroom soup, dried thyme, salt, and pepper, stirring everything together until well combined, creating a creamy, aromatic base that coats the ingredients evenly.
- Combine with rice or pasta: Fold in the cooked rice or pasta, mixing thoroughly to distribute the flavors and ensure a balanced, comforting texture throughout the casserole.
- Assemble and top: Transfer the mixture to the prepared baking dish, spreading it evenly, then sprinkle the shredded cheddar cheese on top for a gooey, irresistible melt.
- Bake to perfection: We bake the casserole in the preheated oven for 20-25 minutes, until the cheese is golden and bubbling, and the peas and carrots retain their bright appeal, filling the kitchen with a warm, inviting scent.
- Rest and serve: Remove from the oven and let it rest for 5 minutes to set, allowing the flavors to meld before serving this nutritious, colorful dish that highlights the versatility of frozen peas and carrots.
Tools Needed
To create our vibrant stir-fry, hearty soup, and comforting casserole recipes using frozen peas and carrots, we rely on a set of essential tools that ensure efficient preparation and optimal results. These items help us maintain the vegetables’ crisp textures and bright colors while streamlining the cooking process.
Here is a detailed list of the key tools we recommend:
- Wok or Large Skillet: Ideal for high-heat cooking in the stir-fry recipe, this tool allows us to achieve that perfect sear on proteins and vegetables while preserving the peas and carrots’ vibrant green and orange hues.
- Chef’s Knife: A must-have for precise chopping of ingredients like garlic, ginger, and bell peppers; we use it to prepare everything quickly and safely for all our recipes.
- Cutting Board: Provides a stable surface for our knife work; we always opt for a sturdy, easy-to-clean board to handle the prep for soups and casseroles without any mess.
- Wooden Spoon or Spatula: Essential for stirring and tossing in the stir-fry and soup; this tool helps us gently mix ingredients to avoid damaging the tender peas and carrots.
- Measuring Cups and Spoons: Crucial for accurate measurements of broth, spices, and other components; we use them in every recipe to guarantee consistent flavors and nutritional balance.
- Mixing Bowl: Great for marinating proteins or combining ingredients ahead of time; it’s particularly useful in our make-ahead instructions for the casserole to keep everything organized.
- Large Pot: Specifically for the soup recipe, this tool ensures even simmering and helps us blend the flavors of frozen peas and carrots with broth for a wholesome meal.
- Baking Dish: Key for the casserole; we choose a 9×13-inch dish to evenly bake the mixture, allowing the peas and carrots to retain their nutritious crunch under a golden cheese topping.
- Ladle: Perfect for serving the soup; it makes portioning easy while capturing the vibrant colors of the vegetables in every bowl.
By having these tools on hand, we can prepare our frozen peas and carrots recipes with confidence and ease, turning simple ingredients into flavorful, family-friendly dishes.
Conclusion
We’re thrilled to see how frozen peas and carrots bring ease and nutrition to our kitchens. They turn simple ingredients into vibrant meals that fit busy lives.
Let’s keep experimenting with these staples to create more wholesome dishes we’ll love.
Frequently Asked Questions
What are the nutritional benefits of frozen peas and carrots?
Frozen peas and carrots are packed with essential vitamins, minerals, and fiber. Peas offer protein, vitamin C, and iron, while carrots provide beta-carotene for eye health and antioxidants. These veggies retain most nutrients through flash-freezing, making them a convenient, healthy option for everyday meals without losing flavor or texture.
How can I use frozen peas and carrots in recipes?
Frozen peas and carrots add vibrant color, crunch, and nutrition to dishes like stir-fries, soups, and casseroles. They’re versatile staples that enhance flavors in quick meals, such as a stir-fry with chicken or a hearty soup with broth. Simply thaw and add them to save prep time while boosting taste and health benefits.
What is the easy stir-fry recipe using frozen peas and carrots?
This quick stir-fry serves 4 and takes about 20 minutes. Ingredients include 1 lb chicken breast, 2 cups frozen peas and carrots, 1 bell pepper, garlic, ginger, and soy sauce. Heat oil in a wok, stir-fry chicken until cooked, add veggies and seasonings, cook for 5 minutes, and serve over rice for a flavorful, nutritious weeknight dinner.
How do I make the hearty soup with frozen peas and carrots?
For this soup, serving 4-6, combine 1 lb chicken breast (or chickpeas), 2 cups frozen peas and carrots, onion, garlic, and broth in a pot. Simmer for 15-20 minutes until veggies are tender. Add optional spinach at the end. It’s a simple, wholesome meal ready in under 30 minutes, perfect for busy nights.
Can I prepare these recipes ahead of time?
Yes, prep ingredients in advance to save time. For stir-fry, thaw peas and carrots, marinate chicken, and chop veggies a day ahead. For soup or casserole, cook the base and store in the fridge for up to 2 days. This keeps the vibrant colors and textures intact, making mealtime easier without compromising freshness.
What tools do I need for these frozen peas and carrots recipes?
Essential tools include a wok or large skillet for stir-frying, a chef’s knife and cutting board for chopping, a large pot for soup, measuring cups and spoons for accuracy, and a wooden spoon or spatula for stirring. These basics ensure efficient prep and great results for your family-friendly dishes.
Are frozen peas and carrots as healthy as fresh ones?
Yes, frozen peas and carrots are just as healthy as fresh, often picked and frozen at peak ripeness to lock in nutrients. They retain vitamins, fiber, and antioxidants with minimal loss, making them a practical choice for busy lifestyles without sacrificing nutritional value or taste.