People always ask me how do I get my three kids to eat so healthy. Being a busy but health-conscious mom, I always want to prepare meals using the best possible ingredients. I love using frozen foods in cooking because frozen fruits and vegetables are picked at the peak of ripeness and flash frozen, locking in beneficial nutrients. Frozen foods work great (and are budget-friendly) in many recipes such as in this one: Shrimp-Vegetable Quinoa Fried Rice. It’s a healthy, gluten-free main dish that is a twist on fried rice. It’s a favorite at our house, and it’s so quick and easy.
I am so pleased to announce that this year marks the 30th Annual National Frozen Food Month. In honor of this, the National Frozen and Refrigerated Foods Association is offering a few cool sweepstakes this month! Also, I am offering a $150 Visa Gift card. To enter my giveaway, leave a comment telling me your favorite way to use frozen foods in cooking. The winner will be drawn on Wednesday, March 27th at 8 a.m central.
Additional entries can be earned by doing the following below:
1. Tweet about the giveaway (using the hashtag #MarchFrozenFoodMonth and tagging @EasyHomeMeals and @alisonlewis) on http://wp.me/ptHvn-aoz
2. Like Easy Home Meals on Facebook
3. Follow Easy Home Meals on Pinterest
4. Check out the ”Farm to Fork” video
5. Like Alison Lewis on Facebook
Family Adventure Sweepstakes:
-NFRA is partnering with the DreamWorks film, The Croods, which is released on March 22, for a DreamWorks Experience at Gaylord Hotels Family Adventure Sweepstakes. One grand prize winner will receive a trip for a family of four to one of four Gaylord Hotels resort destinations for a ShrekFeast interactive character meal, a DreamWorks character meet and greet and DreamWorks theme scavenger hunt and $1,000 spending money. Enter as soon as you can on Easy Home Meals.
Shrimp-Vegetable Quinoa Fried Rice
2 tablespoons canola oil
1/2 pound peeled and deveined large frozen shrimp, thawed and halved lengthwise
1/2 cup chopped onion (frozen or fresh)
3 tablespoons low-sodium soy sauce, divided (gluten-free if needed)
1 cup frozen baby carrots and green peas, thawed
1 cup frozen broccoli flowerets, thawed
1/2 cup frozen shelled edamame beans, thawed
1/4 cup frozen corn kernels, thawed
2 eggs, scrambled and cooked
2. Heat oil in a large sauté pan over high heat. Stir in shrimp, onion and 1 tablespoon soy sauce; sauté 2 minutes. Add carrots and peas, broccoli, edamame and corn;; sauté about 3 more minutes. Add quinoa, eggs, and remaining soy sauce; sauté 5 minutes more, tossing gently to coat.
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