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It's going to be about using frozen foods in today's column. When it comes to frozen food, we have a hard time accepting the fact that frozen veggies really are considerably fresher than fresh ones. There are certain veggies that I would prefer fresh or even canned, such as beets or carrots. A lot of you may disagree with me but I think they're kinda rubbery. So in the fall I can beets but buy fresh carrots in the produce department year round. Produce to be frozen is picked and packed within 6 hours of being harvested. Unless we grow our own or buy from a farmer's market, the veggies bought frozen in a bag or box will be more economical, more convenient, more nutritious, less wasteful than the equivalent bought from the produce department in the grocery store. (Sorry produce people. This is what I read in my reference book).

A cartoon I saw the other day shows a picture of a freezer with the door open and a man looking inside. The saying was: One morning as I went to the freezer, I asked my wife, "What should I take out for dinner?" Without a moment's hesitation, she replied, "me!"

We will do recipes with frozen veggies in them today...except for a dessert at the end.

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CHICKEN NOODLE STEW

4 medium size skinless, boneless chicken breasts, cut in 1/2x1-1/2" strips

1 medium onion, diced about 1/2 c.

1 T. olive, canola or vegetable oil

1-14-1/2 oz. can chicken broth - can make broth using chicken bouillon

1-10-3/4 oz. can cream of celery soup, undiluted

2 c. frozen mixed veggies - like a California blend or your choice

1/2 t. lemon pepper seasoning

3 c. uncooked extra-wide noodles, cooked according to pkg. directions (can use bow-tie pasta if you wish)

In a large skillet, cook chicken and onion in oil until chicken is no longer pink, about 6 minutes; drain. Combine next 4 ingredients, mixing well. Add to the skillet; bring to a boil. Stir in noodles. Lower heat and simmer stirring occasionally, for 10 minutes or until noodles and veggies are tender.

Makes 6 servings. Serve with a hearty Bread, ciabatta bread, multi-grain buns, fruit bread or muffins.

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VEGETABLE AND RICE STIR-FRY

2 T. olive, canola or vegetable oil, divided

4 eggs, beaten

1 c. frozen broccoli cuts

1/2 c. coarsely chopped onion

1/3 c. diced green pepper

2 celery ribs, cut diagonally into 1/4-inch slices

1 T. water

1 c. frozen corn

1 T. diced pimiento - can use diced sweet red pepper

1/2 t. each, salt, garlic powder and oregano leaves

2 c. cooked rice (3/4 c. uncooked rice, cooked according to pkg. directions).

In a small skillet, heat 1 T. oil over medium heat; add beaten eggs. Fry eggs, over medium low, without stirring, gently lifting edges to allow uncooked egg to flow to bottom of skillet. Watch carefully so they don't get too brown on the bottom. Remove from pan onto plate or cutting board; cut into chunks. Set aside.

Heat large skillet or wok over medium-high heat until hot. Add remaining 1 T. oil; heat until it ripples. Add broccoli, onion, green pepper and celery. (If using red pepper rather than pimiento, add it also), stir-fry 2 minutes. Add water, cover and cook 2-3 minutes or until veggies are crisp-tender. Add corn, pimiento, salt, garlic powder and oregano leaves. Stir-fry about 2 minutes or until almost all of cooking liquid has evaporated and veggies are just tender. Add rice and egg chunks. Stir-fry 2 minutes or until thoroughly heated.

Makes 4 servings.

Note: If rice is cold, heat it in the micro for a minute or so before adding to the fried mixture. A good thing about this recipe is, if you are at work all day, cut the veggies and cook the rice the night before and you'll be good to go when you get home. You can also add cooked, diced chicken, pork or beef to make this a full meal!

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VEGETABLE AND SHRIMP SKILLET

1 T. olive, canola or vegetable oil

1-16 oz. pkg. frozen broccoli, carrots, water chestnuts and red pepper combination

2 cloves garlic, minced

1-12 oz. pkg. frozen shrimp, thawed

1 t. cornstarch

1/2 t. ground ginger or 1 t. peeled, grated ginger root

1 T. soy sauce (I use "lite")

Heat large skillet over medium-high heat. Add oil; heat until it ripples. Take off heat; add frozen veggies and garlic. (Be carefull of the oil spattering when adding the veggies). Stir about 3 minutes or till veggies are thawed. * Add shrimp; fry one minute, stirring constantly. Remove from heat.

In a small bowl, combine corn starch and ginger. Stir in soy sauce. Return skillet to heat; add cornstarch mixture, cooking, stirring constantly, until slightly thickened. Serve over hot rice. (White, brown or white rice may be used).

Makes 4-5 servings.

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I think we should have a dessert using frozen cake

Pound cake with orange sauce

1-10 oz. pkg. frozen pound cake; partially thawed

4 t. cornstarch

2 c. orange juice, divided

1/4 c. sugar

Fresh orange wheels or sections

Slice partially thawed cake into 12 equal slices. In a small bowl, combine cornstarch and 1/3 c. o.j. until smooth, set aside. Pour rest of o.j. into a small saucepan; whisk in sugar. Bring to a simmer over medium heat, stirring to dissolve sugar. Stir in cornstarch mixture; cook 2-3 minutes, stirring constantly until thickened and clear.

Take off heat and let cool to lukewarm. Arrange 2 slices of cake in center of 6 dessert plates, overlapping pieces, Pour 1/4 c. sauce over slices. Garnish with orange "wheels" or sections.

Makes 6 servings.

TFD: You can't lose weight by talking about it. You have to keep your mouth shut.

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