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Crockpot Winter Stew Recipe
Did you know that nearly 80 percent of Americans fail to consume the recommended amounts of fruit, with nearly 90 percent failing to meet dietary recommendations for vegetables?
Did you also know that fruits and vegetables are major contributors of essential nutrients in our diets, and consuming fruits and vegetables is associated with reduced risk of many chronic diseases?
Given the increase in the rates of chronic diseases among all age groups, eating a diet rich in a variety of colorful fruits and vegetables is more important than ever. A variety of factors may contribute to low consumption, including cost and convenience. A recent study revealed one easy solution: frozen.
The University of California-Davis (UC Davis), in partnership with the Frozen Food Foundation, conducted an in-depth study to evaluate the nutrient content of eight commonly-purchased frozen and fresh fruits and vegetables:
The study analyzed vitamins B2 (riboflavin), C and E, and B-carotene (a precursor to vitamin A); the minerals calcium, magnesium, zinc, copper and iron; dietary fiber; and total phenolics (health-promoting plant compounds).
Results reveal that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts.
This research adds to the growing body of evidence that supports the important role frozen fruits and vegetables can play to help Americans meet daily intake requirements. Frozen fruits and vegetables offer consumers convenient, affordable and easy to serve options that help simplify meal preparation. Plus we are able to save money by buying frozen.
We LOVE our crockpot around here. I mean we really love it. We use it no less than 3-4 times per week in the fall and winter.
Freezing is simply nature’s pause button. Frozen fruits and vegetables are picked and frozen at their peak ripeness, locking in the nutrient value at the point of freezing. We actively use a variety of frozen foods in our everyday cooking.
This crockpot winter stew is one of our new favorites. It is hearty and spicy.
CROCKPOT WINTER STEW
- 1/8th cup Extra Virgin Olive Oil
- 2 med onions, chopped
- 1 1/2 cups chopped celery
- 4 med carrots (we used heirloom purple, white, and orange), chopped
- 1 cup of frozen red bell peppers, chopped
- 1 jalepino pepper, seeded and chopped fine
- 6 cloves garlic, chopped
- 1/2 pound fingerling potatoes, sliced 1/2 inch thick
- 1 1/2 pounds chicken breast, chopped into 3/4 inch pieces
- 1 tbsp chopped thyme
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 1/2 tsp paprika
- 2 tsp pepper
- 1 tbsp kosher salt
- 3 cans (medium) fire roasted chopped tomatoes
- 2 cups chicken broth
- 2 cups frozen green beans
- 1 package of Applegate Farms turkey Andouille sausage, sliced
- 1 pound frozen peeled and devained shrimp (we used Trader Joes)
- In a crockpot on saute setting, add the oil, onions, celery, carrots, bell peppers, jalepino pepper, garlic, and potato. Saute until the veggies begin to sweat and soften.
- Add the chicken and saute for a few minutes more. Then add all of the herbs and spices, saute for 30 seconds, and turn the crockpot to low setting.
- Add the tomatoes, chicken broth, and green beans.
- Cook for around 6 hours.
- Add the sausage and shrimp and cook on low for an additional 30 minutes.
- Eat and enjoy crockpot winter stew.
ABOUT THE FROZEN FOOD FOUNDATION
The Frozen Food Foundation is a not-for-profit organization dedicated to fostering scientific research, public awareness and industry education regarding the nutritional and safety attributes of frozen foods for the benefit of the common good.
The Frozen Food Foundation is affiliated with the American Frozen Food Institute (AFFI), and is a separate entity organized under section 501(c)(3) of the Internal Revenue Code.
It is governed by a board of directors that oversees both a Scientific Advisory Council and a staff responsible for the day-to-day operation of the foundation, as well as the content found on this website.