Wednesday – National Frozen Food Day!!

Apparently March 6th is National Frozen Food Day!

national frozen food day

National Frozen Food Day celebrates all those yummy foods and snacks in your freezer. Sure, the invention of the freezer made this day possible. But, the methods and techniques of  preparing and freezing foods is what makes frozen foods taste great, look great and store in a frozen state until you need them.

Imagine how your busy life would be if you didn’t have a frozen dinner to pop into the microwave in between a late day at work and your evening event.  You’d have to stop and make a dinner from scratch!

Thanks to the frozen food industry, you can (and should ) celebrate Frozen Food Day in true frozen food manner:

Start your day with by popping a frozen breakfast into the microwave.

  • For lunch, select among a wide array of frozen lunch treats.
  • Take a trip to the grocery store to buy some frozen food, any will do.
  • Dinner: If you are in a hurry, you’re in luck. The selection of dinner entrees is seemingly endless.
  • Snack time is the perfect time for ……ice cream!

Did you know? Frozen foods first hit store shelves in 1930 in Springfield, Ma. Who developed the process? …… Clarence Birdseye.

Origin of “National Frozen Food Day”:

Congress, by Senate Joint Resolution 193, designated March 6, 1984, as “Frozen Food Day” and authorized and requested the President to issue a proclamation upon this occasion.

In Proclamation #5157, President Ronald Reagan said: “Now, Therefore, I, Ronald Reagan, President of the United States of America, do hereby proclaim March 6, 1984, as Frozen Food Day, and I call upon the American people to observe such day with appropriate ceremonies and activities.” And, so this became a true National day of recognition and celebration.

I had to smile last night, my hubby came home late and so I had set aside his dinner for him – the Pasta with Chicken & Pea Pesto.  The very first comment he made was how green it was!  I told him no matter the colour it is very tasty.

BREAKFAST
Turkey Bacon Cheddar Eggwich (7 Points Plus)
Fresh Pineapple (0 Points Plus)

Turkey Bacon Sandwich

Who knew this morning when I popped my Turkey Bacon Cheddar Eggwich in the microwave that I was celebrating National Frozen Food Day!!  These microwave so nicely and still taste really fresh.  This is definitely one of those recipes that is a keeper.

LUNCH
Pasta with Chicken & Pea Pesto (8 Points Plus)

Banana (0 Points Plus)

There was a portion of the Pasta with Chicken & Pea Pesto to set aside for lunch, so that is what I had today.  I am really liking the way these menu plans, give you planned leftovers for lunch.  Not only economical but time saving too!  Thank you Slender Kitchen.

DINNER
Maple Mustard Chicken Breast (5 Points Plus)
Roasted Vegetables (0 Points Plus)

I had a lot of different vegetables in the fridge, so I decided to make some roasted vegetables to go with the chicken.  I was using the oven for the chicken anyway.  I had planned to do some brown rice, but to be honest there were so many yummy veggies I didn’t bother.

Roasted Veggies

I lined a cookie sheet with parchment paper and laid out my veggies – cut up cauliflower, broccoli, diced butternut squash, red onion, grape tomatoes and some asparagus.  What a lovely mixture of flavours and colours.  I sprayed with some cooking spray and sprinkled with some Italian seasoning.

The chicken needed 40 mins to cook, so I cooked the chicken for about 15 mins and then added the veggies to the oven.

It smelt delicious and I have a portion to look forward to for lunch tomorrow.

Maple Mustard Chicken Breast

While dinner was cooking I got tomorrow’s breakfast ready – brown sugar pecan overnight oatmeal,

Maple Mustard Chicken (5 Points Plus)

Serves 3

  • 3 4oz Chicken Breasts, boneless, skinless
    1/3 cup Whole Grain Mustard
    3 Tbsp Maple Syrup
    2/3 Tbsp Rice Wine Vinegar
    2/3 Tbsp Fresh Rosemary, minced

Preheat oven to 400 degrees. Liberally spray a baking dish with cooking spray. (6” x 6”)

In a small bowl, wish together the mustard, maple syrup, vinegar and thyme.

Place your chicken in the baking dish and season with salt and pepper. Pour the sauce over the chicken and rub in.

Bake for 30-40 mins. Let rest for 10 mins before serving and cover with additional sauce.

Two servings are dinner. One serving is for lunch tomorrow.

EXTRAS

Brookside Mini Bag (2 Points Plus)

Sweet & Salty Popcorn (4 Points Plus)

DAILY TOTAL

26 Points Plus

 

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