I always feel guilty whenever I turn to the freezer to feed my two sons but so often we are running to or from something that it is hard to make a fresh meal even though I usually have vegetables in the crisper. The biggest hurdle for me seems to be chopping. So this weekend, I diced a bunch of different vegetables and put them in glass containers in the fridge. If I don't use them all, I will move some to the freezer in baby food jars. That way I can thaw them out in one portion at a time.
This time, I included yellow, red and green peppers, zucchini, onions and butternut squash. But it could be anything, asparagus, beets, parsnips, whatever. I figure I can throw them quickly into a little olive oil and saute them to put into mini frittatas, fold into a crepe or quesadilla, or throw into a quick omelet. They will also go well with macaroni and cheese or even pasta. It seems like a quick and easy way to get a variety of vegetables into dishes all week and easily whip up a fresh meal.