I’m writing my first post of 2025 on a very cold day in the middle of a snow and ice storm. Roads and businesses are closed.  Power lines are down and much of Southern Illinois is without electricity.  This is a perfect day to get started on my foodie project for the new year.  I’ll be posting about all the ways I am using the produce I froze in the summer and fall last year.  I deliberately filled my freezer so I wouldn’t have to do much grocery shopping during the winter, but more importantly, so I could have the same delicious vegetables and fruits off-season that I enjoy in-season! 

I care about the nutritional value in fruits and vegetables.  Many studies show that there is very little loss of nutrients in frozen fruits and vegetables. In fact, it is possible that frozen vegetables contain a higher level of nutrients than those found in fresh vegetables purchased at the supermarket.  It is all about the fact that fruits and vegetables are often picked before they reach peak ripeness, so they can ripen as they are being transported to supermarkets.  My pantry is also full of lots of canned fruits and vegetables, and until I became an empty nester, I practiced canning and preserving just like my mother and grandmother had!

My blog posts for the upcoming months are going to include lots of the foods that I have frozen with wintertime in mind!

I almost always prepare a menu including fish for Christmas Eve.  This is a simple way to prepare Mahi Mahi. 

Mahi Mahi with Creamed Zoodles and Shrimp

Thaw the fish and pat it dry with a paper towel.  Brush it with avocado oil and season it with lemon pepper and parsley.  Drizzle a little avocado oil in a sheet pan and air fry the fish for about 12 minutes at 350 degrees.  No need to turn it over. The size and thickness of the fish will determine the time needed. 

My zoodles came right out of the freezer.  Dip them in cold water and they immediately thaw.  Press all the water out of the squash and let them continue to drain on a paper towel.

In a skillet, melt 2 Tablespoons of butter and sauté peeled deveined shrimp.  I cook for one person, but you can plan on using 6 large shrimp per person.  Make the cream sauce by making a slurry of 1 cup of half and half with 1 Tablespoon of cornstarch.  Before adding the slurry to the skillet, sprinkle ¼ cup of grated dry parmesan cheese to the skillet and stir it around.  Gently pour in the half and half and bring the skillet to a simmer. While simmering, add the zoodles.  The shrimp and the zoodles will release some water into the sauce.  If it isn’t as thick as you’d like, simply make a little more slurry of cornstarch and half and half and add small portions to the skillet until it reaches desired consistency.

This recipe for one serving can be adjusted for more servings.  It is very simple and delicious. 

How to Freeze Zoodles?

This is such an easy process!  Make your zoodles.  Do not wash them.  Just drop them in a freezer container and freeze them.  I froze mine in 2 cup containers.  They will retain their flavor and will retain most of their texture.  Zucchini is a vegetable that is known for absorbing the flavor of whatever you add to it!