I want to be able to easily/lazily make dinner, without having to worry about things going bad in my fridge.

Frozen veggies? If you're a stickler for fresh I find steaming stuff in the microwave is pretty painless. I put veggies in a tupperware container with a little bit of water in the bottom and microwave for a few minutes (depending on how quick they cook) then seal the lid on tight to finish cooking.

I need a better way to get both real food and vegetables into my diet. I am too lazy too cook. I was looking into those "go make dinners at a place in the suburbs" things, but although there are a few different varieties, they all are just the entree. So like, you can make lasagna, or pork tenderloin, you would still have to buy and make the veggies.

Although I love Sous Kitchen, I even find that in the dishes with veggies (curries, stir fries, etc.) they never have enough. Of course, I only recently found out that you can add as much as you like of anything (except the protein), so now I will just double the veggies.

Trader Joe's has a number of frozen veggie mixes that don't have much added to them (if anything). Frozen veggies are almost as good as fresh nutrition-wise (and sometimes even better depending on where your fresh veggies are sourced). I particularly like Greens with Envy (a mix of broccoli, spinach, green beans, edamame, and I don't know what else). I keep some of those on hand as quick sides.

This single gal is a big fan of the frozen veggies.

Nuke 'em, cheese 'em, eat 'em.

Hmm. Maybe I just need good things to DO to the frozen veggies? They seem so....bleh, alone. THough that one mix from TJ's does sound good. I still haven't been to TJ's in Seattle, though there's one not tooo far away.

The Sous Kitchen place sounds YUM, Meghan, I looked at the menu!

The Sous Kitchen place sounds YUM, Meghan, I looked at the menu!

I've already converted 4 people in my office! We all go together now.

And I agree that your average frozen veggies seem blah, but some of the TJ's mixes have enough variety that they work for me. And sometimes I'll add red pepper flakes, hot sauce, garlic, or other, depending on what I'm serving them with.

Barbara Kingsolver converted me (at least temporarily) to buying greens (esp. red chard, yummm) at the farmer's market. My idea of "cooking" frequently is opening a container of something and heating it, but really, I've come around to it's not much more work to wash, cut up, and steam some chard or other veggie. I switched to a small stainless steel frying pan for steaming because, more surface area, goes faster.

Java Cat, if your friend has any tips, I'd love to hear them.

Email sent.

meara, here is what I often do for lunch before going to work: Place a portion of frozen meat (fish fillet, or a couple of chicken breast tenderloins, or a small pork chop) into a glass pie plate; dump a bag of frozen veggies (stir-fry mix, or whatever) on top of that; Cook for 5-6 min, then turn the meat, and stir the veggies, and cook for another 2-4 minutes; At the end of the cooking process, add sauce of the day - Thai Peanut sauce, Szeschuan, Catalina dressing plus hot sauce, Ranch Dressing, or butter and lime juice, or whatever exciting bottle of sauce I have brought home from the grocery store.

Grrr.... The interwebs hate me tonight. Half the pages I'm going to won't open for me. Maybe I'll try a different browser.

Oh snap. Looks like we might be going to the tattoo parlor Friday to figure out how much my compass will cost and make an appointment to get INKED!!!!

Woo, Suzi! Are you going into the city for it?