Before eating, cook thoroughly to at least 160 degrees. Keep frozen until ready to cook. Adjust cook times and heat settings as needed. Refrigerate leftovers. Stove Top: Heat ¼ cup to a boil in a 1 quart saucepan. Add vegetables. Cover; cook over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked. Drain. Microwave Oven: Pour vegetables and 2 tablespoons of water into a 1 quart round microwavable casserole dish. Cover; microwave on high 3 ½-4 minutes, stirring halfway through cook time, until thoroughly cooked. Uncover carefully, avoid steam and drain. Do NOT microwave in bag.
