This Cottage Pie recipe is excellent to use for big families
by cooking in bulk and freezing the portions.
Not exact matches
We save money
by buying
bulk,
cooking staples from scratch, growing produce
in season, and minimizing consumption of shortcut «cheats» like vegan cheese.
Note: you can
bulk this soup up
by blending
in cooked chickpeas or
cooked red lentils to the pot of
cooked tomato soup.
We save a lot
by buying
in bulk, and since we use it to
cook,
in recipes and as a skin lotion
by itself, it never goes to waste!
We will only use Unrefined, organic coconut oil
in cooking, but a cheaper expeller pressed oil could be used
in skin recipes to save money (though
by ordering
in bulk, we still get the good stuff for cheaper than the expeller pressed
in the long run!).
I buy mine
in bulk and batch
cook them, freeze them
in an airtight and then take them out & place them
in her lunch box ok... or mine LOL the night before and they are thawed and ready for consumption
by lunch time.
1 bunch kale, stems cut and chopped 8 oz
cooked salmon, fresh or canned 1 c grape tomatoes, cut
in half 1 green apple, chopped 1/3 c naturally sweetened cranberries, like this one
by Made
in Nature 1/3 c chopped pecans, (I buy them
in bulk from Food To Live) 1/4 c blueberry balsamic vinegar (or other choice of vinaigrette) 1/8 c good quality olive oil
You can add more
bulk to pumpkin
by cooking up plain oatmeal to mix it
in.