If you have to turn to canned or frozen dinners on occasion, dump in
extra frozen sliced veggies.
Not exact matches
-2 medium beets, peeled and cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus
extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or
frozen peas, quickly blanched and refreshed - salt and black pepper to season
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if
frozen 1 + 1/2 cup
extra sharp cheddar cheese, shredded 2 large tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
Freeze any
extra slices and thaw by toasting them on a tray in the oven.
I took a
frozen banana out of the freezer (we save for smoothies when they get to dark to eat fresh) put a
slice of banana on each cookie and then baked for 9 minutes (I cooked 1
extra minute in my oven because of the banana)
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus
extra if needed * 1/2 large onion, thinly
sliced * 1 cup
frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
3 tablespoons
extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used white and baby portobello) 1 1/2 cups
frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
1 medium head cauliflower, cut in 1 inch pieces Olive oil Salt 3 ounces thinly
sliced prosciutto or pancetta 1 pound orecchiette pasta 1 cup
frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano cheese, plus
extra for serving Freshly ground black pepper
1 block of firm or
extra firm tofu, drained and pressed (see notes below) 1/2 cup of chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame,
frozen with no need to defrost 3 spring onions, trimmed and
sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons
extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms,
sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup
frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
Then refrigerate — or
freeze it if you'd like
extra firm bars —
slice them and eat «em up.
Slice thinly for recipe and
freeze extra unsliced pork for future recipes.
1 can organic black beans, rinsed Equivalent amount of
frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered
extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of
frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered
extra virgin olive oil
1 pkg
frozen Spinach & Artichoke Dip 2 cups
sliced fresh mushrooms 1 small shallot chopped fine 2 tsp
Extra Virgin Olive Oil 1 pkg Wheat Spaghetti 1 to 2 cups chopped left over cornish game hen -LRB-...
1 pkg Nasoya ®
Extra Firm Tofu, or Nasoya ®
Extra Firm Twin Pack, or Nasoya ® Organic
Extra Firm TofuPlus, rinsed and patted dry 2 tbsp mayonnaise or vegan mayonnaise 1 pkg (10 oz)
frozen chopped spinach, defrosted and drained well 1 tbsp Italian seasoning 1 large eggplant, end removed,
sliced thin lengthwise Olive oil or olive oil spray 2 cups spaghetti sauce
4
frozen bananas (about 4 cups
sliced) 1/3 cup (80 ml) unsweetened almond milk 2 fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus
extra for serving pinch of sea salt fresh berries, for serving
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or
sliced 1/2 cup snow peas, trimmed, or shelled peas (
frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box
extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus
extra for garnish 1 1/2 cups (201 g) fresh or
frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly
sliced scallion 2 small avocados, pitted, peeled, and
sliced or chopped (optional)
Ingredients: 2 - 3 thick
slices of Day Old Bread, crusts removed (about 2 cups) 1/2 cup Cream 1 box (10 ounces)
frozen chopped Spinach or 1 large bunch of fresh Spinach, blanched and chopped 1/2 cup Pine Nuts 1/4 cup Sun - dried Tomato Halves (6 - 7 halves) packed in olive oil, drained and chopped 4 large Garlic cloves, minced 1/4 cup freshly grated Parmesan Cheese 1/4 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 cup
Extra Virgin Olive Oil Makes about 2 cups of saucePrintable VersionSoak the bread in the cream until it is completely soft, about 1 hour.
Yield 2 servings Ingredients 1/2 cup sorghum 2 cups water Kosher salt 2 cups arugula leaves, washed 3 large radishes,
sliced into thin rounds 1/2 cup cider vinegar 3/4 cup
frozen peas, thawed Ricotta salata Fresh mint leaves Black pepper
Extra virgin olive oil
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons
extra 2 cups thinly
sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly
sliced 2 Portobello mushrooms, thinly
sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup
frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
These cakes often
freeze really well too, so you can stock up any
extras for those times you just need a
slice of cake and a cuppa, quick smart.
Good choices include veggie sticks with a low fat dip, fruit
slices frozen for
extra crunch, air popped popcorn, pretzels, whole wheat pita chips with hummus or low fat cheese
slices.
1/2 -1 cup almond milk (use less for a thicker consistency) 1/2 cup cauliflower, steamed and
frozen 1 tablespoon cacao powder or unsweetened cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana,
sliced and
frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein powder (optional) Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with dark chocolate shavings or more cacao nibs for an
extra decadent smoothie
I
froze the
extras and for another dinner,
sliced them, garlic buttered them and baked until crusty.
What you need: moscato watermelon
slice soda (limited addition for summer) 2 bags of
frozen fruit (keeps the drink
extra cold) Pour half... READ MORE
1 pound of white turkey meat (cooked thoroughly, and doing this in a slow cooker does the trick) 1 pound
extra lean ground beef 1/2 cup cooked brown rice 1 cup of oats Warm water for the oats 1/2 cup raw carrots,
sliced 1/2 cup kale 1/2 cup celery 1/2 cup cottage cheese 1/2 cup
frozen mixed vegetables, such as peas, broccoli and green beans 1 teaspoon alfalfa powder A pinch of parsley 1 capsule of flax seed oil 3 tablespoons unsalted beef broth
2 tbsp
extra virgin olive oil 2 medium Yukon Gold potatoes, cut into 1/2 - inch cubes 2 large carrots,
sliced in 1/2 - inch rounds 1 celery stalk,
sliced 1 medium onion, chopped 2 garlic cloves, finely chopped 1 cup fresh or
frozen peas (add
frozen after cooking other ingredients) 1 cup fresh or
frozen corn kernels (add
frozen after cooking other ingredients) 1/2 small head broccoli, cut in bite - size pieces 3 cups fresh or 1 cup
frozen spinach (add
frozen after cooking other ingredients) 1 cup uncooked barley 1 6 oz.