Give your child two plastic containers and some beans,
small dry pasta, or rice.
Not exact matches
2 teaspoons olive oil 1
small onion, diced
small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon
dried thyme 1/4 teaspoon
dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup
dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
1 cup fusilli (or any tight spiral
pasta) 2 tbsp olive oil 1
small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2 tsp
dried oregano 1/2 tsp raw sugar 1/2 tsp sea salt fresh black pepper to taste
Ingredients: 2 tablespoons olive oil for frying 1
small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of
dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour)
Pasta of your choice — I have used linguine
4 cloves of garlic, peeled 4
small shallots, peeled 1
small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot
pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g
dried penne
pasta fresh thyme - and thyme flowers
Add a
small amount of the
pasta cooking water if the mixture is too
dry, to your desired sauce consistency.
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1
small) 1/2 cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups
small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked
small seashell
pasta 2 teaspoons
dried sage 3/4 teaspoon
dried thyme
15 minutes at 350 with the
small amount of liquid doesn't seem like enough to cook
dry rotini, but Hubby doesn't like overcooked
pasta, so I want to do this right.
can canellini beans, drained and rinsed 2 cups cooked (1 1/3 cups
dry)
small pasta (I used whole wheat mini shells) 8 - 10 oz.
Pasta and Salads: Chop up sun
dried tomatoes into
small pieces and toss them into penne with chicken for a flavorful and simple meal.
Ingredients 16 oz box
pasta, I used
small shells 2 Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp
dry mustard powder 1/4 tsp red pepper optional 1/8 -1 / 4 tsp Black Pepper 2 cups freshly grated cheddar cheese * Salt to taste
1 cup
dried white or red kidney beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1 cup) fresh green beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or
small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2 cup) 1
small yellow squash, diced (about 1/2 cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup
small pasta shape Pinch of kosher salt, if needed
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups
small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
boneless, skinless chicken thighs or breast * Kosher salt and freshly ground black pepper 3 carrots, peeled and
small diced 2 celery stalks,
small diced 3 cloves garlic, minced 1 yellow onion,
small diced 1/2 teaspoon Italian seasoning 5 cups chicken broth 3/4 cup
dry orzo
pasta 1 rosemary sprig 1 lemon, juiced 2 Tablespoons chopped fresh parsley
8 ounces angel hair
pasta [I use Barilla Plus] 1/4 cup olive oil, divided 1/4 cup
dried bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons grated parmesan cheese 3 large or 5
small cloves garlic, minced Juice of 1 lemon
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into
small pieces (I used Quorn tenders) 8 ounces, fideo
pasta or angel hair
pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted
dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Refreshing the
dry pasta shelf are companies of all sizes — ranging from the likes of The Kraft Heinz Company and Barilla America to
small players such Free to Eat Inc., Los Angeles, Upton's Naturals, Chicago; and Pamela's Products Inc., Ukiah, Calif..
2 carrots, chopped 1
small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup
small orzo
pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
1/2 pound
dried elbow
pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2
small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
2 carrots, chopped 1
small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican red chile powder 1/2 cup
small orzo
pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
McCoy also recommends freezing bigger dishes like baked
pastas or casseroles in
smaller portions so they're easier to heat up; an entire pan of frozen lasagna will take a long time to reheat all the way through, and risks its edges
drying out while the center heats.
1/2 pound
dried elbow
pasta 1 cup crumbled feta cheese 1/2 cup grated Jack cheese 1/2 cup grated Pecorino cheese 2
small shallots, minced 1 cup thawed frozen chopped spinach, thoroughly drained 3/4 cup canned artichoke hearts, drained and quartered 2 cups Mac Sauce (recipe follows) 1/2 cup panko (Japanese bread crumbs)
Serving sizes for starchy carbohydrates: bagel 1/2
small, bread 1 slice, cooked cereal 1/2 cup, 4 - 6 crackers,
dry cereal 3/4 cup, 1/2 English muffin,
pasta 1/3 cup, pita 1/2 large or 1
small, rice 1/3 cup, one 6 - inch tortilla
8 ounces
dry brown rice
pasta 2
small zucchinis or other summer squash 2 cups fresh basil 1/2 teaspoon salt 1/2 teaspoon garlic granules 1 tablespoon tahini
For this one, I tossed in chopped celery, onion, carrot, a few cloves of garlic, 1 link of spicy Italian sausage, 1 can of white beans, 1 big can of diced tomatoes,
dried rosemary, kale, broth and some
small pasta shells to make it more of a meal.
Beware of this and just share
small amounts of: Apple Apricot Banana Bread Broccoli Carrot Cauliflower Cereal Cheerios Cheese Chicken Broth Chicken Croutons
Dried Fruit Egg Green Bean Nut Butter Oatmeal Orange Slices
Pasta Peaches Peanut Butter Potatoes Rice Tomatoes Turkey Wheat Germ