My family loves coleslaw and salads and I make them often BUT not with mayo or salad cream. I dress them with a little oil and vinegar and then serve them up. If they prefer, they can add mayo or salad dressing to their portion on their plates.
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This is so frugal and easy! Put a big plastic container in the freezer and every night after dinner put the tiny bit of leftover veggies and/or potatoes that you usually throw in the garbage in the container, juice and all.
Know how we chop off ends of veggies or ditch salads or refrigerator veggies that are less than fresh looking but still good? Well, if you don't freeze them for future soup, consider juicing them now in your food processor or blender.
Whenever I have leftover vegetables, especially when it is only a small amount, I put them in a 2 pint plastic container with a lid. I always keep this container on a shelf in my freezer, so it is very convenient.
When you have a variety of vegetables on their last legs but not enough of any one to make a full dish, chop them all up, throw them in a roaster, coat with a light layer of oil and seasoning.
When I have just a small amount of vegetables or gravy left over, I put them in a container and freeze them. When I make soups or stews, I add this container (or containers). I do the same thing with some leftover juices like V8 or tomato juice, makes for a hardier stew.
If I have less than one serving of cooked vegetables left, they go into an omelette. When I have 1-2 cups left over, they get minced and added to meat loaf, burgers, or poultry stuffing.
When you have small amounts of soft veggies left over (squash, potatoes, etc.), add them to an egg and cornmeal, make into patties and fry in skillet.
Extra cooked squash can be frozen in ice cube trays, then added to soups and stews for additional nutrition.
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I seem to have vegetables go rotten in my fridge before I can eat them. I usually purchase broccoli, carrots, onions (not in the fridge), green peppers, and celery. Does anyone have a recipe that I can use all of these in and maybe suggestions for more veggies that will last in my fridge for at least three days? I am trying to lose weight and would like to have this for lunch if possible.
By Elizabeth C
Chop whatever veggies you have, add a can of diced tomatoes, some beef or chicken broth garlic and onion powder, sweet and low to taste, and if you wish, some rice or ramen noodles. Cook until veggies (rice) are tender. If you use ramen noodles, add for the last few minutes. Salt and pepper to taste. Hints: I always use zucchini in my soup, and will add chopped chicken or browned, drained ground beef, which I keep in my freezer. If I use beef broth, I add a can of beans for fiber.
Any stir-fry can use those veggies, all together or in any combination, and it's a healthy option. Heat your wok or large skillet and add a tiny bit of oil - just enough to help the veggies get that golden brown tone. Chop them into pieces that are about the same size (grate/shred the carrots), toss them in the hot pan and stir until they are crisp-tender.
You can add a little chicken or other meat, as well as your favorite sauce, or just season them with a little salt & pepper, garlic/onion powder, or your favorite spice. You can also toss in leftover rice and, at the last minute, stir in a beaten egg and some soy sauce for fried rice.
I had the same problem until I purchased Debbie Meyers Green bags they really work! I also started breaking up the large bundles of veggies at the store taking half the amount and leaving the rest. Once home I wash them, dry them & put them in the Green Bags - they last almost two weeks. The Dollar General in my area now carry Green Containers that are supposed to do the same thing but I haven't tried them. Good Luck!
Pureed and frozen veggies can be added to future recipes, adding nutrients, flavor, and sometimes a bit of color. They can also sometimes be used to replace some of the liquid called for in a recipe. This is a page about puree and freeze excess vegetables.
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Hate throwing away those leftover veggies? Don't! Start a container in the freezer and freeze any leftovers.
I receive a lot of praise over my varied and really good "homemade" vegetable soup.
When I have a tablespoon of vegetables left at the end of a meal. I freeze in a whipped topping bowl in the freezer part of the refrigerator.
I found a great way to use leftover cooked vegetables. I liquify them in the blender and then add them to my tomato sauce. It adds vitamins, but does not change the flavor.