Eastside Make-Ahead Mamas

Super Quick Loaded Baked Potato Omelet

noreply@blogger.com (Jessica Finger) — Thu, 19 Jan 2012 18:41:00 +0000

At least once a month I serve loaded baked potatoes and soup for dinner because it's a fast and easy meal during the work week. Hold the bacon bits, and it also makes a good meatless Monday meal. The only problem is that my 3 year old usually only eats a few bites of her potato and I end up with almost an entire left over loaded baked potato. This morning, due to all of the snow, I decided to get a little creative and made an omelet out of the left over baked potato. My daughter and husband had seconds because they liked it so much. Here is what I did:

Ingredients:
3/4-1 left over loaded baked potato-sour cream, cheese, bacon bits, chives, skin and all
4 eggs beaten
1 T olive oil

Directions:
Mash up the left over potato making sure to break the skin up into little pieces.
Beat 4 eggs until fluffy
Mix the potato mash in with the beaten eggs

Meanwhile, heat a skillet with the olive oil on medium high heat. Once the oil is hot, add the egg and potato mixture. Let it sit and cook for 3-4 minutes. Once the edges are solid, flip the omelet and add shredded cheese to melt on top. If desired, the omelet is really good topped with sour cream, chives and bacon bits. This recipe makes 4-5 servings.

noreply@blogger.com (Karina) — Fri, 16 Dec 2011 04:36:00 +0000

Slow Cooker Chicken Risotto (8 servings)

INGREDIENTS
2 1/2lb boneless skinless chicken breasts, cut into cubes
2 finely chopped onions
1 cup shredded carrot
2 cloves of garlic, finely chopped
4 cups water
4 cups uncooked instant white rice
4 tbs butter or margarine
2 cans (10 3/4 oz) condensed cream of chicken soup
1 cup grated Parmesan cheese

DIRECTIONS
In 5 to 6-quart slow cooker, mix the chicken, carrots, onions, garlic, and water. Cover; cook on Low heat setting for 6 hours.

Increase heat setting to High. Stir in instant rice and butter. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until heated.

Beer Braised Chicken and Onions

noreply@blogger.com (Ann) — Mon, 12 Dec 2011 02:21:00 +0000

5-6 Chicken thighs bone-in, skin on
Allspice to taste
Salt and Pepper to taste
1 pound Onions finely sliced
1.5 Tbs Dark Brown Sugar
3 Bay Leaves
1 Tbs Spicy Mustard
1 cup Beef Broth
2 cups good quality Porter or Stout
2 Tbs. Red Wine Vinegar

Season thighs on both sides with allspice, salt and pepper. Fry skin side down (no need to use oil) first for 4 minutes on medium-high heat; flip and fry for another 4 minutes. Remove from pan and set aside.
Stir onions into pan with drippings. Turn heat down to medium. Sprinkle onions with brown sugar and salt and pepper to taste. Cover pan and cook for ten minutes, stirring occasionally.
Stir in mustard and bay leaves. Place chicken on top of onions, skin side down. Pour broth, beer and vinegar over chicken. Simmer for ten minutes, covered.
Remove lid, and occasionally turning chicken continue to cook until chicken is done and sauce is reduced.
Freeze. This can be re-heated in the microwave quickly for an easy main course. Enjoy!

Cottage Pie

noreply@blogger.com (Ann) — Tue, 11 Oct 2011 02:50:00 +0000

Cottage Pie

1 Tbs butter (or substitute)
1 tsp oregano
Salt and pepper to taste
1 chopped onion
2-3 shredded carrots
1.5 pounds ground beef, cooked, drained
1 can corn
3 cups gravy
2 pounds of mashed potatoes

Saute the onion and carrot in the butter with the oregano and salt and pepper. When done, mix with the cooked ground beef, corn and gravy. Pour the mixture into the bottom of an 8x8 baking dish and top with mashed potatoes. Bake at 400 degrees for 20-30 minutes until potatoes are golden and meat filling heated through. To bake from frozen, add 10-15 minutes to the cooking time.

As a post script, I cooked this one up last night and was concerned about the texture of the meat being too tough. I think this may have been the result of cooking such a large volume at one time since there were a lot of juices the meat ended up giving off and then stewing in. I don't think you will run into this issue with a smaller batch.

Creamy Pepperjack Chicken

noreply@blogger.com (Kim Miller) — Mon, 10 Oct 2011 03:25:00 +0000

This dish is one of the most customizable I have ever known, so have fun and go crazy with it!

Ingredients

6 chicken breast halves, cubed

1/2 onion, sliced

2 cloves minced garlic

1/4 tsp black pepper

1/2 tsp red pepper flakes

2 family size cans condensed cream of mushroom soup (do not add water!)

10 slices pepperjack cheese

Make-Ahead Preparation

In a large skillet, cook chicken. I prefer to cube it and add half an onion and minced garlic with black pepper and red pepper flakes. (These aren't in the original recipe.) I don't add salt because the soup has plenty. Drain liquid. Place in freezer bag or container.
Add soup to freezer container; freeze.
Place cheese slices in a freezer bag or container and freeze with other ingredients.

To Serve

Thaw in refrigerator; or run cold water over bag to thaw. (If using this second method, add 10 minutes to your baking time in the next step.)
Place chicken/soup mixture in a 9x13 baking dish. Bake at 350 for fifteen minutes.
Top with cheese slices and bake for another fifteen. You will be halving the last two slices to cover the whole dish.

Serve as a hearty soup or spoon over rice or pasta. We like it over jasmine rice.

White Chicken Chili

noreply@blogger.com (Susie Goodwin) — Mon, 10 Oct 2011 00:22:00 +0000

This is a great chili for the upcoming cold weather. I love to pour my chili over fresh cornbread!!

Ingredients

1 1/2 pounds of chicken, cut up into cubes

1 Tbsp olive oil

1 red pepper, chopped

1 yellow pepper, chopped

1 (4-oz) can, chopped (can substitute fresh chilis)

8 green onions, thinly sliced

3 Tbsp butter

1/4 cup flour (can substitute 2 Tbsp cornstarch for gluten-free preparation)

2 cups chicken broth

2 (14-oz) cans white northern beans

1 clove garlic, minced

1/2 tsp ground ginger

1/2 tsp salt

1/2 tsp dried sage

1/2 tsp ground cumin

1/2 tsp pepper

Make-Ahead Preparation

In a medium skillet, heat the olive oil over medium heat. Add chicken and saute until cooked through. Remove from pan.
Saute onion, red and yellow pepper, chili peppers, and garlic in the same skillet. Return the chicken and add ginger, salt, sage, cumin, and white pepper. Mix thoroughly. Allow to cool, and transfer to freezer bag or container; set aside.
In a separate dish or pan, melt butter and add the flour to make a roux. Whisk in the chicken broth. Stir this mixture into the freezer container with the sauteed vegetables and chicken.
Add the beans with the liquid to the freezer container. (If you like it thicker I suggest that you don't put in the liquid from the beans.) Seal and freeze.

To Serve

Stovetop: Thaw in refrigerator. Bring to a simmer in a medium pot. Simmer for 15-20 minutes and serve.
Slow Cooker: Can cook from thawed or frozen. Place meal in slow cooker and cook on high for 4 hours (or low for 6 hours).

Winter Squash Chili

noreply@blogger.com (Jessica Finger) — Mon, 03 Oct 2011 02:40:00 +0000

It's been awhile since I've posted any recipes, so it's about time that I contribute. Speaking of time, it is now the time of the year to start thinking about using squash in weekly meal planning. Here is a great recipe that I got from a squash farmer a few years ago; every time I make it, I just can't get over how easy and tasty the recipe is.

Ingredients
2 Tbsp olive oil

1 medium onion, diced

2 cups celery, sliced

2 cups carrots, sliced

1 clove minced garlic

3 cups cubed squash

3 Tbsp chili powder

2 (14-oz) cans stewed or diced tomatoes

2 cans undrained black beans

1 (4-oz) can mild chopped green chilis

4 cups chicken broth (or vegetable broth)

Make-Ahead Preparation

Heat olive oil in a medium skillet. Brown onion, celery, carrots, and garlic. Place in plastic freezer bag.
In a second freezer bag, combine remaining ingredients. Add both freezer bags to another bag (so they don't get separated in the freezer), label, and freeze.

To Serve

Combine all ingredients in a stew pot. Simmer on low for 30 minutes (or longer if cooking from frozen instead of thawed).

Garnish each serving with cilantro and sour cream; tortilla chips or hot crusty bread are great to add on the side. This recipes yields quite a bit of soup, but luckily, it freezes well so you can have an easy make-ahead meal later.

Enjoy!

Jessica Finger, RD, CD

Chicken and Dumplings

noreply@blogger.com (plankton12) — Sat, 10 Sep 2011 17:46:00 +0000

Ingredients
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup chopped onion
1 cup thinly sliced celery
2-1/4 cups gluten-free biscuit mix (divided; 1/4 and 2 cups)
10 cups chicken broth
2 cups sliced carrots
1 tsp dried thyme
1 Tbsp baking powder
3/4 cup buttermilk
1/4 tsp salt
1/4 tsp pepper

Make-Ahead Preparation

In a large non-stick pot coated with non-stick cooking spray over medium heat, stir chicken and onion about 5 minutes or until chicken is browned.
Add celery, and sauté several minutes longer.
Sprinkle chicken mixture with 1/4 cup flour and gradually stir in broth, carrots and thyme. Bring to a boil, cover and reduce heated, stirring occasionally until chicken is tender, about 20 minutes.
Meanwhile, prepare dumplings as follows: In a separate bowl, combine 2 cups flour and baking powder. Stir in buttermilk and season with salt and pepper.
Drop dumplings into soup by tablespoonfuls. Cover and cook over medium-low heat 15 minutes or until dumplings are done.
Serve immediately, or to freeze: allow to cool to room temperature, then transfer to a freezer container, label, and freeze.

To Serve

Defrost in refrigerator.
Re-heat over low heat in a non-stick pan.

Calories: 307, protein 54g, carbohydrate 35g, fat2g, calories from fat (96) 7, saturated fat 1g, dietary fiber 4g, cholesterol 67 mg, sodium766 mg, diabetic exchange 3.5.

Check out more recipes from the book: Trim and Terrific Freezer Friendly Meals

Cherry Skillet Chicken

noreply@blogger.com (Susie Goodwin) — Sun, 04 Sep 2011 19:35:00 +0000

This chicken is excellent chopped over salad with red grapes, blue cheese, and sunflower seeds. Or try serving over rice.

Makes 3 entrees 4-6 servings each

Ingredients
6 pounds of boneless, skinless chicken breasts
1 1/2 cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 Tbsp white balsamic vinegar or white wine vinegar
3 tsp sugar
3/4 tsp sea salt
wax paper
3 one-gallon freezer bags, labeled

On hand for cooking each entree:
2 teaspoons vegetable oil

Make-Ahead Preparation

Rinse and trim chicken as desired.
Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1 inch thick. Divide chicken evenly among the three freezer bags.
Put cherries in a small bowl and cover with hot water. Let stand for 5 minutes.
Measure 1/2 cup chicken broth, 2 tablespoons vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt into each freezer bag with chicken.
Drain cherries. Divide cherries equally into the freezer bags with the chicken. Seal and gently shake bag to distribute cherries.
Freeze

To Serve

Completely thaw one entree in the refrigerator.
Heat oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side.
Reduce heat to medium-low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes.

Richard's Seafood Pasta

noreply@blogger.com (Devon Thurtle Anderson) — Tue, 30 Aug 2011 13:05:00 +0000

Today's recipe comes via my husband, who had a culinary epiphany one evening when I left him to his own devices with one simple rule: Have dinner for the family ready by the time Bugger (our one-year-old) and I got home from our run. At first I wasn't sure what to expect, but after my husband improvised this recipe, we were anything but disappointed.

Simple Saturday: Pesto Rotini with Smoked Salmon

noreply@blogger.com (Devon Thurtle Anderson) — Sat, 27 Aug 2011 14:11:00 +0000

It's no contest. My absolute favorite Tastefully Simple item is the Dried Tomato & Garlic Pesto Mix, and I use it in everything! Here is yet another way to use this versatile mix to make a fabulous one-dish meal, or a great dish for a buffet-style party.

Ingredients
1 (8-oz) box Ancient Harvest Quinoa Rotelle (or regular rotini pasta)
1/2 medium onion, chopped
2 cups frozen pepper strips (or fresh chopped bell peppers, all colors)
2 Tbsp olive oil, divided (1/1)
2 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
12 oz smoked salmon

Make-Ahead Preparation

Cook pasta according to package directions. Drain, and toss with 1 Tbsp olive oil.
While pasta is cooking, heat remaining 1 Tbsp olive oil in pan over medium-high heat. Add onion and peppers, and sauté until tender (approximately six minutes).
Add Dried Tomato & Garlic Pesto Mix and pasta to pan, and toss.
Transfer to freezer container and freeze. Tip: Salmon can be frozen separately, or chunked and tossed with pasta. Or, consider not freezing the smoked salmon; when vacuum packed, it can be refrigerated for several weeks or even months; check the expiration date on the package.

To Serve

Thaw completely in refrigerator.
In a saucepan, combine pasta mixture and 1/3 cup water. Cover, and warm over medium-high heat, stirring frequently.
Spoon onto serving dishes, and top with flaked salmon.

Prep time: 10 min.
Cook time: 60 min.
Difficulty: Easy
Serves: 6
Serving Size: 1/6 loaf
WW Points+: 7

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Other Recipes You Might Like:
Aunt Laurie's Unrolled Cabbage Rolls
Jack Daniels Glazed Ribs
Apple Cranberry Pork Roast

Pasta Fresca

noreply@blogger.com (Devon Thurtle Anderson) — Tue, 23 Aug 2011 13:24:00 +0000

For busy weeknights, nothing beats the ease of a one-dish meal. This pasta salad, filled with flavorful sausage and all varieties of color (translation = vitamins!) will stash in the freezer for weeks and still deliver a healthy and fresh-tasting meal in minutes.

Simple Saturday: Sweet Pepper Salmon with Garlic Broccolini

noreply@blogger.com (Devon Thurtle Anderson) — Sat, 20 Aug 2011 14:57:00 +0000

It was a glorious summer day, (one of the few we've had in the Northwest,) and we were determined to grill something both delicious and healthy. This grilled salmon and broccolini dinner was a delight, and simple to whip up in just a few minutes!

Ingredients
Salmon:
2 lb wild salmon filet, with skin
1/2 jar (about 2/3 cup) Tastefully Simple Sweet Pepper Jalapeño Jam
Broccolini:
2 bunches broccolini
1 Tbsp Tastefully Simple Garlic Infused Olive Oil
1 Tbsp Tastefully Simple Garlic Garlic

Preparation

In a shallow bowl, combine broccolini, Garlic Infused Olive Oil, and Garlic Garlic. Toss well. Set aside.
Preheat grill on high heat. Spread approximately 1/4 of the jam on meaty side of salmon. Grill, meaty side down, for approximately two minutes until jam begins to caramelize.
Turn grill down to medium-high heat. Flip salmon over so that the scaly side is down. Add broccolini to grill, (on upper rack if available,) pouring any remaining liquids on top. (Careful - pouring too much oil on a hot grill at once can cause it to flame up, so pour slowly.)
Spread approximately 1/2 of the remaining jam on top of salmon. Cover and cook for several minutes, then add remaining jam and continue cooking. Meanwhile, turn broccolini every few minutes so that it becomes tender, and not blackened.
Cook broccolini until tender. Cook salmon until opaque and flaky.

Serves: 8

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Southwest Meatloaf

noreply@blogger.com (Devon Thurtle Anderson) — Tue, 16 Aug 2011 21:50:00 +0000

Done right, meatloaf is a delicious and kid-friendly meal packed with nutrients. Add a Southwestern kick, and suddenly your meatloaf goes from drab to fab in under 60 seconds (or as long as it takes to chop the southwest vegetables, I suppose). Here is a recipe for moist and delicious make-ahead meatloaf that will put an end to the chorus of, "Meatloaf AGAIN?!"

Cabbage Soup

noreply@blogger.com (Devon Thurtle Anderson) — Wed, 10 Aug 2011 03:35:00 +0000

Soups are a great way to get all your vegetables into one delicious make-ahead meal. This soup is loaded with healthy veggies, but also plenty of flavor. Thanks to my mom for this recipe, and for teaching us to eat healthy!

Fill Your Freezer Without Filling Your Day

noreply@blogger.com (Devon Thurtle Anderson) — Fri, 05 Aug 2011 20:50:00 +0000

Today we're taking a break from our usual Simple Saturday post for a special feature!

As you may know by now, our blog is centered around a group of moms who get together once a month to make-ahead freezer meals for our families. We've showed you how we organize our make-ahead parties, and also how to deal with food allergies when making-ahead for a group. But, make-ahead cooking can take a lot of time and planning. So today, we're excited to be a guest author over at Life As Mom, explaining how to Fill Your Freezer Without Filling Your Day!

What are YOUR tips and tricks for making make-ahead cooking an efficient way to care for your family?

Aunt Laurie's Unrolled Cabbage Rolls

noreply@blogger.com (Devon Thurtle Anderson) — Thu, 04 Aug 2011 13:38:00 +0000

I absolutely love cloves. But aside from putting them in my chai, I'm never quite sure what to do with them. Here is a delicious way to make a one-dish meal featuring cloves. Whats more, this dinner is loaded with fiber, meat and grain proteins, and just a tiny bit of sugar, which means that for a small amount of calories you'll stay feeling satisfied for longer.

Toscana Soup

noreply@blogger.com (Jessica Finger) — Tue, 02 Aug 2011 04:59:00 +0000

Serving Size: 5

Ingredients

1 1/2 cups spicy chicken sausage (or pork)
6 slices of lean turkey bacon
1 medium onion, diced
1 1/4 tsp chopped garlic
2 tablespoons chicken soup base
1 quart water
2 medium potatoes, cut in half lengthwise then cut into 1/4" slices
2 cups kale leaves, cut in half, then sliced (don't forget to cut out and discard the center vein of each leaf)
1/3 cup heavy whipping cream

Directions

Preheat oven to 300 degrees F. Place sausage (broken into chunks) onto a sheet pan and bake for 25 minutes or until done. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional minute. Add chicken base, water and potatoes and simmer for 15 minutes. Add sausage, kale and cream and simmer 4 minutes.

Serve right away or you can freeze the soup to serve on a later date. To re-heat, thaw the soup and re-heat in a pan to 165 degrees F.

Suggested Sides: Green salad and garlic bread sticks, yummy!

~Jessica Finger, RD, CD

Simple Saturday: Ginger Lime No-Bake Cheesecake (Gluten-Free)

noreply@blogger.com (Devon Thurtle Anderson) — Sun, 31 Jul 2011 13:30:00 +0000

Most of our recipes are pretty healthy. But, every now and then you need a treat. Here's a quick and simple one that you can whip and have ready in just a few minutes, or keep in the freezer to have ready and available.

Simple Saturday: Asparagus Rolls

noreply@blogger.com (Devon Thurtle Anderson) — Sat, 23 Jul 2011 13:55:00 +0000

These delicious asparagus rolls are a great make-ahead appetizer for parties. Whether it's a cocktail party or a kid's birthday party, these are sure to be a hit. Make the day before, or a month or more and freeze.

Ingredients
12 medium stalks asparagus (approx. 1 lb)
8 oz. neufchatel cheese
2 Tbsp Tastefully Simple Spinach & Herb Dip Mix
12 slices (approx. 1/3 lb) medium-sliced black forest ham

Make-Ahead Preparation

Blanch asparagus.
Soften cheese. In a small bowl, combine cheese and Spinach & Herb Dip Mix
Lay ham out flat. Using a soft (e.g. silicone) spatula, gently spread cheese on ham, all the way to the edges.
Place one stalk of asparagus on each slice of ham, along the long edge. Roll ham with asparagus inside.
Slice each piece of ham in thirds. Tip: If you're squishing the rolls while trying to slice, place the rolls in the freezer for an hour or so and then slice.
Place in freezer container and store in freezer.

To Serve

Thaw in refrigerator overnight.
Serve cold, as a finger food or with toothpicks.

Makes 36 appetizers.

Weight Watchers Points Value: 1

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

The Make-Ahead Hostess: 7 Make-Ahead Menus for Parties

noreply@blogger.com (Devon Thurtle Anderson) — Wed, 20 Jul 2011 13:21:00 +0000

Make-ahead cookbooks can give great party
inspiration. You can purchase them
anywhere online, or you can frequently find
them at your local library.

So now you have your weekday cooking under control, but next weekend you're throwing a party, and you have no time to cook the day of the party. Can you make-ahead party food? Of course! Here are seven great make-ahead menus to cover your next get-together.

Simple Saturday: Restaurant Grilled Chicken

noreply@blogger.com (Devon Thurtle Anderson) — Sat, 16 Jul 2011 18:15:00 +0000

For some time now, I've been trying to recreate those juicy, flavorful chicken breasts you get at restaurants on top of caesar salads, pasta, and other dishes. I've finally discovered the secret!

Perfect Hard-Boiled Eggs

noreply@blogger.com (Devon Thurtle Anderson) — Tue, 12 Jul 2011 13:27:00 +0000

An egg slicer makes this protein packed nutritious
snack fun!

We get our eggs delivered weekly, every Monday morning. So, every Sunday, I take all of last week's eggs and hard-boil them. They're a great quick and healthy breakfast, snack, sandwich filling - whatever you need! (And Weight Watchers gives them only two points, and considers them a "power food" - where you get the most bang for your buck!)

But, how do you make the perfect hard-boiled egg? And how do you turn them into healthy snacks (or meals) for your family? Read on to find out all about the magic of boiling eggs.

Simple Saturday: Pesto Salmon

noreply@blogger.com (Devon Thurtle Anderson) — Sat, 09 Jul 2011 14:40:00 +0000

Last weekend, we had company over with only an hour's advance notice. The baby was still napping and so I couldn't run to the store. My best option: raid the freezer! Ah, the freezer never lets me down. So I opened up the door, dove in, and resurfaced a few moments later with frozen, individually wrapped wild salmon fillets from Costco. Perfect! I then proceeded to wow and delight with this simple little recipe:

Ingredients
4 4- to 6-oz salmon fillets (fresh or thawed)
4 tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix
4 tbsp water
4 tbsp olive oil
1 tsp sugar

Preparation

Preheat grill to medium-high.
Arrange salmon fillets on a plate.
In a small bowl, combine Pesto Mix, water, and olive oil.
Microwave on high for 30 seconds, until liquids boil. (Not a fan of the microwave? Then combine mix and olive oil in a dish and add 4 tbsp boiling water.) Tip: Do this step just a few minutes before your guests arrive; they'll be in awe of the marvelous aroma that will fill your kitchen!
Spoon or brush pesto over salmon fillets.
Place salmon directly on grill, skin side down. (If your fillets don't have skin, place a sheet of foil on grill and coat with grill-safe non-stick spray, and place salmon on the foil.)
With the grill lid on, grill for approximately 5-8 minutes (or longer, depending on thickness), until salmon is opaque and flaky. Tip: Don't overcook salmon. Like steak, it's generally fine to leave is slightly pink in the middle.

This dinner earned rave reviews from our guests, and it only took about 10 minutes to prepare! What do you do with your Tastefully Simple Dried Tomato & Garlic Pesto Mix?

Devon Thurtle Anderson, Independent Tastefully Simple Consultant
Consultant ID #0119436
http://www.tastefullysimple.com/web/dthurtle-anderson

Squash Soup

noreply@blogger.com (Devon Thurtle Anderson) — Tue, 05 Jul 2011 14:22:00 +0000

We all know how important it is that our families get enough vegetables in their diets. We also know how hard doing so can be. With this squash soup recipe, however, things just got simpler. Make this soup ahead and freeze in portion-sized containers, for a great make-ahead snack or at-work lunch. Or, make a big batch for dinner, or simply to have on-hand after dinner when you start to feel the munchies coming on. Yet another option for this filling yet healthy, low-cal soup is to have a cup of it before each meal, and you'll find that you eat much less in a sitting. No matter how you use this soup, chances are you'll be reaping its many health benefits for both you and your family.