Ingredients 1 ½ pound fresh carrots (large bunch), green tops removed and carrots sliced lengthwise 1 small onion, peeled and cut in quarters 2 cloves garlic with skin on 1 Tablespoon fresh ginger, chopped (or ¼ teaspoon ground ginger) 1…
Ingredients 3 large chicken breasts 2 stalks celery, sliced thin 1 zucchini, sliced into half-rounds 2-3 carrots, cut into coins 3-4 clove garlic, minced 6 cups unsalted chicken broth 2 bay leaves 1 tsp Italian Seasoning 2 cups cheese tortellini…
Ingredients 1 package tofu shirataki noodles 2 cups vegan vegetable broth 1 cup power blend chopped vegetable package 3 oz. diced fresh, water-packed tofu 1 tsp Korean chili paste 1 tsp low sodium soy sauce 1 tsp sesame oil Takes…
Beef Roast Ingredients 3-5 lb beef roast 3 carrots 3 russet potatoes 1 8 oz container of mushrooms beef broth as needed 2 tablespoons olive oil Salt and pepper to taste Takes 60-120 minutes, serves 4 . Instructions Heat oven…
This recipe is part of the Leftovers Series. Beef used in recipe is from the leftover beef roast. Other recipes made from the leftovers can be found here. Ingredients ½ pound beef 2 ½ cups water 1 can stewed tomatoes…
Ingredients 4 cups vegetable broth (one 32 ounce container) 1 medium sweet potato, diced 1 medium white potato, diced (this helps soup thicken up) 1 small yellow onion, chopped 2 garlic cloves, chopped 1 bay leaf 2 cans white beans…
Ingredients 1-32 oz. container of vegetarian broth 4 cups water 2- low sodium vegetable bullion cubes 1 bag frozen zucchini noodles 1- cup steamed baby carrots 2-cups steamed cauliflower 1-can No Added Salt canned tomatoes 1 Tbs. olive oil 1…