Ingredients: 4 bell peppers, any color 1 tablespoon butter 1 small onion, peeled and chopped 3 cloves garlic, minced 1 1/2 cups long grain rice 3 1/2 cups vegetable broth, divided 1 teaspoon salt 1/2 teaspoon smoked paprika 2 1/2 cups broccoli florets, very small 2 ounces low-fat cream cheese 16 ounces shredded reduced-fat cheddar, divided Directions: Preheat the oven to 400 degrees F. Spray a 9 X 13 inch baking dish with nonstick cooking spray. Cut the bell peppers in…
Category: Leftovers for Lunch
Cauliflower Potato Soup
Ingredients: 1 bulb of garlic ½ a head of cauliflower, broken up into smaller florets 2 potatoes, peeled and chopped 2 – 3 sprigs of rosemary ⅓ cup chopped red onion 2 – 3 tbsp olive oil 2 cups veggie stock 3 tbsp nutritional yeast ½ tsp prepared mustard salt and pepper to taste Optional:…
Stir Fry – Beef
Servings: 4 Ingredients: Beef (Sliced/diced into bite size pieces) 2 Carrots 2 Red Bell Peppers 1/2 – 3/4 Large White Onion 1 Head of Broccoli Teriyaki Sauce 2 Cups 5-minute rice Directions: Pre-cut all veggies Start the rice. Start cooking the Onion. When partially cooked, add the beef. When beef is mostly cooked, add carrots…
Butternut Squash Risotto
Ingredients: 4oz Arborio Rice 3oz White Cheedar Cheese 1/4 Butternut Squash 1 Yellow Onion 1oz Cream 1/2oz butter Chives Directions: Peel and cut the butternut squash into 1-inch pieces. Peel and medium dice the yellow onion. In a large pot, heat the butter over medium high until melted. Add the yellow onion and cook for…