28 freeze vegetables Recipes

sugar, rice wine vinegar, peeled grated fresh ginger (freeze it, peel with potato peeler), sesame oil, fresh lemon juice, salt, coleman dry mustard, soy sauce, garlic, minced (double if you like garlic), vegetable oil or 4 tbsp canola oil, cracked black pepper, heads romaine lettuce, toasted slivered almonds, diced celery, cooking oil, shredded cooked chicken breasts, sesame seeds

kale, chopped (i like to use both baby and regular), napa cabbage, chopped, broccoli slaw mix, chopped, organic edamame (optional), vegetables (cauliflower and carrots, i throw a few florets and baby carrots together in the food processer and g), red onion (optional), raw sunflower seeds, raw cashews, raspberries (i like using freeze dried ones slightly crumbled), archer farms acai light raspberry vinaigrette dressing (i should make my own but something has to give sometimes and this dressing is really a pretty decent)

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

chicken broth, divided, white rice, frozen mixed vegetables, cream of chicken soup , 99% fat free, poultry seasoning, dried onion flakes, onion powder, divided, shredded parmesan cheese (frozen ok), boneless skinless chicken breasts (fresh or thawed ), salt and pepper, shredded parmesan cheese, chives , freeze-dried or fresh snipped, for garnish

whole chickens, onions, celery ribs, carrots, bay leaves, fresh thyme sprigs, black peppercorns, butter, smoked bacon , lardons, turnips, peeled and cut into wedges, plain flour, coarse grain mustard, creme fraiche or 3 tbsp sour cream, parsley, chopped

fresh peas (frozen can be substituted in a pinch), extra-virgin olive oil, garlic , smashed, crushed red pepper, prosciutto, sliced into 1/2-inch wide slices, chanterelle mushrooms , brushed or lightly rinsed and pulled apart, kosher salt, chicken or vegetable stock, recipe chef anne s light as a cloud gnocchi (i recommend to make a full recipe and freeze half for another use), recipe follows, butter, grated parmigiano, chopped chives, idaho potatoes, eggs, grated parmigiano, all-purpose flour, salt