A big pot of chili is the perfect batch-cooking project, as everything is prepared in one pan and leftovers become even more flavourful. Here, butternut squash forms the base of a sumptuous sauce, while plenty of beans and veggies pack each bowlful with big-time texture. You can make it vegan by swapping out the turkey for a couple blocks of crumbled tempeh.
To freeze items such as chili and pasta sauce for future meals, consider dividing them up among jumbo-sized muffin cups. That way you’ll have individual servings that will defrost much more quickly than a huge ice block of food.
Simply divvy up the food among the muffin cups, place tray in freezer until leftovers are frozen solid, unmould, and then keep food pucks in an airtight container in the freezer. Nonstick and bendable silicone jumbo muffin cups make it easy for you to unmould your frozen leftovers.
In steamer basket set over 1 in (2.5 cm) of water, place chopped butternut squash. Bring water to a boil and steam until squash is very tender. Alternatively, place butternut squash cubes in pot of boiling water and cook until tender, about 10 minutes. Drain and set aside.
Heat 8 to 10 L large pan over medium heat. Add turkey and sauteu0301 until pale golden, breaking up meat with a fork until crumbly.
In separate pan, heat oil over medium heat. Add onion and salt to pan; sauteu0301 until onion is softened, about 5 minutes. Stir in bell peppers, zucchini, and garlic; heat 5 minutes. Stir into large pan with cooked turkey. Remove turkey and vegetables from the heat.
In blender container, place cooked butternut squash, 1 can diced tomatoes and juice, broth, cocoa, chipotle chili, paprika, oregano, cumin, cinnamon, and black pepper and blend until smooth. Add pureu0301ed squash mixture to large saucepan containing turkey along with remaining can of tomatoes, black beans, and pinto beans. Bring to a gentle boil, reduce heat, and simmer, with lid ajar, for 20 minutes. Add corn and heat through. Add more salt and pepper to taste, if you wish.
Serve bowls of chili garnished with pumpkin seeds and cilantro.
This recipe is part of the Batch Play collection.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.
Here, the breakfast favourite, granola, serves as a crunchy topping for this salad featuring seasonal delights, including sweet butternut and apple. The maple-date dressing is sure to be kid-approved. You can add cooked lentils to move it from side dish to complete plant-based meal. If desired, swap out butternut for pumpkin or sweet potato and add a creamy touch with feta or soft goat cheese. Date night Soft and oh-so sweet, Medjool dates are a great way to add natural sweetness to everything from baked goods to DIY energy bars and dressings. You’ll also benefit from their fibre and nutrients, including vitamin B6 and potassium, which aren’t found in refined sugar.
What better way to celebrate healthy eating than with cake? Thanks to a healthy dose of orange fruits and vegetables, this cake is chock full of carotenoids, a compound that converts to vitamin A in the body and is essential for proper immune health and good eye health. Nibble-size it! Can’t wait to eat cake? Skip the frosting and roll the cake base into balls to create nibble-sized cake bites.