I hate throwing away food and I use to force myself to finish all of it. Now I stick it in the fridge no matter how little there is and stick it in milestrone cup a soup the next day! I haven't found a menu that I can't do that with yet...
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I choose one day of the weekend and make a large pot of a type of bean soup. I save enough for leftovers for 2 days and freeze the rest. This way on really busy weeknights, I can reheat delicious, savory bean soup and have it for lunch any day that I don't have leftovers from another night's meal.
Extend splt pea soup with spinach and butternut squash
In addition to sauteed carrots, onions and garlic I added 4 cups of fresh spinach and 1 cup of cooked butternut squash to the 8 cups of water and 1 pound of dried split peas when I made soup. Once cooked, the immersion blender mixed everything into the familiar look of split pea soup. Doing this adds flavor, nutrients and some volume lowering the per serving calorie count. . I also added a splash of balsamic vinegar to finish the soup. Quite Yum
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