How to Make Your Meals Last Using Fruits & Vegetables
Cabbage: Use the head to make coleslaw; Use the other half in Cabbage Rolls.
Carrots: Cut half the carrots in the bag to use as carrot sticks for snacks. Use the other half for Carrot Salad or in a stir-fry.
Sweet potatoes and potatoes: One pound will provide about 4 servings. Try some baked sweet potato fries for a delicious change of pace.
Broccoli: One pound of fresh broccoli will provide about 5 servings of cooked spears. Use the stalk in a vegetable soup or shred and add to salads or slaw.
Cauliflower: A medium head may provide about 9-10 servings of cooked cauliflower. Use half the head to make mashed cauliflower. Use the other half in soup.
Beans: Include legumes such as black beans, kidney beans, etc. in at least 1 or 2 meals per week.
Apples: Great as a grab and go snack. Make baked apples for dessert.
Oranges: Great to take along as a snack. Add some orange slices to a spinach salad.
Grapefruit: Share one with someone. Serve grapefruit sections with a dollop of your favorite sherbet for dessert.
Bananas: The classic grab and go snack. Add a sliced banana to canned fruit cocktail.
Grapes: Stretch chicken salad by adding grapes. Freeze grapes for a different sweet treat.
Watermelon: A watermelon goes a long way. Try this fun recipe:
Maple Citrus Watermelon Glazed Chicken: Serves 8
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
cup maple syrup
1/2 teaspoon cinnamon
Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick.
Skinless boneless chicken breast splits
2 cups pineapple juice
cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
Place the chicken in a large zipper lock bag with rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12. Discard marinade. Grill chicken until cooked and arrange on a warm platter. Pour the watermelon glaze over the chicken and serve immediately.