New Year's Resolutions: Eat Your Vegetables

Have extra veggies on hand? Here are some simple ways to use up those left-overs and extras in the most delicious ways!

Veggie Resolutions

 

Veggie Resolutions

 

Try these tasty recipes to use up all of the veggies in your fridge!

 

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veggiesingles_slaw

COLE SLAW

Materials:

  • Reynolds® Baking Cups
  • Cabbage
  • Carrots
  • Green Onions
  • Mayonnaise or buttermilk

Instructions:

  1. Finely dice and slice cabbage, carrots and green onions
  2. Mix in a bowl filled with mayonnaise or buttermilk
  3. Mix until you achieve your desired consistency
  4. Serve in baking cups for individual serving sizes and easy clean-up!
veggiesingles_pico

PICO DE GALLO

Materials:

  • Reynolds® Baking Cups
  • Tomatoes
  • Onions
  • Peppers
  • Cilantro
  • Salt
  • Tortilla Chips

Instructions:

  1. Finely dice up tomatoes, onions, peppers and cilantro; mix together
  2. Sprinkle over salt and pepper for added taste
  3. Put mixture into baking cups for individual dipping cups
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veggiesingles_hash

SWEET POTATO HASH

Cut up sweet potatoes and add in your favorite veggies. We love mixing in black beans, onions, zucchini, garlic and spinach for that extra taste! Use a disposable bakeware pan for easy clean up.

Materials:

  • Reynolds® Disposable Bakeware Pan
  • Sweet Potatoes
  • Black beans
  • Onions
  • Garlic
  • Zucchini
  • Spinach
  • Olive oil

Instructions:

  1. Dice sweet potatoes
  2. Boil potatoes over stop top under tender
  3. Drain water and add to disposable bakeware dish
  4. Drizzle olive oil over the potatoes
  5. Slice up onions, garlic zucchini and spinach and spread across sweet potato and olive oil mixture
  6. Sprinkle over salt and pepper for added taste
  7. Bake for 15-20 minutes at 350 degrees
  8. Remove from oven, allow to cool down, enjoy!
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veggiesingles_kale

BAKED KALE CHIPS

Materials:

  • Reynolds Kitchens™ Parchment Paper
  • Baking sheet
  • Kale
  • Olive Oil
  • Salt and pepper

Instructions:

  1. Line a baking sheet with parchment paper
  2. Break kale up into pieces and spread across baking sheet
  3. Drizzle olive oil over kale
  4. Sprinkle salt and pepper over to taste
  5. Bake at 350 degrees until edges of kale are brown, but not burnt
  6. Allow to cool, enjoy!
veggiesingles_fritt

VEGGIE FRITTATAS

Materials:

  • Skillet
  • Spinach
  • Asparagus
  • Mushrooms
  • Two eggs

Instructions:

  1. Heat a skillet on the stovetop; spray with non-stick cooking spray
  2. Scramble two eggs in a separate bowl and add in chopped up spinach, asparagus and mushrooms; mix well
  3. Pour over heated skillet
  4. Let cook until desired consistency
  5. Enjoy!
veggiesingles_pickled

QUICKELED VEGGIES (QUICK PICKLED)

Materials:

  • Vinegar
  • Water
  • Salt
  • Sugar
  • Spices of choice
  • Veggies of choice
  • Sealed container (e.g.: mason jar)

Instructions:

  1. For quick pickled vegetables, you’ll need to first create a brine:
  2. In a stove-top pan, mix together vinegar, water, sugar, salt and desired spices; bring to a boil
  3. While you’re waiting for your liquids to boil, chop up your veggies and place into container of choice
  4. Once the brine boils, pour over veggies in your chosen container
  5. Allow to cool down to room temperature
  6. Cover and refrigerate for at least one day. The flavor and crispness will change the longer it sets.
veggiesingles_guac

GUACAMOLE

Materials:

  • Reynolds® Baking Cups
  • Spoon or spatula
  • Avocados
  • Lime juice
  • Tomatoes
  • Onions
  • Salt and pepper
  • Chips

Instructions:

  1. Slice open and pit an avocado
  2. Spoon out contents into a bowl; mash up with a spoon or spatula
  3. Add in a few drops of lime juice to thin avocado out
  4. Dice tomatoes and onions and add to mashed avocado and mix
  5. Sprinkle with salt and pepper for added taste
  6. Use baking cups for individual dipping bowls
  7. Enjoy!

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