This time of year I always feel renewed pressure to use up what we've put up. Here are a few ways we're using up our stores. Hopefully, this will inspire you to do the same.
To make sure we're eating our snow peas (you can also use garden peas in these recipes), we've been making Zoë's Asian Noodles. I just steam the snow peas in a separate pot, drain them and then add them to the drained pasta and sauce. All three kids like this dish, so it's a real winner (it must be the peanut butter). Steamed snow peas are also a perfect side to her incredibly delicious Honey Baked Chicken and Brown Rice. With this dish, even the rice gets baked and it takes less than 10 minutes to whip together and throw in the oven.
Do you have frozen chard, spinach or kale? C'mon. You know you do! Why not make a double batch of Veggie Burrito Bake? Freeze half for an easy dinner or Sunday lunch in your future. This is another huge hit with everyone at our house. Three cheers for meals without tears!
How are your sweet potatoes holding up? If they're looking like they need to be dealt with before they get too soft, cook them up and mash them so you can make Sweet Potato Black Bean Burritos or Sweet Potato Crescent Rolls, or Sweet Potato Pie. Freeze the extra mashed sweet potatoes so you can pull them out for another day, saving yourself a step and keeping sweet potatoes from going to the chickens because they didn't hold up in storage.
What about frozen corn? And butternut squash? Make Black Bean Butternut Squash Chili and Double Corn Bread. Now that's a delicious meal.
P.S. Most of these recipes (not Zoë's) can be found here You know, in case you don't feel like printing them out ;-). Pin It