Christmas With the Queen: Stunning Royal Family Holiday TraditionsLauren Weiler More Articles If you’ve got a number of mouths to feed you’d probably love recipes that can keep so you’re not constantly at the stove. And if you cook for yourself, you might be able to take advantage of recipes that help you eat enough over the course of a week. It sounds like a big order to find long-lasting recipes that will remain nice in your fridge from Monday to Sunday but we have the solution for you. Check out these five recipes which will remain fresh for seven days in your refrigerator.

1. New York Style Chopped Salad

Container salads are great for easy storage and on – the-go iStock.com Ingredients: greens 3 cups mixed salad greens 3 cups Bibb lettuce 8 whole Roman leaves Avocado sliced Mushrooms sliced Fresh mozzarella cubed Cucumbers halved then sliced Sunflower seeds When you are eating ready to select your ingredients. Using a large bowl with tongs toss your preference toppings and your favorite dressing to the greens. Pour everything over a cutting board to have your salad chopped and easily slice the salad into smaller pieces with two knives. Serve your salad right away and put the remaining ingredients in the refrigerator for later in the week. 2. Peanut Butter-Chocolate Chip Bars

Homemade granola bars | iStock.com Check out these peanut butter-chocolate chip bars from VegKitchen if you love granola bars but dislike all the added preservatives and high-fructose corn syrup contained in store-bought varieties. These tasty chewy snacks are sweetened with maple syrup so you won’t feel bad either about meeting them for the whole week. Ingredients: 1?2 cup of smooth natural peanut butter … “cup of pure maple syrup …” cup of brown rice syrup 1 teaspoon of canola oil 1 teaspoon of pure vanilla extract 2 cups of rolled oats 1 cup of crisp rice cereal 1?2 cup of roasted peanuts chopped … “cup of semi-sweet chocolate chips Directions: begin by preheating your oven to 350 degrees Fahrenheit and covering the peanuts The parchment paper will hang a little bit over the sides of the pan and from here you can spray the paper with nonstick cooking spray with a light coating.Soups are great make-ahead recipes, because a big batch can be prepared and stored in your refrigerator to last for a whole week. We love this kale and apple soup from The Kitchn particularly. Many soups with noodles or cream can only stay good for a couple of days but on the fifth day this recipe should taste just as good as on the first. This beautiful fall soup will be livening up every weekend. Ingredients: 1 big bunch of kale stemmed and cut into 1-inch pieces 1?4 cup pancetta or sliced bacon (about 2 ounces) 4 cups of hot chicken or vegetable stock divided into 1?2 whole yellow onion chopped 1?4 teaspoon salt 1 medium apple cored and chopped 1?4 cup crème fraà ?me mascarpone cheese or plain yogurt Freshly ground black pepper Take this cooked black pepper Make sure to only fill your blender halfway when you re blend so the liquid does not spill over the rim. If you need to, do it in two containers. Start at the lowest mixing speed and purée all your mix until smooth. Better use an immersion blender to do so. Pour over the mixture into a large bowl and set aside. Steam the olive oil over medium in the same skillet, and add the onions and salt. Cook the onions for about 3 minutes before they retranslucent. Add the chopped apples and stir occasionally for 5 minutes, until the apples have softened and the onions have cooked and may. Stir the remaining broth in. Pass the mixture to the mixer and puree until smooth. Blend the puréeed apple mixture with the puréeed kale mix and blend with whisk. If your soup consistency is too thick you can add more stock or water. Serve garnished with a dollop of black pepper and crème fraîche. 4.

Curried Rice Pilaf Simple curry rice for any night of the week iStock.com Rice is one of those staple foods which you probably always have in your cupboard. When cooked with curry powder garlic and roasted cashews, you make rice every week to store it in your fridge. Try this Epicurious curry pilaf which goes perfectly with meat or seafood and can even function as a light entréee. Ingredients: 1 medium onion chopped 1 garlic clove finely chopped 1?4 teaspoon black pepper 2 table spoons unsalted butter 1 1?2 teaspoons Madras curry powder 1 cup basmati rice rinsed and well drained 1 1?2 cups water Spiced red lentils are the perfect meal to have all week long iStock.com Lentils are nutritious and nice to store in your refrigerator. This Sunset spiced red lentils recipe with caramelized onions and spinach is delicious the first night you make it, and several nights later. The fresh ginger and chili give the dish plenty of heat, while the turmeric coriander and cumin add wonderful spice notes that make the lentils live up. For a simple and delicious dinner, serve this dish over rice (which you can also make ahead and store in your fridge for the week). Ingredients: 3 tablespoons of vegetable oil divided into 1 1?2 large onions halved and cut into thin half-moons 1 cup of red lentils rinsed and drained 2 dried bay leaves 1?2 serrano chili minced 1 tablespoon of fresh ginger 1 teaspoon of ground coriander 1 bunch (10-ounce) of spinach stems finely chopped and leaves cut into 1?2 teaspoon of cumin seeds 2 g Add your onions and a pinch of salt to the pan and cook for about 30 minutes until browned and fully soft with golden edges. Drop half into a bowl and set aside. Add chili ginger coriander turmeric and 1 teaspoon salt to the onions, and cook for about 1 minute or until fragrant over medium heat. Add the spinach and cook, stirring around 3 minutes a few times until absolutely wilted. Then, pour in the lentils and wipe the pan clean. Add 1 spoonful of oil to pan and put over medium heat. Attach the cumin and garlic, and stir for about 1 minute while cooking. Drop the garlic into the lentils and sauté with salt. Top the lentils with the reserved onion for garnish and serve over rice.Soups are great make-ahead recipes, because a big batch can be prepared and stored in your refrigerator to last for a whole week. We love this kale and apple soup from The Kitchn particularly. Many soups with noodles or cream can only stay good for a couple of days but on the fifth day this recipe should taste just as good as on the first. This beautiful fall soup will be livening up every weekend. Ingredients: 1 big bunch of kale stemmed and cut into 1-inch pieces 1?4 cup pancetta or sliced bacon (about 2 ounces) 4 cups of hot chicken or vegetable stock divided into 1?2 whole yellow onion chopped 1?4 teaspoon salt 1 medium apple cored and chopped 1?4 cup crème fraà ?me mascarpone cheese or plain yogurt Freshly ground black pepper Take this cooked black pepper Make sure to only fill your blender halfway when you re blend so the liquid does not spill over the rim. If you need to, do it in two containers. Start at the lowest mixing speed and purée all your mix until smooth. Better use an immersion blender to do so. Pour over the mixture into a large bowl and set aside. Steam the olive oil over medium in the same skillet, and add the onions and salt. Cook the onions for about 3 minutes before they retranslucent. Add the chopped apples and stir occasionally for 5 minutes, until the apples have softened and the onions have cooked and may. Stir the remaining broth in. Pass the mixture to the mixer and puree until smooth. Blend the puréeed apple mixture with the puréeed kale mix and blend with whisk. If your soup consistency is too thick you can add more stock or water. Serve garnished with a dollop of black pepper and crème fraîche. 4.

Curried Rice Pilaf Simple curry rice for any night of the week iStock.com Rice is one of those staple foods which you probably always have in your cupboard. When cooked with curry powder garlic and roasted cashews, you make rice every week to store it in your fridge. Try this Epicurious curry pilaf which goes perfectly with meat or seafood and can even fun
ction as a light entréee. Ingredients: 1 medium onion chopped 1 garlic clove finely chopped 1?4 teaspoon black pepper 2 table spoons unsalted butter 1 1?2 teaspoons Madras curry powder 1 cup basmati rice rinsed and well drained 1 1?2 cups water Spiced red lentils are the perfect meal to have all week long iStock.com Lentils are nutritious and nice to store in your refrigerator. This Sunset spiced red lentils recipe with caramelized onions and spinach is delicious the first night you make it, and several nights later. The fresh ginger and chili give the dish plenty of heat, while the turmeric coriander and cumin add wonderful spice notes that make the lentils live up. For a simple and delicious dinner, serve this dish over rice (which you can also make ahead and store in your fridge for the week). Ingredients: 3 tablespoons of vegetable oil divided into 1 1?2 large onions halved and cut into thin half-moons 1 cup of red lentils rinsed and drained 2 dried bay leaves 1?2 serrano chili minced 1 tablespoon of fresh ginger 1 teaspoon of ground coriander 1 bunch (10-ounce) of spinach stems finely chopped and leaves cut into 1?2 teaspoon of cumin seeds 2 g Add your onions and a pinch of salt to the pan and cook for about 30 minutes until browned and fully soft with golden edges. Drop half into a bowl and set aside. Add chili ginger coriander turmeric and 1 teaspoon salt to the onions, and cook for about 1 minute or until fragrant over medium heat. Add the spinach and cook, stirring around 3 minutes a few times until absolutely wilted. Then, pour in the lentils and wipe the pan clean. Add 1 spoonful of oil to pan and put over medium heat. Attach the cumin and garlic, and stir for about 1 minute while cooking. Drop the garlic into the lentils and sauté with salt. Top the lentils with the reserved onion for garnish and serve over rice.

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