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 fraÃ ?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.