I make this gnocchi soup recipe once a month or so; but definitely in the Fall and Winter. It’s super easy and tastes delicious! If you cook the vegetarian variation in a slow cooker, it should be ready in 30 minutes if you put it on high. This, like most of my recipes, this can be frozen and reheated.
* add other seasoning and ingredients to taste; I add salt and pepper
You will begin by pouring the cream of mushroom soup into the slow cooker. Then, fill the large soup can with water and pour it into the slow cooker twice. Stir the soup until it is consistent. Now, stir in the remaining ingredients. If you want this meal quickly, put the slow cooker on high; otherwise put it on low and let it simmer for hours. (If you use raw chicken , it will take several hours to cook.)
After the soup is cooked, I remove all except what I plan to eat that day from the baking dish and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
I make smoothies for my family and myself often. None of these recipes are for weight loss or control, just condensed nutrition. I only prepare what can be eaten in a single sitting because in the refrigerator it may separate or get watery and in the freezer, it’ll get too hard. I freeze most of the ingredients so that I don’t have to worry about having fresh ingredients. This also means I don’t need ice to make the smoothies cold. I know many people hate spinach and kale. Believe me; you can’t taste it. A smoothie is a great opportunity to incorporate foods you hate to eat.
When I worked, I would prepare them at home and drink them over several hours or mix them in a single sized blender at school when I got up too early and didn’t want to disturb my family. (one note about the blender I’m recommending: I totally love it! The company sells individual parts if you lose the lid, want extra lids or break the cup)
Some of my favorite ingredients are
• Spinach or kale (fresh or frozen)
• Orange/ Cranberry juice
• Strawberries (fresh or frozen)
• Blueberries (fresh or frozen)
• Grapes (fresh or frozen)
• Bananas (I use fresh out you can freeze bananas)
* all ingredients shouldn’t be frozen, it’s harder to blend
My only caution as someone with GERD, I’d watch the acidic products. You may want to substitute water or milk for the juice.
The amount of each ingredient really depends on how many servings you’re making. I use about ¼ or less liquid (I start with as little as possible and add if the ingredients won’t mix), ½ a banana for a single serving, a whole banana for more. I add all of the other ingredients to taste.
Always start by putting a liquid ingredient into the blender first. Chop large or harder ingredients before tossing them in.
Variations and suggestion:
Try adding vegetables you don’t like; you won’t be able to taste them- avocado, cooked carrots or broccoli or sweet potatoes, etc.
Try adding different fruit; melons, pineapples or mangos, etc.
I mentioned frozen onions and peppers in my chili post. I freeze many foods that many people don't thinks of freezing. I hope this post helps you. I also did a video a couple years ago. I freeze
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