Storing Vegetables For Later!!!

We all buy vegetables thinking we'll eat them before they go rotten or before we have to throw them in the garbage because they dried out.

Well, I found that instead of throwing away my money I will stretch it out as much as I can.

I had a HUGE butternut squash that I know I won't use completely  in at least 4 weeks, so today after I opened, peeled and cleaned it, I cut it into pieces, divided it into sandwich size ziplock bags and then put all those "portion size" bags inside a labeled freezer ziplock bag to store in my freezer until I'm ready to use one of the pre-packed portion.
#FromFat2Fab

Healthy Veggie-Chicken Soup

Yield 20 portions 

Ingredients:

3 washed, peeled and cut white potatoes

3 washed and cut carrots

2 washed and cut celery stalks

2 C washed, peeled and cut butternut squash

1 chicken bullion cube

1 tsp salt

10 C water

2 washed, cleaned, fat trimmed out, and cut into 3 parts each, chicken quarters

Place everything in a large pot and cook for 30 minutes

Nutrition Facts per portion:

Calories: 60

Carbs: 3g

Fat: 4g

Protein: 3g

Sodium: 203 g

Sugar: 1g

#FromFat2Fab

Cottage Cheese Pork & Beans

Looking for an easy quick snack? Look no more!!! This combination sounds weird but it taste good!

1/2 c pork & beans, warmed up

1/4c cottage cheese, 2%

Mix and enjoy

Nutrition Facts:

Calories: 212

Carbs: 27g

Fat: 3g

Protein: 22g

Sodium: 849g

Sugar: 7g

#FromFat2Fab