Yes! You could freeze leftovers to keep in the freezer for three months, or make it a freezer meal by following the instructions in the recipe card notes or by checking out this post.

Detox Lentil Soup in a bowl with a spoon.
the best detox crockpot lentil soup

Prep Time: 30 mins Cook Time: 6 hours
Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

INGREDIENTS
for the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
add at the end:
2–3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

WHAT TO SERVE WITH SHREDDED CHICKEN SANDWICHES
I serve these sandwiches with potato chips, but any BBQ side would work great.
Heat the grill and prepare the chicken: Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.

3 Grill the chicken and chiles (if using): Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.

Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165˚F. Remove from the grill.

As the chicken grills, add 2 to 3 serrano peppers to the grill. Grill them for 2 to 3 minutes per side. Remove and let cool.

NOTE: If you do not butterfly your chicken breasts, you will need to grill them for 8 to 10 minutes longer than this.

Another method of hiding text is to freeze it. Vegetables such as okra, beans and spinach require pre-cooking. You can freeze some of them on a tray after chopping them. Puree the tomato and freeze it. Chop the herbs, mix with olive oil and fill in ice cubes.

You can freeze the fruit whole or slice. Slice the peach, arrange it on a tray and freeze. After it is frozen, you can take it in a container and store it on top of each other. It works great when making frozen peach smoothies. You can freeze fruits such as strawberries, blackberries and raspberries as they are. You can take it out of the freezer and use it directly on the cakes.

One point to be careful when freezing: be careful to leave a finger or two space while covering the vegetable or fruit you put in the container after mashing. Otherwise, it may overflow from the container as it expands as it freezes.

Another way of drying is stringing. For example, you can string the peppers with the stem parts up and store them in a dry place. When it dries, its flavor intensifies, whether you use it whole or grind it. You can also string and hang fresh herbs such as sage and thyme in the same way. Most herbs dry in as little as a week.

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?
Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!
Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

INGREDIENTS
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

You can freeze these 2 ways, before baking and after baking:

Before baking
After cutting the rolls, place them in the pan, then immediately cover with plastic wrap and freeze – don’t let them proof. The night before you’re going to bake, let the rolls rise overnight in the fridge. The next day, 1 hour before you’re going to bake, let them rest on the counter top, then bake as directed.

After baking
Let the rolls cool completely and leave them unfrosted. Wrap up the entire tray or separate them out individually. Defrost at room temp then warm in a 350°F oven until warmed through, about 10 minutes, or microwave for 20-30 seconds.

How to store cinnamon rolls
Keep them in an air tight container on the counter top for up to 3 days. After that, store them in the fridge for up to a week and make sure you reheat before enjoying!

How to reheat cinnamon rolls
Heat in the microwave for 20-25 seconds or in a low oven for 5 minutes or until warmed through.

Cinnamon rolls or cinnamon buns?
Do you think there’s a difference between cinnamon rolls and cinnamon buns? Personally I use the terms interchangeably. They’re both soft and squishy and delicious. But, did you know that the youths refer to people as “cinnamon rolls”? When someone calls you a cinnamon roll, it means you’re soft and cute. It’s a good thing!

Yes, the burgers can be frozen after cooking. If reheating from frozen, here are three different methods:

OVEN: 350 degrees for 15 minutes
MICROWAVE: 1.5 minutes
STOVETOP: 6-7 minutes, flip halfway through (you may need to add a bit of water to the pan and cover to heat them all the way through).

Can you make these burgers gluten-free?
Yes! Oats work well as a panko substitute.

Can you make these burgers vegan?
Yes, the flax egg worked well as a regular egg substitute.
Chipotle Quinoa Burgers – veggie burgers you’ll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.
1/2 cup uncooked quinoa
one 14-ounce can black beans, rinsed and drained
1–2 individual chipotle peppers (not the whole can)
1/2 teaspoon each: garlic powder, onion powder, chili powder, cumin
1 egg, beaten
1 teaspoon salt
1/4 cup panko breadcrumbs
Quinoa: Cook quinoa according to package directions. Allow to cool.

Mix: Place black beans, quinoa, chipotles, and spices, in a food processor. Pulse just a few times, enough to make the mixture sticky and well-mixed but not completely pureed. Ideally there will be some chunks of black beans still intact.

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?
Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!
Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

INGREDIENTS
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

Leftover chicken will keep in the fridge for 3 to 4 days or freeze in an airtight container for up to three months.

WHAT TO SERVE WITH SHREDDED CHICKEN SANDWICHES
I serve these sandwiches with potato chips, but any BBQ side would work great.
Heat the grill and prepare the chicken: Preheat grill to medium-high heat. To butterfly the chicken, use a sharp knife to slice the chicken horizontally – leaving the edge connected so you can open the chicken breast – making it thinner and therefore faster-cooking. Then drizzle with olive oil, salt, and pepper.

Pour 1/2 cup of BBQ sauce into a bowl and set it aside. You will add it to the cooked chicken later.

3 Grill the chicken and chiles (if using): Add chicken to grill and spoon BBQ sauce over each piece of chicken. You will use 1/3 to 1/2 cup of BBQ sauce for this part of cooking.

Grill for 5 to 6 minutes on the first side. Flip and add BBQ sauce to the second side. Grill for another 5 to 6 minutes on the second side or until the chicken breasts reach 165˚F. Remove from the grill.

Yes! You could freeze leftovers to keep in the freezer for three months, or make it a freezer meal by following the instructions in the recipe card notes or by checking out this post.

Detox Lentil Soup in a bowl with a spoon.
the best detox crockpot lentil soup

Prep Time: 30 mins Cook Time: 6 hours
Detox Crockpot Lentil Soup – a clean and simple soup made with onions, garlic, carrots, olive oil, squash, and LENTILS! Super healthy and easy to make.

INGREDIENTS
for the crockpot:
2 cups butternut squash (peeled and cubed)
2 cups carrots (peeled and sliced)
2 cups potatoes (chopped)
2 cups celery (chopped)
1 cup green lentils
3/4 cup yellow split peas (or just use more lentils)
1 onion (chopped)
5 cloves garlic (minced)
8–10 cups vegetable or chicken broth
2 teaspoons herbs de provence
1 teaspoon salt (more to taste)
add at the end:
2–3 cups kale (stems removed, chopped)
1 cup parsley (chopped)
1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious
a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

Yes! It should keep in the freezer for 3-4 months.

Can this be made in the Instant Pot?
Yes! Follow the recipe as-is using the sauté function on the Instant Pot, and then instead of simmering for 30 minutes, cook it on manual high pressure for 15 minutes with a quick release at the end. Blend, add your cream and serve!
Simple Homemade Tomato Soup with carrots, onions, garlic, tomatoes, broth, and bacon for deliciously rich flavor. Extremely easy to make!

INGREDIENTS
4 slices bacon, cut into small pieces
2 carrots, chopped
half of a yellow onion, chopped
4 cloves garlic, minced
1 1/2 tablespoons tomato paste
1 tablespoon flour
4 cups chicken broth (more to thin out the soup at the end as needed)
1/2 teaspoon dried thyme
1 bay leaf
1 28-ounce can whole San Marzano tomatoes
cream (optional – to add at the end as desired)
kosher salt to taste (I like 1-2 teaspoons)
Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.

Add the carrots, onion, and garlic to the bacon in the pan; sauté for 5-10 minutes until the vegetables are very aromatic and tender.

Add the tomato paste – stir for a few minutes until you can see/smell the tomato paste starting to brown and caramelize. Add the flour and stir for a minute or so.

Pour the tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes, broth, thyme, and bay leaf to the soup pot. Simmer for 30 minutes. Puree in batches and return to the pot. Add cream if you want. Season with salt. Look at that homemade tomato soup, you champ.

Yes, the burgers can be frozen after cooking. If reheating from frozen, here are three different methods:

OVEN: 350 degrees for 15 minutes
MICROWAVE: 1.5 minutes
STOVETOP: 6-7 minutes, flip halfway through (you may need to add a bit of water to the pan and cover to heat them all the way through).

Can you make these burgers gluten-free?
Yes! Oats work well as a panko substitute.

Can you make these burgers vegan?
Yes, the flax egg worked well as a regular egg substitute.
Chipotle Quinoa Burgers – veggie burgers you’ll want to make again and again! Filling but not too dense, crispy but not crumbly, and with all the smokiness and yumminess with none of the meat.
1/2 cup uncooked quinoa
one 14-ounce can black beans, rinsed and drained
1–2 individual chipotle peppers (not the whole can)
1/2 teaspoon each: garlic powder, onion powder, chili powder, cumin
1 egg, beaten
1 teaspoon salt
1/4 cup panko breadcrumbs
Quinoa: Cook quinoa according to package directions. Allow to cool.

Mix: Place black beans, quinoa, chipotles, and spices, in a food processor. Pulse just a few times, enough to make the mixture sticky and well-mixed but not completely pureed. Ideally there will be some chunks of black beans still intact.

You can freeze these 2 ways, before baking and after baking:

Before baking
After cutting the rolls, place them in the pan, then immediately cover with plastic wrap and freeze – don’t let them proof. The night before you’re going to bake, let the rolls rise overnight in the fridge. The next day, 1 hour before you’re going to bake, let them rest on the counter top, then bake as directed.

After baking
Let the rolls cool completely and leave them unfrosted. Wrap up the entire tray or separate them out individually. Defrost at room temp then warm in a 350°F oven until warmed through, about 10 minutes, or microwave for 20-30 seconds.

How to store cinnamon rolls
Keep them in an air tight container on the counter top for up to 3 days. After that, store them in the fridge for up to a week and make sure you reheat before enjoying!

How to reheat cinnamon rolls
Heat in the microwave for 20-25 seconds or in a low oven for 5 minutes or until warmed through.

Cinnamon rolls or cinnamon buns?
Do you think there’s a difference between cinnamon rolls and cinnamon buns? Personally I use the terms interchangeably. They’re both soft and squishy and delicious. But, did you know that the youths refer to people as “cinnamon rolls”? When someone calls you a cinnamon roll, it means you’re soft and cute. It’s a good thing!

There are a few points to be aware of when freezing vegetables and fruits. First of all, the material should be as fresh as possible, it should not be kept waiting after taking it. Freezing changes the texture of fruits and vegetables, not as fresh as fresh, but suitable for use in cooking. After washing, it is essential to strain thoroughly and dry thoroughly in a salad dryer or towel, because if any water remains on them, ice crystals will form.

Another tip is that you should leave room on the material if you are storing it in the container. The reason is that the material expands and overflows as it freezes. Also, be careful not to fill your freezer too much, as the goal is to freeze in a short time. Leave space between the materials so that there is air circulation between them. After freezing, vegetables and fruits can be stored for 14 months in deep-freeze and about 9 months in the freezer. Of course, you can eat after this period, only the taste may be problem.

Some vegetables need to be blanched, that is, boiled for 2-3 minutes and immediately shocked in cold water. Spinach, okra and asparagus are some of them. In this way, you stop the enzymes that cause the vegetables to spoil even in the freezer, and at the same time protect the color, texture, flavor and nutritional values ​​of the vegetables. Be careful not to overfill the pot while blanching. If it takes more than 1 minute for the water to boil after adding the vegetables, you are overfilled. In the meantime, don’t forget to save the water you use and use it in soup or vegetable stock. It is difficult to grow ice in an ice bath, you can use an ice pack instead.

Another method of hiding text is to freeze it. Vegetables such as okra, beans and spinach require pre-cooking. You can freeze some of them on a tray after chopping them. Puree the tomato and freeze it. Chop the herbs, mix with olive oil and fill in ice cubes.

You can freeze the fruit whole or slice. Slice the peach, arrange it on a tray and freeze. After it is frozen, you can take it in a container and store it on top of each other. It works great when making frozen peach smoothies. You can freeze fruits such as strawberries, blackberries and raspberries as they are. You can take it out of the freezer and use it directly on the cakes.

One point to be careful when freezing: be careful to leave a finger or two space while covering the vegetable or fruit you put in the container after mashing. Otherwise, it may overflow from the container as it expands as it freezes.

Another way of drying is stringing. For example, you can string the peppers with the stem parts up and store them in a dry place. When it dries, its flavor intensifies, whether you use it whole or grind it. You can also string and hang fresh herbs such as sage and thyme in the same way. Most herbs dry in as little as a week.

You can freeze relatively resistant herbs such as rosemary, thyme, bay leaf, as they are. Remove the more delicate leaves such as mint and basil from their stems, place them in ice cube trays and cover with water. After freezing, you can store fresh herb ice in a container.
There are several ways to save summer fruits for winter. Drying is the most common method. But freezing is also extremely simple. While mountain fruits can be frozen as they are, it is necessary to remove the seeds from some fruits and place them on a baking tray on which you lay non-stick baking paper and freeze them.
Make sure that the fruits do not overlap in the tray. It may take 4-6 hours or even overnight to freeze, but do not forget to take it in a container immediately, as it should not be snowed after it is frozen. You can also freeze fruits such as peaches and figs in water or sugar syrup. The fruit can last at least 3 months in the freezer.
There are a few points to be aware of when freezing vegetables and fruits. First of all, the material should be as fresh as possible, it should not be kept waiting after taking it. Freezing changes the texture of fruits and vegetables, not as fresh as fresh, but suitable for use in cooking. After washing, it is essential to strain thoroughly and dry thoroughly in a salad dryer or towel, because if any water remains on them, ice crystals will form.

Nothing can replace the material in its season. But sometimes we want to freeze the flavors of the seasons. What and how to freeze, information to stick on the refrigerator …
Needless to say, everything is beautiful in its season. Moreover, if we live in a place with delicious and different ingredients. However, there are still some summer houses that we never want to remove. One way to keep the tomatoes, eggplant and greens we buy just in time in the summer is to put them in the freezer rather than eat the tasteless alternatives like greenhouses or canned food. Freezing the summer for a while like Han Solo in Star Wars!

I recently moved rhubarb from Copenhagen to Istanbul. Rhubarb is a juicy and sour vegetable that goes from pink to burgundy and is sold in long stems. Turkey Suspended; it is worth carrying because its closest relative, rhubarb herb does not have the same taste. Thanks to its sourness, Rhubarb goes especially well with desserts and jams. I also threw it in my suitcase to do pie. However, since I will not use it immediately, I put it in the freezer. Big mistake! A few weeks later I started the day dreaming of making an exquisite rhubarb pie. I take the frozen vegetables out of the freezer and let them thaw. Two hours later, something came to me that had completely softened, absorbed water, not pie but had the consistency to make soup. The result was not bad, but I could not help but research the correct ways to freeze rhubarb. The secret was to chop it, arrange it on a tray and freeze it. Thus, its form does not deteriorate, it does not absorb water. I learned my lesson.

Celery: Cook the tiny celery with its stems and leaves. A delicious, woody flavor emerges, you will be as if transported to pine forests.

– Jerusalem artichoke: Its trapezoidal shape and thin shells make it difficult to peel the yam. It’s hard not to waste it while robbing. However, you do not need to peel the yam. An idea; Grind olive oil, parsley, hazelnuts, mix with unpeeled ground apples and put in the oven.

– Onion: You can plant the top of the onion, which is normally thrown away, in the ground and grow new onions. This is called recycling!

Leek: White and light green parts of leeks are generally used in recipes. The long dark green parts usually go to waste. One way to utilize them is to place them underneath when cooking meat, chicken or fish in the oven. It gives height and flavor.

Cabbage: It may not end up eating cabbage. The best way to make use of more is actually to freeze. Cut the cabbage into 4 and blanch. Freeze it after draining the water well. Cabbage lasts this way for months, even years.

– Beet: You can boil the stems or make beet stalks with olive oil. Color is enough! The leaves of beets are also called red spinach, they are so healthy. You can eat its young leaves raw like a salad, and the harder leaves after lightly boiling.

Potatoes: Do not throw away the skins of peeled potatoes. Bake it in the oven with olive oil, salt and pepper and make chips. The water in which you boil the potatoes has a lot of ingenuity; Use it instead of water to thicken sauces or make bread. Potato juice adds both flavor and texture.