Oatmeal is always a warm, nutritious start to a cold, wintery day. This one is sweetened with applesauce and cinnamon. Shelf-stable ingredients make this a smart choice for cooking for your pantry.
Applesauce Oatmeal for One
Dish: Vegetarian
Cucumber-Avocado Salsa
If you want the crunch and heat of a good salsa, but aren’t a fan of tomatoes, this might be the salsa for you. The three jalapeños make this dip quite zippy.
Creole Black-Eyed Peas
Spice up your fiber intake with these creole-style peas. Keep your eye on this as it simmers for 2 hours. You may need to add water to keep the peas from drying out. It’s worth the wait and the effort.
Creamy Wild Rice Soup
The creamy base for this soup is a pureed mix of leeks, celery, potatoes, and parsnips. This provides incredible flavor and texture without relying on cream. The cooked rice is added after pureeing to provide some contrasting texture for excellent mouthfeel. Tip: Make this dish with leftover rice from a previous meal for speedier prep.
Creamy Polenta with Roasted Red Pepper Coulis
Coulis is a thick sauce made from pureed vegetables or fruit and used on meat, vegetable dishes or as a soup base. In this recipe, the coulis is stirred into the polenta and then baked until firm and cut into wedges.
Cran-Broccoli Slaw
This is a festive looking, mayonnaise-free slaw that you can make ahead of time. The dressing is sweetened with a little maple syrup and balsamic vinegar and gets some zip from dijon mustard and lemon zest.
Mushroom & Sun-Dried Tomato Couscous
The great thing about couscous is how fast it cooks. Just throw it into some boiling liquid, remove from heat and let it set for 5 minutes. So easy. Try to find whole grain couscous if you can.
Colcannon (Potatoes & Cabbage)
This classic Irish side dish usually contains cream and butter. This version is lightened with low-fat milk. There’s so much flavor from the garlic, thyme, and scallions that you won’t miss the added fat.