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Ingredients
US|METRIC
4 SERVINGS
- tortillas (TORTILLA SOUP:)
- 15 oz. whole peeled tomatoes (mashed)
- 10 oz. enchilada sauce
- 1 onion (medium, chopped)
- 4 oz. chile peppers (chopped green)
- 2 cloves garlic (minced)
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1 bay leaf
- 10 oz. frozen corn (1 package)
- 1 Tbsp. chopped cilantro
- 2 cups broth (veggie)
- 7 corn tortillas
- sweet potatoes (SWEET POTATO STEW:)
- 2 yukon gold potatoes (medium, peeled and cubed)
- 2 sweet potatoes (medium, peeled and cubed)
- 2 medium carrots (peeled and cut into 1⁄2-inch slices)
- 15 oz. stewed tomatoes (whole)
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. celery seeds
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/4 cup fresh basil (chopped)
- 1 cup vegetable broth
- noodles (NOODLE STROGANOFF:)
- 32 oz. mushroom soup
- 1 cup chopped onion
- 1 Tbsp. worcestershire sauce
- 2 cups broth (Veggie)
- 8 oz. button mushrooms
- salt
- pepper
- 4 oz. Tofutti cream cheese (in the yellow tub)
- 1 bag noodles (Eggless, your choice.)
- minestrone soup (MINESTRONE:)
- 2 cans white beans (rinsed and drained)
- 1 box broth (veggie)
- 3 cups butternut squash (1/2" cubes)
- 1 can diced tomatoes
- 2 cups coleslaw mix (bagged)
- 1 leek (sliced)
- 1 Tbsp. minced garlic
- 1/2 cup basil
- 1/3 cup parsley
- 3 Tbsp. extra-virgin olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 Tbsp. water
- 1 1/2 tsp. garlic
- rice (TERIYAKI VEGGIES & RICE:)
- 1 bag baby carrots
- 1 red onion (large chunks)
- 2 cans pineapple
- 4 garlic cloves
- 1 cup teriyaki sauce
- cooked rice
- broccoli (BROCCOLI CHEESE UN-CASSEROLE:)
- 16 oz. frozen broccoli
- 1 onion (chopped)
- 1/2 red pepper (chopped)
- 1 can corn
- 1 can chickpeas
- chopped celery
- 1 cup milk
- 1 cup vegan cheese
- 1/2 box mushroom soup
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