In our Vitamix (I mention Vitamix only b/c to do this requires a blender with a wide base, which I insisted I absolutely had to have during my pregnancy, with a zeal reserved for pregnant women), I blended:
- 1 small yellow squash I had baked for about 30 minutes at 350 deg
- 1 1/2 cup pre-chopped veggie blend (broccoli, carrot, radish, celery, green and red cabbages, jicama, and green bell pepper
- 1 cup kale
- 1/2 cup cleaned portobello mushrooms
- 1 can low-sodium tomatoes (with the juices)
This morning, I heated about 1/4 cup olive oil in a large stock pot and cooked about 1lb of 99% lean ground turkey until it was cooked- while cooking, I stabbed it repeatedly with a spatula to break it up into little pieces. For a vegetarian version, just skip this step, or use tofu if that suits you.
I added the blended veggies I had made last night (they were in the fridge), 2 more cans of low-sodium chopped tomatoes, 1 can each black and kidney beans, 1 can of corn, 1 tblsp chili powder, 1 tsp chipotle chili powder, and a whole lot of garlic-from-a-jar (probably a couple tblsps). And a big scoop- about 1 cup- of chopped onions.
Then I put the concoction, along with two potatoes (with holes poked in their tops- don’t forget this step) in the magic oven of the future and told it (by pushing buttons) to cook the food for 2 hrs at 350deg., to be finished at 5:45pm.
And lo, when I returned, dinner was made. And it was good.
Pot Roast on Paper Plates 