New Year's Resolutions: Eat Your Vegetables

New Year's Resolutions: Eat Your Vegetables
Reynolds Cooking Tips

Have extra veggies on hand? Here are some simple ways to use up those left-overs and extras in the most delicious ways!


Cole Slaw



  • Reynolds® Baking Cups
  • Cabbage
  • Carrots
  • Green Onions
  • Mayonnaise or buttermilk


  1. Finely dice and slice cabbage, carrots and green onions
  2. Mix in a bowl filled with mayonnaise or buttermilk
  3. Mix until you achieve your desired consistency
  4. Serve in baking cups for individual serving sizes and easy clean-up!

Pico de Gallo



  • Reynolds® Baking Cups
  • Tomatoes
  • Onions
  • Peppers
  • Cilantro
  • Salt
  • Tortilla Chips


  1. Finely dice up tomatoes, onions, peppers and cilantro; mix together
  2. Sprinkle over salt and pepper for added taste
  3. Put mixture into baking cups for individual dipping cups

Sweet Potato Hash


Cut up sweet potatoes and add in your favorite veggies. We love mixing in black beans, onions, zucchini, garlic and spinach for that extra taste! Use a disposable bakeware pan for easy clean up.


  • Reynolds® Disposable Bakeware Pan
  • Sweet Potatoes
  • Black beans
  • Onions
  • Garlic
  • Zucchini
  • Spinach
  • Olive oil


  1. Dice sweet potatoes
  2. Boil potatoes over stop top under tender
  3. Drain water and add to disposable bakeware dish
  4. Drizzle olive oil over the potatoes
  5. Slice up onions, garlic zucchini and spinach and spread across sweet potato and olive oil mixture
  6. Sprinkle over salt and pepper for added taste
  7. Bake for 15-20 minutes at 350 degrees
  8. Remove from oven, allow to cool down, enjoy!

Baked Kale Chips



  • Reynolds Kitchens™ Parchment Paper
  • Baking sheet
  • Kale
  • Olive Oil
  • Salt and pepper


  1. Line a baking sheet with parchment paper
  2. Break kale up into pieces and spread across baking sheet
  3. Drizzle olive oil over kale
  4. Sprinkle salt and pepper over to taste
  5. Bake at 350 degrees until edges of kale are brown, but not burnt
  6. Allow to cool, enjoy!

Veggie Frittatas



  • Skillet
  • Spinach
  • Asparagus
  • Mushrooms
  • Two eggs


  1. Heat a skillet on the stovetop; spray with non-stick cooking spray
  2. Scramble two eggs in a separate bowl and add in chopped up spinach, asparagus and mushrooms; mix well
  3. Pour over heated skillet
  4. Let cook until desired consistency
  5. Enjoy!

Quickeled Veggies (Quick Pickled)

pickled vegetables


  • Vinegar
  • Water
  • Salt
  • Sugar
  • Spices of choice
  • Veggies of choice
  • Sealed container (e.g.: mason jar)


  1. For quick pickled vegetables, you’ll need to first create a brine:
  2. In a stove-top pan, mix together vinegar, water, sugar, salt and desired spices; bring to a boil
  3. While you’re waiting for your liquids to boil, chop up your veggies and place into container of choice
  4. Once the brine boils, pour over veggies in your chosen container
  5. Allow to cool down to room temperature
  6. Cover and refrigerate for at least one day. The flavor and crispness will change the longer it sets.




  • Reynolds® Baking Cups
  • Spoon or spatula
  • Avocados
  • Lime juice
  • Tomatoes
  • Onions
  • Salt and pepper
  • Chips


  1. Slice open and pit an avocado
  2. Spoon out contents into a bowl; mash up with a spoon or spatula
  3. Add in a few drops of lime juice to thin avocado out
  4. Dice tomatoes and onions and add to mashed avocado and mix
  5. Sprinkle with salt and pepper for added taste
  6. Use baking cups for individual dipping bowls
  7. Enjoy!


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