It’s been a busy week. I am discovering that I really loving vegetables for breakfast. The veggies I saute in the morning include zucchini, mushrooms, onions, summer yellow squash, asparagus, green beans and tomatoes. Every morning I mix up a different combination and cook them in my copper no stick pan. My favorite from last week is this: mushrooms, bell peppers, baby bok choy, onions, and fresh tomatoes from my garden.
Lunches consist of a fresh salad with spring mix greens, sunflower seeds, almonds, cashews, bell peppers, cherry tomatoes from the garden, cucumbers from the garden, green onions, artichoke hearts, pickled beets, carrots, and broccoli. I’d also have a small bowl of soups.
It is finally soup weather! I couldn’t happier. I LOVE soup. I’d make a large pot in the evening and store the rest to choose for lunches. Yum!
This week I made Wendy’s Curried Split Pea Soup
It I love this soup. My family misses the ham and bacon I used to put in the soup, but they are getting used to my new ways.
I had an abundance of tomatoes and peppers from my garden so I convinced my daughter to make a soup that we all love and she has perfected, Hannah’s Roasted Tomato and Bell Pepper Soup
This soup is so full of flavor! I avoid the grill cheese sandwiches the family loves with this soup. I think it hits the spot all by it’s self.
I also made a large pot of Slow Cooker Black Bean Soup
This soup is perfect for a day I am “souper” busy and need something I can dump and ignore. This soup is rich in fiber, protein, and flavor.
I also made Wendy’s Kielbasa and Cabbage
Before I started getting all healthy and stuff, I loved making this dish for the family. I was searching the vegetable section in the grocery store and came across a vegan sausage link that looked promising. This is what I came up with. It has great promise. Everyone was happy to eat it too!
I am so glad it’s soup weather! I’m in heaven!