I am glad today is over! It was a long day at school knowing Brady was off work and at home! At least while he was home, he was working. He cleaned and repainted one of our bedrooms that we have been wanting to redo. It was a nice surprise to come home to!
We had a simple dinner tonight. I had baked tofu with acorn squash and salad and Brady had the same minus the tofu and plus grilled chicken! We were both happy and satisfied! Since the recipes for these dishes are not too exciting, I will leave you with my veggie soup recipe from yesterday. It made a great leftover lunch today too!
Before being served:
Lentil Veggie Stoup
- 1 bunch of celery, chopped including leaves for flavor
- 12ish baby carrots, chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1 c. lentils
- 2 tbsp. dried onions
- 2 boulion cubs
- 1 bay leaf
- onion salt
- garlic powder plus 1 garlic clove chopped
- 1 can diced tomatoes and juice
- Cut celery, carrots, squash, and zucchini up into stew/soup sized pieces
- Put in about 2 cups of water with boulion cubes, bay leaf and lentils
- Let simmer until tender – lentils should be almost done but not all the way so they can keep cooking
- Add onion, garlic, onion salt, garlic salt and pepper.
- Reduce heat to low and add tomatoes.
- Let simmer together and Enjoy!
- You could always add different or more veggies!
I was inspired to make this recipe after reading the new Fitness magazine!
And a huge thank you to POM for being so wonderful! They recently sent me two bottles of their new kiwi and nectarine juice to try! They were both delicious and would be fun to use in a recipe or making a sauce to go over ice cream or a warm cobbler this winter! Thanks POM!!
