Today I prepared vegetables to eat today and to have for meals during the week.
I made more pico de Gallo as there were some tomatoes in the fridge that needed to be used and we have cilantro growing in the backyard.
My husband ate some with chips for an afternoon snack.
I used all the chopped onions I showed last week so I chopped more today.
I also fixed a simple crudités platter for lunches and snacks.
A very simple dip to eat with those vegetables- about a cup of nonfat Greek yogurt and 2 teaspoons of dry Ranch mix.
All these veggies made me want veggie soup so I made a half pot full of basic veggie soup with ingredients on hand
It was carrots, onions, celery, cabbage, a few new potatoes, frozen green peas and corn —the wet ingredients were a 8 ounce can tomato sauce, a 16 ounce can diced tomatoes and enough water to make it all soupy. The seasoning was 2 tablespoons of dry onion soup mix, salt and pepper.
We enjoyed it very much even if it was 88 degrees outside.
What did you all cook today?
❤️ Rhonda
