Not exactly a scratch meal but I sautéed some marinated (in red wine vinegar dressing) chicken strips in olive oil and then added Bird's eye Asian vegetable blend followed by TJ's simmer sauce. We were in heaven!
We had cold, rainy weather on Saturday, so it was a perfect day to make my Butternut Squash, Kale, and Farro soup. I only had about 6 cups of broth, so I cut the farro by ½ cup, which still made for the kind of chunky soup we like.
