For lunch on Saturday, and for the next two days, I used the leftover bulgur from last night. I sauteed plenty of chopped carrots, celery, and some remaining onion in olive oil. I added a can of Muir fire-roasted organic tomatoes and a small can of chicken. I seasoned with ¼ tsp. garlic powder and 1 tsp. Arizona Dreaming blend from Penzey’s. It hits the spot for the desire for some southwestern food, which Scott cannot eat, and which I crave every now and then.
I roasted a butternut squash in my countertop oven (375F for an hour), then scooped it out of the skin and pureed it. Some will be for future soups, and some will be for muffins later this week.
I cooked a pot of Great Northern beans. Some are for soup tonight and some will be frozen.
Dinner on Saturday was a modified minestrone soup. In deference to my husband’s tummy, I did not include tomatoes or any spices other than garlic, and I used a heaping tsp. of dried onion rather than fresh. I put in celery, carrots, red bell pepper, mushrooms, zucchini, 1 ½ cups cooked Great Northern beans, and a cup of penne pasta. I used frozen turkey broth. It came out nicely, and I grated Parmesan on mine.
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