I have had a few questions over the past couple of weeks (left in my comments) and I hope to answer all of those questions and share the requested recipes in the next day or so.
Here is this week's menu.
Sunday: white chili, tortilla chips or rice
Monday: minestrone, homemade bread
Tuesday: BBQ bean and corn wraps, oven "fried" onion rings
Wednesday: roasted vegetables, potato stuffed bell peppers
Thursday: honey lentils, mandarin broccoli, salad
Friday: pasta salad, fresh fruit salad
1 28 oz. can diced tomatoes
1 14 oz. can diced tomatoes
2 1/2 cups vegetable broth
1 cup baby carrots, chopped
1 large zucchini, chopped
1 onion, chopped
2 tsp. chopped garlic (from a jar)
2 cans kidney beans, drained and rinsed
1 tsp. oregano
1 cup whole wheat pasta, cooked (measure and then cook)
Saute onion and garlic in a tsp. of olive oil. Add a little bit of the vegetable broth if it begins to stick. Add zucchini, carrots, and the rest of the broth. Simmer for about 5 minutes. Add tomatoes. Simmer about 5 minutes. Then add beans and oregano and simmer while you cook the pasta. When pasta is done, add it to the soup. Simmer for another 5-10 minutes.
Here are my miles for this week. Getting last week's miles was tough! I hope my runs are easier this week (mentally).
Monday: 6 (already done!!)
Please visit OrgJunkie for more menus.