Monday, March 4, 2013

Menu and Miles

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!!)
Tuesday:  4
Wednesday:  3
Thursday:  10
Saturday:  20

Please visit OrgJunkie for more menus.

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