Veggies veggies everywhere!

How can anyone not got that happy feeling about vegetables!? Maybe it's just knowing how good they are for you...but when I start putting together my big ole container of salad together for the week, it really does make me happy!

This week I've also decided to make a vegetable soup for lunches. This "recipe" was given to me from a co-worker and is so easy to tweak into something you can call your own. In fact, I must say that with this batch, I've out done myself!

The basis for this soup is easy...canned vegetables! I used a regular sized can each of peas, corn, green beans, lima beans, carrots and diced tomatoes.  UNDRAINED!! That's important!! The liquid from the vegetables become your broth! Use whatever veggies you like, use more of something or less of another, it really is all up to you!

To start the soup, saute some onions and garlic in the pot, then add all the veggies! Bring to a boil, then simmer for 15-20 minutes so the flavors get a chance to blend. If you're concerned about sodium, you can get canned vegetables with low salt or even no salt. The only other seasonings that are suggested are black proper and garlic powder.  Read on though for my special seasoning I added this time, but first, let me continue with the how-to.

Now, my co-worker at this point adds meat. She drops in ground beef, or once I added in ground turkey breast. If you do add meat, continue to let the soup simmer another 45 minutes or so.

This go around, I didn't want to add any meat, but I did come across some lentils I had that only needed to cook for 30 minutes so they went into the pot and cooked with the veggies.  Now, for the kicker this batch!.... Remember the pesto I made a few weeks back and froze? I dropped in 4 of my "cubes" and that was all the seasoning I needed!

What a delicious flavor the pesto lends to the soup! Yum! Yum! Yum! this goess to show what possibilities pesto has beyond a pasta sauce.

Cheating cooking

Some days I cheat at cooking. Most days I'm all about healthy, no preservatives, nothing pre-packaged, it's all about fresh fresh fresh.
Then, there are these times, this one day a week when I really don't feel like letting the cooking juices flow.  I just want easy. And really, what's easier than grilling a chicken breast and steaming some veggies??! Nothing really, but there are days when even that seems like work. 
"Velveeta cheesy skillets" dinner box to the rescue! Seriously, this is some good stuff.  As I said, I'm not normally a fan of processed foods, but I make the exception here. I have the worst lighting over my stove but hopefully you can still make out the mound of orange "seasoning" and then try not to be too blinded by the glow of the cheese sauce packet!
Take note!, there are even vegetables! We always add peppers and onions so it's truly a one pot meal!  Easy. Cheesey. Yummy.

Still working on those tomatoes!

Some days, I don't even know what I'm going to make for dinner. Sure, I have an idea if it's going to be chicken or turkey (no beef here), but what I'm going to do with it is another question!

While at work today thinking about the chicken breasts I took out of the freezer, my mind went back to those tomatoes. Then I thought about my basil, then I remembered I bought fresh mozzarella....chicken caprese it will be!

I made a tomato salad of tomatoes, basil, mozzarella, olive oil, and balsamic vinegar. It needed a wee bit more of a kick, so a sprinkle of garlic powder, and a dash each of oregano and pepper flanks and viola! Instant yum!

Grilled up the chicken along with some zucchini and onions for a side.
Served the chicken them with a generous serving of the tomato salad mixture and happiness followed.

Olé !!

Chicken quesadilla!
Yum!!
Before I get into the chicken quesadilla, I must comment on the side salad. Strangely, it's only been recently that I've taken to making a big ol' container of salad every week and keeping it in the refrigerator. On Sunday, I cut up and throw into the salad spinner a couple chopped romaine hearts and various vegetables. This week it is carrots, celery, cherry tomatoes and broccoli. A veggie is always close at hand this way!! 
It's important to have your daily dies of veggies, and many studies show it's easier to get them if they are convenient. And having that container of salad cut and washed and ready to eat couldn't be more convenient. Each family member can take as much as they want. Easy peasy. 
Ok, now back to the main attraction. What could be easier than a chicken quesadilla? I get these high fiber flour tortillas, heat up some refried beans, chop a tomato, shred sone cheese. Slice up some mexican flavored marinated chicken breast and saute it with some finely chopped peppers and onions. Spread the refried beans on the tortilla, lay some chicken on that, fold over and grill to perfection.
Let me talk about this pan too. To cook the quesadillas, I used my new 13" skillet. I got this one at the QVC outlet for $10.50! Yes, you read that right....$10.50. It's my new favorite skillet. 

Ok, so grill up the quesadilla, top with some cheese, sour cream and chopped tomatoes....don't forget that side of salad! What an easy, yummy dinner!

Unstuffed cabbage

This is delicious! I love making casseroles because I can prep and get it all ready, and then chill for a while before eating. I also love doing all the dishes before eating and only having the casserole dishes and those we're eating from to do!
The only change I made to the recipe was instead if a 14.5 oz. can of tomato sauce, I used a small can, 6 oz. I think, along with a 14.5 oz. can of tomato soup. Tomato soup is my mom's secret to stuffed cabbage and she makes good stuffed cabbage!
I also had a supervisor in the kitchen while I made this....what a cutie!!
Kalyn's Kitchen: Recipe for Deconstructed Stuffed Cabbage Casserole

Ba, ba, ba, baba ganoush!

Finally I have gotten around to making baba ganoush! I had tahini from making hummus a while ago so this was on my short list of things to make.

I had gotten some baby eggplants at a farmers market and the rest of the ingredients I had on hand.

It comes together quickly after roasting the eggplant. It tastes pretty good too!

I pretty much followed Ellie Krieger's recipe here:
Babaganoush Recipe : Ellie Krieger : Recipes : Food Network

And I still have plenty of tahini. What next?! ...

When life hands you....

Tomatoes!!
If you're like me, you don't have a yard big enough for a huge garden. And if you're lucky enough to have a friend that does, then you really are lucky!
Thanks to  one of my besties Tim over here at https://www.facebook.com/pages/Happy-chicken-hill/324894087597898, I now have a plethora of tomatoes....and I feel like I have been using them and using them and I never have less!...magical tomatoes?!
Following are my attempts, delicious ones at that!, at cooking my way through the tomatoes....
Tomato and mozzarella salad
Tomato soup
Tomato salad over toast (breakfast!)
Bruschetta omelet