The lunch routine just keeps getting easier and easier. Prep definitely makes all the difference. On Sunday, I cooked an extra chicken breast when I was making dinner, and prepped my veggies.
Also, Trevor brought home a ton of pears that he got from a coworker. They were small and delicious. I'm sad that they're all gone but I made the most of them this week.
We've definitely become part time vegetarians lately, mostly out of financial necessity, but also because of the abundance of fresh local produce available this time of year. Right now I'm all about salads, but as the weather turns I'll be moving to soup. Today I made another big batch of pesto to freeze, and some tomato basil soup, using partly canned and partly fresh tomatoes. Also on tap is some potato leek soup to freeze. I'm also on the lookout for a good butternut squash soup recipe.
We tried quinoa for the first time this week. I can't believe I've gone this long without introducing this grain into my diet. It's definitely here to stay. We used this recipe, which was easy and delicious. I did substitute chicken for tofu, though. I'm a big fan of tofu, but Maya will only eat it occasionally and Trevor hates it.
The wrap had pesto, red bell pepper strips, tomatoes and lettuce in addition to the chicken.
I bought some asiago and sun dried tomato bread this week, and it's absolutely perfect for sandwiches. This one had pesto cream cheese, cucumbers and red bell pepper strips. I also made grilled cheese sandwiches with this bread.
Pretty straight forward. I used mozzarella and cheddar on the sandwich.
If you have any soup recipes to share, please do!