Eat with me Wednesday: Numero Uno

I’ve always dreamed of being one of those well thought out bloggers who thinks ahead enough to post weekly meal plans to share with everyone. Alas, I am a poor planner. Forgive me.

I did … come up with an idea, I think I can manage though, a weekly post of what we’ve been eating, new recipes we’ve tried, messes we’ve made in the kitchen, etc, etc.

Two Warnings from the get go: 1) most pics will be from Instagram, I am so horrible at uploading pis from my camera, sometimes I go months! and 2) I’m not a recipe follower, I wing everything. I will do my best to describe what I’ve done in these photos, but if I’m not clear or you have questions, just ask! I could talk about food all day.

For the first week, I’ll keep it simple. Here’s what I ate today.

For breakfast, a personal favorite – Pepper Jack Scramble

One egg and diced peppers scrambled together, topped with cheese and planted on a heated tortilla.

Simple, satisfying, delicious. In less than 5 mins (I keep diced peppers in the fridge for moments just like these) Missing from this photo are my friends jalapeno, salsa and pepper jack cheese (I was out, so I subbed in cheddar – also good)

Lunch was Homemade Vegetable Soup.
I know the pic makes it look more like a bowl full of noodles, this was leftovers and for some reason my noodles swell up extra big. My grandmothers never seemed to do that, anyone know what cause this or how to prevent it?

Sautee an onion, some diced carrots and celery in minced garlic & olive oil until onions are clear and celery and carrots are soft. Add in 2 cans of diced tomatoes, 4 cups of broth (your choice, I used 1/2 chicken, 1/2 vegetable), a cup or 2 of spicy V8 (gives it a little extra something, something) and salt, pepper, and Nature Seasoning to your taste.  Bring to a boil and let simmer while you boil your noodles. I use macaroni here, but go wild with whatever noodle you want. Cook your pasta till its al dente (still has a bite to it), drain it and toss it in. If you need more liquid, add water or a mixture of water & Spicy V8 juice.

Voila, homemade vegetable soup in about 20-25 minutes.

Dinner here is SUPER simple. Roasted Green Beans and Baby Bellas.
I bought my green beans in a ready to go package, the same with my sliced baby bella mushrooms.

I opened the bags, tossed them on the cookie sheet, poured some EVO on top, sprinkled some good Basalmic Vinegar on top (I like Paul Newmans’ brand) and seasoned with what? You guessed it — salt, pepper, Nature Seasoning and garlic salt. I roasted these for about 35 mins at 380 degrees. Missing from this photo is some shredded parmesan to bring all these flavors together, YUM!

All out of parm this time, but I’ll be ready next time. Maybe I’ll whip out the breadmaker or roast a chicken to go with this, or if I’m feeling rushed or lazy — I’ll grab a rotisserie from the store and a fresh bread with a nice thick crust.

This concludes the first Eat with me Wednesday,
what did you think?

Stacy

Stacy is seeing the world in a whole new way – through the eyes of her children. She writes about the little things, the big things and all the “stuff” in between at Kids Stuff World.

Comments

  1. says

    My noodles always swell up, too – except when I make them by hand (which is almost never). Did your grandma make her own noodles? If you find out the secret to their not swelling, I would love to hear!!!

    Your meals sound delicious!

  2. Sheri O. says

    I love this. It doesn’t matter to me if it’s your menu from next week or two weeks ago, I can get great ideas this way! And I’m with you, i love noodles in my veggie soup and yours looks awesome, it’s making me hungry! I try to keep mine from swelling and overcooking by cooking the noodles a little past al dente, draining and rinsing in cold water to stop the noodles from continuing to cook. Most of the time it works just fine, hope this helps.
    Btw, what’s Instagram?
    Sheri O.

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