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Recipes I've Shared:
I like to have a veggie soup on hand for lunches at work.
I use whatever vegetables are hanging around in the fridge, or whatever half-bags of veggies are in the freezer.
The veggies in the recipe are ones we always have on hand make it into the mix.
I sometimes add a can of beans to get more protein.
I toss a 1/2 cup of rice into my soup if we have leftovers in the fridge.
This is a great week night meal.
The whole thing cooks up in minutes, and the garnish options are endless!
Reduced Fat Cheddar
Fat Free Sour Cream
Extra Corn and Black Beans
1 oz. Tortilla Chips
1 C. couscous, cooked