The Lentil soup - final container from the freezer of the batch I made a week or so ago. I used the recipe from the original Moosewood cookbook by Mollie Katzen. Tonight, I added some mini bow-tie pasta and Parmesan cheese.
Grilled Cheese: 2 slices whole wheat Lanella bread, 1 1/2 slices low fat Swiss cheese, 1 roasted pepper from a jar (Organic Mediterranean) sliced, olive oil cooking spray.
Hit the spot.
No comments:
Post a Comment