So, for brunch (full disclosure, it was really noon but I hadn't had breakfast yet), I decided to try my hand at a stovetop veggie frittata.
First I sauteed a quarter of a white onion in about a tsp of olive oil (I love my non-stick pans because you can get away with a lot of cooking without much oil or butter).
After it had browned up, I added 3 diced campari tomatoes, 4 chopped white button mushrooms, and a Green Giant Just-for-One Broccoli and Cheese thing.
I let that cook down for probably 5 minutes (while stirring occasionally), and then poured over 1/2 cup Egg Beaters.
I let it cook - no stirring - until the eggs had mostly set up. Then I tried to flip the whole thing...but that didn't work, so I resorted to just flipping 'pieces' of the frittata.
Not bad, huh? It was definitely yummy...but I did need to add some salt! (Because I forgot it the whole way through.)
Tonight I made a garlicky homemade chicken noodle soup.
I chopped & sauteed half a fresh garlic head and another quarter white onion until they were nice and browned. Then I added chopped celery and carrots and cooked those for a few minutes.
I salted and peppered, then used a whole chicken breast - including skin and bone - and added it to the veggie mixture, turning once to get it browned.
I stirred in 2 cups of water initially (and some dried parsley) and brought to a low simmer, and added 2 more cups of water after 20 minutes.
After another 20 minutes, I took out the chicken, removed the skin / fat / bone, shredded it and returned it to the soup. Meanwhile, I added 3/4 cup brown rice and cooked according to the directions.
Looky here! A yummy cool weather treat that's also super healthy! (Loaded with veggies, no milk or wheat products, hardly any salt, and zero chicken boullion required.)
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