After keeping a record of exactly what I've been eating for the past couple of weeks, I am making a change. My dear husband, Chad and I are committing to eating for the rest of October only foods that we make ourselves at home. No pizza, fast food, dinners out, carry-out, no boxed foods from the freezer section etc. We are working on cutting down on the amount that we spend on processed or pre-made foods. We kept track of our spending on these types of foods over the past few months and realized that we are spending far too much on "convenience food" that really isn't that tasty and is kind of expensive. Also, even though I am lover of a good restaurant, and totally don't have a problem with dropping $25 on a great lunch or 4x that on a fabulous dinner, we were indulging way too often and what used to be special, had began to become ordinary. We would rather spend this money on a really great vacation for our family. So, today starts day #1 and we started our day off with packing lunch and snacks for the day as well as having a really tasty breakfast.
My breakfast this morning was this toasted wheat sandwich with St. Andre brie cheese and wild blackberry jam. Just goes to show a tasty meal doesn't have to take a lot of time or money. I have created a quick list of other tasty and quick breakfast's that you can "grab and go".
- Cheddar and apple slices on toasted wheat bread
- Avocado on toasted spelt bread
- 9 grain toast with almond butter and honey
- Avocado and tomato on rye toast
- Cream cheese and fig jam on sour dough
I won't be updating you daily on my meal choices, but will periodically check in and share our most successful meals and recipes. Like my lunch today, which are leftovers from this weekend's creation. Enjoy!
Love,
Mollys
Zuppa Toscana (my take on the Olive Garden favorite)
Ingredients
1 Tbs olive oil
1 medium onion, medium dice
6 oz Italian sausages sliced
5 cups chicken stock
2 large russet potatoes, peeled and cubed into small chunks
4 garlic cloves, sliced
6 strips of crispy cooked bacon, chopped
3 C Swiss chard sliced into ribbons with ribs removed
1 C half and half (I use the Archer Farms fat free version)
salt and red crushed pepper to taste
Directions
Cut up bacon and cook until crispy. Drain and reserve fat and bacon separately.
Chop uncooked sausages into small slices. Heat olive oil on medium heat in a soup pot, or if you are so inclined use the fat left over from cooking the bacon. Add the diced onions and sausage and cook until both onion and sausage are cooked through. Add the sliced garlic to the pot. Add 5 cups of stock to the pan, stir, and bring to boil. Next add the potatoes (peeled and cubed), Bring to boil, then reduce to simmer. Cook until potatoes are done, about 15-20 minutes on low simmer. Then add Swiss chard.
Finally, add bacon and half and half to the soup pot.
Bring to hot temperature (but do not boil), Add the salt and pepper to taste. Serves 4 (I always double the recipe)
