I cooked a bit differently this past week. For one, I really didn’t want to cook. So, I made big batches of everything, stored them in the fridge and had ready-made meals whenever I felt like having one. I made a big batch of turkey chili and brown rice (sorry, no pics). A big pot of vegetarian minestrone soup with some veggies (green beans, zucchini, kale and tomatoes) still left over in my garden from the summer (lots of pics!) I also baked a big apple pie from the many apples we had left over from last week’s apple picking adventure. I like an open apple pie with oatmeal crumble topping, hot out of the oven with a scoop of vanilla ice cream. Yes, please! For one of our lunches I made hummus with tahinni, spread on a quarter slice of toasted pita bread, topped with a slice of cucumber and a half cherry tomato.

I finished off the week with a turkey meatloaf topped with roasted tomatoes (still from my garden) and a side order of roasted potatoes, onions and fresh peas. Anything left over from this side dish, hubby cooked up this Sunday morning into an omelet. Delish! I also have some brown rice left over from the chili and I’ll be using this rice to make roast pork fried rice Monday evening. (sorry no pics of the chili nor the fried rice yet).

We’re eating lighter and a little bit more healthier. Needless to say, I’ve lost five pounds since I started this new trek. Hubby ain’t looking too shabby himself either!!

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