Future meals are waiting in the freezer. I’m taking the time to cook two soups a week. I store them in serving-size container and freeze half of them. The soups I make are easy, one-pot meals. It takes some time preparing, but I save time during the hectic school/work week and always have a healthy meal. No more starving or succumbing to eating lesser quality food out when I shouldn’t be spending the money anyway. What’s that saying? If you fail to plan, you plan to fail. I’m trying to plan ahead here!
I used up some zucchini that were threatening to spoil using this Zucchini Soup recipe from a new find, Primally Inspired. The Nourishing Gourmet has a very similar one using thyme, but I haven’t had a chance to try it for myself. The other soup pictured is from a mix that had been taking up space in the cabinet for too long! Time to put those dry goods to use!
eatinginclass 