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Each weekend, I prep 4-5 bowls of fresh cut veggies for the week’s lunch. Since I was sick this week, I ate a lot of soup. Which left me with the veggies.

My kid had friends over during the day and made rice and beans.

Not wanting the veggies to spoil, I tossed them in a sauce pan with about a half cup of tomato sauce and heated until the broccoli changed color, a more vibrant green, and the tomatoes nearly disappeared into the sauce. I tossed in about a half a cup of rice and bean and heated thoroughly. A sprinkle of sharp cheddar on the top and voila! Dinner.