Roasted Butternut Squash Soup, it's what's for lunch today and dinner tomorrow

Ingredients:

already cut and clean butternut squash (from Wegmans)

Vegetable Stock

Milk

Shallots

Garlic

Olive Oil

Salt, Pepper

Nutmeg

Garlic Powder

Montreal Steak Season (just a little)

I seasoned the butternut squash with olive oil, salt, pepper, two cloves of garlic and two shallots and roasted in a 400 degree oven until they are squishy and brown. Then i threw them in the food processor with vegetable stock a little milk and another round of seasoning. This is one of the few leftovers i am willing to eat, It actually gets better with time.

Fried Cous Cous

Last night I made fried cous cous. In a wok or large frying pan, spray with pam, saute onions and garlic, then add other vegetables (i added brocoli and green beans), then i added some quorn chicken cute up in cubes and some soy sauce. I then added some cooked cous cous and stirred it all together with a little more sauce. Then i push the cous cous to the sides and leave a space in the middle and spray a little more pam and i crack an egg white and scramble it. Once the egg is cooked i mix it in with the cous cous. Yum!

Matzo Ball Soup

Tonight was Matzo Ball Soup (from the package) with lots of carrots, onions and celery in our new pot!!!
LOVE THIS BLOG IDEA! (although I am not sure how to use it, i think i am figuring it out)
love
me