Easy Vegetarian Lunch

Enjoy this great vegetarian dish! It's also an easy meal-for-one.

Ingredients, serves 1
2 eggs
1/2 red onion, chopped into large chunks
1/2 bell pepper, chopped into large chunks
1/2 cup grape tomatoes, halved
Olive oil
1/4 cup crumbled goat cheese

Preheat oven to 375.
Toss vegetables in olive oil or use an olive oil sprayer. Combine with goat cheese and add the mixture to a small crock or baking dish. Bake for 30 minutes.
Crack eggs over top of vegetables and return to oven for another 15 minutes. Eat as is, with whole-wheat toast, over quinoa or with couscous.

21 Day Fix Vegetable Soup

This is my favorite soup and I never grow sick of it! Since you can constantly vary the ingredients, there is always something "new" about it.

BASIC VEGETABLE SOUP (great option for lunch), makes a TON! Freeze some.
1 yellow summer squash, sliced and quartered
1 carrot, diced (I leave this out because my husband hates cooked carrots!)
1 zucchini, sliced and quartered
2 tomatoes, chopped or 1 can organic diced tomatoes
2 celery stalks, peeled and diced
1 bag baby spinach
1 can organic peas or 1 bag fresh peas (I bought some shelled English peas at Trader Joe's that were great!)
¼-½ cup chopped fresh parsley leaves
1 onion, chopped
6 cups chicken or vegetable stock (I prefer vegetable)
Olive oil, best if used from sprayer (this is the one I have)
*for me, this soup as it is above, is a freebie in the 21 Day Fix meal plan. It's only vegetables, the green container, and I do not limit those!

Optional Add-Ins, Pick Some, Pick All!
2-3 tbsp minced garlic
2-3 cups whole wheat rotini pasta (yellow container)
1 can white beans (yellow container)
2 chicken breasts (boiled and shredded separately and added in later (red container)
Parmesan Cheese (blue container)
Pesto (orange container)

          Begin by sautéing onion, celery and carrot in pan with oil over high heat (add garlic here if desired) in large pot. Cook and stir regularly until onion softens, about 5 minutes (option to add ham or prosciutto). Add tomatoes and stock. Bring to a boil and then lower heat so mixture bubbles gently, stirring occasionally for about 15 minutes. (If adding chicken, boil breasts in water until mostly cooked through and shred. Put aside. If adding pasta, cook and put to the side, as well.) Add the zucchini and squash in addition to the parsley. Adjust the heat again so the mixture can simmer, stirring occasionally for about 15 minutes. (Now, add chicken, beans and/or pasta, keep stirring mixture and simmer for another 10 minutes). Serve with Parmesan cheese and/or a spoonful of pesto. This simple soup can change with your mood but will always be delightful, even if your mood isn’t.