It's the Small Things

My newly (somewhat) organized home and meal planning have been the only things getting us through this crazy time. I recently started Student Teaching and YIKES teachers have a hard job! The hours are long and you are on your feet most of the day, most of the time with no break. These last two weeks have been the most exhausting weeks of my life! It will all be worth it though, and I absolutely love going each and every day...even if it means I have to wake up around 4am every morning.

The meal planning has truly helped so much! Dinner is never stressful and my Husband can easily help out if need be. I have been continuing on my quest to get creative with vegetables!

This meal was beyond easy: Mesquite pork loin kebobs with roasted root vegetables (Rutabaga, Zucchini, Butternut squash and Purple onion) with sauteed Kale and Garlic. So easy, so delicious, so healthy! They leftover veggies were great in a soup the next day. Just puree, heat on the stove, add a little salt, pepper and brown sugar (especially if you didn't have any sweet veggies in the soup like Butternut squash) for flavor and you have a delicious soup on your hands - or in your tummy. If it's too thick you can add in some vegetable broth.

Soups made like this are my favorite. They taste so rich and creamy, yet they are super healthy and full of great nutrients! Perfect for this cold, wet weather. You can basically do this with any left over roasted veggies as well as potatoes!