In the interest of using up some leftovers today, I happily created both my lunch to eat at home and dinner to carry to work. In the fridge I found some already chopped onions and peppers as well a box of sliced button mushrooms that needed to be used up before they turned slimy. Additionally, I had a ton of leftover couscous and some lentil soup that I was getting tired of eating. So into the skillet it goes!
Saute until lightly browned and the mushrooms release their juices:
1 small onion, sliced
1/2 box of sliced mushrooms
about 3/4 cup of sliced bell peppers
2 ladles full of lentil soup, draining off as much of the broth as possible
For lunch at home, I served it over some of that couscous with half of a diced avocado (they were on sale this week for $.49!) and a generous scoop of salsa. An apple for dessert and I’m all set!
For dinner at work, I mixed it with the rest of the avocado and used it with a dollop of garlic hummus to top a microwaved sweet potato.
Yummmm… who says healthy eating is hard?