Menu and Miles

I have had a few questions over the past couple of weeks (left in my comments) and I hope to answer all of those questions and share the requested recipes in the next day or so.

Here is this week's menu.  

Sunday:  white chili, tortilla chips or rice

Monday:  minestrone, homemade bread

Tuesday:  BBQ bean and corn wraps, oven "fried" onion rings

Wednesday:  roasted vegetables, potato stuffed bell peppers

Thursday:  honey lentils, mandarin broccoli, salad

Friday:  pasta salad, fresh fruit salad

Minestrone

1 28 oz. can diced tomatoes

1 14 oz. can diced tomatoes

2 1/2 cups vegetable broth

1 cup baby carrots, chopped

1 large zucchini, chopped

1 onion, chopped

2 tsp. chopped garlic (from a jar)

2 cans kidney beans, drained and rinsed

1 tsp. oregano

1 cup whole wheat pasta, cooked (measure and then cook)

Saute onion and garlic in a tsp. of olive oil.  Add a little bit of the vegetable broth if it begins to stick.  Add zucchini, carrots, and the rest of the broth.  Simmer for about 5 minutes.  Add tomatoes.  Simmer about 5 minutes.  Then add beans and oregano and simmer while you cook the pasta.  When pasta is done, add it to the soup.  Simmer for another 5-10 minutes.  

Here are my miles for this week.  Getting last week's miles was tough!  I hope my runs are easier this week (mentally).

Monday:  6 (already done!!)

Tuesday:  4

Wednesday:  3

Thursday:  10

Saturday:  20

Please visit OrgJunkie for more menus.