Sunday, June 06, 2004

Hamburger-Veggie Soup

Morning (breakfast, snack):

  • half decaf coffee*
  • toasted whole wheat bagel with peanut butter

Afternoon (lunch, snack):

  • Hamburger-Vegetable Soup with Tortellini (p. 74, The Big Book of Soups & Stews) made with ground bison and added two carrots, sliced
  • lemonade (made fresh yesterday)
  • two Lifestream Flax Plus toaster waffles with margarine and homemade wild blueberry sauce

Evening (supper, dessert/snack):

  • lemonade
  • bison steak marinated in red wine vinegar, Grey Poupon mustard, garlic, and rosemary (grilled on BBQ)
  • yellow-fleshed potatoes, carrots, and onions tossed with olive oil, Mrs. Dash Herb & Garlic seasoning, salt, and pepper (cooked in foil on BBQ)
  • corn on the cob (cooked in foil on BBQ with a little olive oil)
  • red and yellow peppers tossed with olive oil and spiced sea salt (grilled in BBQ basket)
  • a little red wine (Mateus Signature Douro 2000)
  • a couple scoops of Breyer's 98% Fat Free Vanilla frozen dessert topped with pecans and Litehouse Fat-Free Caramel Apple Dip


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