So today I put my lunch together for the next few days and was inspired by many of the veggies I pull out of the garden in summer.
|I browned up a pound of ground turkey and then removed the turkey to another dish.|
|Then (to the empty pan) I added Zuchini, Eggplant (peeled), onions, mushrooms, and diced tomatoes (with the juice) and cooked for about 8 minutes.|
|I added the turkey back to the cooked vegetables...|
|And then added these spices to my taste (the beauty of it being MY lunch for the week).|
|Voila! This makes a tasty hot lunch that I can grab and go with in between clients!|