I’m still adjusting to cooking for one, so I’ve got plenty of leftover black bean soup for lunches this week. I’m also cleaning out my fridge to make the garden vegetable pasta salad, since I have leftover zucchini and bell peppers, and I always have pasta on hand!
Here’s my menu for this week:
What does your menu look like this week? Let me know in the comments!
A Measured Life 