Morning Cooking

Since the weather in East TN has been fairly humid these last few days and it seems that this humidity is going to continue, I have taken the liberty to cook my future meals in the morning rather than in the afternoon or evening when the house has become overwhelmed by the outside heat.

My present concern is spoilage or waste pertaining to the vegetables that are growing in our garden and having to throw them away because we cannot eat them fast enough...  these veges are:

• cumcumbers
• squash
• zucchini
• pepper
• tomatoes

SO...  I have decided to make as much soup as I can from those ingredients that can be easily frozen in small plastic containers should I not be able to consume it all...  to eat at a later date...  and, the good news is that I have not had to freeze anything...  YET.

Cumcumber Soup

Dice the cucumbers into a cooking pot.  Pour in 2 cans of diced potatoes.  Roughly chop up 1-2 onions and put in pot.  Add a tablespoon or two of garlic.  Add a couple of tablespoons of Greek Plain Yogurt...  and, one box of frozen spinach & artichoke dip...  add coarse pepper and salt to one's individual taste.

Cook on normal heat until all ingredients are soft then using a submersible mixer, mix up the entire contents until it is almost as smooth as a baby's ass...  let cool and put into containers that go in the frig to eat over the next couple of days.

For me, I used about 4-5 cumcumbers (actually I lost count and I'm guessing).

I have 5 dinners ready to put into the microwave and eat over the next 5 days...  and, any longer than that is questionable...  especially if one grows tired of what one is easting.

My calorie intake for each meal is 170.

My calorie goal each day is 1,600 to 1,800

If one has 3 meals plus a couple of snacks, then that's about 400 to 450 calories per meal including the two snacks as one meal.

My morning coffee and capuccinno mix accounts for 250 calories each day...  so, now I need to look at my meals being right around 400 or less...