Lunch lessons

At the risk of sounding like a nagging mother, you should never be too busy to eat well.
I know it’s hard to find time to cook with that full-time job, that silly commute, that passel of children or others who need constant care. I know you like to see your floors, have clean clothes to wear and retain some semblance of a social life.
But, really, you owe it to yourself to drive past the drive-thru.
Consider making weekend batches of soup that can be jarred and frozen, then reheated quickly in a workplace microwave.
Take some time to prep a pile of fresh greens, veggies and toppings and then divide it into Ziploc bags with small containers for dressing. Simply pour, mix and shake out onto a paper plate.
If you’ve made a roast, meatloaf or grilled chicken over the weekend, make extra for sandwiches. Even cheeses or spreads with fresh greens make a tasty sandwich or wrap.
And in the winter months, earthy stews in a wide-mouthed thermos can make your whole day better.
For the time it takes to watch a rerun or talk to your Aunt Gertrude, you could have some tasty lunches for the work week—packed and ready to go.
And if you do that, there should be time in the morning to make yourself a quick hot breakfast.
See?
Sometimes Mama knows best.

To get you started, here’s my Tried-and-True Meatloaf recipe:
Package of grass-fed ground beef or ground turkey
1 cup old fashioned oatmeal or dried bread crumbs
1 egg
1 cup shredded cheddar cheese
1 envelope of onion soup mix (preferably without MSG or hydrogenated oil)
½ cup ketchup or barbecue sauce

Mix well, pack very lightly into a greased glass loaf pan, and bake at 350 degrees for 40 minutes, or until cooked through.

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Warm and wonderful—potato soup

Is there anything more delightful, food wise, than realizing a dish you’ve just prepared also happens to be the best version you’ve ever tasted?
Today I made potato soup. I hadn’t planned on it. As often happens, I had leftover ingredients and wanted to do something different with them.

Potatoes are versatile little tubers, and I love them prepared any which way.

Of course, it helps that I love soups. Creamy and hot, they’re perfect for cold weather—satisfying in a warm and cozy way.

Served with crispy crackers and a tasty cheese, or with warm homemade bread, soup is a wonderful meal.
And wonderful food should be shared.
So, here’s a (lovely) potato soup recipe (that includes step-by-step instructions) from The Pioneer Woman website:
http://thepioneerwoman.com/cooking/2013/01/perfect-potato-soup/
Enjoy!