Sunday, June 27, 2010

Keeping a cool kitchen

Tonight we had foil dinners. I had a ton of veggies that I wanted to use. I also wanted to use the BBQ so we could keep the temperature in the house down. The veggies and chicken made 4 foil dinners so we could have extra for tomorrow's lunch's.

In the mix was some organic free range chicken breasts, zucchini, peas, asparagus, red pepper, sweet potato, red potatoes, and carrots.

I also sprinkled in some Simply organic french onion dry soup mix.

No comments:

Post a Comment