I've been simplifying our meals over the last few weeks, and I can't say I'm mad about it. I have made a change in my grocery purchases. I know it sounds crazy, but I have been getting most of our frozen meat, frozen vegetables, and some staple items through Thrive Market, which is delivered to us monthly and is super convenient. I have also been going to a local produce stand to get our fresh produce. It's always in season, and it's always cheap. Then, I go to Aldi for our basics: milk, bread, eggs, etc. I have saved money this way, and I have been really pleased with the amount of food we get. Plus, I seem to waste food less this way, which is a bonus. Our meals have certainly been more southern lately, but again, I'm not mad at it, and neither is my family.
Ingredients
3-4 yellow squash
3-4 zucchini squash
1 yellow onion
salt & pepper
Directions
Boil a pot of water and stir in the vegetables and salt & pepper.
Bring back to a boil and then reduce heat to a simmer. Cook the vegetables to your liking.
My mom always cooks squash almost completely through, which is how I cook it. The squash is almost completely translucent. If you prefer a little more toughness, cook it less. The bonus to cooking this much vegetables is that you have a side already prepared for the next night's meal. I paired this with some baked chicken, bread and cucumber salad one night. The next night I had it with salmon and bread. So simple and definitely delicious.
Makes 5 servings
Nutrition Facts Calories: 87 Carbs: 18g Fat: 1g Protein: 5g
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