Garden veggie tomato soup & pasta

I served this with honey beer bread & was delish!!! Everyone loved it & used up garden veggies.

Put onions cut up on bottom of cooking sheet. Put cut up tomatoes on top. Roast 350 degrees 20 minutes. Add garlic, 2 cloves chopped to top, salt/pepper & some cooking sherry. Continue roasting until tender. Put roasted mixture into food processor with some rosemary seasoning & crust bread. Blend until chunky/soupy. Pour into dish. 

For pasta i sautéed corn & cherry tomatoes with butter & broth. Season with salt/pepper & add chopped fresh basil. Add cooked pasta, toss & add shaved parmesan cheese. Serve with homemade beer bread, or crusty loaf & real butter. Enjoy! 

Quick Garden veggie dinner

Bisquick 1 1/4 cup

2 eggs 

1/3 cup parm cheese

1 cup milk

Salt/pepper

Rosemary/garlic seasoning

Zucchini cut up

Tomatoes cut up

Onion cut up

Put cut up veggies bottom of baking dish. Add remaining ingredients put on top. Bake 350 degrees 35-40 minutes. Serve with salad with veggies from the garden! 

Quinoa bean chili

Got this recipe off of pinterest & tweaked it a little.  

Bag of quinoa chili cooked

Can of corn

1 large onion chopped

Can of black beans

Can of kidney beans

Tomatoes in olive oil & garlic

1 can tomato paste

Chicken orveggie broth 

1/2 tsp.Cayenne

1 tsp. Cumin

1/2 tsp Paprika

1 tsp. cocoa powder

2 cloves garlic crushed

Plain greek nonfat yogurt

Shredded cheddar cheese

Sriracha sauce to taste

Cook onion in olive oil. Add all other ingredients except sriracha, yogurt & cheese. Add broth so it can simmer for about 20 minutes & flavors meld. Put in bowl, top with dollop of yogurt, sprinkling of cheese, sriracha. You can add cilantro if you wish. Healthy & delicious served with crusty bread, totinos chips, etc.