Time to Eat – A Weekly Time Saving Tip and Recipe

Today's tip: Keep a stocked vegetable tray in your refrigerator. I usually have cut up
cucumber, orange peppers, zucchini, mushrooms, asparagus, grape tomatoes,
carrots and peapods. It makes it easy to eat your vegetables when they are
already cut up and on a tray.

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Veggie Eggs: Sauté red onion, asparagus, zucchini, mushrooms, and orange peppers in butter. Scramble two eggs and mix them with the vegetables. Season with garlic pepper. What a delicious way to start the day!

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