Pork loin

Marinated pork loin w/ roasted potatoes and green beans

Grilled portobello sandwich

Grilled portobello mushroom sandwich w/ rosemary, red onions and cheese.
Side: Sweet potato fries

Beef stew

Title says enough :)

Pierogies!

Pittsburgh staple - Pierogies! Had to have them for the Superbowl!

Omelette

Spinach, mushroom and swiss omelette!

Black bean quesadillas

Super quick and easy black bean quesadillas

The second pic is with all the toppings - Tomatoes, lettuce, low fat sour cream and guacamole

Chicken noodle soup

Quick and simple chicken noodle soup. About 1 hour to prepare. Serves 4.

Ingredients:
2 chicken breasts
1/2 bag baby carrots
Celery
1 carton chicken stock
8 cups low sodium chicken broth
1 bag whole wheat egg noodles
Thyme (1 tsp)
Bay leave (1 tsp crushed or 2 whole leaves)

Boil chicken breasts for 25-30 minutes. While chicken is boiling, cut up baby carrots and celery. Place in skillet and simmer for 8 minutes to soften. Place carrots and celery in stockpot. Add chicken stock and chicken broth to stockpot. Season with thyme and bay leaves. Place egg noodles in the stockpot (add at least 1/2 a bag - can add entire bag if you like a lot of noodles in your soup). Bring soup to low boil.

Pull apart chicken breasts into small pieces. Put chicken into boiling soup. Cover and let the soup simmer for 15 minutes. Turn off burner and soup is ready to eat!