Sometimes the best recipes are born on accident.
Mexi-lentil macaroni was created because I needed dinner and didn’t have much in the pantry. 90 minute man bread was born because we needed bread, we were short on time and my husband didn’t want to follow a recipe.
Roasted red pepper tomato soup can be attributed to finding a wrinkly red pepper that was originally intended for another meal, but wasn’t used. Instead of throwing it away, I put it in my family’s favorite soup.
Having an alternate purpose for things in the fridge is what I call Plan B, and I teach this concept in depth in my course Grocery Budget Bootcamp.
- 1 red bell pepper
- 1 Tbsp butter OR olive oil
- ½ onion, diced
- 1 garlic clove, minced
- 1-28 oz can peeled whole tomatoes
- 2 cups chicken stock (how to make chicken stock in a slow cooker)
- 1-2 tsp salt
- 1 tsp pepper
- 2 tsp dried basil