Breakfast:
Hard-boiled Eggs and Bacon
Lunch:
Shepherd's Pie and Applesauce
I sautéed onion, carrots, celery, cauliflower and red pepper in olive oil. Added some concentrated beef broth saved from the cooking of the beef roast. Let it simmer until the veggies softened. Then added a jar of green beans and the leftover beef roast. Mixed it well, added parsley, then topped with potatoes. I cooked Idaho's in their skins in boiling water, then peeled and mashed them with the rest of the beef broth and the onions that were cooked on the roast. Baked it for half an hour until hot.
It tasted good, but the mashed potatoes were not quite the same consistency as when made with milk and butter!
Supper:
Leftover Chicken Soup
Exercise: None.
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