This week I decided to stock the freezer with quick and easy soup. I set my sights on making a big batch of Veggie Stock. I figured it would be just about the same as making Turkey Stock, only without the Turkey part… It was easy, and made a great use out of my leftover veggie sticks, and veggie trimmings too.

Thanks to the Veggie Stock, I made a big batch of Vegetable Soup with Mini Penne Pasta.

When Taco night rolled around, I opted for Taco Shell Tostadas instead.

And when it was Fajita night, I made Bean and Rice Burritos for me, delicious.