How often have you stared into the fridge, stacked with containers of leftovers while considering what to make for dinner? This was me last night….

It was a little of this and a little of that, most items nearly sauced or not sauced at all. Thankfully a few ideas came to me; quesadillas with leftover chicken and veggies, stuffed peppers with the aforementioned chicken and veggies plus some rice, and soup. I went with soup since I couldn’t be sure that the two little ones would eat stuffed peppers nor the quesadillas. Soup seemed to be the best option. With cornbread because they always eat cornbread. I used this recipe from Pinterest.

I added a few more items to the soup, started it with our last onion in a little oil, then chopped up three small zucchini and added half to the soup pot. The other half in sliced in the fridge for part of tonight’s dinner. A chopped leftover tomato, leftover diced tomatoes from a partially used can, leftover asparagus, three chicken thighs in a mild barbeque sauce,  four cups of water and some chicken bouillon cubes….and the soup is done! Ok, it did simmer for about a half hour after coming up to a boil. For a step-by-step on how I assemble soup, check out my Soup’s On! post.

The soup went over well, as did the cornbread. I’ll take that as a “win”. It is the little thins in life, right?