Sometimes I’m really busy and can’t make it to the grocery store as much as I’d like to so when I do go, I make sure I buy staples. Tonight dinner was made from a journey throughout my cupboard.

Appetizer: Potachos
Nachos made with thickly sliced potatoes that are sauteed in a variety of seasonings and then topped with your favorite nacho toppings.

Clean and cut your potatoes into 1/3 inch thick circles. Saute them on medium low heat in extra virgin olive oil and a mixture of salt, pepper, cumin and garlic powder. They’ll turn translucent once they’ve cooked through.

Plate and enjoy! I topped my potato slices with Veggie Shreds Cheddar Cheese and some organic tomatillo salsa.

Main Coarse: Southwestern Vegetable and Potato Soup

To start the soup, I poured two cans of Amy’s Southwestern Vegetable Soup into a big pot.  To it I added, 4 chopped potatoes, chopped onion, chopped green pepper, 1 can of black beans (drained and rinsed), 1 can of corn (drained and rinsed), 1 box of Imagine’s Low Sodium Organic Vegetable Broth, and some cumin, cayenne, salt and pepper.  I brought the ingredients to a boil for about 10 minutes (covered) and then let it sit off the heat for about 5.  After I took the soup off the heat, I added some leftover whole wheat noodles we had from the spaghetti we had the night before.  When plated, I added some Veggie Shreds Cheddar Cheese and some more cayenne pepper.