by Faith (An Edible Mosaic)
I made this recipe to serve one so it is super easy to adjust to feed however many people you’re cooking for. Or if it’s just you on a Saturday morning and you feel like whipping up a batch, that works too.
Easy soup using whatever you have on hand. This is what I had on hand, and you can really just toss in whatever you want. I used a lot of leftovers from my fridge and freezer, except the garlic. Fresh garlic is best in this.
This is my version of The Good Housekeeping Illustrated Cookbook’s zucchini bread. I substituted some of the all-purpose flour with whole wheat, all the sugar with Splenda For Baking, and the oil with yogurt. I also added vanilla, cinnamon, and a sprinkling of brown sugar on the top, which of course is optional.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!