Soups and Salads with Lunchbox Lucy

Thanksgiving is exactly 3 weeks from today which means lots of yummy food and family gathering time! Thanksgiving dinner is the most coveted meal of the year, so before that dinner comes I like to go on a little healthy spree with soups and salads.

Ingredients

• 5 boneless, skinless chicken breast halves

• Extra virgin olive oil

• Salt and pepper

Half Hour Meals

• 1 red bell pepper

• 1/2 green bell pepper

• 1/2 yellow bell pepper

• 1/2 orange bell pepper

• 1 poblano chile pepper

• 1/2 – 1 jalapeno pepper

• 1/2 small red onion, thinly sliced

• 1/4 cup red wine vinegar

• 1 tbsp. balsamic vinegar

• 2 cloves garlic, minced

• 1/2 tsp. crushed red pepper flakes

• 1/4 cup extra virgin olive oil

• 2 pints cherry or grape tomatoes (one red pint and one yellow would be pretty!)

• 3/4 cup kalamata olives, halved

• 30 basil leaves, washed, dried and sliced into small pieces

Zucchini and Fennel Soup

Ingredients

Delish

• 1 large fennel bulb, 8 small fronds reserved, bulb cored and sliced 1/2 inch thick

• 2 tablespoon(s) fresh lemon juice

• Salt

• 2 tablespoon(s) extra-virgin olive oil

• 1 3/4 pound(s) zucchini, sliced crosswise 1/4 inch thick

• 1 large onion, thinly sliced

• 1 large garlic clove, smashed

• 1 quart chicken stock

• Freshly ground pepper

Ingredients

Eating Well

• 2 6-inch whole-wheat pitas,split

• 3 tablespoons extra-virgin olive oil, divided

• 1 1/4 teaspoons ground sumac, (see note), divided

• 1/4 cup lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground pepper

• 1 large head romaine lettuce, coarsely chopped

• 2 large tomatoes, diced

• 2 small salad cucumbers, or 1 large cucumber, seeded and diced (peeled if desired)

• 1/2 cup thinly sliced red onion

• 1/3 cup thinly sliced fresh mint

Check out my “Thanksgiving” board on Pinterest for some great Thanksgiving ideas.