A quick and easy lunch was needed, so I made a little soup that I call my "Trader Joe's Special." I took about 16-oz of Trader Joe's Organic Low Sodium Roasted Pepper and Tomato soup, added a pinch of Trader Joe's red pepper flakes, a grind or two of smoked black pepper, two diced Trader Joe's roasted piquillo peppers and some of their juice, about 1/2 cup of Trader Joe's fire roasted diced tomatoes with green chiles, and heated that up along with a small handful of Trader Joe's Organic Whole Wheat rotelle pasta, and let the pasta cook in the soup. When everything was done, a little Trader Joe's Organic California olive oil was added for extra flavor. In a few minutes I had a nice, filling lunch that carried me through the day.
Meanwhile, I'm playing around with BDL's Chile Verde recipe, adding my own twists to it, and looking forward to having that for lunch tomorrow.