Oh so good breakfast!

Maybe this has been common knowledge and I just catching on.  I have always loved peanut butter toast, and sometimes I slice a banana to top it all off.  This week I have been adding a healthy sprinkle of cinnamon on top of both the peanut butter and the sliced banana.  Starting with whole wheat toast, and it makes for a delicious healthy breakfast!

First post - Grilled Lemon Pepper Chicken soup!

Trying a new twist on one of our family favorites - chicken noodle soup. This time I grilled the chicken on my George Foreman grill (we are having tropical storm warnings here) seasoned with lemon pepper. I also added way more veggies to this soup than I normally do. It smells heavenly, and tastes delish!

 Grilled Lemon Pepper Chicken Soup!

INGREDIENTS
3 chicken breasts, seasoned with 1.5 tsp salt, 1 tsp pepper, 1.5 tsp lemon pepper then grilled until cooked through. Cool, then chop.
6 cups chicken broth
1.5 tbl dill
 1 tbl olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
3 stalks celery, chopped
3/4 cup mushrooms, chopped
3/4 cup baby carrots, chopped
10 oz frozen peas
1/2 tbl salt
1 tsp pepper
2 cups ditalini pasta

Heat large pot on medium heat. Add olive oil, onion, celery, carrots, and garlic. Cook on medium until veggies are translucent. Add mushrooms and peas. Add seasonings and chicken. Cook for 4-5 minutes. Add chicken broth and bring to a boil. Add pasta. Lower heat to medium low and cook until pasta is cooked through, about 6-8 minutes. Serve with crusty bread.