Today was errand day:

Senior Center (closed), post office, bank, WalMart.

Meals for the week . . .

Taco Salad

Corn and Sausage Chowder

Mexican Pasta

Barbequed Little Smokies

Enchiladas

Veggie Fish Chowder from last Sunday . . .

Veggie Fish Chowder

     [from Better Homes and Gardens, May 2008, page 203]

Makes:  6 total servings

Mashed Potatoes:  Make garlic mashed potatoes
     from scratch   or   make ½ of a 7.2 ounce instant box
     using some of the soup broth after Step 4 of the soup.

Soup:

1 lb firm-texture white fish, cut in 4 pieces (thaw if frozen)

2 med carrots, sliced (or half a bag of baby carrots, sliced)

1 cup sugar snap peas, halved diagonally

1 T olive oil

1 can (~14 ounce) vegetable broth

2 ¼ cups water (or another can of broth and a cup of water)

salt

course ground black pepper

shredded parmesan cheese

1. Lightly season fish with pepper.

2. In 4-qt Dutch oven, cook fish, carrots, and peas
       in hot oil (medium-high) for 3 minutes.

3. Add broth and water; bring to a boil.

4. Immediately reduce heat. Cover; simmer for ~3 minutes
       until fish flakes easily with a fork.

5. Break the fish into bite-size pieces in the pan.

6. Put a scoop of mashed potatoes in a bowl
       Ladle the soup around the potatoes.

7. Season to taste with salt and pepper if needed.
       Serve with parmesan cheese.