Veggin’ out

Quick and easy snow day meal

Earlier this month, when the weather got bad, I had a snow day! I was so excited because I haven’t had a snow day since I was in college. The university that I work for cancelled classes for the day, so I got to stay home with my 15-month-old little girl and play in the snow! My husband also was able to work from home that day, so we had a nice family day in … except for the bit of time we spent outside. My husband made a slide out a pile of snow from shoveling the driveway, and my daughter loved it!

After we came back inside, I made my daughter her lunch and put her down for a nap. But what was I going make for myself to eat? I wasn’t in the mood for making anything major and I certainly wasn’t going anywhere to pick anything up, so I decided to raid my cupboards and fridge to see what I could come up with.

I pulled a few things out and settled on mushroom rice soup and a cheese quesadilla. All things I had on hand and could get together really quickly.

Mushroom rice soup

1 package instant microwavable rice

1 can cream of mushroom soup


Parmesan cheese

Spices (optional)

I used Uncle Ben’s brand brown rice and made it according to the package directions. You can use any brand or flavor rice you like best. Rice typically takes a long time to make, so these instant packages are great for when you need a quick meal. You also can get frozen rice in a steam bag if you prefer making it that way. I use both of them.

After I made the rice, I put the cream of mushroom soup into a large bowl and added a bit of milk to it. You can add water, soy milk or whatever you prefer. I only added a little because I like my soup thick. Then I heated it up in the microwave. Make sure to put a paper towel over the bowl, so the soup doesn’t splatter the inside of your microwave.

After both the rice and soup were heated, I combined the two, leaving a little bit of the rice out. You can add as little or as much rice as you prefer. I poured a bit of parmesan cheese into the soup as well as some parsley and cayenne pepper for a kick. You can use any spices you like best — or no spices at all. You also can add a little bit of shredded cheese and-or sour cream on top to make your super simple soup look a little fancy.

Cheese quesadilla

2 flour tortillas

Shredded cheese

Spices (optional)

Heat your broiler for a few minutes. Put one flour tortilla on a cookie sheet or pizza pan, cover with shredded cheese — I used Mexican cheese — and top with the second tortilla. I also sprinkled some cayenne pepper on top of the cheese to keep with my spicy theme for the day. If you have some veggies on hand and want to roast or saute them — or if you have some leftover from a previous meal, they always make a great addition to a quesadilla.

After you have your quesadilla assembled, put it in the oven under the broiler for about 2 minutes. Keep a close eye on it to make sure it doesn’t burn — that can happen very quickly under a broiler. Then flip it over and broil for another 1-2 minutes. You also can bake them if you have more time. I just used the broiler because it got it done faster and it made it nice and crispy — perfect for dipping in sour cream and-or salsa. I like salsa, but I went for just the sour cream this time.

There you go! A super fast, easy and yummy meal for a snowy day … or any day that you might feel like staying in. Just raid your fridge and cupboards and see what you can find to throw together.

Stellfox is a local writer who enjoys vegetarian and vegan food and cooking. Her award-winning column is published on the third Sunday of the month in the Lifestyle section. Stellfox can be reached at