And while we are on the subject of squeezing in our last few summer faves, I’m gonna throw it back to this melon poppyseed salad that I made in September with the last cantaloupe of the season.
Oh how I love this meal.
The recipe is here as a reminder.
On the side we had the crescent rolls I mentioned here.
I also remade this instant pot enchilada casserole. Once again it was a cinch to make and provided lunches for Kyle for the whole week. Such a winner!
I know I promised to get better pics next time I made it, but it slipped my mind yet again. Whoops!
And now I only have one jar of homemade enchilada sauce left in the freezer. 🙁
These stuffed bell peppers were another SUPER easy meal that I made recently. And they were soooo good. I should have made twice as many, I had no idea the kids would devour them as quickly and enthusiastically as they did!
The sauce was just marinara and ground turkey, which I scooped into halved bell peppers.
I put a little bit of shredded jack cheese on the bottom first and then baked them (for too long it seems) with foil on top. Just before serving I took the foil off and added some shredded cheese on top so it would melt before we dug in.
I also served an arugula salad tossed in olive oil and apple cider vinegar and buttery sourdough on the side.
Tofu stir fries are always a solid option for us. I throw in whatever veggies we have and serve it over rice. Sometimes with nuts or an Asian inspired sauce, but it’s not necessary.
That’s all for now!
